A couple of years ago, when I first discovered this book, I decided that everyone had to know about it. I think I bought about 6 copies that year. It was my go-to birthday gift for my foodie friends. I even brought the book to both of my book clubs to share the love. Laura Flemming's husband, Lou, is now a confirmed AB in 5 convert! The theory is pretty simple. You make up a large quanity of dough, enough for about 4 loaves of bread, and leave it in your fridge. It will be good for about 2 weeks. When you're ready to make a loaf, baguette, pita pocket or pizza, just grab a hunk of dough. There's no need for that pesky rise, punch down, knead, rise, repeat. I like to chop up some kalamata olives and fresh rosemary and incorporate it into the dough if I'm having a Mediterranean meal. Of course it's always there for a fast pizza dinner. There are basically two types of dough, the basic and the enriched dough. The enriched dough has eggs, and lasts about 1 week in the fridge. I make cinnamon or pecan sticky buns if we're having overnight guests! (Future post)
Here's the recipe for the Olive Oil Dough. But you really should buy the book if you love homemade bread.
Olive Oil Dough
Makes 4 1# loaves, you can half it or double it. Store dough in the fridge for up to 2 weeks.
2 3/4 c. luke warm water (you don't have to get all weird about the water temperature...just warm)
1 1/2 Tbl. yeast (or about 1 1/2 packets)
1 1/2 Tbl. kosher salt
1 Tbl. sugar
1/2 c. extra virgin olive oil
6 1/2 c. unbleached all-purpose flour
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| Dough before rising |
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- Mix everything but the water into a big 5 or 6 qt. container.
- Mix in the flour, use a spoon or a food processor to incorporate all the flour.
- Cover (not airtight), and allow to rest at on your counter for around 2 hours. (it will rise and then collapse)
- Now, just stick it in the refrigerator,covered, until you're ready to use it. The dough will be pretty soft and sticky looking as this point.
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| Dough not quite 2 hours later |
6.Let it rest for about 45 min. on a pizza peel or baking sheet covered with cornmeal. The cornmeal helps the loaf slide easily off the peel and on to the stone in the oven. Don't worry if it hasn't risen as much as you think it should, it rises more in the oven.
7. Heat pizza stone for 20 minute at 450*. Place an empty broiler tray on another shelf.
8. Dust top of loaf with flour and slash a pattern into the top
9.Transfer loaf to pizza stone and add a cup of hot water to a pan on the rack below. This will make a lot of steam and give the loaf a crusty exterior. Bake for 30 minutes or until nicely browned and firm to the touch. It should sound hollow when you thump your finger on the bottom.
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| Classic Boule |
ok, Laura Fleming's husband here: When I tried using the 5-minute dough for pizza, I could never get it to slide off the peel smoothly onto the preheated pizza stone, even with lots of cornmeal. Maybe because the dough is wetter than most recipes? Anyway, Cynthia suggested prebaking the crust for 5 mins. (we use an upside down, oiled, cookie sheet) before putting it onto the peel and loading on the toppings. We've been doing this ever since and it works great!
ReplyDeleteThanks, Lou. I add enough flour so that the dough is not sticky. You're right, about the pre-baked crust. Thanks for pointing that out. It makes all the difference in the world.
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