Best Artisan Bread Best Flavor Recipes

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HOMEMADE ARTISAN BREAD (WITH OR WITHOUT DUTCH OVEN)



Homemade Artisan Bread (With or Without Dutch Oven) image

Even if you've never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial above and review the recipe instructions and recipe notes prior to beginning. If you're new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

Provided by Sally

Categories     Bread

Time 4h25m

Number Of Ingredients 5

3 and 1/4 cups (about 430g) bread flour (spoon & leveled), plus more for hands and pan
2 teaspoons instant yeast
2 teaspoons coarse salt (see note)
1 and 1/2 cups (360ml) cool water
optional: cornmeal for dusting pan

Steps:

  • In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
  • Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  • You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours - 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That's fine and normal- nothing to worry about.
  • Lightly dust a large nonstick baking sheet (with or without rims and make sure it's nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn't have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
  • During this 45 minutes, preheat the oven to 475°F (246°C).
  • When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. ("Score" = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
  • Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
  • Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves- if they sound hollow, the bread is done.
  • Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.

ARTISAN BREAD BEST FLAVOR



Artisan Bread Best Flavor image

This bread has the best flavor, appearance and crumb of all the breads I make. Don't rush it, let it fully rise each time. I use a dutch oven (cast iron pot with cover) so I can contain the steam like a commercial oven. You can spray the top with water and sprinkle salt or caraway seeds. I'm still looking for a way to make the crust crispy. Some of the ingredients are by weight, sorry (trust me it's worth it)

Provided by Arnboat

Categories     Yeast Breads

Time 7h40m

Yield 1 Loaf

Number Of Ingredients 6

15 ounces all-purpose flour
1/2 teaspoon yeast
1 1/2 teaspoons kosher salt
7 ounces water
3 ounces beer (not dark)
1 teaspoon white vinegar

Steps:

  • The critacal factor is using a dutch over to bake.
  • Stir the salt into the flour then the yeast. Add the wet items and knead for 5 minutes. Let rise for 2 hours.
  • Fold several times and rise again for 2 hours.
  • Spray parchment paper with Pam and form it into a rising bowl. Fold the dough again and shape into a ball and put into the parchment paper. Push down the ball and spray the top lightly with Pam and cover with plastic wrap to get a final rise until doubled in size (about 1 1/2 hour).
  • Sprinkle with flour and slash top.
  • Heat oven and dutch oven to 500 degrees for 1/2 hour. Remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover.
  • Lower oven temp to 450 and bake covered for 25 minutes.
  • Remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200.
  • Cool uncovered.

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Artisan bread has become increasingly popular in recent years as consumers seek out high-quality, flavorful bread that is made with natural ingredients and traditional techniques. The best artisan bread recipes are those that offer a range of complex flavors and textures, from sourdough loaves with a tangy, chewy crumb to crusty baguettes with a light, airy interior. In this article, we will explore what makes artisan bread so special, and give you tips for finding the best recipes to try at home.

The Art of Artisan Bread Making

To understand the appeal of artisan bread, it is important to first understand what sets it apart from commercial bread. Unlike mass-produced bread, artisan bread is made with a few simple, high-quality ingredients – typically just flour, water, salt, and yeast or a sourdough starter. The dough is then allowed to rise slowly, sometimes for up to 24 hours, which gives the bread a more complex flavor and texture. Artisan bread is also shaped by hand, which allows the baker to create a range of shapes and sizes. This process requires skill and practice, but it is ultimately what gives artisan bread its distinctive appearance and character. Finally, artisan bread is baked in a hot, steamy oven, which creates a crispy crust and helps to trap moisture inside the loaf.

The Flavors of Artisan Bread

One of the things that makes artisan bread so appealing is its complex, nuanced flavor profile. Depending on the type of bread and the ingredients used, artisan loaves can have a range of flavors that are both subtle and robust. For example, a sourdough loaf may have a tangy, almost wine-like flavor that is balanced by a chewy, dense crumb. A rustic Italian loaf, on the other hand, might be nutty and slightly sweet, with a crispy crust and a soft, airy interior. To achieve these complex flavors, artisan breads use a combination of flour, water, and yeast or sourdough starter. The type of flour that is used can greatly impact the flavor of the bread – for example, whole wheat flour will create a denser, nuttier loaf, while bread flour will produce a lighter, more open crumb. Similarly, water plays an important role in the flavor of bread, with some bakers even using mineral-rich water to add a unique flavor to their loaves. Perhaps most distinctive of all, however, is the use of a sourdough starter in many artisan bread recipes. Sourdough starter is essentially a mixture of flour and water that is left to ferment over several days, creating a natural leavening agent that adds a tangy, complex flavor to bread. This process requires skill and patience, but the result is a loaf that is distinctively flavorful and nutritious.

Artisan Bread Recipes

There are countless artisan bread recipes out there, each with their own variations and techniques. Some of the most popular recipes include sourdough bread, baguettes, ciabatta, and focaccia. When choosing a recipe to try at home, it is important to consider your skill level and the time you have available to dedicate to the process. For beginners, a simple sourdough recipe or a no-knead bread recipe might be a good place to start. These recipes require minimal equipment and can be made with just a few ingredients, but they still produce a delicious, artisan-style loaf. More advanced bakers might want to try their hand at a more complex recipe, like a crusty baguette or a delicate brioche. Whatever recipe you choose, be sure to follow it closely and pay attention to the details. Artisan bread is all about the process, from mixing the dough to shaping and baking the loaf, so take your time and enjoy the journey.

Conclusion

Artisan bread is more than just a delicious loaf – it is a celebration of tradition, skill, and the art of baking. By using simple, high-quality ingredients and traditional techniques, artisan bakers are able to create breads with complex, nuanced flavors that cannot be found in mass-produced bread. Whether you are a seasoned baker or just starting out, there is an artisan bread recipe out there for you to try. So grab your flour, water, and yeast, and get ready to create a loaf that is truly special.
Artisan bread is known for its crispy and fluffy texture, and the flavor is exceptional. Making artisan bread from scratch can be a daunting task, but with the right tips and techniques, you can bake fresh and delicious bread in your own kitchen. The secret is in the ingredients, mixing, resting, and baking methods. In this article, we will explore tips for making artisan bread with the best flavor recipes.

1. Use high-quality ingredients

The quality of the ingredients you use will significantly impact the flavor of your artisan bread. Always opt for high-quality flour, ideally unbleached and unbromated. Organic flour is even better because it is free from harmful chemicals and GMOs. You can also use flour with higher protein content, such as bread flour, which will result in a more elastic and stronger dough. Also, make sure to use fresh yeast or active dry yeast while baking, as stale yeast will not activate well.

2. Pre-ferment for more flavor

Pre-fermentation, also known as a starter, is a process of fermenting a portion of the dough before mixing the remaining ingredients. This method enhances the flavor of your bread, making it much more aromatic and digestible. There are different methods of pre-fermenting, including pooling, biga, poolish, and levain, which involve different water, yeast, and flour ratios. Once you have mastered these techniques, you will be able to create complex and flavorful bread.

3. Get the right hydration level

Hydration is a significant factor in bread making, and getting the right balance makes a big difference in the texture and flavor. The hydration level refers to the amount of water you add to your flour. The more hydration, the more open texture and glossy crust you will get. However, too much water will result in a wet and sloppy dough. It's all about finding the right balance, depending on your recipe and the type of bread you want to make. As a general rule, lean dough (made with flour, water, salt, and yeast) requires around 65-70% hydration, while enriched dough (with added fat, sugar or eggs) require 70-80% hydration.

4. Master the mixing process

Mixing is a crucial step in bread making because it helps the gluten network to develop, which gives the bread its structure and texture. However, over-mixing can lead to a tough and chewy bread, while under-mixing can result in a dense and compact crumb. The best way to mix your ingredients is to use a stand mixer or to knead the dough by hand. Avoid using a food processor, which might overheat and damage your dough.

5. Practice proper fermentation

Fermentation plays a vital role in developing the bread's flavor and texture, as it allows the yeast to produce gases that make the dough rise. However, too much fermentation can lead to a sour taste, while too little will result in a dull flavor. Allow your dough to ferment at room temperature until it has doubled in size, then punch it down and let it rest for a few more hours. This process called bulk fermentation helps the dough to develop its flavor and structure.

6. Use the right baking method

Baking is the final stage of making artisan bread, and it requires a bit of practice to get it right. The right baking method depends on the type of bread you are making, and you'll need a good oven and a baking stone to get that crispy crust. For most bread, preheat your oven to 425-450°F, and bake your bread for around 30-40 minutes. For sourdough bread, using a Dutch oven works great. Also, pay attention to the oven's humidity, steaming the dough during the initial 10 minutes of baking creates an environment that helps the bread to rise and form a crispy crust.

7. Store bread properly

Storing bread properly is essential to maintain its freshness and flavor. Avoid storing your bread in the fridge, as it will dry out and become stale quickly. Instead, keep it in a paper bag or bread box at room temperature. You can freeze your bread if you want it to last longer, but make sure to wrap it tightly in plastic wrap before placing it in the freezer.
Conclusion
Making artisan bread at home is a fun and rewarding experience. By following these tips, you can create fresh and delicious bread with complex flavors and textures. Experiment with different ingredients and techniques, and don't be afraid to make mistakes, as that's how you'll learn to perfect your bread-making skills. Remember that baking bread is an art, and with time and practice, you'll be able to master it.

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