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The Best Homemade Artisan Bread Recipe | How to make Open Crumb Rustic Bread / Crusty white Bread
This Rustic Bread Recipe will help you make the best homemade artisan bread which has an amazing flavor and texture.
Rustic Bread Complete Written Recipe :
How to make Rustic bread without dutch oven: Half of this video will show you how to make rustic bread without dutch oven)
In this crusty white bread recipe I tried to make the process simple and my intention is to help you make the best artisan bread with the least effort as possible.
We make use of adding a preferment in this artisan bread recipe which brings wonderful flavor to our bread.
The method does not need more work from our side but it needs more “time” to do their own work.So the main ingredient that we need for making this crusty white bread or this basic artisan bread is “Time“.
Making bread in Dutch oven will help you get rustic crust and soft crumb bread
If you are busy and you want to make rustic bread from straight dough in more easy way, we have excellent recipes that makes great bread too.
You can check this Rustic Artisan Bread VIDEO : This video will show you how to make bread from straight dough.
In the step by step video,I have shown how to make no knead bread in a Dutch oven and how to make crusty bread even without a dutch oven.
One of the most favorite bread recipes in our channel is the Easy No knead Artisan Ciabatta Bread VIDEO : which is also made from straight dough.
We also have No knead cranberry walnut bread recipe VIDEO : which has a crunchy crust and delicious soft crumb inside; which also uses easy straight dough method.
Why you will love this Rustic Bread Recipe
1. The taste and texture of this artisan bread is so incredible:it has a unique flavor and, soft and chewy open crumb, that you will love.
2. It is super easy to make this Artisan Rustic Bread;you don’t need to do heavy kneading
3. You will need only four basic ingredients to make this amazing crusty white bread
4. The real hands on time for making this Homemade Artisan Bread is less than 15 minutes
What is Rustic Bread
The term Rustic Bread is a very relative term.
For me, a rustic bread is a bread that has a heavy crust, an open texture, and a delicious flavor.
It is made with fewest ingredients ;Flour ,water, salt and a leavening agent a starter, either a wild yeast starter, such as sourdough, or a “biga” or “poolish”
To get delicious flavor to a rustic bread or a crusty bread usually it requires a long fermentation.
For that we add a starter to our bread dough.
What is the difference between poolish and biga
Biga and poolish are types of pre-ferments used in Italian and French baking respectively.
Poolish, the wetter one, where flour and water are added in almost 1:1 ratio.
Biga is more of a thick preferment as it uses less amount of water, somewhere between 70-80 percent.
How to make this homemade artisan bread
We can make this easy artisan bread in five simple steps
1.prepare the biga(evening)
2.Prepare the bread dough(morning)
3.First proofing (2 hours)
4.Shape the bread
5.Final Rising(50-60 minutes)
Bake the bread at 480 F or 250 C for 18 minutes and then reduce the temperature to 230 c or 450 F and bake for another 10-12 minutes.
Hope you liked this easy rustic bread recipe with biga.
Hope you will make this at home and enjoy!
Happy Baking!
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No Knead Open Crumb Sourdough Bread Recipe
#soudough #artisan #breadrecipe
In my sourdough bread making journey, I am trying a lot of different sourdough recipes. I tried my hand at Kristen Dennis's Basic Open Crumb Sourdough Bread recipe. This recipe does not disappoint! The dough is a high hydration recipe, with a hydration of 80%. This can make working with the dough a little challenging, but it is WELL WORTH IT! Of all the recipes I've tried to this point, this one had the best taste and texture. Kristen describes the dough as 'creamy' and I couldn't imagine how a bread could be creamy. Well, guess what? IT IS!
This dough has a softer cruse and a chewy inside. The taste is superb! I'm not sure if it's the formulation of the recipe or if it's because my starter is becoming more mature, but this was the BEST recipe, hands down. '
I've also been trying out bread scoring. This little loaf turned out really cute. I call it my Bunny Loaf. I learned a few things while scoring it - high hydration doughs are difficult to score, and plan your deep score before your design! Some of the scores were too close to each other and the deep score ran into others which cause a few minor imperfections. But, all in all I'm pretty happy with my first original score!
I'm including Kristen's link to her video. I adjusted the salt to make it easier to measure. I don't have a precision food scale that measures grams after a decimal. I rounded her 7.5 grams of salt to 8. And, I did an extra coil fold to help give the high hydration dough more structure for the score.
00:00 Intro
00:09 Preparing the levain
00:44 Preparing the autolyse
01.11 Adding levain to autolyuse
02:27 Adding salt
03:34 Bench stretch and fold
04:32 Lamination
07:20 Coil folds - four sets
10:03 Preparing the banneton
10:19 Shaping the dough
12:58 Decorative scoring of the dough
15:28 Baking
16:06 Crumb shot
Levain-
15 g active starter
30 g filtered water
30 g bread flour
Autolyse-
255 g bread flour
70 g whole wheat flour
253 g filtered water
1. Prepare levain. When it has tripled in volume, add it to the autolyse.
2. Prepare the autolyse. Let rest 2-4 hours
3. Add 65 g levain to autolyse. Mix well. Let rest 30 minutes.
4. Add salt and incorporate. Rest 30 minutes.
5. Lightly wet countertop and perform a counter stretch and fold. Rest 30 minutes.
6. Lightly wet a large are on the counter. Perform lamination, fold, and place in shallow glass pan. Rest 45 minutes.
7. Perform 3 sets of coil folds, 45 minutes apart.
8. Continue the bulk fermentation for another 1 1/2 to 2 hours.
9. Shape dough, place in well-floured banneton. Refrigerate 12-16 hours.
10. Preheat oven, Dutch oven, and oven stone at 500 F.260 C for one hour.
11. Turn dough out on parchment paper, score dough.
12. Place in preheated Dutch oven. Place in oven and TURN OFF oven. Bake for 20 minutes.
13. Remove lid of Dutch oven and turn oven back on to 450 F/230 C. Bake an additional 20-25 minutes.
Links for items used in this video:
Food Scale
Jars for your starter
Danish Whisk
Cambro 2 Quart container with lid
Cambro 4 Quart container
Bench Scraper
Round Banneton
Oval Banneton Basket
Flour Shaker
Parchment paper
UFO Lame/blade to score the loaf
Lodge Dutch Oven
Baking Stone
Heat Resistant Gloves
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Fresh Bread Crumbs.mp4
Culinary demonstration on fresh bread crumbs.