Artisan Bread

 

 

 

 

 

 

Wanna eat artisan bread? Better put, wanna learn how to make artisan bread at home? The recipe below is a no-knead Dutch Oven Artisan Bread made with only 4 ingredients. It is very easy to make and is as good as any bread you will find in any boulangerie in Paris. Enjoy!

INGREDIENTS

(1) 3 Cups All Purpose Flour (390 grams)

(2) 1 Teaspoon Salt

(3) 1 Teaspoon Yeast

(4) 1-1/2 Cups Water

A Few Notes: An important tool you will need is a Dutch Oven. A Dutch Oven is a thick-walled cast iron cooking pot with a tight-fitting lid. You cannot use a regular loaf pan to bake this bread. You need a heavy duty cast iron pot with a corresponding heavy/tight lead. The bread gets its hard crust and soft interior from the steam that is created while the dutch oven is sealed.

 

 

 

 

 

 

 

PROCEDURE

(1) The 1st step is to mix all ingredients in a bowl. You can use a spoon or spatula. Mix just until combined, about 1 minute. The resulting dough is going to be very sticky and shaggy looking. Cover the bowl with plastic wrap and leave on your counter top for 8 to 24 hours. Don’t be tempted to disturb the dough. This dough can be mixed the night before and baked in the morning.

 

 

 

 

 

 

(2) After 8 – 24 hours, the dough would have risen and imploded and be filled with plenty of holes. Perfect! You are in business.

 

 

 

 

 

 

(3) Preheat your oven to 450 degrees and place your covered dutch oven in the oven for at least 30 mins. Please use your oven mittens or napkins when handling the dutch oven from here on. It is going to be very hot.

(4) Dust your kitchen counter heavily with flour and turn the bread dough on the floured surface. Using your hands, or a bench scrapper, turn the dough in the flour while shaping it as best as you can. The dough is going to be very soft and sticky and that’s why I make use of a bench scrapper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(5) Take out the dutch oven, place the bread inside, cover and bake for 30 mins. After 30 mins, remove the lid and bake for another 15 mins so it can brown.

 

 

 

 

 

 

(6) Take the dutch oven out of the oven and allow it to cool down on a cooling rack for about 5 mins before taking out the bread.

 

 

 

 

 

 

This bread is very crusty and the inside, soft and chewy. It is best eaten with some butter or dipped in olive oil and balsamic vinegar. Try it out with some homemade butter. Recipe here.

 

 

 

 

 

 

Love this bread, try out this Cranberry-Orange No-Knead Bread