3 makes
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Artisan Bread
1 loaf
Ingredients
Instructions
Instructions
3 minutes
1.
1.
Combine milk, water, yeast, and oil; let sit 2-3 minutes.
123 minutes
2.
2.
Add remaining ingredients and stir, 2-3 minutes. Cover and proof for 2 hours, until doubled.
305 minutes
3.
3.
Do three bakers turns with 2 hours between each turn. After the final turn, rest 1 hour. Preheat oven and dutch oven to 450F.
35 minutes
4.
4.
Shape the loaf into a tight round. Working quickly, transfer the loaf to the lid of the pan, score, place the dutch oven on top, and bake 30 minutes.
5.
Uncover and bake until golden.
Comments
Very wet dough this time; rainy cool day.
Rekamanon Aug. 16, 2020, 9:30 p.m.
Make
Made a double batch. The second loaf turned out flat, so next time split into separate containers before rising.
Rekamanon May 31, 2020, 2:29 p.m.
Make
Old
Made using half-and-half instead of cream, and cold-fermented overnight during the second fermentation. I then baked on a cast iron (not enclosed) for 30 minutes, without letting the dough warm before cooking. I think this may have been why the loaf was still basically raw inside after 30 minutes of baking, despite the bottom sounding hollow them thumped. After an additional 30 minutes of baking I think it is cooked enough, but still doesn't have the texture I remember from this loaf before. The flavor is very nice, but the texture is very soft, similar to store-bought sandwich bread. I will try this approach again later this week, but let come fully to room temperature before baking.