The less you "work" it, the more soft, fluffy air pockets will form. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. In a large bowl, stir together the flour, salt and yeast.If you give them a try, please let me know how they turn out for you! I know you’ll love these loaves, made full sized or mini. I hope you have fun with this awesome homemade artisan bread. Just mix them into the dry flour mixture, before adding the water and rising. You can even flavor them up with dried herbs, ground spices, citrus zests and shredded Parmesan. I love giving these mini loaves away as gifts, serving them as rolls, and piling them high with meats, cheeses and veggies for sandwiches and sliders. Prepare yourself for the “OMG DID I REALLY JUST BAKE THAT” moment as you pull your perfect bread from the hot oven. Then divide the dough ball into 6 pieces (a pastry cutter helps with this), then bake as directed. Gently mold it into a cohesive, round ball. When you dump it onto a floured surface, it will be a little wet. Though it may not look super fluffy in the second photo, that’s just where you want it! Still a bit messy but softer. Then patiently wait 8+ hours for it to rise. That’s the beauty of a no-knead bread!Ĭover it tightly with plastic wrap and throw a clean dish towel over top. The less you touch it, the more air pockets will form. That’s what will get you those big air pockets (for melted butter to slip into, remember?). The top photo is what your dough should look like before rising – gently mixed but messy, shaggy and piecey. Now, let me show you a little in-process action! And, of course, what’s not to love about a good quality all-purpose flour? It is so versatile for use in cookies, cakes, muffins, quick breads, pie crusts, pizza crusts, and thickening sauces. It bakes up beautifully golden brown, fluffy artisan loaves every time. Minimal but quality is key. I’m often asked which flour brand works best, and my answer is always Bob’s Red Mill Unbleached White All-Purpose Flour, a longtime favorite. The ingredients are simple – flour, salt, yeast and a cup and a half of warm water. Or really, any way you slice it.īut today, I’m going to teach you how to change up the baking method slightly to get perfectly round, crusty little balls of bread with soft and fluffy insides. Which, let’s be honest, is absolutely dreamy with a dab of salted butter, or piled with bruschetta toppings. Here is the recipe for the full-sized loaf, pictured above. And it makes a killer sandwich bread, of course.īut, enough about the big loaf, I’m here to tell you how to bake an even better crusty bread – but a bit smaller. that I’ve baked it, the crust has come out light and crisp, with fluffy, pillow soft nooks begging to be buttered! We’ve served slices on the side of soups, salads, roasts, and just about any meal you can think of. It is truly one part recipe, one part magic trick.Įvery. However, one recipe that remains on weekly repeat is my phenomenal (is that okay to say?) No-Knead Artisan Crusty Bread. I often change up what’s on the menu at home, just to keep exploring new flavors and trying new tastes. Use these mini loaves as sandwich rolls, or toast and add toppings for cute crostini. Super crusty, fluffy, and so easy! Just 3 ingredients and 5 minutes of prep. Mug Cakes, Cookies & Small Batch DessertsĪ mini twist on my all-time favorite (and best ever) artisan bread recipe.It will also allow us to look at new formulas and have an idea of what it should feel and look like as we move through the process before we even start baking. As we get more practice looking at these ratios, it will allow us to alter a bread's formula to achieve certain qualities in the bread. Second, if we think of bread recipes in ratios, as formulas, it makes it easier to compare different kinds of bread with each other based on how much of each ingredient is present relative to the others-regardless of how many loaves we're making at once. Memorizing the ratios in a formula allows me to easily make the amount of bread I want. Some days at work, I need to make two loaves of this bread some days I might need a dozen. First, it makes scaling a recipe up or down really easy. Why is this helpful? It's important for two main reasons. It's like a recipe, but it's based on ratios (the percentages listed next to our weights above), not finite amounts. But before we start baking, what is a formula? Is it the same as a recipe? Almost.
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