#ARTISAN BREAD RECIPES DUTCH OVEN HOW TO#

Wait, what do I do with all the starter I'm making, feeding, and removing during this time? When it's doubled, you can confidently use this recipe! If you don't have a way to measure, use a piece of tape on the outside of your container - anything that allows you to see if it's doubled. If your starter doubles in less than 6 hours, it is strong enough to raise bread. Here's the test I use and find the easiest: How do you know if a starter is strong enough to raise bread? You may be able to rush it if you're doing a lot of feedings, but it may take weeks or up to a month for the starter to be strong enough to raise bread. It needs time to grow and strengthen to be able to rise bread.

You cannot make bread with a new starter. I have gotten many comments on this recipe along the lines of, 'great flavor, but it was so flat,' or 'I let it rise all day and it didn't double.' Here's what I learned on my sourdough journey: One similar to my super easy artisan bread which bakes in an enameled cast iron pot. What I really wanted was a sourdough bread recipe that had a crispy crust with nice holes inside, but that was still easy to make.

#ARTISAN BREAD RECIPES DUTCH OVEN HOW TO#

Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.Įver since I grew my first sourdough starter and explored how to make sourdough bread, I've wanted to be able to make a really good loaf of artisan sourdough bread like my favorite regular yeast easy artisan bread.Īlthough I had a few successes with bread shortly after beginning to bake with sourdough, I realize now that the reason I thought it was so great was just because it didn't look like my previous disaster! (TIP: See the 'Important Note' below to know when your starter is ready to make a loaf of bread.) You can find more easy bread recipes on the Best Bread Recipes page! The magic happens when it's cooked in an enamel cast-iron pan, which gives it a perfect crispy crust and delicious soft interior. Bread will be golden in color.This easy sourdough artisan bread recipe is mixed together, kneaded in a stand mixer and left to rise with minimal hands-on time. After 30 minutes, remove lid and bake for an additional 15 minutes until done. Note handles will be extremely HOT! Remember to use hot pads :).The Baker Chick said: You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating. After dutch oven has preheated, place ball of dough in the cents of the dutch oven and cover with lid.While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest. Turn dough onto floured surface and shape into a round ball. Heavily flour clean counter top or surface.When dough is done rising and ready to bake, preheat oven to 450 degrees F.It won't be in a ball shape and that is normal. Dough will be puffed up appear bubbly and be sticky. Once combined, cover tightly with plastic wrap and let sit on the counter overnight.Dough will look messy and not smooth and that is completely okay. Combine the three dry ingredients in a large bowl then pour in the luke-warm water.I use a Le Creuset. If you don’t have a dutch oven, The Baker Chick said in her post that any heat-safe covered pot will work fine as long as all the handles and knobs can withstand the 450 degrees F required for this recipe. Slab some butter on it or dip it in a balsamic vinegar-olive oil mixture and you will be in heaven. It has the crispy, crunchy crust you love on artisan bread and the soft center. And guess what?! It is just as easy as she says it is. I hopped on over to the Baker chick and saw this DELICIOUS looking bread that seriously made me want her to just cut me a slice and pass me it right through my computer screen.

Her blog is still my mom’s favorite blog to read (with the exception of mine, right mom?! -) ) And as soon as my mom saw her post this recipe, she immediately called me and said, “Nikki! Did you see the bread Baker Chick made today?! It is perfect for you because it says it is ‘NO KNEAD!'” My attention was grabbed. Even if it was flavors and food that we normally wouldn’t pick out, her photos and stories made us want a piece, slice, taste of whatever is was that she made that day.

When I was in the first year or two of growing my blog, my mom introduced me to a blog called, “ The Baker Chick.” We would (and still do) call each other up on the phone before we turned out our lights for the night and “oooo” and “ahhh” over what The Baker Chick made that day. I make homemade bread from time to time, but thats the thing… it takes “time.”

Artisan bread recipes dutch oven