Author Notes: I love the idea of being able to pull out dough from the fridge, shaping it and having fresh baked bread for dinner€, company is coming€, husband had a bad day€, the wind is blowing in from the east, every excuse to have warm bread.
Inspired by "Artisan Bread in Five Minutes a Day By Jeff Hertzberg and ZoÃ« FranÃ§ois" —Ladame
cups warm water
cup raw sugar
- Mix water, yeast, sugar, and oil in 5 quart mixing bowl.
- Mix in the flour, granola and salt without kneading, using a spoon.
- Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), about 4 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold.. Refrigerate in a lidded (not airtight) container and use over the next 5 days.
- On baking day, grease your counter or pizza peel dust your dough with flour and divide dough in half.. Shape dough into a ball and allow to rest and rise for 1Â½ hours (or just one hour if youâ€™re using fresh unrefrigerated dough).
- Preheat oven with pizza stone on middle shelf to 375 degrees. Slid dough onto pizza stone and bake for about 30 to 40 minutes or until richly brown and firm. Try not to eat the whole loaf in one sitting.