Artisan Bread
Artisan bread is not just a loaf; it’s a celebration of simplicity and craftsmanship. Made with basic ingredients and a touch of patience, this homemade bread boasts a crispy crust and a soft, chewy interior. Whether served alongside soups or enjoyed fresh with butter, each bite transports you to a rustic bakery. Join us as we delve into the delightful world of artisan bread making, and soon you’ll be savoring your own creation.
Ingredients
- 500g all-purpose flour
- 350ml water
- 10g sea salt
- 5g active dry yeast
- 1 tablespoon olive oil (optional)
Servings and Cooking Time
This recipe makes one large loaf, serving approximately 8 people. Preparation time is about 30 minutes, with a resting time of 12-14 hours, and baking takes around 30-40 minutes.
Nutritional Value
Each serving (1 slice, approx. 40g) contains approximately:
– Calories: 100
– Protein: 3g
– Carbohydrates: 20g
– Fat: 1g
– Fiber: 1g
Step-by-Step Cooking Process
- In a large bowl, mix flour, salt, and yeast.
- Add water gradually, stirring until a shaggy dough forms.
- Knead the dough for about 10 minutes until smooth.
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover with a damp cloth and let it rise for 12-14 hours at room temperature.
- After rising, turn the dough onto a floured surface and shape it gently.
- Let it rest for 30 minutes, covered with a cloth.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Once preheated, carefully remove the Dutch oven and place the dough inside.
- Cover and bake for 30 minutes, then uncover and bake for an additional 10 minutes until golden brown.
Alternative Ingredients
If you prefer whole grain or spelt flour, these can be great substitutes for all-purpose flour. Additionally, you can use honey or sugar instead of olive oil for a hint of sweetness.
Serving and Pairings
Artisan bread pairs wonderfully with olive oil for dipping, homemade soups, or as a base for sandwiches. It’s also delightful when served with cheeses or charcuterie.
Storage and Reheating
Store artisan bread at room temperature in a bread box or wrapped in a cloth for up to 3 days. For longer storage, freeze slices in a plastic bag for up to 3 months. Reheat in the oven for a few minutes to restore crispness.
Cooking Mistakes
- Using too much flour can lead to a dense loaf.
- Not allowing sufficient rising time affects texture.
- Skipping the preheating of the Dutch oven can cause poor crust formation.
- Over-kneading can make the bread tough.
- Ignoring the dough’s hydration can result in dryness.
Helpful Tips
- Use a kitchen scale for accurate measurements.
- Experiment with adding herbs or spices for flavor.
- Always check the dough’s elasticity during kneading.
- Let the bread cool completely before slicing for best texture.
FAQs
How long does artisan bread last?
Artisan bread is best enjoyed fresh but can last up to 3 days at room temperature. For extended freshness, freeze it.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast without any changes to the process, as it doesn’t require proofing.
Why is my bread dense?
A dense loaf can be caused by under-kneading, using too much flour, or not allowing enough rising time.
Can I add seeds or nuts to the dough?
Absolutely! Adding seeds or nuts can enhance flavor and texture. Just fold them in gently during the kneading process.
What’s the best way to know if my bread is done?
A good test is to tap the bottom of the loaf; it should sound hollow. An internal temperature of about 200°F (93°C) indicates doneness.
Conclusion
Making artisan bread is a rewarding experience that fills your home with wonderful aromas. With just a few ingredients and a bit of patience, you can master this craft and enjoy the fruits of your labor. Whether enjoyed alone or shared, artisan bread is sure to impress and satisfy.
Artisan Bread
Ingredients
- 500 g all-purpose flour
- 350 ml water
- 10 g sea salt
- 5 g active dry yeast
- 1 tablespoon olive oil optional
Instructions
- In a large bowl, mix flour, salt, and yeast.
- Add water gradually, stirring until a shaggy dough forms.
- Knead the dough for about 10 minutes until smooth.
- Shape the dough into a ball and place in a lightly oiled bowl.
- Cover with a damp cloth and let it rise for 12-14 hours.
- Turn the dough onto a floured surface and shape it gently.
- Let it rest for 30 minutes, covered with a cloth.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Place the dough in the preheated Dutch oven and cover.
- Bake for 30 minutes, uncover and bake for an additional 10 minutes until golden brown.
