Parchment Bread Recipes

ARTISAN BREAD - EASY HOMEMADE RECIPE

Steps:

• Mix all the dry ingredients together. Use a whisk to make sure they are mixed well. Place into the bowl of your stand mixer set up with the dough hook.**you can also mix this by hand using a wooden spoon or your hands.
• Add the water and stir into the dry ingredients until a dough forms. It should start to pull away from the bowl. The dough will look wet and sticky.
• Place the dough in a large bowl that has been lightly oiled. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen away from any drafts.
• Allow the dough to rise for at least 12 hours up to a maximum of 16 hours. 12-14 hours is the sweet spot. Bubbles wil form in the dough and it may drop a bit after rising.
• Lightly flour the countertop and dump out the bread dough on the floured surface.
• Add flour into the dough as you work the dough around. This will take about 5 minutes. Keep adding flour until the dough isn't sticky. Form the dough into a ball.
• Flatten the dough out to make a rectangle.
• Fold over 1/3 of the dough to the center (you're folding the widest part first as shown in the pictures). Fold over the other side of the rectangle overlapping the first fold of the dough.
• Continue the folding process by folding the bottom 1/3 of the dough upwards towards the center of the little package you've made. then fold the top part of the dough down overlapping the fold you just made.Turn the dough over (seam side down) and make a disc or oblong loaf depending upon what shape bread you want to make.
• Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough)
• Cover the dough with a bowl or damp tea towel for the second rise. Preheat your oven to 450 degrees F.
• Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for about 30 minutes.
• When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Make deep cuts.Brush the entire bread dough with water.
• Very Carefully remove the cloche from the oven (close the oven door).
• Place the parchment paper with the dough onto the cloche, cover with the lid and place back into the oven.It's okay to bake the bread on the parchment paper.
• Bake for 30 minutes at 450 degrees F.
• Remove the lid from the cloche or dutch oven, leaving the bread in the oven. Turn off the oven. Allow bread to stay in the oven for about 10 minutes. Less if it looks like its getting too dark. This will finish the baking process, crisping up the outside of the crust bread adding more color to the crust.Dark Bread is okay, it looks more rustic!
• Let the bread rest for at least an hour before cutting. Cutting the bread too soon will release the steam (water) and toughen the bread.

NO-KNEAD BREAD RECIPE (EASY ARTISAN BREAD)

Steps:

• In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.
• Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).
• Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
• With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.
• Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.
• Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it.

SARDINIAN PARCHMENT BREAD

Steps:

• Preheat the oven to 450 degrees F at least 40 minutes before baking.
• In a large bowl combine flours and salt and mix ingrediants thoroughly.
• Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
• Place on a clean, floured work surface and knead for about one minute.
• The dough should be firm and pliable, not sticky.
• Divide the dough evenly into 12 balls.
• Place the balls on a lightly floured surface.
• Flatten each ball into a thick 4-inch pancake.
• Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
• These breads are meant to be roughly shaped.
• Thinness is more important than the shape.
• The dough should be thin enough to see your hand through it.
• Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
• Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
• Baking time will vary and will also depend on the number of breads placed in the oven.
• With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
• (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
• Repeat wtih the remaining rounds of dough.
• The bread cools quickly and can be served immediately.

PARCHMENT BREAD

Steps:

• Whisk together semolina, flour, and salt. Make a well in the center, and slowly add water, stirring until combined. On a floured surface, knead dough until soft and smooth, about 10 minutes. Cover with plastic wrap or an inverted bowl, and let rest 30 minutes.
• Preheat oven to 450 degrees, and place a pizza stone or a baking sheet in oven. Divide dough into 8 portions. Working with 1 piece at a time (keep remaining pieces covered), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Continue to press, passing it through ever-finer settings until sheet is thin but not translucent (number 4 of 8 on a KitchenAid pasta roller). Gently stretch dough with hands; transfer to oven on a semolina-dusted pizza peel or an inverted baking sheet. Bake, flipping once, until golden brown, about 5 minutes per side. Sprinkle with salt. Repeat with remaining pieces of dough. Parchment bread can be stored in an airtight container up to 1 day.