No Knead Italian Artisan Bread
Experience the ease of making Italian artisan bread with no kneading. Get that authentic rustic flavor without all the work.
Recipe => https://littlebitrecipes.com/no-knead-italian-artisan-bread/
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Same-Day Artisan-Style 75% Wheat Bread
Check out my new same-day artisan-style 75% wheat bread recipe!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
375 Grams (2 3/4 Cups + 2 Tablespoons) Wheat Bread Flour*
125 Grams (1 Cup + 2 Teaspoons) White Bread Flour*
400 Grams (1 2/3 Cup) Warm Water
10.5 Grams (1 3/4 Teaspoon) Fine Sea Salt
1.5 Grams (1/2 Teaspoon) Dry Active Yeast
Don’t have wheat bread flour or rye bread flour? Neither do I. I actually grind my own flour and use vital wheat gluten to increase the protein content. Here’s my substitute:
356.25 Grams (2 3/4 Cups) Whole Wheat Flour
118.75 Grams (1 Cup) All-Purpose Flour
25 Grams (3 Tablespoons) Vital Wheat Gluten
Additional Equipment
Kitchen Scale
Measuring Cups, Bowls, and Spoons
4 to 6 Quart Container with Lid
Bench Scraper/Dough Cutter
Banneton Basket
4 to 5 Quart Dutch Oven
High-Heat Parchment Paper
Bread Lame
Wire Cooling Rack
Oven Mitts
Instructions
10:00 AM – Mix flour and water by hand in plastic container until just incorporated. Cover and let rest for 1 hour.
11:00 AM – Add salt and yeast and mix thoroughly. Cover and let rest for 30 minutes.
11:30 AM – 12:30 PM – Stretch and fold the dough three times with 30 minute rests between each session.
12:30 PM to 2:30 PM – Bulk ferment the dough until it has doubled in volume.
2:30 PM to 2:45 PM – Shape and pre-shape the dough into a round.
2:45 to 3:30 PM – Transfer dough to a floured banneton basket. While the dough proofs, preheat the Dutch oven in the oven to 475° Fahrenheit (246° Celsius).
3:30 PM – 4:00 PM – Turn the dough out onto parchment paper. Score the dough, and transfer the dough to the Dutch oven. Replace lid and bake for 30 minutes.
4:00 PM – 4:15 PM – Remove lid from Dutch oven, and bake for another 15 minutes.
4:15 PM – 5:00 PM – Turn loaf out onto a wire cooling rack and allow it to cool completely before slicing and serving.
Enjoy!
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My New Year has officially started with my annual First Loaf and IT LOOKS PRETTY so hopefully that means beautiful things will happen to me this year!
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Cajun Bread (raw, vegan, nut-free, gluten-free, paleo)
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Mind: you should work on writing something for you tumblr page or at least get your paperwork finished
Me: *makes three loaves of bread instead*
Me: today was a true success 😌
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