Artisan Bread

Updated at: Thu, 17 Aug 2023 05:36:20 GMT

Step 1

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.

Step 2

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.

Step 3

Optional – refrigerate for flavour development. At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.

Step 4

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.

Step 5

Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. Put dutch oven in oven with lid on (26cm/10" or larger). No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.

Step 6

Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

Step 7

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.

Step 8

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!

Step 9

Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

Step 10

Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Step 11

Cool on rack for 10 minutes before slicing.

↑Support creators by visiting their site 😊

0 liked

0 disliked