Artisan Bread in 5 minutes

Master recipe
3 c lukewarm water
1 1/2 tbsp yeast (1 1/2 packets)
1 1/2 tbsp kosher or other coarse salt
6 1/2 c white flour
cornmeal for pizza peel

1. mix dough ingredients but don't knead.
2. allow to rise: cover with a lid but not airtight, for about 2 hours.
3.  Partition and use or refrigerate
4.  When ready to use, dust with flour, cut off a piece, gluten cloack
5.  rest loaf and let rise on a pizza peel for about 40 min- will not see much rise.
6.  twenty min before baking, preheat oven to 450 with a baking stone on middle rack and empty broiler tray for holding water.
7.  Dust and Slash.
8.  Bake with steam.  Put loaf onto baking stone and add 1 cup water then close door.  Bake for 30 + min until crust is browned and firm to the touch.

Baguette, Batard (short, wide baguette), ciabatta (slipper), Couronne, Pain d'Epi (Wheat stalks)

crusty white sandwich loaves
1 1/2 lbs dough
9 x 4 x 3 pan
allow dough to rest 1 hour and 40 min.  Dust with flour and slash the top crust with the tip of a serrated bread knife.
preheat oven to 450 20 min before.  Bake with steam for about 35 min.  Remove loaf from pan and allow to cool completely before slicing or eating.

European Peasant Bread

3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tbsp salt
1/2 c rye flour
1/2 c whole wheat flour
5 1/2 c unbleached all-purpose flour
Cornmeal for pizza peel

Cornstarch wash: blend 1/2 tsp cornstarch with 1/2 c water.  Microwave or boil until mixture appears glassy, about 30-60 sec on high.  Keep in fridge for up to 2 weeks.

Deli-Style Rye
3 cups lukewarm water
1 1/2 tbsp yeast
1 1/2 tbsp salt
1 1/2 tbsp caraway seeds
1 cup rye flour
5 1/2 c unbleached all-pourpose flour
cornmeal for pizza peel
Cornstarch wash

if you roll out the bread then let it rest for 1 hour and 20 minutes

Light Whole Wheat Bread

3 cups lukewarm water

1 1/2 tablespoons yeast

1 1/2 tbsp salt

1 c whole wheat flour

5 1/2 c unbleached all-purpose flour

Whole Wheat Flour for pizza peel

100% Whole Wheat Sandwich Bread

1 1/2 c lukewarm water

1 1/2 c lukewarm milk

1 1/2 tbsp yeast

1 tbsp + 1 tsp salt

1/2 c honey

5 Tbsp oil

6 2/3 c whole wheat flour

use with in 5 days. Portion out and drop into bread pan. Pan should be filled slightly more than 1/2 full.  Let rest 1 hour 40 min.  Dust and slash.  preheat 350 .  Bake with steam.  Bake 50 - 60 min till deeply browned and firm.  Cool Completely before slicing

Oatmeal Bread

1 3/4 cups lukewarm water

1 cup whole milk

1/2 c pure maple syrup

1 1/2 tablespoons yeast

1 tbsp salt

1/4 c oil

1/2 c oat bran

1/3 c wheat bran

1 1/2 c rolled oats

1/2 c whole wheat flour

4 1/2 c unbleached all-purpose flour

Dust, cut off portion, gluten cloak, elongate and drop into loaf pan.  Rest and Rise for 1 hour 20 min.  Preheat 350.  Bake with steam for 45 to 50 min until deeply browned and firm

Oatmeal Pumpkin bread

1 c pumpkin

2 c lukewarm water

1 1/2 tbsp yeast

 1 tbsp salt

5 tbsp butter, melted

1/2 c honey

1/2 c old fashioned oats

3/4 c whole wheat flour

3/4 c rye flour

4 c all purpose flour

portion, shape and drop in loaf pan.  rest for 2 hours.  Preheat oven to 350.  Bake with steam for 45 - 50 min or until deeply browned and firm.