My First Loaf




I love ryan so much! He got me the KitchenAid mixer for Christmas 2019 and this will be the first receipee i make1

Artisan Bread

3 hours 15 minutes
4.75 from 112 votes
08.17.11

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4 Ingredient No Fail No Knead Artisan Bread that’s easy and delicious! Perfect for those who love freshly home baked bread right out of the oven.

Long ago, I discovered that it’s more fun to make bread myself without a bread machine. I do have my good old trusted KitchenAid mixer which I cannot live without and for this bread, I made the dough with the mixer. You don’t have to but it’s a lot easier.

Now I cannot tell you how easy this bread is to make, and with only 4 ingredients. Beat that!

I have had this recipe for a while now, at least a couple years and I personally got the recipe from a friend of mine. Apparently this is the same as the recipe in Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (See all Bread Baking Books), however I don’t own the book, so I’m not sure, but if it is their recipe I’d like to give them credit for it.

This is very simple, no kneading required. In a medium bowl add the lukewarm water, it has to be a bit warmer than body temperature, add the salt and the yeast and stir together. In the bowl of your mixer add all the flour and the pour the yeast mixture over the flour. Using the dough hook mix it all together. The dough will be sticky so don’t be tempted to add more flour.

Now you can place the dough in a big plastic container with a lid, but do not close the lid completely, leave one corner open a bit. Or you can just place it in a big bowl and wrap it up really well with plastic wrap and poke a couple small holes with a toothpick so that the gases can escape a little. Let it rise in a warm place for a good two hours.

Since there’s no kneading required, all you have to do is shape your bread, but because the dough is really sticky you need to flour your hands really well. Basically you have to divide the dough in two and shape each piece. Again add as much flour as necessary to your hands to avoid dough from sticking. It is ideal to bake this bread on a stone, but if you do not have a stone you can just use a regular baking sheet covered with parchment paper. Shape the dough and place it seam down on the baking sheet or stone. Sprinkle some more flour on top. You need to let the bread rest for another 30 minutes so that it rises a bit more.

Preheat the oven to 450 F degrees. Before placing the bread in the oven, slash the top of your bread with a knife, it will make your bread look pretty, plus it will allow for the trapped gases to escape. Also place a pan with a cup of water in it and slide it in the bottom rack and the bread on the middle rack. As the water heats up in the oven, it will create steam which will give the bread that nice crusty top. Trust me, you will want to do this. Bake the bread for 30 to 35 minutes and let it cool completely before cutting into it. I know it’s hard, I love hot bread, just the thought of it now, makes me crave it.

If you love this bread, give this No Knead Bread a try!

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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Artisan Bread

4.75 from 112 votes
Prep: 10 mins
Cook: 3 hrs 5 mins
Total: 3 hrs 15 mins
Serves: 20
4 Ingredient No Fail No Knead Artisan Bread that's easy and delicious! Perfect for those who love freshly home baked bread right out of the oven.

Ingredients

  • 3 cups water lukewarm
  • 1 1/2 tbsp active dry yeast
  • 1 1/2 tbsp salt
  • 6 1/2 cups all-purpose flour

Instructions

  • 1
    In a medium bowl add the warm water, salt and yeast and stir together.
  • 2
    In the bowl of your mixer add all the flour, then pour the yeast mixture over the flour and mix using the dough hook of your mixer, until it's all well incorporated.
  • 3
    Place the dough in a large plastic container, it needs room to rise, and put the lid on it, but do not close completely, there needs to be one corner left open to let the gases escape. Alternatively, you can use a large bowl, covered well with plastic wrap and poke a couple small holes in the top using toothpicks.
  • 4
    Let the dough rise for 2 hours.
  • 5
    The dough will be very sticky and elastic. It is recommended to bake this on a stone, however a regular baking sheet will work just fine. Cover the baking sheet, or stone with parchment paper.
  • 6
    Add flour to your hands, and divide the dough in two pieces. Add more flour to your hands as necessary. Shape the dough into the desired shape for your bread and place it seam down on the baking sheet. Sprinkle some more flour on top of the loaves. Let the loaves rest for another 30 minutes so that they can rise a bit.
  • 7
    Preheat oven to 450 F degrees. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack. Slash the top of your bread, to allow gases to escape.
  • 8
    Bake the bread for 30 to 35 minutes. The water will allow for the bread to form a nice crusty top.
  • 9
    Cool on a rack before serving.

Recipe Notes

  1. 1Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a "Best if Used by" date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  2. 2To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  3. 3Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  4. 4One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
  5. 5How do I know when my bread is done baking: Tap the bottom! Turn the bread upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it's done.
  6. 6Recipe will yield 2 loaves. Nutritional information assumes 10 slices per loaf and is per slice.

Nutrition Information:

Serving: 1sliceCalories: 150kcal (8%)Carbohydrates: 31g (10%)Protein: 4g (8%)Sodium: 526mg (23%)Potassium: 52mg (1%)Fiber: 1g (4%)Calcium: 7mg (1%)Iron: 1.9mg (11%)
Course:Bread
Cuisine:American
Keyword:artisan bread
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Artisan Bread
Amount Per Serving (1 slice)
Calories 150
% Daily Value*
Sodium 526mg23%
Potassium 52mg1%
Carbohydrates 31g10%
Fiber 1g4%
Protein 4g8%
Calcium 7mg1%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.


wahoo!! its 12/17/19 and im making this bread!!!!
here we go!

"KaKa" the Kitchen Aid Ryan Got me for Christmas 2019!


The bread is goooood!
Its way heavier than I expected but I used whole wheat flour instead of white which the recipe calls for. Next time I will aim for more light fluffiness and will have to do some research.

The crust is lovely. The bread is beautiful and smells divine. I cooked it with a pot of lavender water in the oven. I also buttered the bigger loaf with Kerrygold unsalted butter which resulted in a deep golden brown crust.



The oven was at 455 due to altitude adjustment and it was getting pretty dark and crisp at 25 minutes so I took it out to cool. I also split it into three loaves instead of two.

According to FablFlour here is a solution for Dense Bread:

My bread is like a brick – it has a dense, heavy texture

If the bread has a heavy, close texture and hasn’t risen very well then there are a number of reasons for this. The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

https://fabflour.co.uk/fab-baking/what-went-wrong/what-went-wrong-bread/



I will get better flour....ancient grains matter and I have written to the the Noble Grains Alliance https://www.noblegrainalliance.org/about and joined Oldworld https://wholegrainscouncil.org/about-us for more resources.

#ancientgrainsmatter

I did let the bread rise on the hot oven after shaping. Next time I will not do this. The altitude definitely affects the density.

Bread Quote:
M.F.K. Fisher
https://www.goodreads.com/author/show/1408429.M_F_K_Fisher
"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...

[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread."
M.F.K. Fisher, The Art of Eating

Artisan Bread - Jo Cooks

I love this new bread life!