There is a reason bread has become such a staple of Western Society. Now you’re in full on panic mode because you have 73 lbs of flour, and don’t have a clue what to do with it. I know, loaves of bread flew off of the shelves almost as fast as toilet paper. This is how you make “Artisan Bread” easy.īased on what I am seeing in the grocery stores these days, a lot more of you are planning on learning to become bakers than normal. Almond butter or peanut butter and honey.A beautiful loaf of crusty bread really doesn’t take a lot of work, or any special ingredients.Mashed avocado, olive oil, salt and pepper (toast bread first).Cheese (melted with tomatoes and pesto is the best!).Butter (of course!) or homemade raspberry freezer jam.I prefer an airtight bag though just so loaf doesn’t dry. If you want bread to maintain a crisp exterior to the following day you can store in a paper bag.Let bread cool, at least a little while before slicing otherwise bread just falls apart.I like to begin making the dough at night. Allow enough time for dough to rest, plan on at least 6 hours or up to 18 hours.Don’t use water over 120 degrees or you may kill the yeast and bread won’t rise.Use parchment paper and shape loaf into an oval shape instead of a round.No preheating the baking sheet is necessary.If you don’t have an enameled cast iron pot it can also be baked a baking sheet. Can I Bake Using Something Else Instead of Cast Iron Pot? I also recommend adding a little honey and a little extra water (as mentioned in the recipe notes). After 30 minutes, remove lid from pot and bake uncovered for 12 – 15 minutes.Īll whole wheat flour can be used but loaf will be very dense, instead I recommend using half whole wheat flour and half white flour a better texture.Remove pot from oven and with floured hands or holding ends of parchment paper, carefully drop dough into hot pot cover with lid, then immediately return pot to oven and bake 30 minutes.Cover dough with an extra large bowl and allow to rest while pot is heating.Meanwhile, turn dough out onto a well floured surface then shape dough into a ball (I like to set on parchment paper heat resistant to 450 for easier transferring, which you can place right in the pot, but this is optional).Once oven has reached 450 degrees, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes. Cover bowl with plastic wrap and allow to rise for 12 – 18 hours. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more flour if you feel it needs it).
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