So no surprise beeing half French we always have some sort of bread in the house.
I make my artisan bread once or twice a week .
We love eating Sandwiches or just having a crusty slice of Bread with out Salad's, Stews's or Soup's .
Easy lunches are done with it as well.
Simply add some carrot salad and some Humus and everyone is happy in my house.
To make this bread you only need 4 ingredients .
The biggest secret of making a great loaf of bread is TIME.
The longer you give this dough Time to rest, the better it will taste.
I absolutely recommend a cast iron pot with a lid to get this bread as crusty as it should be.
Its essential. There is no way around it !
Well worth the investment. I own and use mine since before we got married at it has never failed me. Get your significant other to get you one for the next birthday or anniversary!
You can thank them with homemade Artisan Crusty Bread.
How to make this Artisan Crusty Bread
You will need 1 kg of flour. I will always recommend using the best quality you can afford.
Don't over think this. But I stand by using fewer ingredients, in excellent quality makes all the difference to the food you make.
Depending of your preferences you can use a mixture of Whole Wheat, Rye or Spelt or even Einkorn. Do YOU!
We love 200gr of whole Wheat Flour and 800gr of white Wheat flour add to a large bowl.
Add 2 teaspoons of good rock salt. Add your dry yeast; for mine I need 18 gr but this can vary according to your brand and quality of yeast. Check your package for references.
Mix well all the dry ingredients and add about 7dl of hand warm water.
Combine all the liquid with the flour until you have no more clumps dry bits. Best is to use a fork for this. you might need more water depending on your climate, altitude etc. its should look and feel like a wet dough that's super sticky.
You can't really kneed this as it will be very wet and mess up your counter for good.So don't try!
Cover with a moist towel and leave for a minimum of 12 hours more if you can.
I do this in the evening, like when I am preparing dinner. It rests all night and come lunch time I bake the bread ,since I am in the kitchen then anyway again.
How to bake your Bread
Heat your cast iron pan ( with the lid on ) in the oven.
In my oven this is 240 degrees Celsius.
This takes a good 20 minutes.
Generoulsy flour your parchment paper on your counter surface and place the dough on it. Use the help of a dough scraper to get it our of your bowl. It will be messy, don't be scared. It will all work out. Just try to make like one giant "loaf"
I do this like one minute before I place my sticky wet dough on the parchment paper. To then transfer it straight in the cast iron pan.
After 20 minutes are up . You cast iron pot and lid will be piping hot and ready to do The magic. Carefully remove from the oven. ITS SUPER HOT !
Place on a heatproof cork. open the lid and insert your dough with the paper .
Careful not to touch the sides of your pan, its really hot!
Cose the lid.
Immediately place back in your hot oven and bake at 240 degrees Celsius for about 35 minutes.
After 35 minutes you will remove the lid of your pot.
Turn down the heat to 200 degrees celsius .
Bake for another 20 minutes.
Your bread is done.
Remove from the cast iron pot and place your loaf on a cooling rack, like a cookie rack.
Now your kitchen will smell divine.
And now the hardest past starts; waiting for the leaf to completely cool down , so you can taste it!
The smell is seriously mouthwatering, and expect some kiddos to come around asking for a taste test.
Wait for the loaf to cool completely.
I know its hard bit its worth waiting.
Good things need time.
You have now mastered your fist of many loaf of bread.
No need of machines.
No need of extra ingredients.
No need of timing and folding dough and second proofing.
you will be wondering how you have managed before .
all my love
xxx
Sonja
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