Have you ever wanted to make Artesian bread but thought it was too difficult? Are you sourdough challenged but want to make a beautiful bread too? Well then this is the recipe for you! This simple recipe produces one of the greatest flavor artesian breads I have ever had, and I attribute that to the flour used! You can use any flour you want, but the one I share is the absolute best!!
I’ve made this recipe a million times. It’s just a delicious go-to… but I elevated the already perfect artisan bread recipe by using Ballerina Farm high protein farm flour. I have always used store bought flour, usually King Arthur, but also Pillsbury and generic when the funds were lower in life. Flour was flour to me. I never really noticed a significant difference in any way, shape or form, until I tired Ballerina Farm flour. It’s organic, packed with protein and adds incredible flavor to flour recipes. I had heard good things about it but I’m a try-it-for-myself kinda gal, so I bought a 5# bag and I am hooked.
At this point in time, I have used it in bread recipes, cake recipes and to make a rue. All I can say is check them out and see for yourself. It’s shipped from their farm in Utah to your door in a timely manner and it comes perfectly packaged and considering all that PLUS the taste and overall quality it is absolutely priced affordably. It’s not your average grocery store price, but still quite fair considering all the factors.
What is Artisian Bread?
Artisan bread is characterized by its crusty and rustic exterior and its airy interior, and it goes through a natural fermentation process. This recipe emphasizes simplicity, and the natural flavors come through beautifully. The dough is mixed by hand and set to rise in a warm spot, allowing the yeast to develop. You can get artistic with the dough by scoring it in different patters using a bread lame. This can be something pretty or something that becomes your signature. When you score the top, it allows the bread to expand creating more crust which is a signature feature on artisan bread. Be sure to print off a copy for your kitchen files! You can also watch me making this recipe and a delicious spread by clicking HERE and heading over to my YouTube channel
Easy Artisan Bread
Description
This classic artisan bread recipe has a classic crusty and rustic exterior with a chewy and airy interior making it perfect for butters, jams or spreads.
Elements:
To Start: Place the Following Ingredients in your Jar or Bowl. Stir to dissolve the yeast then cover and let rest for 10 minutes.
Then to that vessel add the sugar and mix to dissolve, then add the flour and whisk to incorporate. Cover and allow to leaven up to 1.5 hours.
Then, pour that out into a bowl and add the additional flour, kneading by hand in the bowl until the dough is smooth. Shape it into a loaf and Cover. Leaven another 40 minutes.
Instructions
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Now
After the 40 minutes, turn out the dough onto a lightly floured surface and knead, stretch and pull until the dough is smooth and beautiful. Be sure to pull and tuck the underneath of the sough to create a smooth and sealed area all around.
Set it on parchment paper and add a little flour to the top, smoothing it with your hand to evenly cover the surface. Next use a clean razor blade or a bread lame and score the bread in any design or pattern you want. You can add herbs to the top if you'd like as well as tweaking this recipe by adding herbs, oils or cheeses to the dough. It's a great base recipe for a multitude of flavors.
While that is resting preheat your oven to 450* F with your cast iron Dutch oven inside with the lid on. Let that heat up for 30 minutes.
After the 30 minutes, carefully remove the Dutch oven from the hot oven and carefully remove the top. Place the parchment paper with the bread on it in the hot Dutch oven and put the lid back on. Bake for 20 minutes with the lid on then remove the lid and let it bake for an additional 5-15 minutes depending on your oven.
It should have a beautiful hollow sound on the bottom when you tap it with your knuckles.
Perfect to serve with butter, jams, jellies or spreads.
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