Secrets To Making Artisan Bread Better Than Store Bought

How to make a Sourdough Boules – the Basics

A sticky dough as well.
*70% Hydration
*2% Salt

Quick links to finding the right tools

Cast Iron Dutch Oven

Sour Dough Starter

Scraper

Danish Dough Whisk

Proofing Baskets

Rack for resting

Kitchen scale

Bread lame – cool knife for making the slits in your bread

Recipe Used In This Video

275g Warm Water
500g Poolish Sourdough Starter
400g Bread Flour
100g Whole Wheat Flour
15g Salt


Click the button to get step by step directions to make Basil Garlic Black Pepper Bread

Nana

Hart Nana started out a world traveler living in cities and discovered her love of country living later in life. She loves to share her homesteading adventures and what she has learned in hopes that it might better your life and encourage you.

17 Comments

  1. heritage5151

    Can this dough be made in a bread machine

    Reply
    • Nana

      I never use a bread machine but think you might not get the results you are hoping for. Artisan breads are a little messing around then lots of waiting. Kind of every time you go by you turn it on all sides then let it rest.

      Reply
  2. Diane Janisko

    Do you grease the inside of the Dutch oven?

    Reply
    • Hartnana

      Nope, just dump it right on in there. It won’t stick if your dutch oven is well seasoned.

      Reply
  3. Anat

    Could this beautiful bread being baked without a Dutch Oven? Just on a baking rack?

    Reply
    • Hartnana

      Yep. You can make this on a rack with a pan – cast iron is best. Put some water in a hot pan underneath when you put the bread in to get the steam action a dutch over provides

      Reply
  4. Carol

    How long do you let it rest after the loaf has been formed please?

    Reply
    • Hartnana

      About 15 to 30 minutes or so depending on how warm it is where you are proofing

      Reply
  5. Carrie

    Could this bread be baked in a slow cooker?

    Reply
    • Hartnana

      I haven’t tried it that way. I am not sure his it would work. If you decide to experiment let us know his it turns out please

      Reply
  6. Phillip Minyard

    How much ground black pepper? 4 tbs chopped basil – is that tablespoons or teaspoons?

    Reply
    • Hartnana

      That is 4 tablespoons of basil and about 1 teaspoon of black pepper or more to taste

      Reply
  7. Sharon J

    What on earth is the scoop and sweep method!?

    Reply
    • Hartnana

      It’s the method described in the video as a way to prepare the dough for baking (as opposed to kneading).

      Reply
  8. Lynn Holt

    Maybe I missed it, but what are the “secrets”? It appeared that you were giving us some tips that you had learned from you experience. Thank you. The recipe looks delicious.

    Reply
    • Nana

      The secret is in the method of folding and shaping the dough. There is a difference in the resulting crumb when one uses different methods of kneading. Yes it could be considered a tip. Secrets often become tips once you recognize them, because by definition once you now something it isn’t a secret.

      Reply
  9. Marcia Frezza

    I make this recipe regularly and it’s both easy and so delicious. It makes a large bread which I slice after baking and put in freezer bags and freeze till we’re ready to eat and enjoy. It’s a real winner.

    Reply

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