Some good recipes.
“Artisan” Bread in a Bag
Source: From the test labs of SomethingEdible.com. Props to all the high-hydration dough methods for the inspiration.
Servings: Makes a loaf that feeds 3-4 people.
Prep Time: 2 1/4 hoursCook Time: 30 minutes
Instructions: Into a 1 gallon zip-top bag, add flour, yeast & salt. Seal the bag, and shake up good. Open the bag, add the water and then close the bag to gently knead the whole mess into a dough.
Open the bag and let it sit at room temperature for two-ish hours to proof. When it's time to bake, cut open the bag and sprinkle the dough with as much flour as necessary to keep the dough from sticking to everything so you can [attempt to] shape the dough into a ball. Place the ball on a parchment-lined sheet pan and preheat the oven to 450F. When the oven's hot, dust the dough with a bit more flour, slash the top a couple of times with a serrated knife and bake for 25-30 minutes. Let the loaf cool at least 15 minutes before slicing with a serrated knife.
… and, if you're not able to bake the same day:
After the initial two-hour proof, close the bag except for the last inch and put it in the fridge. The dough should easily keep for another 3-5 days. When it's time to bake, after shaping and placing the ball o' dough on the parchment, let it rest at room temperature for an hour before firing up the oven.
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