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Stupid Simple Artisan Bread Recipe That Will WOW Your Family

artisan bread recipe easy n delicious

This artisan bread recipe requires only a few ingredients that go together quickly, yet produce the most amazing and delicious bread. The crust is crisp n chewy, while the crumb is soft, creamy and a bit sweet.

If you start this the night before and put it in the fridge to proof slowly, you can have warm bread for dinner. When I had lots of kids around I would make this in large batches that I kept in the fridge then baked as needed. But now we do single batches that last us most of the week.

Artisan Bread Recipe

The ingredients

  • 3 cups of all purpose flour
  • 1 tbs instant yeast (this is the kind you don’t have to proof)
  • 1 tsp salt
  • 1/3 cup honey
  • 2 tbs olive oil
  • 1 1/2 – 2 cups very warm filtered water (I usually put the kettle on to boil, pour off 1 cup and make up the difference with room temperature water)

Putting it together

Mix the yeast and salt into the flour. I like to use this handy dandy Danish dough whisk for this part of the process. Then add the honey and olive oil to the hot water and give it a stir to get the honey to incorporate. Mix that into the flour. Stir the flour as you pour and don’t dump it all in at one time. You want a moist, shaggy dough. By shaggy I mean it is all the flour particles are wet and the dough has started to stick together.

At this point you can either stick it in the fridge till the next day or you can prepare it for baking.

Preparing for baking

Once the dough is back to room temperature if you have left it in the fridge, or after letting it rest for thirty minutes, you can start the stretching and folding process. This is how that is done:

Do this every 15 minutes for an hour. Wet your hands to keep the dough from sticking.

During this hour of stretching and folding you should be heating up your dutch oven in your oven to about 500 degrees (or as high as your oven will go if it won’t reach 500).

After the stretching and folding process, shape your loaf.

This video shows how to shape your dough. When I make this artisan bread recipe, I shape it, let it rest, then shape again and put it on parchment paper not in the basket. Though I have baskets, and do sometimes make sourdough artisan bread in them, with this every day bread recipe, I stick with easy, no fuss methods.

I let the bread rise for about 10 minutes after the second shaping, then I score the dough and put it in the dutch oven. The parchment paper serves as a carrying device too. When I bake the parchment paper comes out the sides of the dutch oven when the lid is on. That’s okay.

Once the dough is in the oven I turn the temperature down to 425 degrees F and wait 15 minutes. After 15 minutes I take the lid off and let it bake another 30 minutes. Start checking at the 25 minute mark to make sure you don’t burn the bread. It should sound hollow when you tap on it.

Take the bread out of the oven and put it on a wire rack to cool. Let it rest for a couple hours. If you cut it too soon it will make the crumb mushy. And no likes mushy crumb right? Don’t forget to take pictures and post them on Pinterest!

Pin it for later!

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Stupid Simple Sourdough Starter Recipe Bake Amazing Bread

Make this beautiful sourdough bread with this fast sourdough starter recipe. #fastsourdoughstarterrecipe #hartnana #sourdoughbread

Once you get this fast sourdough starter recipe making bread, pancakes and biscuits will be a daily thing!

Making Your Fast Sourdough Starter Recipe

Making a sourdough starter can be as easy as adding equal parts of flour and water to a mason jar. Cover the mason jar with a coffee filter then put the ring on. For the first week every day add 2 tablespoons of flour and water. Mix well. Using a variety of flours, like flax or rye can speed up the process.

There are sourdough starters you can purchase on Amazon which include the fast sourdough starter recipe to get it started.

Keeping Your Sourdough Starter Going

Once you get a sourdough starter going, you can freeze a bit in case of disaster or if you are going on vacation and don’t want to take your pet starter with you.

Naming Your Sourdough Starter

I make a ginger bug with my sourdough. Fred (my sourdough starter’s name) and Ginger sit on my counter behind my coffee pot. It makes remembering to feed my yeasty pets easier.

Now that you have your sourdough starter going you need a few easy bread recipes.

Over the years of making sourdough bread I have found a few tips that make consistently good sourdough bread using a sourdough starter.

Crusty Sourdough Bread Recipe

Make this beautiful sourdough bread with this fast sourdough starter recipe. #fastsourdoughstarterrecipe #hartnana #sourdoughbread

For One Crusty Loaf.

  • 3 cups flour – bread flour works best
  • 2 tablespoons starter
  • 2 1/2 cups of water

Add the water last you are going for a wet looking dough but not soupy. Let this sit on the counter for a couple hours then put in the fridge overnight. The next day start folding your dough.

Folding dough in the process of wetting your hand, then lifting the dough up and folding it on itself. Do this 4 times. Once in each cardinal direction. Do this every hour or so for the next six hours.

See how moist this bread is? That is what you are going for

After 6 or so turns you will need to shape your dough. This is the method I use.

Getting Ready to Bake

At this point I put my dutch oven in the oven and crank the heat up to 425. Leave the lid in the oven next to the dutch oven, not on it. Let this heat up for a good 30 to 45 minutes.

If you have left your dough sitting on the counter covered with a bowl you are going to need to tuck it under again. I do this all the time. Make sure you have flour under the loaf and just invert a glass or plastic bowl over the dough. When you get ready to put the dough in the oven you will want a piece of parchment paper.

Baking Tip For Beautiful Loaf

Put the dough on the parchment paper seem side down. Make sure it is tucked in good with a nice tight top of the dough. Dust the top lightly with flour. Put in a couple of slashes about a 1/2 in is good. Then put the whole thing including the parchment paper in the over. Cover with the lid and let cook for a good 20 minutes. No peaking!

After 20 minutes take the lid off. Slide the parchment paper out from under your bread and turn the over down to 375. Let the bread finish cooking for another 30 minutes or so. It will sound hollow and be golden brown when it is finished.

Let the bread sit on a rack for an hour or so to cool before cutting. I know, but resist the urge to cut it right away!

Can’t Wait For Your Starter?

To make a mock sourdough flavor to your bread while you are waiting for your fast sourdough starter recipe to develop, do this. Use 1/2 cup of butter milk combined with a half of a packet (for just one loaf) of INSTANT (also called rapid rise) yeast in the above recipe. Don’t use any starter and only go with 1 3/4 cup to 2 cups of water.

Fast sourdough starter recipe makes amazing sourdough bread. #fastsourdoughbreadrecipe #sourdoughbread #hartnana
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Secrets To Making Artisan Bread Better Than Store Bought

The secrets to making artisan bread Discover the secrets to making artisan bread better than store bought. These will allow you to make amazing homemade bread.
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Whey Good Bread Recipe

Whey Good Bread Recipe.

Yesterday I was blogging over on Thyroid Treatment For Women,  about finding a good protein powder for hypothyroidism and got to thinking about my whey good bread recipe, so I thought I’d share it with you all.

Having goats, means lots of milk, lots of milk means you need to make stuff with it or what is the point right?

Whey is the by product of making cheese. It is the liquid that remains after you have coagulated the milk, separating it into curds and whey. Which I believe is what cottage cheese was called back in the day….Remember the old nursery rhyme:

Little Miss Muffett sat on her tuffet eating her curds and way. Along came a spider and sat down beside her and frightened poor Muffett away.

That was from memory so don’t hold me responsible if I messed it up.  It has been a few years since I thought about that little ditty.

Any way back to the recipe at hand.

This recipe for Rustic Farmers Bread at Let The Baking Begin calls for milk – but you could totally substitute whey and get even better results!

Whey good bread recipe

You can use Whey  as a substitute for any bread recipe you are making, it is especially good for pizza dough. It will give your bread a slightly cheesy flavor so you might not want to use it in a sweet bread.

Whey Good Dutch Oven Bread:

  • 3 Cups flour  – you can use bread flour or fresh ground flour (which is what I like to do)
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 1/2 cups whey warmed up to 100 degrees (I freeze my whey when I’m making cheese so that I can make bread when I’m ready)

cast iron pans

You can also add in dry Italian herbs for extra special yumminess

I start this in the evening then bake in the morning. Here is the not very difficult process – mix all four ingredients in a glass or plastic bowl. It will be a thick mass but not look like bread dough in the traditional sense. No worries. Leave it on the counter, covered over night.

In the morning heat your oven with the dutch oven in it to 450 degrees for about 30 minutes. You want to get that dutch oven super hot before you add the dough.

Then dump your mixture onto a floured surface and shape into a round. Let the round rest while the oven heats up.

Transfer the round to your dutch oven with the lid on let it bake for 30 minutes then take the lid off for the next 15 minutes.

Let the bread rest for an hour or so.

I have it on good authority that this whey good bread recipe can be used to make baguettes if you have a baguettes pan.

 

Use It For Pizza Dough

The secret to good pizza dough is to let it rise slowly in the refrigerator over night. For some reason it make the crust much more chewy and delicious.

  • 3 Cups flour
  • 1 Cup warm whey
  • 1 tsp dry activated yeast
  • 2 tsp sugar
  • 1 1/2 tbs olive oil
  • 1 tsp salt

Mix the warm whey, yeast and sugar together in a measuring cup until the yeast activates – forms bubbles on top

In a mixing bowl, add the flour and salt, give it a whirl to mix them together. Once the yeast is proofed add the whole shebang with the olive oil to the bowl.

Mix until it is a sticky mass, then keep adding bits of flour until it doesn’t stick any longer.  Knead it for about 5-7 minutes until it is smooth and elastic. (Which means you can poke the dough and it will come back)

Let the dough rest in a warm place for an hour or so until it doubles in size – or you can let it rest in the fridge until an hour before you want to make your pizza then take it out and finish off the rise at room temperature or in a warm oven (100-200 degrees) Don’t put a cold glass bowl directly into a warm oven though it will crack it.

You can add dry Italian Herbs to this recipe for a wonderful change up of flavor. You can also take  your home made mozzarella and fold it into the crust around the edges for stuffed crust pizza.

Build your masterpiece then cook it at 450 for about 15-20 minutes on a pizza stone?, until the cheese is bubbly.

Other Related Articles

More articles that will help in your quest to dominate the bread making skill.

Secrets to making Artisan Bread

The best tool EVER for making dough

Maybe you want to make some cheese to go with!

How to make goats milk cheese (or even cheese from regular milk)

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Danish Dough Hand Whisk My New Favorite Tool

Danish Dough Whisk

So, for my birthday, I decided to really dive into artisan bread making and bought myself (from my family, of course) several bread baking gadgets. My father in Law, however, took home the “best gift ever” prize when he gave me a Danish Dough hand whisk.

Of course when I was purchasing my other artisan bread making tools, I saw the Danish dough hand whisk advertised as an add on. But thought, why bother, I’ve got wooden spoons. Man was I mistaken! This is totally the best tool for bread making since sliced bread.

 

You might be thinking, as I was, why bother, so let me tell you why you should care.

danish dough hand whiskThese handy little, very well built and sturdy tools, work like a whisk on the sponge. You know that kind of soupy stage that a regular whisk would work great for but a) it isn’t strong enough or long enough to do the job properly and b) it is yet another thing you are going to have to wash later. Have I mentioned I don’t have an electric dishwasher? I actually wash all of my dishes by hand and prefer it that way.

When you get to the addition of more flour, where you really do need something sturdy and long handled, like a solid wooden spoon or an electric mixer, this is where the Danish Dough Whisk really shines.  Because these are so well built they incorporate flour so readily it will blow you away. Well, it blew me away anyway. I was expecting the dough to stick to the wood, or be an issue with the whisk end, but no!

Over on Amazon, where my Father in Law purchased mine, there are over 160 reviews of this little puppy.  Over 80% of those reviews are five star. Believe me when I tell you, if you are into making yummy, homemade, real artisan bread, you are going think this is the best ten bucks you ever spent.

Where to Find Your Danish Dough Hand Whisk

 


Danish Dough hand whiskDanish Dough Whisk Size Large%image_alt%

It isn’t just me that thinks the Danish dough hand whisk is the cat’s meow. You can read some of the very many positive reviews over at Amazon by clicking here.

This is available for Prime shipping too – always a plus in my world.

Because the handle is made of wood, it probably isn’t a good idea to run this through the dishwasher or leaving it soaking in water. Just a quick run under the faucet with a bit of soap and a stiff brush will have it clean in no time.

I wanted to show this Danish dough hand whisk with a whole loaf of my artisan bread, sigh, it gets eaten as fast as I make it!

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Sure I have an Electric Stand Mixer, that I almost never use. Well, that’s not true, I don’t use it for making bread or cookies. I do use it for processing deer and elk during hunting season and making hamburger. Did I mention that this Danish dough hand whisk works amazingly well for cookies too? Yep, sure does.

Danish Dough Whisk

That brings the number of items you are cleaning when making bread and cookies WAY down. If you are a fan of Artisan Bread in 5 Minutes a Day you won’t even be cleaning the mixing bowl.

Truly you owe it to yourself to splurge on the Danish dough hand whisk if you are into baking at all. You simply can’t beat the price.

danish dough whisk

 

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Homemade Country Bread Recipe Real Artisan Bread

artisan bread

Homemade country bread recipe for real artisan bread…as Dorcus Lane (don’t you just love her name?) on Larkrise to Candleford says,

Is my one true weakness…

Over the last ten years I have worked on perfecting good quality homemade country bread recipes. I’ve made lots of different types of bread, but the holy grail of real artisan bread is what I have found and will share with you today.

There are a few things you need to understand before we get started. Kind of like secrets I’ve discovered over the years when it comes to making a bread that has a beautiful crust and lovely crumb.

The first thing is that in order to achieve the desired results one must have steam at the beginning of the baking process and everything must be VERY hot.  I like to use my cast iron dutch oven. I don’t think it is really the same as the outdoor cooking dutch oven as it doesn’t have those little feet or flat top for putting coals on. It is just a deep dutch over that I inherited so long ago I can’t remember where I got it.

I use my 2 cast iron pans for almost everything I cook. They look like this:

cast iron pans

Don’t you love how the bell peppers make the picture pop? Yeah, me too. They will be for dinner tonight, roasted along with that eggplant (you can almost barely make out next to them) with Havarti cheese (because Stokes, the only grocery store within 40 miles of my house doesn’t carry brie, whatever) melted on my roasted garlic slathered fresh baguettes.

I better hurry up here, I’m getting hungry.

There are a couple other options that are covered in the book Artisan Bread in 5 Minutes a Day – my birthday present from my family to me (well, yeah, of course I ordered it myself) that you could use if you don’t have a dutch oven.

This is the basic homemade country bread recipe:

  • 6 1/2 cups of flour
  • 1 tablespoon salt
  • 1 tablespoon yeast
  • 3 cups water (warm, like 100 degrees – some day I’m going to learn how to make that little degree circle, but it’s not today)
ingredients for homemade country bread recipes

Because this dough will last for up to 4 weeks (not in my house mind you) they suggest making it in a tub with a top that will fit in your fridge. As you use the last of the dough just make a new batch. You don’t even have to clean the bucket because the dough will keep growing. Think Sourdough.

Oh, and yes, I had to order San Francisco Sourdough starter too.

I had a sourdough starter going for quite some time about five years ago. I would only use that, flour, water and salt to make my bread. For awhile there it was going great…then I moved and never got back into it.

Update: I got back into it! See how to make a fast sourdough starter recipe here

I digress.

Directions for homemade country bread recipe:

Mix all of the ingredients together

DO NOT KNEAD

Let them get to know each other for a couple hours (or overnight) on your counter

homemade country bread recipes dough

After at least 2 hours you can take 1/4 of the dough out of the bucket (or 1/2 of the dough) and shape it into a ball. Be gentle with this process you simply want to pull the dough around and down so you have a nice smooth ball of dough. Put a little flour on your hand to keep the dough from sticking but resist the temptation to work more flour into the dough or knead it.

Now let it Rest

Let this rest on a piece of parchment paper for at least 40 minutes (up to 90 minutes is good) It won’t rise a whole lot here, that’s okay it will rise in the oven.

While your bread is resting heat the oven up to 450 degrees with your dutch oven in the oven heating up too.

After 40 minutes place the dough on the parchment paper in the dutch over and put the lid on for about 20 minutes. Take the lid off and continue cooking another 20 minutes (ish) until you have that beautiful crust. When you take the lid off, slide the parchment paper out from under the bread carefully so as not to burn yourself.

When you are finished your bread should make cracking sounds (they call that singing). Let it rest for a couple hours. I know it is so tempting to dig right in, but if you resist your rewards will be great.

You can make baguettes too!

homemade baguettes

Because this homemade country bread recipe makes 4 loaves you could have fresh bread for dinner every day. You can double or triple the recipe depending on how many hungry mouths you are feeding.  Trust me when the word gets out in the neighborhood you will have to make lots. Random strangers will be stopping by to see how life is at your house, and “oh, by the way, could I sample your bread?”

Discover the 4 Secrets to Making Artisan Bread

4 Secrets to making consistently good artisan bread

Don’t forget to save this to your pinterest boards:

homemade baguettes

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