refaqq.blogg.se - French artisan bread recipes

#FRENCH ARTISAN BREAD RECIPES HOW TO#
#FRENCH ARTISAN BREAD RECIPES FULL#

Not sure what to add to your loaf of bread? Here are a few of our favorite flavors:

Follow the usual rising, folding, and baking instructions provided in the recipe.

Don’t worry about mixing them in right away, as they will get mixed in during the folding procedure (step 3).

After 10 minutes sprinkle the dough with the added flavors and ingredients.

Allow your dough to rest for 10 minutes after mixing in the salt and sourdough starter (step 2).

#FRENCH ARTISAN BREAD RECIPES HOW TO#

Here’s how to add in additional ingredients: Kalamata olive bread is a nice dinner loaf.

This is a great way to take this simple bread and turn it into something a bit fancier! Walnut loaf makes delicious toast for breakfast.

#FRENCH ARTISAN BREAD RECIPES FULL#

Quick Drop Biscuits – My super easy quick biscuits are done in 20 minutes from start to finish! They are super fluffy, buttery and full of flavor despite the short amount of time it takes the make them.French sourdough bread is strong enough to handle the weight of additional flavors and ingredients. Potato Buns – Soft and fluffy potato buns make for the perfect hamburger buns! Serve as buns for a cheeseburger, pulled pork sandwich, chicken parmesan sandwich, and more! This bread serves as the ultimate sandwich bread or can also serve with warm butter for a delicious appetizer. Squaw Bread – Sweet, hearty, and soft squaw bread is my ultimate weak spot. If you enjoyed this recipe, here are a few more of my favorite bread recipes:īuttermilk Rolls – Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever. When you are ready to thaw the bread, remove from freezer and let come to room temperature naturally. To freeze homemade bread: Wrap cooled freshly baked bread in plastic wrap then place in an airtight freezer bag. Store bread once completely cooled in a bread box, storage bag or storage container on the counter for up to 3-5 days. You will have more control over the shape the bread while it is baking. Scoring bread will help prevent the bread from opening up in certain areas you don’t want. Start in the center top of dough and run blade to the corners to create an X or a star. This is why you will need a very sharp blade or knife. When scoring your bread, be sure not to press down on the bread. Once cooled, slice and serve! Store bread in a storage bag or container on the counter for up to 3-5 days. Remove bread from oven and carefully transfer to a cooling rack. Internal temperature of bread should be about 210 degrees. *If using a baking sheet, bake for 35 minutes. Bake bread for 30 minutes with the lid on, then carefully remove lid and bake for another 20 minutes until top is nice and golden. Very carefully transfer dough with parchment paper (or by itself if not using parchment paper) to the hot dutch oven. Score top of bread with a very sharp knife. * If you don’t have a dutch oven, use a baking sheet but don’t preheat the sheet. Place dutch oven with lid into the oven to preheat for 20 minutes prior to baking bread. Sprinkle top of dough with more flour, then cover with a large bowl (like a dome) and let rise for another 30 minutes. Transfer dough to a generously floured piece of parchment paper or cutting board and gently form dough into a smooth ball. Transfer dough to a lightly floured bowl and cover with a clean towel. Add remaining flour and continue to knead until dough just comes together. Fit your mixer with dough hook and begin to knead over medium-low speed. Let sit for about 5 minutes for yeast activation.Īdd half of the flour and salt to the yeast mixture. How to make homemade Dutch Oven French Bread:Ĭombine yeast, warm water and sugar in the bowl of your stand mixer. Large Bowl – To transfer your dough into while rising.Kitchen towel – To cover the dough while it rises.

Dutch Oven- You can use a 3 qt – 5 qt size.

Measuring Spoons and Cups – For properly measuring all of the ingredients.

Parchment Paper – To easily transfer dough to and from dutch oven.

You can also knead by hand if you prefer. Salt – I used sea salt in this recipe, but you can use any salt you have on hand. Water – Warm water heated to 105 – 115 degrees. Salt – I used sea salt in this recipe, but you can use any salt you have on hand.Īctive-Dry Yeast – This cannot be substituted. Sugar – Granulated white sugar assists in yeast activation process. You can substitute with bread flour if you’d like. Here are the ingredients you need to make homemade french bread:Īll-Purpose Flour – Very versatile flour perfect for homemade bread.