ARTISAN BREAD
Steps:
- Activate the yeast. In a medium bowl add the warm water, salt, yeast and stir together. Let the mixture sit for 5-10 minutes until the yeast bubbles up. If you are using instant yeast, you do not need to wait for 10 minutes for the yeast to activate.
- Make the dough. In the bowl of your mixer add all the flour, then pour the yeast mixture over the flour and mix using the dough hook of your mixer, until it's all well incorporated and the dough comes clean from the sides of the bowl. I usually do this for about 5 to 7 minutes. If you do not have a mixer, simply add all the ingredients to a large bowl and using a rubber spatula or wooden spoon mix everything together until all the flour is incorporated. The dough will seem shaggy at first but keep mixing until you don't see anymore dry flour. The dough will be very sticky and elastic.
- First rise. Place the dough in a large plastic container, it needs room to rise, and put the lid on it, but do not close completely, there needs to be one corner left open to let the gases escape. Alternatively, you can use a large bowl, covered well with plastic wrap and poke a couple small holes in the top using toothpicks. Let the dough rise for 2 hours.
- Prep the baking sheet. It is recommended to bake this bread on a stone, however a regular baking sheet will work just fine. Cover the baking sheet, or stone with parchment paper.
- Shape the dough. Add flour to your hands, and divide the dough in two pieces. Add more flour to your hands as necessary. Shape the dough into the desired shape for your bread and place it seam down on the baking sheet. Sprinkle some more flour on top of the loaves.
- Second rise. Let the loaves rest for another 30 minutes so that they can rise a bit.Prep the oven. Preheat oven to 450°F. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack.
- Bake the bread. Score the top of your bread with a very sharp knife, to allow gases to escape. Bake the bread for 30 to 35 minutes. The water will allow for the bread to form a nice crusty top.
- Cool and serve. Cool on a rack before serving.
Nutrition Facts : ServingSize 1 slice, Calories 149 kcal, Carbohydrate 31 g, Protein 4 g, Sodium 526 mg, Fiber 1 g, Fat 1 g, SaturatedFat 1 g, Sugar 1 g, UnsaturatedFat 2 g
PERFECT GLUTEN-FREE ARTISAN BREAD
This no-knead gluten-free artisan bread is simple and so tasty, with an absolutely perfect crust. Ideal for those who love freshly home-baked bread right out of the oven.
Provided by Fioa
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Heat a Dutch oven with the lid on in the oven.
- Combine yeast and 1/3 cup lukewarm water in a large bowl; whisk until fully dissolved. Let stand for 10 minutes.
- Combine flour, baking soda, and salt in a separate bowl; mix well. Add flour mixture to yeast mixture; whisk until flour is absorbed.
- Whisk remaining 1/3 cup water, eggs, olive oil, and vinegar in a separate bowl. Add to flour mixture and whisk well until fully combined and a soft dough is formed. Cover dough with plastic wrap and let rise for 45 minutes.
- Spoon dough into the center a large piece of parchment paper. Smooth out loaf with an offset spatula; sprinkle top with gluten-free flour.
- Place loaf with parchment paper inside the hot Dutch oven; cover with the lid and place in the oven.
- Bake in the preheated oven until golden, about 45 minutes. Remove bread with a spatula and transfer to a wire rack.
Nutrition Facts : Calories 169 calories, Carbohydrate 25.3 g, Cholesterol 61.4 mg, Fat 6.2 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 212.9 mg, Sugar 1.3 g
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!
Provided by Nagi
Number Of Ingredients 5
Steps:
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
- Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
- Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
- Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
- Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Nutrition Facts : Calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
NO-KNEAD 5-MINUTE ARTISAN BREAD
This no-knead 5-minute artisan bread show you how to make homemade bread in just minutes a day without fuss. Quick, easy, rustic, entirely doable even by novices, and the best loaf you'll ever bake.
Provided by Jeff Hertzberg and Zoë François
Categories Sides
Time 5h
Number Of Ingredients 5
Steps:
- Warm the 3 cups water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C).
- In the large bowl of a standing mixer or a 6-quart container with a lid, mix the yeast, warm water, and salt. Don't worry about getting the yeast to dissolve.
- Add the flour to the yeast mixture all at once, then use a spoon or stand mixer to mix until the flour is completely incorporated and you have a blobby dough. (If you're hand-mixing the dough and it becomes too difficult to incorporate all the flour with the spoon, just use very wet hands to press the mixture together.) Don't knead the dough! It's not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. All you need to do is be certain that there are no dry patches of flour.
- Loosely cover the container and let the dough hang out at room temperature until it begins to rise and collapse or at least flatten a little on the top, about 2 hours. (Relax. It's bread dough, not a newborn. You don't need to monitor it constantly. And don't worry about the dough being precisely double or triple its original volume as you would with a traditional bread recipe. Just walk away, go about your business, and come back in 2 hours. Seriously.)
- After 2 hours, stash the container of dough in the fridge. That's it. (If your container isn't vented, you want to ensure the gases can escape by leaving the cover open a crack for the first couple days in the fridge; after that, you can seal it.)
- You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it's best to refrigerate the dough overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again-that's normal. Whatever you do, do not punch down this dough. You're trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves. Just be certain to use the dough at some point within 14 days.
- When you want to bake a loaf of artisan bread, dust a pizza peel or a baking sheet turned upside down with cornmeal or line it with parchment paper.
- Grab a hunk of the dough and use a serrated knife or scissors to cut off about a 1-pound piece of dough. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn't stick to your hands. (What you're trying to do is surround the surface of the dough with flour so that it can be handled. You're not trying to incorporate more flour into the dough, so for the love of all things good, resist the temptation to get rid of all the dough's inherent and lovely stickiness by working the flour into the dough.)
- Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. (See video above.) Most of the dusting flour will fall off, and that's okay, because as we just said, it's not intended to be incorporated into the dough. The bottom of the ball of dough may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The rest of your round loaf should be smooth and cohesive, and the entire shaping process should take no more than 20 to 40 seconds-don't work the dough any longer or your loaves may be dense.
- Place the ball of dough on the prepared pizza peel or baking sheet, seam side down with all the collected bunched ends on the peel or board. Let it rest for about 40 minutes. It doesn't need to be covered. (You may not see much rise during this period, but don't fret. It will rise much more during baking.)
- Preheat the oven to 450°F (230°C) for at least 20 to 30 minutes. Preheat a baking stone (or an upside-down cast-iron skillet or baking sheet) on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won't interfere with the rising bread. (Do not use a glass pan as it could shatter.)
- Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2-inch-deep cross or a couple gashes or a tic-tac-toe pattern in the top. There's no need to dust the flour off the loaf.
- Place the far edge of the peel or the upside-down baking sheet in the oven on the baking stone or cast-iron skillet or upside-down baking sheet a few inches beyond where you want the bread to land. Give the peel or baking sheet a couple quick back-and-forth jiggles and then abruptly pull it out from under the loaf. The loaf should land on the baking stone with very little drama.
- Quickly but carefully pour about 1 cup hot water into the broiler tray and immediately shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes, until the crust is richly browned and firm to the touch. Because the dough is so wet, there's very little risk of it becoming dry despite how dark the crust may become. (If you're using a baking sheet rather than a baking stone, you may need a little extra time-up to 50 minutes total-for the bread to be done.)
- Remove the bread from the oven and let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. (Crazily enough, a perfectly baked loaf will audibly crackle, or "sing," when initially exposed to room temperature.) The crust may initially soften but will firm when cooled.
Nutrition Facts : ServingSize 1 slice, Calories 74 kcal, Carbohydrate 16 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 263 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
5 MINUTE ARTISAN BREAD
This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe so that I don't have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska's are from Checkoslavakia, and I believe they've just come to the States. In the UK they're available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. Otherwise, try Amazon, guys :-) Very, very worth getting the book.
Provided by Chef UK
Categories Low Cholesterol
Time 30m
Yield 4 1lb loaves
Number Of Ingredients 4
Steps:
- Preparing Dough for Storage:.
- Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
- Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
- Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
- Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
- You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
- On Baking Day:.
- prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
- Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
- The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
- Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
- Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
- Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
- After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
- Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
- Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
- This is the standard bread. There are loads of variations - both savory and sweet - in the book.
Nutrition Facts : Calories 783.3, Fat 3, SaturatedFat 0.5, Sodium 2632.4, Carbohydrate 160.6, Fiber 9.1, Sugar 0.6, Protein 26.4
HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil
Provided by Jordan Kenna
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Stir the yeast into the water and allow the yeast to bloom until foamy.
- In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
- Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
- Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
- Once finished, cover and let the dough rise again for another 1 ½-2 hours.
- Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
- Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
- Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
- Cover and let rise for 1 hour.
- Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
- Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
- Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
- Cover with the lid and return the pot to the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Remove bread from pot, cover, and let cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
NO KNEAD ARTISAN BREAD
A SUPER EASY homemade bread recipe! Soft on the inside with a a chewy, crunchy crust! A no knead bread with no special ingredients needed, just a pot and your oven. This recipe has been adapted from Jim Lahey of Sullivan Street Bakery, published by The New York Times.
Provided by Karina
Categories Bread
Time 2h52m
Number Of Ingredients 6
Steps:
- Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
- Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
- Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
- Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
- Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
- Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
- Loosely cover with plastic wrap and let rest while oven is preheating.
- Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
- Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
- Transfer to a wire rack to cool for 10 minutes before slicing.
Nutrition Facts : Calories 140 kcal, Carbohydrate 23 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NO-KNEAD BREAD RECIPE (EASY ARTISAN BREAD)
This No-Knead Bread is an easy artisan-style bread that comes together fast. With only 4 simple ingredients, you can make a bakery-quality, super soft homemade bread.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 3h10m
Number Of Ingredients 5
Steps:
- In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.
- Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).
- Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
- With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.
- Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.
- Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it.
Nutrition Facts : Calories 205 kcal, Carbohydrate 42 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 441 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ARTISAN BREAD BEST FLAVOR
This bread has the best flavor, appearance and crumb of all the breads I make. Don't rush it, let it fully rise each time. I use a dutch oven (cast iron pot with cover) so I can contain the steam like a commercial oven. You can spray the top with water and sprinkle salt or caraway seeds. I'm still looking for a way to make the crust crispy. Some of the ingredients are by weight, sorry (trust me it's worth it)
Provided by Arnboat
Categories Yeast Breads
Time 7h40m
Yield 1 Loaf
Number Of Ingredients 6
Steps:
- The critacal factor is using a dutch over to bake.
- Stir the salt into the flour then the yeast. Add the wet items and knead for 5 minutes. Let rise for 2 hours.
- Fold several times and rise again for 2 hours.
- Spray parchment paper with Pam and form it into a rising bowl. Fold the dough again and shape into a ball and put into the parchment paper. Push down the ball and spray the top lightly with Pam and cover with plastic wrap to get a final rise until doubled in size (about 1 1/2 hour).
- Sprinkle with flour and slash top.
- Heat oven and dutch oven to 500 degrees for 1/2 hour. Remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover.
- Lower oven temp to 450 and bake covered for 25 minutes.
- Remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200.
- Cool uncovered.
NO-KNEAD CRUSTY ARTISAN BREAD
Provided by Georgia
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.
- Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.
- After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.
- While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.
- After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn't enamel coated.)
- Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.
- Carefully remove bread to a cutting board and slice with a bread knife.
- Enjoy!
- Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!
- Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.
- I've let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to "bubble" to the surface.
- There's no need to grease the Dutch oven/baking dish/pot
- . My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.
- I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.
- I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.
- Add any mix-ins you like - herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you "work" it, the more you're encouraging soft, fluffy air pockets to form!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CRUSTY ARTISAN BREAD
Looking for a delicious no knead bread? This Crusty Artisan Bread Recipe comes together quick and easy!
Provided by Alicia Skousen
Categories Bread
Time 35m
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve yeast in warm water.
- Mix in salt and flour, stirring until there are no dry patches. The dough will be very soft and not like a typical bread dough.
- Cover with a kitchen towel and let rise in a warm place for 2 hours.
- After rising, divide dough into two pieces and shape each into a round ball.
- Place each ball of dough on a piece of parchment paper, and let rest 40 minutes.
- During the second rise, preheat oven to 450. Place a baking stone or overturned baking sheet on the upper oven rack, and a broiler pan or metal cake pan on the lower shelf. Heat the baking stone at least 20 minutes before baking.
- When the dough is ready to bake, dust it with flour and cut three deep slashes across the top. Slide the dough on the parchment paper onto the baking stone using a pizza peel (or a thin cutting board).
- Pour a cup of water into the broiler pan/cake pan and shut the oven door quickly. Bake until golden brown, 24-28 minutes.
Nutrition Facts : Calories 123 kcal, ServingSize 1 serving
NO KNEAD ARTISAN BREAD
No Knead Artisan Bread Recipe - This artisan style crusty bread gets its complex flavors and chewy interior from a 24 hour rising time. With only 4 ingredients, even the most intimidated baker can easily make this practically foolproof bread.
Provided by Aysegul Sanford
Categories Bread
Time P1DT1h
Number Of Ingredients 4
Steps:
- Mix in the dry ingredients in a large mixing bowl.
- Pour in 1 ⅓ cups (316 ml.) lukewarm water.
- Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. If it is not, after you fully mixed it, add in more water in 1-tablespoon increments. Alternatively, you can use your clean hands to mix and feel the stickiness.
- Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.
- Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl.
- Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
- Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees (230 C Degrees).
- When ready to bake, take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper carefully place the dough into the dutch oven. Put the lid on and let it bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
- At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.
Nutrition Facts : Calories 170 kcal, Sugar 1 g, Sodium 584 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 34 g, Fiber 1 g, Protein 6 g, ServingSize 1 serving
NO-KNEAD ARTISAN STYLE BREAD
This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.
Provided by Jewissa
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P2DT3h
Yield 6
Number Of Ingredients 7
Steps:
- Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
- Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
- Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
- Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g
ARTISAN BREAD RECIPE
Steps:
- Add the yeast, sugar and warm water to the bowl of your stand mixer, or to a large bowl. Leave for 5 minutes, until the yeast starts to foam.
- Add the flour, then the salt. Mix together using the dough hook attachment on your stand mixer, or mix together with your hands until fully combined.
- Using the dough hook, knead the dough on a medium setting for 10 minutes. If you want to do this with your hands, oil the work surface and your hands with a little olive or vegetable oil, and knead for 10 minutes. It will be a sticky dough - this is fine.
- Once kneaded, place the dough in an oiled bowl (wiped with a little olive or vegetable oil). Cover with clingfilm or a wax wrap and prove for 1 hour - until doubled in size.
- Sprinkle the work surface with 1/4 cup (30g) flour and tip the dough out onto the flour. You'll probably need to use your hands to tease it out of the bowl, as it will still be quite sticky. Sprinkle with a tablespoon of the flour.
- We DON'T want to knock the air out of the dough at this point. We simply want to shape the dough by grabbing a piece from the outside and pulling it into the middle.
- Continue this, pulling the dough in all the way around until the dough no longer wants to stick in place (see the video for a visual on this). You may need a little more flour to prevent it sticking.
- Then turn the dough over and use your hands just to finish off rounding it out.
- Place the dough in a well-floured proving basket or floured bowl - SEAM-SIDE-DOWN.
- Cover with clingfilm or a wax wrap and prove for 30 minutes.
- Meanwhile, place a dutch oven (approx 25cm/10" diameter) in the oven and preheat the oven to 230C/450F.
- When the dough has finished its second prove, remove the cover, take a long piece of parchment or greaseproof paper and place on top of the bowl.
- Gently tip the bowl upside-down the dough ends up on the paper.
- Very carefully take the hot Dutch oven out of the oven and remove the lid (leave a tea-towel on top of the lid, so you don't forget it's hot and grab the lid without thinking).
- Use the edge of the baking parchment to carefully lower the bread into the Dutch oven. Place the lid on top and carefully place back in the oven.
- Bake for 30 minutes, then remove the lid and bake for a further 10-15 minutes until golden brown.
- Remove from the oven and allow to cool completely on a cooling rack before slicing and serving.
Nutrition Facts : Calories 156 kcal, Carbohydrate 33 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE ARTISAN BREAD (WITH OR WITHOUT DUTCH OVEN)
Even if you've never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial above and review the recipe instructions and recipe notes prior to beginning. If you're new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Provided by Sally
Categories Bread
Time 4h25m
Number Of Ingredients 5
Steps:
- In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
- Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours - 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That's fine and normal- nothing to worry about.
- Lightly dust a large nonstick baking sheet (with or without rims and make sure it's nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn't have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
- During this 45 minutes, preheat the oven to 475°F (246°C).
- When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. ("Score" = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
- Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
- Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves- if they sound hollow, the bread is done.
- Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.
ARTISAN BREAD - EASY HOMEMADE RECIPE
What could be better than a warm loaf of Homemade Artisan Bread that you made in your very own kitchen. You'll amaze your family and friends with my easy to make "almost" no-knead bread.
Provided by Chef Dennis Littley
Categories Bread
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients together. Use a whisk to make sure they are mixed well. Place into the bowl of your stand mixer set up with the dough hook.**you can also mix this by hand using a wooden spoon or your hands.
- Add the water and stir into the dry ingredients until a dough forms. It should start to pull away from the bowl. The dough will look wet and sticky.
- Place the dough in a large bowl that has been lightly oiled. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen away from any drafts.
- Allow the dough to rise for at least 12 hours up to a maximum of 16 hours. 12-14 hours is the sweet spot. Bubbles wil form in the dough and it may drop a bit after rising.
- Lightly flour the countertop and dump out the bread dough on the floured surface.
- Add flour into the dough as you work the dough around. This will take about 5 minutes. Keep adding flour until the dough isn't sticky. Form the dough into a ball.
- Flatten the dough out to make a rectangle.
- Fold over 1/3 of the dough to the center (you're folding the widest part first as shown in the pictures). Fold over the other side of the rectangle overlapping the first fold of the dough.
- Continue the folding process by folding the bottom 1/3 of the dough upwards towards the center of the little package you've made. then fold the top part of the dough down overlapping the fold you just made.Turn the dough over (seam side down) and make a disc or oblong loaf depending upon what shape bread you want to make.
- Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough)
- Cover the dough with a bowl or damp tea towel for the second rise. Preheat your oven to 450 degrees F.
- Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for about 30 minutes.
- When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Make deep cuts.Brush the entire bread dough with water.
- Very Carefully remove the cloche from the oven (close the oven door).
- Place the parchment paper with the dough onto the cloche, cover with the lid and place back into the oven.It's okay to bake the bread on the parchment paper.
- Bake for 30 minutes at 450 degrees F.
- Remove the lid from the cloche or dutch oven, leaving the bread in the oven. Turn off the oven. Allow bread to stay in the oven for about 10 minutes. Less if it looks like its getting too dark. This will finish the baking process, crisping up the outside of the crust bread adding more color to the crust.Dark Bread is okay, it looks more rustic!
- Let the bread rest for at least an hour before cutting. Cutting the bread too soon will release the steam (water) and toughen the bread.
Nutrition Facts : Calories 218 kcal, Carbohydrate 45 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 440 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
More about "artisan bread recipes"
ARTISAN BREAD RECIPE | LAND O’LAKES
From landolakes.com
4.8/5 (5)Calories 120 per servingServings 12
- Combine 1 1/2 cups warm water, yeast, sugar and salt in 2-quart plastic food container or bowl. Stir in flour with wooden spoon until moistened. (Dough will look wet and be loose enough to conform to the shape of its container.) Cover loosely with lid or plastic food wrap; let stand at room temperature about 2 hours or until dough rises and begins to collapse. Top of dough will have a flattened appearance.) Cover loosely; refrigerate overnight or up to 7 days.
- When ready to form loaf, line large baking sheet with parchment paper; sprinkle with cornmeal. Set aside.
- With floured hands, stretch and shape (do not knead) dough into 1 (16-inch) or 2 (10-inch) long smooth loaves. Place onto prepared baking sheet; let stand at room temperature, uncovered, 40 minutes. (Loaf will not rise much during this “resting” period.)
- Fifteen minutes prior to baking time, place broiler pan or 13x9-inch baking pan onto bottom oven rack; carefully pour 2 cups hot water into pan. Then, heat oven to 450°F.
CRAZY EASY 4 INGREDIENT ARTISAN BREAD - IT'S ALWAYS AUTUMN
From itsalwaysautumn.com
5/5 (49)Category Side Dish
- In a bowl, stir the flour, salt, yeast and water until combined. Cover with plastic wrap and rest at room temperature for 8-24 hours.
- Turn dough out onto a well floured surface and form a ball. (Place on parchment paper if desired.)
- Rest for 30 minutes. Meanwhile, place an oven safe baking dish with high sides into the oven and preheat to 450 degrees.
- Slash an "X" on top of the bread. Carefully transfer to baking dish and cover. (If using parchment paper, you can pick up the edges of the paper and transfer the dough and the paper together into the baking dish.)
CRUSTY ARTISAN BREAD - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, French, ItalianTotal Time 40 minsCategory BreadsCalories 100 per serving
- In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
- Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
- Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).
EASY TUSCAN HERB ARTISAN BREAD - LAYERS OF HAPPINESS
From layersofhappiness.com
Servings 1Total Time 4 hrsEstimated Reading Time 2 mins
OMA'S EASY ARTISAN BREAD RECIPE ~ KRUSTENBROT
From quick-german-recipes.com
10 BEST ARTISAN BREAD RECIPES - YUMMLY
From yummly.com
ARTISAN BREAD RECIPES - BREAD EXPERIENCE
From breadexperience.com
ARTISAN WHITE BREAD - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
ARTISAN BREAD RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
4.7/5 (7)Category Bread
- Using the dough hook, turn on the stand mixer to low speed. Slowly pour in the water and yeast mixture. Continue to let the stand mixer knead the dough for about 5 minutes. The dough should come away from the bowl and not be sticky/tacky to the touch.
- Grease a large bowl with oil. Shape the dough into a ball, place in the bowl and flip so all sides are coated in the oil. Cover the bowl with plastic wrap. Put the bowl in a warm place with no draft and let rise until doubled in size, about 90 minutes.
ARTISAN BREAD RECIPE - TASTE AND TELL
From tasteandtellblog.com
5/5 (4)Total Time 3 hrs 15 minsCategory BreadCalories 155 per serving
- Add the yeast and the salt to the water in a large bowl (5 quart) or container with a resealable lid. Add the flour all at once. Mix with a wooden spoon until the mixture is uniform. (You can also mix it in a heavy duty stand mixer.) If it becomes to hard to mix, you can mix it with wet hands until it all comes together. It is finished when there are no dry patches and everything is uniform – kneading is not necessary.
- Sprinkle the surface of the dough with flour. Pull up on the dough, and using a serrated knife, cut off a 1-pound piece of dough (the size of a grapefruit). Hold the dough in your hands and add a little more flour if needed so that it doesn’t stick to your hands. Stretch the dough around to the bottom on all sides, rotating the dough as you do. (The bottom of the ball will look like a bunch of bunched ends.) Do this until the ball is smooth.
ARTISAN BREAD RECIPE (& VIDEO!) - FAST EASY ARTISAN BREAD ...
From eatingonadime.com
4.7/5 (12)Calories 154 per servingCategory Side Dish
- Cover the bowl with plastic wrap and let set out for 12-18 hours. I know it seems like a long time, but it will be worth it!
EASY NO KNEAD ARTISAN BREAD RECIPE - THE BUSY BAKER
From thebusybaker.ca
5/5 (4)Total Time 13 hrs 5 minsCategory Bread, Side DishCalories 115 per serving
- Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
- Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
- Once the dry ingredients are combined, measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
- Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
ARTISAN BREAD - BETTER HOMES & GARDENS
From bhg.com
3/5 (4)Calories 199 per servingTotal Time 5 hrs 50 mins
- In a large bowl stir together the 3/4 cup water and the yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan heat and stir milk, sugar, butter, and salt just until warm (120°F to 130°F) and butter, if using, almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray or brush with olive oil; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray or brush with olive oil; cover bowl with the greased plastic wrap, coated side down. Chill for at least 4 hours or for up to 24 hours.
- Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with greased plastic wrap. Let stand for 30 minutes.
- Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into a 6-inch round loaf, lightly flouring the dough as needed. Transfer to the prepared baking sheet, using dough scraper or spatula if necessary. Cover with a clean kitchen towel and place on the middle rack of your unheated oven; place a bowl of warm water on the lower rack. Let rise until nearly double in size (about 1 hour).
- Remove bread from oven; uncover and set aside. Preheat oven to 400°F. In a small bowl whisk together egg and the 2 teaspoons water; brush over loaf. Bake about 25 minutes or until an instant-read thermometer inserted in the center of the loaf registers at least 200°F. If necessary to prevent overbrowning, cover with foil for the last 5 minutes of baking. Remove from baking sheet or pan; cool on a wire rack.
ARTISAN HEARTH BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (7)Total Time 16 hrs 45 minsServings 1
- To make the starter: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
- Combine the flour, water, and yeast. Cover the container and allow to rest for 12 to 16 hours at room temperature.
- It should be doubled in size, and filled with large bubbles., To make the dough: Add the water to the starter.
- Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
CLASSIC ARTISAN BREAD - AN EASY NO KNEAD BREAD RECIPE
From oldworldgardenfarms.com
- Slowly pour in the warm water and mix ingredients. Don't feel the need to work your dough at all - just mix for few minutes and you are done!
- Cover the bowl with plastic wrap and place the bowl in a warm area to rise until double in size. This will take 1-2 hours.
- Form the dough in a large ball and place on a flour dusted baking sheet or stone. Lightly dust the outer edge with a light coat of flour to prevent sticking.
CRUSTY ARTISAN BREAD - BIGOVEN.COM
From bigoven.com
5/5 (1)Category BreadCuisine Not SetTotal Time 12 hrs 10 mins
ARTISAN BREAD: THE EASY WAY - HANDMADE FARMHOUSE
From handmadefarmhouse.com
Cuisine American, ItalianEstimated Reading Time 6 minsCategory Side Dish
100 BEST ARTISAN BREAD RECIPES IDEAS | RECIPES, BREAD ...
From pinterest.ca
ARTISAN BREAD RECIPES
From bakerrecipes.com
EASY STEP-BY-STEP ARTISAN SOURDOUGH BREAD RECIPE - FULL OF ...
ARTISANBREADWITHSTEV - YOUTUBE
From youtube.com
ARTISAN BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love