Discover the Artisan Bread Show Experience | Share Your Reviews Now!

[Khelsey's Granna]

Could you put a cup of water in the DCB to heat it at 450, for 30 minutes. Would this solve the problem of an empty DCB?

 

[Kjurich]

:love:WOW I can't wait to try this ONE!!!!! YUMMY!!!!

 

[wadesgirl]

Ran across someone talking about this on FB and had to come search for it. Looking forward to trying this but I agree, it makes me nervous to do that to my DCB.

 

[BethCooks4U]

The New artisan bread recipe!
Thanks to Chef Jim Lahey for developing this 3 step recipe.

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups tap water

1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself 3 or 4 times. Place on parchment paper and place in the deep covered baker with lid on to rise for 2 hours.

3. Preheat oven to 450 degrees and place the filled Covered Baker with lid on in oven for 30 minutes. Bake for 30 minutes then take the lid off. Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a rack. OK, go ahead and eat it. We don’t have the patience to let it cool in our house either.

If you buy the 50 lb bag of bread flour and the yeast in bulk at Costco
( Keep most of the yeast frozen until needed), this bread costs
about 30 cents a loaf and takes about 4 minutes of your actual time!

In step 2 you have the dough on parchment paper in the DCB. Then in step 3 you bake. Do you leave the parchment paper in there? I'm thinking that's what keeps it from sticking - due to not preheating the stone?

 

[blueberrylady]

Beth, you do leave the dough on the parchment paper. it is not as crispy a crust, but it is still very good.

 

[blueberrylady]

well, it just came out of the oven.....and it stuck!!! REALLY REALLY BAD!!!
but, it tastes great! My baker is very well seasoned so I'm wondering if I still should have oiled it some?

Just heard back from the Test Kitchen, they said to brush olive oil in the baker next time. So....stay tuned tomorrow for my next update

I'm also wondering if I can let the 2nd rise happen in the baker?

So, Linda, if you oil the dough, do you not have to use parchment paper? i think that would make a crispier crust.

 

[Malinda Klein]

Has anyone tried it with the oil and no parchment paper?

 

[Malinda Klein]

One more question, what if you use the stainless bowls and use the stainless bowl lid instead of the plastic wrap?

 

[ChefBeckyD]

Has anyone tried it with the oil and no parchment paper?

I've done it both ways. With oiling it, part of the time it sticks (sometimes really bad) and part of the time it falls right out. I think this may have something to do with the consistency of the oven I'm using at the time (no hot spots, etc...) because the recipe is the same each time.

I'm sold on using the parchment - easy and NO cleanup!

 

[ChefBeckyD]

One more question, what if you use the stainless bowls and use the stainless bowl lid instead of the plastic wrap?

Not quite the same - but I use the batter bowl and the batter bowl lid to mix mine. Silly, but I like being able to see it rise in the bowl.

 

[Malinda Klein]

I put the lid on my stainless bowl today and it seems to have risen more noticabley. I just kept having this vision of my lid popping off and hitting the ceiling - lol - can you tell i don't cook!

I did make the bread yesterday in stainless with plastic wrap and put in the DCB without preheating my DCB and it did stick like everyone said. So i'm gonna do it with the Parchment.

 

[babywings76]

So how is everyone doing with this recipe? I still haven't gotten around to trying it yet. I've heard a few people on FB talking about it. There's a few different versions of it now, so I'm wondering which I might want to try. Some of you do it for shows, too, so I'm curious how it's been working for you?

 

[nikked]

I did it at my "first" show (since signing again) and it was awesome. Easiest and best show I've EVER done. Showed the bread, got it in the oven. Made salsa with the MFP, and we snacked on that while we waited for the bread to finish. While they were snacking on the salsa and chips, I made a quick salad and homemade dressing using the measure mix & poor, and we had salad and bread at the end. Super easy and quick, sold four MFPs at full price, as well as a ton of other tools, and it was awesome!

What other recipes are you hearing about. I did the one using the parchment paper (not preheating the stone), and it was SO good!

Also, someone had posted some great information about Artisan bread on another thread...I took that and made it into a hand out with the recipe for bread I made included...

 

[babywings76]

I've heard of a 4 hour version and an 8 hour version. Then there's the preheat the stone version and the don't preheat version someone posted previously in this thread.Glad to hear your show went well!

 

[bostonbelle]

I've heard of a 4 hour version and an 8 hour version. Then there's the preheat the stone version and the don't preheat version someone posted previously in this thread.

Glad to hear your show went well!

Can you point me in the direction of the 4 hour version?

 

[babywings76]

Can you point me in the direction of the 4 hour version?

I heard others reference it on FB but hadn't ever seen it. Just the other day a super awesome new consultant (Hi Megan! ) in our group shared this on her FB biz page:

4-Hour No Knead Artisan Bread

3 cups Bread flour, more for dusting
(I use 1 cup wheat bread flour and 2 cups white bread flour)
1 ½ teaspoon instant yeast granules
1 ½ Tablespoons sugar
1 ½ teaspoons salt (I prefer kosher salt, less sodium)
1 ½ cups warm tap water
1 ½ Tablespoons of olive oil or any combination of flavor infused oils
2 tablespoons of any dried seasonings, herbs or rubs (optional)

1. In a large 4 qt stainless steel mixing bowl or large batter bowl, combine flour, yeast, sugar and salt. Add 1 ½ cups warm water and oil mixture, stirring until blended; dough will be shaggy and sticky. Cover bowl with lid. Let dough rest about 2 hours at most, at room temperature. (dough will have almost doubled)

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat (or parchment paper) and place dough on it; sprinkle it with a little more flour and fold dough over on itself 3 or 4 times. Fold the 2 sides of the Pastry Mat over the bread and let it stand onthe counter for 1 ½ - 2 hours to rise at most.

3. Preheat oven to 425 degrees. Dump the floured dough into the Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off. Bake for another 5 to 10 minutes if needed until the bread is golden brown on top. Cool on a rack. OK, go ahead and eat it. We don’t have the patience to let it cool in our house either.

 

[bostonbelle]

Thanks you!!

 

[Anne]

I've been doing this recipe for years, only in my cast iron pot, so I tried the recipe in my DCB. I made the dough up in my batter bowl with lid on, let it sit over night, then the next day, dumped it out on floured counter, let it rest for 15 minutes, then shaped it into a ball gently. I have one of those $1 wicker bread baskets that I use only for bread. I flour the basket liberally then put the dough in it, cover it, and let rise for a couple of hours (doubled in bulk). I pre-heated the oven to 450F, I also put a pan of water in the oven to create a steam (makes for a crispy crust). I put cornmeal on the bottom of my DCB and dumped by dough in the baker (the dough would be up side down now). The top is all floured from the basket. I put the lid on and put it in the oven beside the pan of water for 30 min. I removed the lid and baked for another 10 minutes. Turned out fantastic.
I also add various things to my dough like: caraway seed, flax seed or chopped olives and rosemerry, or jalapeno peppers, or whatever.

 

[KellerCooks]

What is the texture of this bread like? Is it light and airy like a french bread or is it dense?

 

[Anne]

It's moist and chewy, holes in it. It's wonderful with stews, soups, chili's as it "mops" up really well. It also makes incredible toast! Actually after the first nite, that's the way we eat it from then on in....if there's any left. It's just like eating "candy bread"

 

[scottcooks]

So I made this for the first time tonight - it barely goes halfway up the DCB after rising 12 hours, then punch/form with silicone baking mat floured well, then rise in 'proofing' oven for 2 hours. Is this right?

The 1/4 tspn of yeast just baffles me - guess I'll cook it off and taste and see.

 

[esavvymom]

Amanda's recipe posted above says 1 1/2 tsp yeast. 1/4 tsp doesn't seem right. I make bread quite a bit, and it's usually alot more than just 1/4 tsp....so that's likely the problem. It will probably taste ok- just rich/heavy.

 

[ChefBeckyD]

The 1/4 tsp. yeast is for when you are letting it proof for 12-18 hours. It's the same idea as a sourdough bread, but this, because it doesn't use a sourdough starter, would actually be called a fermented bread. True sourdough bread doesn't use any yeast at all - the yeast is naturally occurring from the starter sitting.The idea is that it only takes a little yeast to start the process. Then, as the bread sits, it "catches" wild yeast in the air, and that continues the process of rising and proofing the bread. This is actually a healthier and more traditional way of bread baking. It would be how generations past made bread when there was no such thing as commercial yeast starters. Which is why it's called "Artisan" bread. I don't think that the ones that use a shorter rise time and more yeast are the same thing. You're still baking bread, but it isn't Artisan bread like the original recipe.As an added note to this also, as the bread sits and proofs overnight or for an extended period of time, it breaks down the phytic acids in the bread, and makes it more digestible. Those who are gluten intolerant or gluten sensitive (NOT those who are diagnosed Celiac - that's a different problem) can very often tolerate sourdough or fermented breads. I've tried this bread with my son, and when it's proofed for the 18 hour time, he can eat it without any of the ill effects he has when he's eaten quickly processed yeast breads, or bread that hasn't been soaked or fermented. I still don't let him eat a lot of it, but I'm excited that I'll be able to make him cinnamon rolls from this recipe for Christmas Morning!

 

[esavvymom]

Very interesting! I didn't realize that Becky.

 

[scottcooks]

I used one of the earlier recipes
3 cups flour
1 1/2 cups water
1/4 tsp yeast
1 1/2 tspn salt.I baked it, it rose to about half in the DCB - used the parchment paper, didn't preheat the stone. Awesome texture, crusty. I'm giving half the loaf to a friend who just had a baby along with some beef stroganoff I made - I wrapped her half of the loaf in the parchment; looks awesome!

 

[cookingwithlove]

I used to make this all of the time. I add a little beer to give it more flavor. I also found using parchment very useful. It makes the transfer easier. Everyone loved this at shows:

Simple No Knead Bread

4 1/2 C. all purpose flour
3 1/2 tsp rapid rise yeast
2 1/4 tsp salt
2 1/4 C. lukewarm water OR 1 can of cheap beer and the rest water

In 4 qt Stainless Mixing Bowl combine flour, yeast and salt. Add water and mix with Master Scraper until flour is incorporated. Dough will be quite loose. Cover bowl with lid and let rise for 2-3 hours.

Preheat oven to 450 degrees. 30 minutes before baking bread, place Deep Covered Baker and Lid in preheated oven.

Remove Deep Covered Baker from oven, sprinkle bottom with 2 Tbsp of flour, the gently pour dough into baker using a scraper. Be careful not to handle the dough too much to maintain its airiness. Use Kitchen Shears to make 3 or 4 cuts across top of the loaf. Cover and return to oven for 30 minutes. Remove lid and continue to bake for 2-3 more minutes until top is golden. Remove bread and cool on Stackable Cooling Rack.


I take the dough already made to the show. When I get to the host’s I preheat oven and bake the bread as the guest are arriving.

 

[pamperedlinda]

I googled other Artisan Bread recipes and some of them call for 1/2 tsp yeast (the long version). I changed my recipe to that and I actually like the bread better.

I've done the 4-hour version a couple of times, I like the long version better. 4-hour version is fine if you didn't plan ahead though

 

[scottcooks]

So how about some add ins you have used?
I did 3 sprigs stripped fresh rosemary with 3/4 cup sliced, drained and patted dry black olives and sprinkled our Himalayan sea salt on top - SO good!
What has worked for you?My wife was thinking this might make a great bagel.

 

[Anne]

I really enjoy the rosemerry and olives in this bread too. I also make the bread with caraway and flax seed .... that's pretty good too. For a sweet twist I add raisins and dried cranberries with just a "hint" of cinnamon. There's so much you can do, it's just your imagination that limits - ha!

 

[ChefBeckyD]

So how about some add ins you have used?
I did 3 sprigs stripped fresh rosemary with 3/4 cup sliced, drained and patted dry black olives and sprinkled our Himalayan sea salt on top - SO good!
What has worked for you?

My wife was thinking this might make a great bagel.

Haven't used it as a bagel (which also sounds like a great idea!), but I did add a Tbls. of honey, and some Italian seasoning, and made it into pizza dough. That was fantastic!

And I make it into cinnamon bread for my Sat. Brunch Shows. When I turn it out after the first rise, I spread it out on the pastry mat, and sprinkle it with cinnamon and sugar, and then roll it up. Let it rise and bake as per directions. I make the honey cinnamon cream cheese in the MFP recipe card collection and serve it with it. YUM! :chef: