Bread #2 - Artisan Bread

For bread #2 I had originally planned to make Irish brown bread, but I was missing a few ingredients.  So instead I went with Artisan no knead bread (ps I did knead it).  It was a simple bread however the cook time was long and my bread came out looking like vintage footballs (or so says my husband).  I was so sad and almost decided to toss them in the trash and make a second bread #2.  But we opted to slice it anyway and eat it with our beef stew.  And you know what when dipped in stew the extra crispy crust is not noticed.  The insides were moist and delicious.  So it wasn't such a fail after all. 
3 1/2 cups flour 
1 package yeast 
1 tsp salt
1 tblsp sugar
1 1/2  cups warm water (I ended up needing like an extra 1/2 cup because the dough was so dry)
1. Mix water and yeast allow to dissolve for a minute.  Meanwhile mix all dry ingredients, then add water and yeast.  Mix together until a dough is formed. I had to go ahead and get my hands in there and add that extra water.
2. Cover with Saran Wrap and let rest for 8-24 hours.
3. The dough will be sticky and moist when you uncover it.  Add flour and divide into two equal portions, formed into loaves.
4. Place on baking sheet or warm cooking stone (I think I was supposed to grease or flour this but since it good and slick I avoided that).  Cover with a towel and let rise 1-2 hours in warm spot.  
5.  Preheat oven 450.  In a baking dish add 1-2 cups of water place on bottom shelf (I used a lasagna pan).  Then put bread on the higher rack.
6.  This is where I should have been paying attention and cooked it for 40 per the recipe and thus the dark crunchy crust.  I think perhaps next time I will check it at 25 and 30 minutes.  Remove from oven when crust is Golden Brown cool and serve. 

1 comment:

thea said...

it looks great .. makes me want some right now! that's what I tried to make in Michigan.