![]() ![]() I wrap portion sizes in plastic wrap & freeze. It is important to have a good serrated knife as that wonderfully crunchy crust is a little tricky to cut. The oval shape is better for sandwiches as you’re greeted with more evenly sized slices. ![]() The round is lovely when you’ve guests over as look-what-I-created centerpiece. Make this in a round or oval shaped cast iron Dutch oven. ![]() There’s some beautiful images & rustic recipes in the book plus stories of the author’s adventures moving from her homeland, Norway to England. I found this particular recipe in this lovely cookery book: The Cottage Kitchen by Marte Marie Forsberg. I’ve made lots of different artisan breads, most arriving at more or less the same result, but what I love about this particular recipe is the ease it takes to make. Time wise, this bread takes almost 24 hours to from start to finish but with so little effort from you & great rewards. Often I will make two, separately, but at the same time because it’s no more trouble to make two than one. A few folds & then the dough is left to rise again for two hours before carefully being escorted into a preheated Dutch oven & left to bake for an hour. You can get these from any kitchen supply store or online. Try it with regular unbleached flour first, that’s probably what’s in your cupboard.Īfter 18 hours, the dough is then folded over on itself about six times using a spatular or a bendable pastry scraper like the one in the pic. I used both regular unbleached all-purpose flour & bread flour at different times I’ve made this & honestly, I couldn’t tell a difference. (I also use a little baking spray for the bowl to prevent the dough sticking.) The water is warmed, yeast & honey are then added to a combined flour (preferably unbleached) & salt mixture, stirred then left to do its thing for 18 hours. There’s merely five ingredients that make Easy Artisan Bread: purified water (don’t use tap), yeast, honey, flour & salt. Easy Authentic Artisan Bread delivers on not only the texture & yeasty flavor but it’s simple to make – much simpler than you’d imagined.Įquipment you’ll need to make the bread: a small saucepan, measuring spoons, dry & wet cup measures, 5 quart cast iron Dutch oven, timer, oven, spatular, wooden spoon (optional), bendy pastry scraper, a large & medium bowl & a good serrated knife. Of all the things I’ve cooked, making bread that turns out just as you’d imagined – with a burnished, crunchy crust & chewy interior, has to be the most rewarding. ![]()
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