Revisiting Artisan Bread 101

Kim at Savvy Southern Style today offered an invitation
 to re post something we've done this year
for this week's linky party.
I looked back at my posts for this year and
this one was the most visited,
so I'm bringing it back for the occasion.
I'm still making it and
still loving it!

 Remember when bread machines were the
"must-have" kitchen appliances?

For many years I had one that gave

me excellent results and

I never bought bread.

I literally used it to death.

However, my bread efforts were never

as successful with my second bread machine.

So, I gave up bread baking and contented myself

with this "not-too-bad" store bought one.

Then last year at a knitting retreat

I tasted a friend's "baked that morning"

artisan bread.

I came home determined to

start baking bread again.

With some Internet investigations

I have found an extremely easy

method to make artisan bread.

(from Google images)

I am simplifying the recipe here, but you can

go to source with this book.

If you do try this method, please

go to this website for the complete

and detailed instructions.

Four simple ingredients are ALL you need.
Place 3 cups lukewarm water in a large bowl.
Add 1 1/2 T. granulated yeast (2 packets)
1 T. kosher or other coarse salt
6 1/2 c. flour, unsifted, unbleached, all-purpose


Aren't these measuring spoons great?
They were a Christmas present!
Thank you Rick and Terry!



Mix with a wooden spoon.
Kneading is unnecessary.
Mix just until there are no moist patches.

Cover (not airtight) and allow to rise at
room temperature for
approximately two hours.
At this point you are ready to bake,
or refrigerate the dough (covered) until you are.
I usually make the dough and then
bake on another day.
The refrigerated dough is
easier to handle than when
it is at room temperature.
The dough can be stored for up
to two weeks.
Refrigerating the dough for
at least 24 hours improves the flavor.
On baking day,
sprinkle the surface of your dough with flour
and divide it into four equal portions.
I "cut" it into portions with a knife,
then scoop out one section at a time.
Flour your hands, take one
portion and shape it into a smooth ball.
Do not spend a lot of time or effort here,
this should take less than a minute.



Place the loaf on a lightly oiled
and floured baking sheet.
I always bake all four loaves
at the same time
and freeze three loaves
for later.
Let the dough rest for 20 minutes.
After 20 minutes, began preheating
your oven to 450 degrees F.
When you turn on the oven,
place an empty broiler tray
on a lower shelf in the oven.
After 20 minutes (dough has now
rested a total of 40 minutes)
you are ready to bake.
(Don't be concerned if your oven
hasn't yet reached the
desired temperature.)
Dust with flour and slash the
tops of your loaves.
I also sprinkle the tops of all
four loaves with a bit more
kosher salt.
Place loaves in oven and
pour 1 cup of hot tap water into
the broiler pan you've been
preheating. This creates the
steam which will give your
bread a nice crunchy crust.
Bake for about 30 minutes.
Crust should be nicely browned
and firm to the touch.

It doesn't get much simpler,
or better,
than that!


I am linking this post to
Wow us Wednesday at Savvy Southern Style