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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4 Ingredients! No knead bread! Everyone can make this homemade bread!
Hello friends! Please turn on subtitles in the following language. Thanks for watching.
#bread #breadrecipe #noknead
Ingredients:
1 + 1/2 cups warm water (370ml).
2 tbsp dry yeast (10g).
4 cups flour (500g).
1 tsp salt.
Cover with lid and Bake at 220°C / 428°F for 30 minutes. Then remove lid and bake another 15 to 20 minutes.
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Greek Bread Recipe (BREADucation Erasmus+ Training Course)
NAME OF THE BREAD/BAKERY PRODUCT: Παραδοσιακόψωμί-Traditional bread
BRIEF HISTORY OF THE PRODUCT + INTERESTING FACTS: The starting time point of this product can be found thousands of years ago. The method of producing this bread is known to Greeks for 2.500 years and probably more.
INGREDIENTS: (specify for how many people or dimension of the final product): We do not specify exactly the dimension for how many people is the bread but we will use the scientific method of percentages per ingredient:
- Soft wheat (50%) (Skliropetra)
- Hard wheat (20%) (khorasan)
- Barley flour(30%)(Demeter)
In the total amount of flour, we use 68% of water.
- Prozymi(wild yeast-lievito madre), in small amounts, till 10kgs of flour we can use one tablespoon.
All the types of flour are grinded in stone mill and they are originated from traditional varieties of seeds.
TIMING (time for preparation, making and baking):10-24 hours.
The time for preparation is affected by temperature because in warm conditions the process is being speed up and in the opposite side, if you have cold conditions the process is slower. INSTRUCTION (CLEAR Step by step+ waiting times, baking temperatures, etc.):
1.First of all we have to check the amount of ingredients that we will next use.
2. In a bowl, we blend prozymi with a part of water of our recipe.
3. We add flour in the same amount as water. So the ratio of water and flour is 1:1.
4. We wait for 8 hours .
5. After add the remaining water and flour in the same ratio again, and we stir them.
6. Let it rest for 30 minutes to 3 hours. It can be flexible.
7. Now we add the flour that remained totally and we start to knead cyclical movements with our hands. The most simple technique that we use is the same with folding an envelope. We knead till we understand that the dough is elastic enough. Our hands must be wet to ensure
in order to adapt the right humidity.
8. SOS. We keep a part of the dough to use it as prozymi (wild yeast) for the next time.
9.We put it in a large baking pan and we wait at about 2-3 hours to grow.
10. We warm up the oven to 250°, and after we put the large baking pan in the oven and bake it to 200°. For example A bread of 1kg takes about 45 minutes. A 4kg bread may take 1 and a half hour.
HEALTHY ASPECTS (some healthy information about consuming this product):
- Ecological way of farming, traditional seeds, the grinding in stone-mill and the wild yeast help us create the healthier bread, because it ensures the top quality.
PRACTICAL ADVISE (some advise on how/when to use it):
-The amount of water can change, depending to the type of flour we use. So it is better using less water 1-2% and adapt the humidity, having our hands wet as we haved escribed above.
-Slicing the bread after baking when it will be cold, or better the next day.
-As the time passes it becomes better and more mature, so we can make a plan for the week need for bread, ensuring that we will do the process only once per week.
Context: From the 3rd-11th May 2019 the Erasmus+ training course BREADucation took place in Tramonti, Italy. The project was organised by the Club per l’UNESCO di Amalfi and ACARBIO from Italy together with Solidarity Tracks from Greece. It brought participants from 10 different European countries; Italy, Greece, Turkey, Macedonia, Portugal, Spain, Estonia, Poland, Czech Republic and Croatia. Find out more on the project's website
Middle Eastern Pita bread. A classic versatile flatbread
Here's how I like to make Arabian style pitta (pita) breads. These differ from the Greek ones in shape, thickness and texture. They're a very versatile bread that can be used for sandwiches or dipping and the recipe is deceptively easy.
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0:00 Intro
0:50 Preparing the ingredients
2:40 Making the dough
5:08 Forming the pittas
7:04 Pitta cooking techniques
8:57 Taste test and Review
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Ingredients (makes 6 80g Pittas or see below for other sizes):
300g (10.6 oz)AP flour
85g (3 oz) Milk whole or part skim
85g (3 oz) Water
20g (0.7 oz) Olive oil
13g (0.45 oz) Sugar
8.5g (0.3 oz) Salt
7.5g (0.26 oz) Active or Dry yeast or 18-19g (0.63-0.67 oz) Fresh Yeast
Recommended sizes:
7 inch pitta - 80g balls - recipe yields 6
6 inch pitta - 70g balls - recipe yields 7
5 inch pitta - 60g balls - recipe yields 8
4 inch pitta - 45g balls - recipe yields 10
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Directions:
1. Add the water and milk to a jug and check the temperature. If it's cold warm it up to room temperature and no hotter
2. Add the sugar and yeast to the milk and stir to combine. Allow to sit for 10-15 minutes to bloom
3. After 10-15 minutes check if the yeast has activated and a frothy layer exists, if not your yeast is dead and the dough will not rise
4. Add the flour and salt to your mixing bowl, and mix briefly to combine
5. Make a well in the centre and add the yeast mixture and the oil. Use the dough hook attachment on your stand mixer or your hands to combine the yeast and flour together into a shaggy dough ball
6. Knead on low speed for 8-10 minutes with the mixer or 12-15 by hand until the dough ball is smooth and soft. It should be only a tiny bit sticky to the hand
7. Oil a bowl lightly then add your dough to the bowl, ensure there is space for it to double in size. Cover with plastic wrap or a kitchen towel and allow it to rise for 1 hour
8. After one hour flour your worktop and place the risen dough on it. Knock out the air and cut into the desired number of pieces
9. Weigh your pieces to ensure they are all equally sized, then roll the dough into balls. Keep them covered until needed
10. Flour your worktop then flatten a dough ball on it. Use a rolling pin to roll the dough out to the correct size in one direction. Turn it 90 degrees and roll the other way
11. Allow your dough to rise for between 15-30 minutes before cooking
Note: If you are working with more than 12 pieces of dough, I do not recommend rolling them all out at once. After they have sat and risen for more then 40 minutes without cooking they will over proof and you'll have to re-roll them and wait for them to rise again otherwise they will fail to inflate. Work in batches while the rest are cooking.
To cook Pitta in the oven:
1. Preheat your oven to it's hottest temperature with fan
2. Place a pizza stone or steel in the middle of your oven, or use an oven tray by placing it upside down. Allow the oven to preheat fully with the tray inside
3. Once heated, toss on a rolled out pitta. I prefer doing 1 at a time but you can do multiple if you want to speed things up
4. Cook until it puffs up, and a brown ring forms around the edge. In my oven at 240c this took 3 minutes and a half. I would recommend testing a single pitta first to figure out your exact timing on the temperature you use.
5. Remove the pitta once browned and immediately place on a tray or plate. Cover with a kitchen towel and allow to rest before serving
To cook in the pan:
1. Preheat a heavy bottomed pan over high heat
2. Add in a rolled out pitta to the pan, allowing it to cook for 30-45 seconds
3. Every 30-45 seconds flip the pitta over until it inflates and browns on the outside
4. Remove and allow it to rest
These will stay good for 3-4 days in an air tight container and they freeze great
Kiparissonas Greek homemade bread *** DIVINE, DELICIOUS ... THE BEST !!!
Super easy. 5 minutes work once a week. Add another dimension to your daily life. TRY IT !!! Check out our other bread video : Eat fresh homemade bread EVERYDAY. NO work - NO cost !!! at :
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#Homemade #Bread #Pizza
Ingredients :
500 grams All purpose flour
500 grams hard or bread flour
1 tablespoon sugar
2 tablespoons salt
2 tablespoons extra virgin olive oil - preferably Greek -:)
1-3 teaspoons dry yeast
600 ml water
Some extra all purpose flour for kneading/working dough
Some extra olive oil for the storage bowl
Notes :
- If you can't find bread flour just use all purpose. No big deal.
- Amount of yeast is flexible. Dough will rise anyway ...
- This dough makes great crunchy bread AND/OR pizza dough
- What makes this dough special is the fact that the taste improves with time.
- Every day it gets better. Keep it in the refrigerator for up to 7 days.
- Of course you can freeze it for much longer (baked or unbaked)
- And don't forget. Every time you make bread you give your hands a great cosmetic treatment as well. One shot two birds.
Enjoy !