Artisan Bread at Home
I follow several food blogs. Sadly, most of the time, I see things I would never make. Either I’m just not interested or I look at the ingredients and directions and say, “Ok, I’ll just have to take your word for it.” This morning I was up early. My AC is broken, ugh. Did I mention I live in the desert and it was 91 degrees today? So, at 6:30 AM, I woke up to 75 degrees, bright sunshine, and a slew of e-mails. One such e-mail was a new blog from http://littleoventhatcould.wordpress.com/2012/04/19/artisanbrea/. The blog features a too-good-to-be-true homemade artisan bread. It is quite literally the easiest bread with the fewest ingredients I’ve ever seen… and now, made. The original posting came from http://simplysogood.blogspot.ca/2010/03/crusty-bread.html, which is a pretty great food blog as well. Apparently it was taken from Le Creuset. All credit being given, I made two different loafs, both using almost the same ingredients, and both producing delicious results.
3 C White Bread Flour
2 TBSP Kosher Salt
1/2 tsp yeast
2 C Water
Put the flour into a deep mixing bowl. Add salt and yeast and whisk. Add water and stir. You don’t want to use a mixer with a dough hook because this dough is WAY too sticky.
Once your dough has risen, preheat your oven to 450 degrees F. Once it’s ready, put the lid on your Dutch oven and put it in the oven, empty, for 30 minutes.
Dump your bread out onto a heavily floured surface. I followed the advice of the other blog and used a flour sack towel. It made everything easier. Shape the dough into a ball without kneading it, and cover the dough with the plastic wrap again and allow it to rest.
Once the pot has been heated, remove the lid and carefully ate the rested ball of dough inside. Flour your hands well prior to handling the dough. It makes things easier. You don’t need to
Put any oil or nonstick spray in the pot. The bread will lift straight out. Return the lid and bake for 30 minutes.
Tahdah! Okay, so I pulled this out about 7 minutes early. It smelled so good, I couldn’t help it. It was cooked all the way through, but, it didn’t fully get that deep golden brown color. I assure you, it tastes amazing!
Now, the other recipe is very similar and merely substitutes All-Purpose flour for the bread flour and uses 1 1/2 tsp salt and 1 1/2 C water. Use the same amount of yeast. Everything else is the same.
I will say this, look in on your bread on occasion. If you are familiar with bread baking, you’ll know when it’s risen enough. Now, like I said earlier, my AC is currently out, and it’s 80+ degrees in here. My dough was ready to go in about 8 hours.
Make this and ENJOY!
My second one turned out like so: