{"id":253,"date":"2021-02-25T17:25:23","date_gmt":"2021-02-25T17:25:23","guid":{"rendered":"https:\/\/cwd450001test.local\/?p=253"},"modified":"2021-03-26T01:17:18","modified_gmt":"2021-03-26T05:17:18","slug":"homemade-artisan-bread-with-or-without-dutch-oven","status":"publish","type":"post","link":"http:\/\/yinghua-li.com\/homebakery\/homemade-artisan-bread-with-or-without-dutch-oven\/","title":{"rendered":"Homemade Artisan Bread (With or Without Dutch Oven)"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Even if you\u2019ve never made homemade bread or worked with yeast before, this homemade crusty <strong>artisan bread<\/strong> is for you. It\u2019s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there\u2019s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signature\u00a0soft holes inside like ciabatta or French bread.<\/p><\/blockquote>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cwd4500-01-test\/wp-content\/uploads\/2021\/03\/IMG_2536-best-french-baguette-recipe-edited.jpg\" alt=\"\" class=\"wp-image-608\" width=\"1275\" height=\"797\" srcset=\"http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/IMG_2536-best-french-baguette-recipe-edited.jpg 1080w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/IMG_2536-best-french-baguette-recipe-edited-300x188.jpg 300w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/IMG_2536-best-french-baguette-recipe-edited-1024x640.jpg 1024w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/IMG_2536-best-french-baguette-recipe-edited-768x480.jpg 768w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/IMG_2536-best-french-baguette-recipe-edited-600x375.jpg 600w\" sizes=\"auto, (max-width: 1275px) 100vw, 1275px\" \/><\/figure>\n\n\n\n<!--more-->\n\n\n\n<h2 class=\"wp-block-heading\">What is Homemade Artisan Bread?<\/h2>\n\n\n\n<p>When it comes to bread, the term \u201cartisan\u201d doesn\u2019t mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn\u2019t much \u201cwork\u201d involved with this recipe.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why You\u2019ll Love This Bread<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Easier than you ever imagined<\/li><li>Soft + flavorful<\/li><li>Chewy, slightly crisp crust<\/li><li>Shape however you want<\/li><li>No special pans, poolish, or dough starter required<\/li><li>Only 4 ingredients<\/li><li>You decide the length of time it rests<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cwd4500-01-test\/wp-content\/uploads\/2021\/03\/homemade-artisan-bread-2-e1614656418550-edited.jpg\" alt=\"\" class=\"wp-image-611\" width=\"1138\" height=\"711\" srcset=\"http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-artisan-bread-2-e1614656418550-edited.jpg 1138w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-artisan-bread-2-e1614656418550-edited-300x187.jpg 300w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-artisan-bread-2-e1614656418550-edited-1024x640.jpg 1024w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-artisan-bread-2-e1614656418550-edited-768x480.jpg 768w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-artisan-bread-2-e1614656418550-edited-600x375.jpg 600w\" sizes=\"auto, (max-width: 1138px) 100vw, 1138px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"is-style-default wp-block-list\"><li>3 and 1\/4 cups (460g) <strong>bread flour <\/strong>(<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\">spoon &amp; leveled<\/a>), plus more for hands and pan<\/li><li>2 teaspoons <strong>instant yeast<\/strong><\/li><li>2 teaspoons <strong>coarse salt <\/strong>(see note)<\/li><li>1 and 1\/2 cups (360ml)&nbsp;<strong>cool water<\/strong><\/li><li><strong>optional:<\/strong> cornmeal for dusting pan<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cwd4500-01-test\/wp-content\/uploads\/2021\/03\/homemade-crusty-bread-dough-edited.jpg\" alt=\"\" class=\"wp-image-612\" width=\"1200\" height=\"750\" srcset=\"http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-crusty-bread-dough-edited.jpg 1200w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-crusty-bread-dough-edited-300x188.jpg 300w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-crusty-bread-dough-edited-1024x640.jpg 1024w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-crusty-bread-dough-edited-768x480.jpg 768w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/03\/homemade-crusty-bread-dough-edited-600x375.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped is-style-default wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"761\" src=\"https:\/\/cwd4500-01-test\/wp-content\/uploads\/2021\/02\/shaped-artisan-bread-dough-1024x761.jpg\" alt=\"\" data-id=\"262\" data-full-url=\"https:\/\/cwd4500-01-test\/wp-content\/uploads\/2021\/02\/shaped-artisan-bread-dough.jpg\" data-link=\"https:\/\/cwd4500-01-test\/homemade-artisan-bread-with-or-without-dutch-oven\/shaped-artisan-bread-dough\/\" class=\"wp-image-262\" srcset=\"http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/shaped-artisan-bread-dough-1024x761.jpg 1024w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/shaped-artisan-bread-dough-600x446.jpg 600w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/shaped-artisan-bread-dough-300x223.jpg 300w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/shaped-artisan-bread-dough-768x571.jpg 768w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/shaped-artisan-bread-dough.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"760\" src=\"https:\/\/cwd4500-01-test\/wp-content\/uploads\/2021\/02\/artisan-bread-dough-1-1024x760.jpg\" alt=\"\" data-id=\"261\" data-full-url=\"https:\/\/cwd4500-01-test\/wp-content\/uploads\/2021\/02\/artisan-bread-dough-1.jpg\" data-link=\"https:\/\/cwd4500-01-test\/homemade-artisan-bread-with-or-without-dutch-oven\/artisan-bread-dough-1\/\" class=\"wp-image-261\" srcset=\"http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/artisan-bread-dough-1-1024x760.jpg 1024w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/artisan-bread-dough-1-600x445.jpg 600w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/artisan-bread-dough-1-300x223.jpg 300w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/artisan-bread-dough-1-768x570.jpg 768w, http:\/\/yinghua-li.com\/homebakery\/wp-content\/uploads\/2021\/02\/artisan-bread-dough-1.jpg 1199w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.<\/li><li>Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.<\/li><li>You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours \u2013 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That\u2019s fine and normal\u2013 nothing to worry about.<\/li><li>Lightly dust a large nonstick baking sheet (with or without rims and make sure it\u2019s nonstick) with flour and\/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9\u00d73 inches each (doesn\u2019t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.<\/li><li>During this 45 minutes, preheat the oven to 475\u00b0F (246\u00b0C).<\/li><li>When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1\/2 inch deep. (\u201cScore\u201d = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.<\/li><li><em>Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9\u00d713 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough\/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.<\/em><\/li><li>Place the shaped and scored dough (on the flour\/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves\u2013 if they sound hollow, the bread is done.<\/li><li>Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Even if you\u2019ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It\u2019s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there\u2019s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[47,50],"class_list":["post-253","post","type-post","status-publish","format-standard","hentry","category-bread-recipes","tag-bread","tag-homemade-recipe"],"_links":{"self":[{"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/posts\/253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/comments?post=253"}],"version-history":[{"count":14,"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/posts\/253\/revisions"}],"predecessor-version":[{"id":616,"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/posts\/253\/revisions\/616"}],"wp:attachment":[{"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/media?parent=253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/categories?post=253"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/yinghua-li.com\/homebakery\/wp-json\/wp\/v2\/tags?post=253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}