← Replies in Homemade Artisan Bread Recipe

please let me know if you find a way to make it less dense, we didn’t think it was to dense. I alway look for ways to make it better

I'm not a very experienced baker but the first time I tried this recipe, it turned out somewhat dense too. Turns out my yeast was old and probably somewhat dead, so maybe get some fresher yeast? Otherwise I think you might have to play with the water/flour ratio

Try baking it in a dutch oven, and even try misting the loaf with water beforehand. Then in the last few minutes of cooking, remove the lid to let the loaf brown. The cafe delights blog has a good Dutch oven recipe for no-knead artisan bread but you can also just take the techniques from that other recipe if you want. Here is my reasoning: traditional bread uses only yeast to create the pockets of air in bread, but you have to knead it to develop the gluten, to get the texture right. Artisan bread still uses yeast, but you don’t need to knead it as much, because you cook it at a much higher temperature. The result is that the steam, as it vaporizes in the bread, creates more air pockets and creates a very bread-like texture without all the work. The idea is to blast more pockets using steam. But here’s the issue: home ovens are very, very dry. Artisan bread is tricky in a home oven because of that. Some people try to use a pan of water in the oven to make the air more moist, but that is a hit-or-miss solution… the amount of steam that creates really isn’t enough to make a huge difference. That’s why I prefer Dutch ovens. They trap the steam in with the loaf while it’s cooking. I even help it along with a squirt of water before I stick it in the oven…. Yes, right on your loaf. Remember, the water is going to evaporate so you’re not risking it getting soggy or anything. If you want to really get into it, the next step up is a fancy steam-injection system but frankly, who has the money for that at home? Not me. Give it a google and happy baking!