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3-component artisan bread (no kneading!)


Don't knead that artisanal bread The easiest bread recipe you'll ever make! You only need a bowl and 3 simple ingredients. This recipe is great for beginners!

Homemade bread is really pure comfort and a staple in my home. My first recipe from scratch homemade white bread… My family adored. I've done a lot more over the years homemade french bread and Whole grain bread.

Artisan bread white towel

You won't find an easier bread recipe than this! It comes with only 3 ingredients (without water as an ingredient) and is great for beginners bakers. No kneading is required and the dough can be made in a bowl. The preparation also takes only 5 minutes. The rest of the time is expected while resting and cooking.

I shaped this bread in the shape of a French boule (circle), but this dough can easily be made into a French baguette, bun, pizza dough or ciabatta. A super versatile recipe that you want to save when you have few ingredients.

How to make artisanal bread

Prepare the dough. Place the salt and yeast in a large bowl and pour warm water over them. Add flour immediately and mix. I used a dough whisk, but I can also use a spatula, a wooden spoon, or even your hands. The dough still stays sticky after mixing, but that's exactly what you want.

Whisk flour and yeast

Cover and obtain up. Cover the bowl with a towel until the dough doubles. This takes around 2 to 3 hours, but longer is better for you to climb. You can abandon it on the counter for up to 12 hours. If it works, you can prepare for cooking or cover the bowl with wrapped wrap and then put it in the fridge to cook. It is kept in the refrigerator for up to 1 week.

Let the dough rise in the bowl

Shape the dough. Powder your hands with flour and gently roll the dough over a floured surface. Make the dough into your preferred shape, do not beat or knead it. I like to shape the metal in the shape of a French boule (round circle). Or shape it as 2 loaves and put the ends under it. Add a light flour flour, then use a bread knife to make about 1 to 4 rows above.

Let’s rest again. Draw a pizza crust, pan, or pan with parchment, and then sprinkle lightly with flour. Add the dough and let it rest for 20 to 30 minutes.

Bread on pizza crust

Bake in the oven. Heat the oven to 450 ° F. If you want the bread to be cooked on a hot surface, place it on a brick, pizza stone, or iron pan in the oven. Allow the oven to heat up in the oven for about 20 minutes while preheating the oven.

Hold the dough on parchment paper to push the dough into a hot stone or pan. Quickly pour 1 serving of hot water into a small grill pot or 5 ice cubes on the bottom of the oven and close the door to catch the steam. Then cook for about 25 minutes until golden brown.

Cooking tips:

  • You can easily double this recipe to make an extra bread and freeze it for later use.
  • If you don't have a brick, you can turn a cast iron pan or baking sheet upside down and put it on to warm up.
  • Use parchment paper to lightly slide the dough ball into the hot pan in the oven. Bread is baked on parchment paper.
  • The longer you let it stay, the sooner the bread will be. You can abandon it on the counter for up to 12-18 hours and in the fridge for up to a week. I prefer to do it the evening before cooking.
  • If you'd rather make 2 small breads, divide the dough in two. This recipe creates a 9 inch nut.
  • If you don't have a grill bowl, put a cup of water in the secure pan for a small oven or cast about 5 ice cubes to keep the steam in the oven. This creates the crispy shell.
  • Store in a paper bag so that it does not become soft.

sliced ​​artisan bread on cutting board

What is served with artisan bread?

More homemade bread recipes:

Course: loaf

Local cuisine: French

Keyword: artisanal bread

Preparation time: 5 minute

Cooking time: 25th minute

Rest time: 2nd Clocks

Total time: 2nd Clocks 30th minute

Servings: 12th

Calories: 114

This kneading artisanal bread is the easiest bread recipe you'll ever make! You only need a bowl and 3 simple ingredients. This recipe is great for beginners!

  • 1.2 Tablespoon kosher salt
  • 1/4 ounce active dry yeast pack or 2 1/4 teaspoons (can also use instant yeast)
  • 1 1/2 cups warm water 105 ° F.
  • 3rd cups All-purpose flour or bread flour

Make dough:

  • Put the salt and yeast in a large bowl. Then pour warm water over it and make sure it's not too hot.

  • Then add the flour immediately. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix. After all the flour is mixed (the dough should still be sticky), cover it with a towel for 2-3 hours or twice. The longer you abandon it, the better. You can abandon it on the counter for up to 12 hours.

  • Cover the bowl firmly with plastic wrap and cool the dough for up to a week or prepare to bake.

how:

  • Cover your hands lightly with flour and turn the dough onto a lightly floured surface. Do not pierce or knead. Roll the dough slowly into your preferred shape. I usually work in a French boules (round circle) or 2 loaves and insert the ends underneath. Lightly powder the top with flour and add 1-4 rows with a bread knife.

  • Place a piece of parchment paper in a pizza crust or under a pan or pan. Flour lightly and put the dough on it and let it rest for about 20-30 minutes.

cook:

  • Heat the oven to 450 ° F. Place a brick, pizza stone, or iron pan in the oven. You want the bread to be baked in a hot pan. So let it preheat for about 20 minutes.

  • Slide the dough with the parchment paper underneath onto the hot stone. Quickly put 1 cup of hot water in a small grill bowl or 5 ice cubes under the oven and close the door to catch the steam. Then cook for 25 minutes or until golden brown.

  • Allow to cool on the cooling shelf, then cut the bread into slices and serve. Store in a paper bag so that it does not become soft.

  • The longer it rises, the more it is chewed. It can stand up to 12 hours on the counter and up to a week in the fridge.
  • When you make a loaf, divide the dough in half. 2 small 9 inch nuts are made.

Calories: 114kcal | Carbohydrates: 24thG | Protein: 3rdG | Fat: 1G | Saturated fat: 1G | Sodium: 293mg | Potassium: 33mg | Life: 1G | Sugar: 1G | Calcium: 6mg | Iron: 1mg

THIS RECIPE PIN

Artisan holds bread


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