How to Bake Perfectly Crusty and Chewy Artisan Bread with this Simple Recipe
Create your own crusty and chewy artisan bread easily, without the need for kneading! Indulge in its soft texture inside and make sure you can't resist the irresistible crust!
Discover the perfect recipe to create your own crusty and chewy artisan bread easily, without the need for kneading! Indulge in the soft texture inside and savor the irresistible crust that will leave you wanting more!
Are you ready to try your hand at baking bread without any fancy equipment, like stand mixers or dough hooks? Look no further than this no knead bread recipe that's perfect for beginners and experienced bakers alike. The best part? It's forgiving and easy to make! Sink your teeth into the thick and chewy crust and enjoy the soft, open crumb that's reminiscent of Ciabatta bread. Top it with a generous slab of butter for the ultimate indulgence. Plus, with less than 3 hours of prep time, you can have warm, homemade bread right on your table!
you can have fluffy, crusty artisan bread without breaking a sweat
I know it sounds too good to be true, but trust me, you can have fluffy, crusty bread without breaking a sweat. We've been making this recipe for a few years now and it's become a weekly staple in our house - and now it can be in yours too! Even if you're a beginner baker, don't be intimidated - this recipe is foolproof!
Imagine pulling fresh, warm bread out of your oven and tearing it apart to release the hot steam while the mouth-watering aroma fills your kitchen. The only thing better than that is dipping chewy bread pieces into a piping hot bowl of chicken soup or chili, letting the flavors meld together in a heavenly harmony. Trust me, your taste buds will thank you!
All you need to Bake Perfectly Crusty and Chewy Artisan Bread
to Bake Perfectly Crusty and Chewy Artisan Bread, first you need to prepare various ingredients with conditions that are really adjusted so that you can process them easily and without any hassles for sure.
Let's talk flour
If you want a soft and fluffy bread, bread flour is the way to go - the higher protein content gives it that extra oomph. But don't worry if you don't have bread flour on hand, regular all purpose or plain flour works just as well, with just a slight difference in texture. If you're feeling extra wholesome and want to use wholewheat flour, just keep in mind to use about 1/4 cup less than the recipe calls for and add more as needed to get the right consistency.What's about sugar
When it comes to making bread, sugar is more than just a sweetener - it's a key player in the chemistry of the dough. Yeast feeds on both sugar and starch, and the resulting mix releases carbon dioxide gas, which causes the bread to rise as it bakes. This is what creates those delightful bubbles that give the bread its soft and spongy texture. So don't skimp on the sugar - it's a crucial ingredient in the process!
Pay attention to yeast
We've experimented with different types of yeast over the years - dried, instant, and rapid-rise - and have found that dried yeast works just as well without needing to be activated beforehand. But if you're feeling a bit uncertain or want to play it safe, you can always activate it in warm water and oil for a couple of minutes before adding it to the dry ingredients. Don't be afraid to try out different types of yeast and find what works best for you and your bread-baking needs!
Oil - needs to be underlined for this one ingredient
This sneaky little addition is the secret to achieving a soft and silky crumb in our bread
Remember, WARM WATER - not too hot
When using water to make bread, it is important to get the temperature right. If the water is too hot, the yeast may die and the dough will spoil. The sweet spot is around 130°F or 55°C, but you can also do the finger test: dip your finger in water and if it feels warm and comfortable, it's just right. If it's too hot, wait a while for it to cool to the desired temperature.
Step by Step to make Artisan Bread
Mix all the ingredients into a dough
Mix all of your ingredients together until they are thoroughly mixed and form a moist and somewhat loose texture
Cover the soft artisan bread dough with plastic wrap
Cover the dough with plastic wrap and put it in a warm, draft-free area for approximately 2 hours. The dough will rise and double in size, and you might notice small bubbles forming on the surface. It will have a jelly-like texture and feel very sticky. Don't be discouraged - this is a sign that everything is going according to plan! Keep up the good work.REMEMBER TO PREHEAT YOUR OVEN DURING THIS STEP ! It's important to preheat your Dutch oven properly for perfectly crusty bread
GENTLY FOLD AND FORM THE ARTISAN BREAD DOUGH
Lightly sprinkle flour on work surface and your spatula, working up to 1 tablespoon if needed. Remove the dough from the bowl onto a floured surface and gently fold it inward about 5-6 times, forming into a round loaf.
Be careful not to add too much flour, as the dough should remain slightly tacky for a moist, fluffy texture.
FORM THE DOUGH
Place the dough on a big piece of parchment paper and shape it into a rustic round shape using your spatula. This helps release some of the air.
Use oven mitts to carefully take out your HOT pot. Then, hold onto the ends of the parchment paper and gently transfer the dough into your pot.
Bake the Artisan Bread !
Remember to put the lid back on your pot to create steam while baking your bread. This will help the crust to set in. After that, remove the lid and continue baking for another 12-15 minutes to get that perfect golden crust. You'll be amazed at how beautiful it looks once it's out of the oven, with all its cracks and imperfections!It's important to let the bread cool down before slicing into it, so that the center can finish cooking. Once it's ready, spread some butter on top and get ready to have your taste buds blown away! If you're a bread lover, this homemade bread recipe is sure to be a game changer for you.
FULL RECIPE And INTRODUCTION
INGREDIENTS For 12 Slice
- 3 cups bread flour or all-purpose flour (15.8 oz. or 450g)
- 1 tablespoon granulated sugar
- 2 teaspoons instant or rapid-rise yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water (375 ml)
- 1 tablespoon olive oil
INSTRUCTIONS
- In a large bowl, combine the flour, sugar, yeast, and salt.
- Add the warm water and olive oil, mixing until all the ingredients are well incorporated. The dough will be wet, sticky, and shaggy.
- Lightly spray the top of the dough with cooking oil spray, cover with plastic wrap, and place a dry tea towel over the top.
- Leave the dough in a warm, draft-free place for 2-3 hours or until it has doubled in size. The dough will have a lot of little holes or bubbles and be wobbly like jelly.
- Preheat the oven to 450°F (230°C) and place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid, at least 30 minutes before baking.
- Lightly flour your work surface and spatula with up to 1 tablespoon of flour. Scrape the dough out of the bowl onto the floured surface with the spatula. Sprinkle a large pinch of flour over the dough and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
- Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place the paper next to the dough and roll the dough onto the paper, smooth side up. Carefully move it to the center of the paper and reshape if needed, or shake the pan a couple of times to evenly distribute the dough. It will even out while baking.
- Loosely cover the dough with plastic wrap and let it rest while the oven is preheating.
- Use oven mitts to carefully remove the hot dutch oven from the oven. Grab the parchment paper from each end to lift the dough and transfer it into the pot.
- Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes, until the loaf is beautifully golden browned.
- Transfer the bread to a wire rack to cool for 10 minutes before slicing.
NOTES
- For a softer, fluffier bread, use bread flour due to its higher protein content. All-purpose flour also works well, with only a slight difference in texture.
- Sugar helps the yeast to rise by feeding on sugar and starch. The mix releases carbon dioxide gas, causing the bread to rise while baking. The bubbles push the dough up and out, creating a soft and spongy texture.
- Different types of yeast can be used, including dried, instant, and rapid-rise. If using dried yeast, it does not need to be activated before mixing it through the dry ingredients. However, if you're unsure, feel free to activate it first in the warm water and oil for a couple of minutes before adding the rest of the ingredients.
- Adding oil to the dough results in an even softer bread texture.
- Use warm water that's not too hot, or it will kill the yeast. Aim for a temperature of 130°F or 55°C, or use the finger test: dip your finger in the water, and if it's warm, it's ready. If it's too hot, let it cool down slightly until warm.
- The rising time
NUTRITION
Calories: 140kcal
Carbohydrates: 23g
Protein: 5g
Fat: 3g
Saturated Fat: 1g
Fiber: 1g
Sugar: 1g
Calcium: 6mg
Iron: 1mg
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