Secrets To Making Artisan Bread Better Than Store Bought

Basil Garlic Black Pepper Bread

black pepper crust garlic basil bread

The ingredients:

  • 3 cups lukewarm water
  • 1 1/2 Tablespoons granulated yeast (1 1/2 packets)
  • 1 1/2 Tablespoons kosher or other coarse salt
  • 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
  • 4 tbs chopped basil
  • 2 tsp powdered garlic
  • fresh ground pepper

Mix the yeast and warm water together. Next add half of the flour the garlic powder and the basil before mixing in the rest of the flour. You should have a rather shaggy dough by now. Let it rest for a couple hours. Then start pulling the dough to knead it.

Pull/knead the dough every 30 minutes or so for 5 to 6 times.

Form the loaf and let it rest in  your resting basket or on the counter covered with a bowl. Dust with flour and grind pepper on top before making your cuts.

scalescalewhiskwhiskraising basketraising basket

garlic basil pepper crust artisan bread.

Heat your dutch oven up to 500 degrees, put your loaf in covered for 15 minutes. Then take off the top, reduce the temperature to 425 and let finish baking for another 20-25 minutes. The loaf should be very brown. Remove from oven let rest on a rack or in a basket. Slice after the loaf has reached room temperature.

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
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