Recipe by Arnboat
This bread has the best flavor, appearance and crumb of all the breads I make. Don't rush it, let it fully rise each time. I use a dutch oven (cast iron pot with cover) so I can contain the steam like a commercial oven. You can spray the top with water and sprinkle salt or caraway seeds. I'm still looking for a way to make the crust crispy. Some of the ingredients are by weight, sorry (trust me it's worth it)
Top Review by puppitypup
LOVED IT! My first try at Artisan bread and it was perfect, right down to the wonderfully crusty crust. The flavor is delicious and the texture is just right. Thank you Arnboat, I'm so excited to find a great Artisan bread recipe, definitely a keeper!
- 15 ounces all-purpose flour
- 1⁄2 teaspoon yeast
- 1 1⁄2 teaspoons kosher salt
- 7 ounces water
- 3 ounces beer (not dark)
- 1 teaspoon white vinegar
Directions See How It's Made
- The critacal factor is using a dutch over to bake.
- Stir the salt into the flour then the yeast. Add the wet items and knead for 5 minutes. Let rise for 2 hours.
- Fold several times and rise again for 2 hours.
- Spray parchment paper with Pam and form it into a rising bowl. Fold the dough again and shape into a ball and put into the parchment paper. Push down the ball and spray the top lightly with Pam and cover with plastic wrap to get a final rise until doubled in size (about 1 1/2 hour).
- Sprinkle with flour and slash top.
- Heat oven and dutch oven to 500 degrees for 1/2 hour. Remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover.
- Lower oven temp to 450 and bake covered for 25 minutes.
- Remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200.
- Cool uncovered.