![]() ![]() If your oven has a hot spot move the loaves around to allow them to brown evenly. If the loaves start to over-brown loosely tent them with foil. Mist loaves every 60 seconds for the first 3 minutes of baking.īake loaves for 12 minutes at 450 degrees and then decrease the temperature to 400 degrees and bake another 20-25 minutes or until the internal temperature reads 210 - 212 degrees on an instant-read thermometer. Place loaves on baking steel by sliding them off the baking sheet. Mist the loaves with water from a spray bottle. Just before baking make 3 horizontal slashes with a sharp knife. Preheat oven to 450 degrees while the loaves are rising, Loosely cover the loaves with plastic wrap and let loaves rise until nearly double. If you don't have one without a lip you can bake the loaves on the baking sheet. Place loaves on a large parchment-lined baking sheet without a lip. Misting the wholegrains with water helps them adhere to the loaf. Gently roll the dough in the whole grains to lightly coat the outside of the loaf. Much of the gas in the dough should remain in the loaf to give it small air pockets after baking. Let the dough rise until nearly double - about an hour.Īfter the dough has doubled remove it from the bowl and split in half. Make an oil slick on the counter and do 4 stretch and folds at 20-minute intervals.Īfter the last stretch and fold, place the dough in an oiled bowl and cover with plastic wrap. Mix all the ingredients together with a mixing spoon. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient. Good news! If you don't have a dutch oven like me, you can also use an oven-safe pot with a lid (one that can withstand 475☏ / 250☌ degrees) or even two taller round cake pans stacked on each other.To adjust the portions, click on the number of serving and a slider will pop up. Then to bake the dough you'll need a dutch oven. Once you've made the dough, you'll need to cover it with some plastic wrap. I personally don't even have everything that you're technically supposed to use to make artisan bread! To make the dough you'll need the following: You don't need much to make this artisan bread. Add some flaky sea salt to the top of your dough right after you form it into a ball before baking. Maybe even fold some olives into the dough after it has risen over night. Flavor - Get creative with different flavors! Try adding in some fresh or dry herbs to the dough before stirring in the water.Yeast - I've never made this bread with anything other than active dry yeast and I think active dry yeast is the best yeast to use when letting your dough rise for a long period of time.Keep in mind, however, that if you use white flour for part or all of this recipe, you'll probably need less water. But if you want your bread to be a little lighter and softer, try substituting some of the whole wheat flour for white flour. Flour - I've made this bread with all white flour, all whole wheat and a mix of both, so it's pretty fool-proof! I personally love the taste of whole wheat bread and love how hearty and dense this loaf is when you make it entirely out of whole wheat flour.Basic room temperature water is just what you need! Water - Don't worry about having your water at the perfect 110F temperature for this recipe.Active dry yeast just works more slowly than instant dry yeast and is therefore perfect for the long rise that this recipe requires. Active dry yeast - Active dry yeast and instant dry yeast are very similar and, in most cases, interchangeable.Salt - I recommend using a fine sea salt.However, if you do use some or all white flour, start with adding less water. ![]() Whole wheat flour - If you don't want to use all whole wheat flour, you can also do a mix of both white and whole wheat flour.To make this whole wheat artisan bread, all you'll need are the following 4 ingredients: Your friends will think you're a professional baker when you serve a loaf of this crusty whole wheat artisan bread!īaking bread used to intimidate me so much, but it honestly couldn't be easier.I've made with bread with white flour, whole wheat flour and a mix of both and it always tastes amazing.It takes about 12-18 hours for this bread to rise, which most of the magic is happening while you sleep!.If you're new to yeasted bread baking, this is the perfect recipe for you as it only requires 4 basic ingredients and a few minutes to prepare. ![]()
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