Artisan breads simple to make with revival of old methods for today's baker

The method might seem new, but bread baker Judith Fertig says crafting artisan breads at home is easy using a time-honoured technique which requires no kneading.

"This no-knead method has been revived," says the Kansas, Mo.-based cooking teacher and author of "200 Fast & Easy Artisan Breads: No Knead, One Bowl" (Robert Rose, $27.95).

Fertig says the dough uses more moisture and it looks like a batter that you don't have to knead.

"It is like a hybrid of the type of recipes you would do in a bread machine, without the machine," she explains. "And while machines are still really popular, I think we are all thinking about simplifying our lives a bit and saying 'do we really need all these appliances?"'

Fertig says artisan bread by definition has the hand of a craftsman.

"Usually such a bread is one that is free form, not baked in a loaf pan and usually takes classic forms like the boule (a round loaf), a ciabatta (a long slim Italian loaf with soft interior and a crisp, thin crust) or a baguette."

Fertig says the beauty of the technique is that the prepared dough can be held in the refrigerator for at least three days so the cook isn't held hostage in the kitchen.

"I think it speaks to the way we live today and makes things easy for busy people."

Starting from simple bread recipes, the book moves to more sensational examples, such as pizza dough, pretzels, focaccia, cinnamon rolls, bagels, buttery croissants and challah.

Here from the book is Fertig's Master Recipe for Easy Artisan Dough.

Easy Artisan Dough

1.625 l (6 1/2 cups) unbleached all-purpose or bread flour

22 ml (1 1/2 tbsp) instant or bread machine yeast

22 ml (1 1/2 tbsp) fine table or kosher salt

750 ml (3 cups) lukewarm water (about 38 C/100 F)

Equipment

Instant-read thermometer

4-l (16-cup) mixing bowl

Wooden spoon or Danish dough whisk

Measure: Spoon the flour into a measuring cup. Level with a knife or your finger, then dump the flour into the mixing bowl.

Mix: Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until dough forms a lumpy, sticky mass.

Rise: Cover the bowl with plastic wrap and let rise at room temperature (22 C/72 F) in a draft-free place for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance.

Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking.

Makes enough dough for bread, rolls, pizza or flatbread to serve 12 to 16.

Tips: Combining 375 ml (1 1/2 cups) hot with 375 ml (1 1/2 cups) cold tap water will result in lukewarm water of approximately 38 C (100 F).