Peter Berley’s Basic Yeasted Bread Recipe

The Straight Method

This dough is mixed, kneaded, and left to rise for 12 hours or for up to 2 days in the refrigerator.  At Daisy, we think the slow-rise method does a better job of releasing all the flavors in our artisan flours and we’re grateful to Peter Berley for all he has taught us about allowing the gluten time to relax before baking.  After the slow-rise, let the dough return to room temperature; shape it and bake it.

1 teaspoon active dry yeast
1 1/3 cups lukewarm (95º to 105°F) nonchlorinated water
1 teaspoon sugar, barley malt syrup, or honey
2 tablespoons olive oil
2 teaspoons fine sea salt
¾ cup Daisy Whole Wheat Bread Flour
3 cups Daisy Bread Flour

Pizza toppings or extra-virgin olive oil, coarse sea salt and chopped fresh herbs (optional)

• In a bowl, combined the yeast, water and sugar. Stir to blend and let stand until foamy, about 5 minutes. (If this starter doesn’t foam and double, go to the store for fresh yeast and start over.)   Stir in oil and salt.
• Add all the whole wheat four and enough of the white flour to form a ragged mass of dough. Scoop the dough out onto a clean, lightly floured surface. Wash out the bowl and thoroughly clean and dry your hands.
• Knead the dough for 10 minutes until it is smooth and elastic.
• Lightly coat the inside of the bowl with oil. Turn the dough over several times in the bowl and cover tightly with plastic wrap.
• Refrigerate the dough for at least 12, or up to 48, hours.
• Remove the dough from the refrigerator and let it come to room temperature, about 2 hours.

TO SHAPE THE DOUGH INTO A LOAF:  Gently press it into a 1-inch-thick circle. Fold the top third of the dough over and press to form a seam in the middle of the circle. Fold the bottom third up to meet the seam and press firmly with your fingers to seal. Flip the dough over and tuck in the edges. Place the dough, seam side down, in a lightly greased loaf pan. Cover the dough with a damp towel and set aside for about 1 hour, or until the dough rises an inch above the pan.  Uncover the dough, gently brush the top with oil or melted butter. Bake for 45 minutes at 400 º F until it sounds hollow when tapped underneath or the internal temperature reaches 200°F .Turn the bread out on a rack to cool for at least 45 minutes before slicing.

TO MAKE PIZZA:   Divide the dough in half. Cover one piece with plastic wrap or a damp towel. Roll out the other into a free-form circle and transfer it to an inverted cookie sheet or peel dusted with cornmeal.  Add the toppings and slide the dough onto a preheated baking stone. Bake at 500º F for 12 to 15 minutes. Repeat with the second piece of dough.

YIELD:   1 Bread loaf, 2 12- inch pizzas.