This is a really basic recipe. Bread is bread and you can’t really reinvent the wheel. With that said, Joanne loves this artisan bread. Furthermore, this bread recipe will be used for reference in future food idea’s, so it occurs to me I should get this living somewhere. Artisan bread can be made 2 different ways. First method is this method, and it DOES NOT require kneading. Second way, which I will cover in a future post, requires a starter and kneading. The fact this recipe doesn’t require kneading makes it a lot less… finicky? Because of this, it appears its a great place to start
Somethings to note about this recipe: This really is an easy recipe. However, a pit fall I have come across in the making of this bread is while its in the fridge, the yeast cools down too much before it activates and the bread never rises. If the dough hasn’t risen after hours of being in the fridge take it out and leave it on the counter. I have done this and left it out over night, after the bread was sitting in the fridge for 12 hours. The longer the flour and the yeast sit together the more the flavour will develop. However, this loaf I wouldn’t leave longer than 24 hours without baking. Should also note this bread DOES NOT cook well in anything other than a dutch oven. Here is a relatively cheap option you can find on amazon.
Artisan bread is superior in taste, texture, appearance and aroma to its mass produced counterpart. Artisan breads are generally made by hand using longer and more traditional processes. Many artisan breads originate from France where bakeries or boulangeries perfect a vast array of different styles using only the most basic ingredients. Flour, water, salt and yeast are the key ingredients of most artisan breads – and a lack of chemical additives in its ingredients list is a sign that it is truly artisan.
Flavour and aroma: As most artisan breads rely on traditional fermentation of yeast or cultures, this allows greater flavour development. Artisan bakers may also work complementary spices or herbs into their dough to further enhance the taste and aroma.
Crumb and structure: If you cut open a mass-produced loaf of bread, you’ll typically see a closed structure and dry crumb. With artisan breads, you’ll typically find more alveoli (air pockets) that are evenly distributed, and a stronger, more hydrated crumb.
Health benefits: Artisan bread may also be better for your gut – especially sourdough. Longer fermentation allows the enzymes in bread to begin to break down gluten, which is not easily digestible for most people.
LET’S BAKE: ARTISAN BREAD
Total Time: 47min (not including rest time)
These are rough numbers
Saturated Fat: 0.1g
3cups – All Purpose Flour
2tsp – Salt
1tsp – Yeast
1.5cups – Water (warmed to 110º)
1tbsp – Sugar
GUIDE / INSTRUCTIONS
In a large bowl add flour, salt, and sugar. mix to combine. Add water and yeast to bowl, and mix those ingredients in until well combined. Cover bowl with plastic wrap, and put in fridge for 12-24 hours to rise. If after 8 hours the dough hasn’t risen, take out of fridge and leave on counter to rise.
Pre-heat oven to 450º,and place dutch oven with lid in the oven while the oven gets to temperature. Once to temp, take out the dutch oven. Put the dough into the dutch oven, careful not to deflate your bread dough. and cover
Place in oven on bottom rack of oven for 30 minutes. Uncover the dutch oven and back for another 7 minutes or until your breads acceptably brown for you. take out of the oven. let cool. To verify the bread is baked you can tap on the bottom of the loaf. If it sounds hollow the bread is done, if it sounds solid it needs some more time. once done ENJOY!
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