All ideas based on original learning and reference from:
Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois
(This book is a worthwhile buy and offers so much information, ideas, recipes and a complete explanation of breadmaking whys, hows, and more. I have found all the recipes very simple)
Leslie’s Whey Easy Dough Recipe
Makes approx. 4, 1-pound loaves. (Recipe can be doubled or halved)
- 1 Quart Whey (room temp)
- 1 ½ Tablespoons Yeast
- 1 Tablespoon Sea Salt (More if like bread salty, Orig. recipe 1½ TBSP)
- 7 Cups White Flour (unsifted, unbleached, all-purpose, measured with scoop and swipe.)
- Extra flour for board
- Cornmeal or oil optional
- If whey is coming from fridge, warm quart of whey in bowl of water to bring to room temp. If just drained from cheese or yogurt, use as is. Temperature of whey will determine speed of first rising of dough.
- Add Yeast and Salt to Whey in a 5quart bowl or lidded container. Stir but not necessary to get every grain dissolved.
- Add Flour one scoop at a time until complete. No mix between scoops.
- Gently mix it all together until flour is wet. Hands can be easiest sometimes. Do not knead and be careful to just incorporate.
- Set near fire or in warm room to rise. If room is cold it will just take longer. You can also throw in fridge and pull out an hour or more before using.
- When Ready to bake… Take from fridge, Cut off a ball of dough, and put onto a floured board. I grab each corner and pull up over into center until the whole ball has a round edge. From here shape into your loaf, baguette, slicing bread, cinnamon rolls, pizza crust, pizza sticks, herb bread, naan, pitas, etc. Basic bread recipe is to bake in hot preheated oven at 450 degrees for 25 minutes on a preheated baking stone or other pan.
Dough to Soft – Add a bit of flour Dough to Dry – Add water by using wet hands to shape
Crispy/flaky crust – bake with cup of hot water in oven and cool on rack.
Soft crust bread for sandwiches – leave in the pan while cooling.
Pizza – 500 degrees 10-20 minutes depending on thickness and topping load.
Pita – 500 degrees and wrap in damp cloth to make pocket.
Naan – Fry dough in very hot cast-iron pan with ghee (or oil and butter after cooking) 3 -5 minutes with lid and then check and flip for 3-5 more on other side. Pan should be hot enough to have drops of water roll off, then add oil.