Prep 7 hrs
Cook 40 mins
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)
- 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
- 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.
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!
I did not make this bread but but as I read over the ingredient list and technique I thought it is very similar to America's Test Kitchen 'no-knead bread', the slight differences being in the amount of yeast and white vinegar and kneading technique. I make the ATK version several times each Winter for 3-4 years and it is without question the best bread anyone can bake at home and maybe better than your favorite artisan bread source.<br/>When I dust the top with flour and after I score the top I lightly sprinkle kosher salt or course sea salt on top and lightly press it in to add a texture and brightness to the flavor.<br/>Spread a slice with an unsalted European style butter like Plugra or unsalted Land o lakes. surprisingly.