Artisan Bread

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So, I don’t know who to give credit for this recipe, but my friend Rebecca got it from the Thanksgiving Point artisan bread class. Thank you mystery lady (Rebeccca said her name is Lynette McNaughtan actually—I just called to get the info so the lady gets credit for this fabulous bread). Anyway, it’s awesome and I give it a 9. And, it’s not too hard.

Day 1: Mix together 3 cups of bread flour, 1/4 tsp. instant yeast, and 1 1/2 tsp. salt in a bowl. Add 1 1/4 cups water and mix to combine. Cover the bowl at let it rise at room temp for 18-24 hours. Also, if you are adding mix ins, put them in with the flour so that they are in before you add the water.

Day 2: Sprinkled some equally mixed parts by volume of flour, cornmeal, and wheat bran into a big old dutch oven or huge pot with a lid. Pat it down. Then, put some normal flour onto the counter and carefully take the dough out. Shape the dough into a ball, trying to not mix it too much. Put the ball, seam side down, in the bread pot, cover it, and let it rise at room temp until it has risen to about 1 1/2 times its normal size. preheat over to 425. Before putting pot in the oven, score it with a sharp knife. Bake at 425 for 35 minutes, then take the cover off and bake for another 15-25 minutes. Remove bread from oven and let cool.

So, Rebecca made 3 kinds. Cinnamon chip, parmesan garlic (my favorite, with chunks of parm. cheese and garlic), and rosemary (you put the olive oil on the dough before you bake it, FYI, and top it with salt).

Comments

  1. thejohnmfamilyJuly 2, 2018 at 12:05 PM

    So, if you don't put enough flour in they loaves kind of sag, so don't make it too sticky. We only use cornmeal on the bottom, but that works fine.

    ReplyDelete
  2. thejohnmfamilyMay 6, 2019 at 7:16 PM

    You know, just use oil on the bottom. The bread crumbs are what smoke and mine have been coming out fine with just oil. Fresh rosemary is way better.

    ReplyDelete
  3. thejohnmfamilyJanuary 1, 2025 at 9:12 PM

    So, we used Living Basil today, and the package might have been larger and I think it made the bread better. I would use high quality parmesan, and maybe cut it in smaller bits to help it rise better. We cooked one loaf in our upstairs over, and the bottom burned. In the winter, I think you need a full 24 hours to get these to rise, and I also put mine in the keep warm oven for a bit like a warming drawer. Additionally, give the water and the flour a minute to combine before you add more water. I put 1/2 tsp. of yeast in each batch, and then let them second rise for almost an hour.

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