Homemade Artisan bread....This is the basic "Master" recipe, a boule...
from this fantastic book..... I used to make my own bread when i was a vegetarian, some 25 years ago...It was a whole grain, "protein" bread that had exacting instructions and was time consuming and very very heavy...Good, but h-e-a-v-y.....
This is...magnificent! A crispy, beautiful crust, and soft moist bread inside.....
Oh and i wish this was a scratch and sniff blog, because if you could only smell what it smells like in this house after baking this..... It is super easy to make too. You just dump all the ingredients into a bowl, let it rise, refrigerate and cut off a piece when you are ready to bake. For me, this is step #1 in becoming more self sufficient in feeding our family, with less reliance on store bought bread. I highly recommend this book!
ummmmmmmmmmmmmmmmm...................................
Check out this video below...Honestly...it's that easy!
12 comments:
Yay! Thank you for this, because I have been wanting to learn how to make my own bread! Does whole grain or wheat flour work just as well using the same steps?
Hi Kelli,
There are LOTS of great recipies in this book, using all sorts of flours to make white, whole grain, whole wheat, rye, pumpernickle, plus sweet breads, pizza crust, and some easy dinner recipies too! I think you can't go wrong with this book for baking bread. OH! I ordered mine from an overstock company thru Amazon, and got it for a song, brand new. :)
oh my goodness mare!
that bread is a work of art. fred loves to bake bread and it is not easy. it is a science!
your bread is just perfect!
xo
melissa
Hey! I've always wanted to bake artisan bread, but I had heard it was time consuming and complicated! This video makes it sound so easy - and your pictures, wow - that is beautiful bread.
I love, love, love bread - it's such a comfort food for me.
So, the only thing I couldn't catch in the video was the oven temp and the cooking time. Can you divulge that secret? :-)
Sure Farmgirl! When you take your dough out and shape it, you let it set for about 40 minutes before baking. After the first 20 minutes, you put a pizza stone in the oven(or use a baking tray)set the oven temp at 450 degrees, and let it heat up for 20 minutes. Also, place a small pan on a lower rack under the stone(like a drip or broiler pan)After the dough has set at room temp for 40 minutes, and the oven and stone heated for 20 min, dust the dough with flour, score the dough and put it on the pizza stone to bake for 25-30 minutes. Before closing the oven door, pour about a cup of hot water in the drip pan below the baking bread. Somehow the steam that comes from the water in the pan contributes to that lovely crust. After 25-30 minutes in the oven take out the bread and let it cool on a rack, and enjoy! That is the basic recipe. If you like all different kinds of bread, the book is fantastic, and worth every penny. OH! They also say IF you want a sourdough...do not wash out the dough rising bowl after use. Just add fresh ingredients after you use up the last batch and leave the "scrapings" that cling to the sides. That older dough, combined with the fresh flour, salt, yeast and warm water, will create a sourdough! :)
Farmgirl...forgot to mention...That batch of dough makes 3-4 loaves of bread, and the dough can be stored in the fridge for up to 14 days in the same bowl it was mixed in...Tho who could leave it in the fridge that long!!?? I made my first batch yesterday, and already made the second batch today, and it's resting in the fridge to be baked tomorrow!
Thanks so much, Mare....I'll give it a shot - though I may have to place an emergency comment to you if I get stick, lol.
Also, I'm wondering if I can add my sourdough starter to this with any success... hmmm...
I'll let you know how it works out when I try it. :-)
My mouth is watering just looking at your photos! Yum
That looks very beautiful and amazingly delicious!!
Wow, this looks great! I can't believe how many of us have blogged about recent bread baking. Yum! Must be something going on in the planetary alignment that is making us all swarm to comfort food!
That bread is gorgeous, Mare!! It's almost too pretty to cut in to... but I'll bet it tastes even better!!
I would love to have that book... I may have to go hunting for that one!
I have to vouch for that book, even I can make great bread now! Thanks for blogging about it way back when.
I'm looking forward to their next book, out in November or October. Healthy bread. I think there will be a gluten-free recipe.
I can smell it from here.
Oh, I loved your comment about your meditation spot! Thanks so much.
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