This is the first time I make a crusty artisan bread. Very simple to make and not to hard. It does not require any kneading. I decide to make this to see how it would look like making it.
All you need to do is mix the ingredients and let it set and rise for 3 hours. Dust the work surface and place the dough ball. Sprinkle some flour on top. Use a ben scraper and flip the dough and press on the dough each flip. shape the dough into a ball. Place a parchment paper on another clean bowl. put the dough ball and it with a plastic wrapper or a towel. let it sit and rise for 35 minutes. preheat the oven with a clay pit inside the same time it needs to raise the dough ball. When the time is ready place the parchment paper with the dough ball in the clay pot. Bake the artisan bread for 35 mintues. Take it out and remove the lid and bake for another 5-10 minutes by keeping a eye on it, so it will not get burn.
You can have this bread for lunch and dinner. The best combination that goes will with this bread would be with soup or butter. It will take so good and delicious. If you find the outside skin too hard, you can remove it. you would love this wonderful bread that you have made. Try the recipe and enjoy.
Ingredients:
3 Cups of all purpose flour or bread flour
1/4 tsp yeast
1 tsp salt
1 1/2 – 1 3/4 cup water
Direction:
1. Prepare all the ingredients and set it aside.
2. In the cupboard take out a clean bowl. Add in 3 cups of all purpose flour, 1/4 tsp of yeast, and 1 tsp of salt.
(note: You can use any kind of all purpose flour or bread flour. You can use the regular yeast or the fast rapid yeast. You choice any kind of salt, you like to use.)
3. Take a whisk and whisk all the dry ingredients.
4. Add in 1 1/2 of hot water from the tap. Not to the point of boiling water. Just run your tap water and run as hot as it gets and that is what you can use.
5. Mix the dough with a wooden spatula. the dough should be a sticky consistency. If it is not enough just add in a tablespoon at a time, until it is a
sticky dough consistency. When the dough is at a sticky consistency, you can stop mixing
6. Cover the bowl with a plastic wrapper. Let the dough sit on the counter or table at room temperature and let it rise for 3 hours, or until double in size.
7. Dust some flour on the working area Use a ben scraper and take out the dough from the bowl and transfer it onto a clean tray surface or a wooden cutting board surface.
8. Add some flour on the top of the dough, by sprinkle a little on top of the dough.
9. Use a ben scraper and flip the dough a few times on the flour surface, like kneading the dough. For each flip make sure you press it down hard.
(Note: It is similar to kneading, But instead you use a ben scraper to flip the dough on a flour surface and press it down each flip.)
10. Form it into a ball.
11. Take another clean bowl and a parchment paper. put the parchment paper into the bowl and place your dough ball. Cover the dough with a plastic wrapper or a towel.
12. Let the bread dough sit and raise for 35 minutes.
13. Preheat oven at 450 degrees with a clay pot inside the oven. The time it needs to raise the dough ball.
14. The oven has been preheating for 35 minutes. Use a kitchen mitten and take out the clay pot from the oven.
15. Take the parchment paper with dough ball together and place it onto a clay pot and close the lid. The parchment paper that is sticking out. Use a scissor and cut it
16. Place it in the oven and bake it for 35 minutes.
17. Take the artisan bread out of the oven. Remove the lid.
18. Put it back in the oven and back for another 8-10 minutes to have crunchy texture in the outside.
(note: make sure you keep an eye on the bread because it might take less timing.)
19. Once it is ready, use a kitchen mitten gloves and take out the bread from the oven.
20. Remove the bread from the clay pot and parchment paper and place it on a cutting board. When you knock on the bread you will hear a crunchy outside sound texture.
21. Let the bread sit on the cutting board to cool down or a wire rack..
22. Cut it up into pieces and now you can eat it
23. Enjoy!!!
Sweet Chez Moi 