Recipe – Artisan Bread Variants

There’s actually no such thing as artisan bread. At least, the term “artisan” isn’t regulated. However, whenever I hear “artisan”, I think of the bread:

• Being handmade
• Having a shape other than a sandwich-type bread
• Having a nice crust
• Consisting of interesting flavors.

I also think of an artisan as someone skilled at their craft. Now, I’ll be the first to admit that I’m still learning a lot about creating different types of breads, but I think I’m getting the hang of it. While I do rely on measurements, I’m more inclined to be flexible now and rely on the “feel” of a dough as well.

The Dough

For this dough, I’m using what I like to call the 12-12-3 method. That is, proof the covered dough ball for 12hr at room temperature. It should at least double in size in that time. Then, stick the proofed dough ball in the fridge for another 12hr. Finally, take the dough ball out of the fridge, back to room temperature, for 3hr before shaping. For this recipe, this method really helps in developing the flavor.

After using the 12-12-3 method, split the dough in half and shape each however you want. Alternatively, for a larger loaf, just shape as one big dough ball. To allow the dough to expand a bit, I used a paring knife to make some cuts. If you’d like these cuts to remain after baking, be sure to cut deep or use a bread lame. After covering the dough loosely with a wet towel for an hour, if you want a darker and crispier crust, scramble an egg with a splash of water, then brush the egg wash all over the dough (see below figure on the right). During this hour, preheat the oven to 475°F and boil a few cups of water. Also, place a cast iron skillet on the bottom rack. This will be used to create steam for the crust.

The Bake

The two keys for a dark and crispy crust for this recipe are the egg wash and some hot steam. After placing the baking tray in the oven on the middle rack, carefully pour the boiling water into the cast iron skillet. It should sizzle and steam:

Then, quickly close the oven door to trap the steam inside. Bake for ~25min or until the internal temperature hits 190°F. Leave on a rack to cool, then enjoy!

Artisan Bread

Methods:

1. Combine all ingredients in a mixing bowl and mix on low speed. The dough will be wet. Note: add salt and yeast to opposite sides of the bowl before mixing.
2. Lightly flour the work surface, overturn the dough on it, lightly flour the dough ball, and knead until a smooth ball forms.
3. Place dough ball back in mixing bowl (no need to oil the bowl ahead of time), cover, and leave at room temperature for 12hr. Dough should double in size.
4. Place the covered mixing bowl in the fridge for 12hr.
5. Take the covered mixing bowl out of the fridge and let sit at room temperature for 3hr.
6. Dust the silicon mat to be used for baking, overturn the dough onto it, and divide the dough in half. Shape each into a circular or oblong mound. Alternatively, for a bigger loaf, don’t divide in half. Loosely cover (I use a paper towel) and let sit for 1hr. Preheat the oven to 475°F during this time. Place a cast iron skillet on the bottom rack.
7. If you want a darker crust, scramble the egg and water in a bowl and brush all over the dough.
8. Boil 2-3 cups of water. Score the dough with a bread lame or paring knife. Put into the oven on a middle rack.
9. Pour the boiling water in the cast iron skillet and quickly close the oven door. The steam will help develop a crust.
10. Bake for ~25min or until the internal temperature reads 190°F.
11. Cool on a rack for at least 5min before trying it!

References

“What is artisan bread?”. Le Cordon Bleu International B.V. Accessed August 23rd, 2020.