The most detailed step by step instructions on how to make Artisan Bread. Add whatever nuts and dried fruit you like to give it a personal spin. I made mine a Walnut Fig Artisan Bread. Spread some goat cheese on a piece and fly to HEAVEN!
This is not a quick bread, this is a real artisan bread. 12-hour starter, knead, rise, (fold in extra flavorful extras), rise again, bake, give it a bite and book a flight to Montreal to come hug and kiss me ;)
Ok, so, is it easy to make artisan bread? Ummmm, let’s say it’s not difficult. There are several steps that need extra attention but in this post I will walk you through ALLLLL the steps one step at a time so you end up with the best bread you’ve tried in your life, pinky finger promise. Are you ready?
Artisan Gluten Free Bread
I cannot stress this more. I just wasted 1.5 kg of flour over the weekend trying to succeed in the bread-making business. If you proof your yeast first you don’t risk waisting flour. If your dough doesn’t rise it’s because your yeast was not properly activated or worse, you killed it. Awww, poor yeast :(
Add yeast to a bowl and then add warm water. Now here is the first tricky part. The water has to be “warm”. What does “warm” mean? About 100F (38 C).
Use a thermometer, if you don’t have one for food, use your body temperature thermometer. If you don’t have that either, use your elbow.
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It should be warm like water you would bathe a baby in, milk you would give a baby in a bottle. If you have nothing to do with babies and don’t know what kind of warm is meant by that, well, warm like your own pee ;)
The end result after about 10 minutes is foamy, bubbly, yeast-smelling water. If it doesn’t foam and bubble, toss it. Your bread won’t rise. I will come out dense and heavy and maybe even uncooked in the end. Do not waste your flour. Start over again. Remember it’s just 10 minutes.
Breads made with starters taste so so so so so so (that’s not enough ‘so’s but you get the point) much more delicious than other breads. AND, the bread dough rises beautifully with a starter.
Master Recipe From
Mix that foamy, bubbly, yeasty water (a.k.a. proofed yeast) with the flour required by the recipe, cover and leave at room temperature for at least 12 hours, max 18 hours.
The next day you will start your bread-making process like you would any bread without a starter. Making a starter takes 12-ish minutes. Make that starter the day before. You will get the most perfect result.
Artisan bread requires several rises. The quicker a bread is to make the lighter and cakier (is that a word?) it will be. Basically, less time and less rises equal less deliciousness in my opinion.
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This real artisan bread calls for a 12-hour rise of the starter and then another two 45-minute rises. Remember, you don’t have to do absolutely anything while the bread is rising. Making bread is a long process BUT requires only minutes of
Knead the starter and remaining flour the recipe calls for in the stand mixer with dough hook attached for a good 20 minutes on low. You can do this part by hand but it will be VERY messy and tiring. I don’t recommend doing this by hand but rather borrow a stand mixer if you don’t have one.
The dough should be very sticky and elastic (see right photo above). Cover it with a clean kitchen towel and let rise at room temperature for 45 minutes or until the dough has doubled in size (see left photo below).
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After the first rise it’s time to fold in whatever extras you want to fold into your artisan bread. If you don’t want anything extra in your bread just omit this step.
Add extras and fold and fold until well combined. By then the dough reduced in size again. (see middle and right photo above).
Once all the extras are mixed into the dough it’s time for the second rise. Cover a clean dish towel with abundant flour and corn meal. Dump the dough onto the dishtowel and fold the towel over it.
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Emphasis on “abundant” so no dough at all stays stuck to the dish towel. You should be able to shake it out in the kitchen sink, throw it in the wash that’s it once you removed the dough after the second rise.
There are two reasons artisan bread will form a dome. One, the bread dough is given enough opportunities to rise. Two, the bread dough is baked in strong heat coming from all directions.
Most of us have regular ovens. Heat from the top and heat from the bottom. That’s it. Regular home ovens do not emit heat from all around.
Artisan Bread Recipe
Bakeries have special ovens. Many of their ovens are stone ovens where the stone retains all the heat and radiates it back to the whole surface of the bread.
The only way to “imitate” this is by using a dutch oven. I’ve tried with a oven-proof stainless steel pot with oven-proof glass lid and … it doesn’t work. Stainless steel doesn’t “store” heat. It becomes hot, yes, but as soon as you take it out of the oven to dump in the bread dough, it immediately starts cooling down.
A cast-iron pot keeps the heat for muuuuch longer. Enough time for you to dump in the dough, put the lid back on and transfer back in the oven without it cooling down even 1 degree.
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One important tip: be really, really, really, really, really, really careful when taking the dutch oven out of the oven. It will be BURNING HOT! Use very thick silicone oven gloves or double up your regular cloth gloves. The burns you get from a hot dutch oven are unbelievably painful. All concentration is required here. Don’t multitask at this point. Do only ONE thing. Keep your eyes only on the oven and your body parts.
This point is also very important. Once the bread is baked you have to remove it from the dutch oven (carefully, remember it’s hot!). Since the dutch oven retains a lot of heat for an extended amount of time it’s crucial to remove the bread so it doesn’t continue baking. Otherwise it will become very hard.
Turn the dutch oven over so the artisan bread falls out. It will immediately and easily fall out. There is no way bread dough will stick to a burning hot cast iron pot or pan. If it sticks, you didn’t heat it up enough time (as I suggested further up) naughty you ;)
Easy {gluten Free} Artisan Bread
Place the freshly baked artisan bread on a cooling rack and wait for it to COMPLETELY cool down before cutting into it. If you cut into hot bread all the steam escapes and the center stays “doughy”. The bread needs to cool down slowly for the steam to do it’s work on the inside of the artisan bread.
How do I know my bread is really baked through without cutting into it? Knock on the bottom of the bread. If it sounds hollow it’s done. If it doesn’t return to the oven.
I can’t believe you’ve made it this far reading. Congratulations. Now it’s time to finally, finally break apart a piece of this masterpiece of a healthy artisan bread.
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Don’t use a knife. Use your hands. Eat an uneven piece. It tastes so much better that way. Eat your first piece just like that. You can eat the second with goat cheese or butter or dunked into butternut squash soup. Eat the first piece just plain.
Once you ate all you could eat it’s time to store it. If you think you will finish the bread the next day I recommend storing it in a paper bag on the kitchen counter. That way it stays crispy.
However, bread dries out by the end of day two. If you know you won’t be able to finish it by day two I recommend storing it in a paper bag and then plastic bag on top and tie a tight knot and leave it on the counter if you’ve added only nuts and dried fruit but in the fridge if you’ve added fresh fruit.
No Knead Artisan Bread (just 4 Ingredients!)
How do I know my bread is really baked through without cutting into it? Knock on the bottom of the bread. If it sounds hollow it's done. If it doesn't return to the oven.
Calories: 1985 kcal | Carbohydrates: 414 g | Protein: 58 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Sodium: 4671 mg | Potassium: 717 mg | Fiber: 16 g | Sugar: 1 g | Calcium: 110 mg | Iron: 26.3 mgEven if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved,
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