Bread Baking 101 for Beginners – Artisan Bread Recipe
Learn how to bake this delicious Artisan bread at home! This is an easy bread recipe perfect for beginners. In the next video I will be making a chickpea sandwich with this bread so stay tuned for that. For now, enjoy baking this homemade bread 🙂
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Artisan 18 hour fermented bread
Ingredients
* 3 1/2 cups all purpose flour
* 2 1/2 cups whole wheat flour
* 2/3 cup all purpose flour before 1st proofing and another 1/4 cup after second proofing
* 1 tbsp instant yeast
* 1 tbsp plus 1 tsp salt
* 3 tablespoons agave nectar
* 600ml water
Instructions
* Make the dough:
In a large bowl whisk the flour, whole wheat flour, yeast and salt. Set aside.
* Heat the water until warm to the touch. Not hot cause it will kill the yeast and not too cold. Add agave nectar to the water and mix well. Now Add the water mixture to the dry flour ingredients, and stir until you form a loose ball of very sticky dough.
* Cover with lid Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
* Make sure your bowl or pot is large as it will double or triple in size and you don’t want it spilling over the edges.
* After 18 hours dough has proofed and now knock the air out with your hands. Place it on to a floured surfAce and Add 2/3 white flour and knead until flour is incorporated. This will probably take 3-5 minutes or so. Form into a ball and place it into a bowl n add a bit of olive oil on the surface of the dough. Proof for another 45 – 1 hour.
* After that, Shape the dough by transferring onto a lightly floured surface. I used 1/4 cup of flour. Knead for 3 minutes. If you feel the dough is still too sticky add some more flour slowly. Shape the dough into a ball by tucking the sides underneath itself, but before you do
That make sure the flour is well incorporated in the dough as you dont want to be creating layers of flour that wont bake. Add sesame seeds and flour on the surface of the flat baking tray for some texture. Place The door on top and add some sesame seeds as well on the surface of the dough. score the top with a sharp knife. Bake it off at 400oF (200oC) for roughly 60 minutes.
Dont forget to add a tray of ice in your oven to give off some steam and help the bread bake without cracking.
Original of the video here
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Video Transcription
hi starseeds so I am NOT a professionalbread baker but I can make a mean loafof bread and I’m so excited to sharethis recipe with you so today we’regonna be learning how to make a no needcrusty artisan bread okay but before weget into the kitchen don’t forget toLike and subscribe because Greg and Iare here every single Wednesdays andFridays giving you amazing deliciousplant-based recipes just for you andalso don’t forget that every Sundays weare live-streaming so we hope to see youthen and get to know you a little bitdon’t forget to hit that notificationbell and let’s get in the kitchen sojust like baking a cake the first thingwe’re gonna do is combine all of our dryingredients okay so starting with threeand a half cups of all-purpose flourthis is unbleached and organic flour andalso we’re adding in two and a half cupsof whole wheat flour so this is a goodmix of whole wheat and white flour alsowe’re going to be adding in a tablespoonof yeastso this is the yeast that I’m using itis instant yeast dry instant yeast thisis what you’d want to buy from thesupermarket and now we’re going in witha tablespoon plus a teaspoon of salt soI’ve got my whisk here and I’m justgoing to whisk everything until it’snicely combined together like so so youjust want to make sure that you whisk itwell so that all the ingredients arecombined and combined evenly so I’ve got600 milliliters of lukewarm water hereyou know you don’t want your water to behot otherwise it will kill the yeast youwant your water to be warm to the touchso now we’re gonna add to our waterthree tablespoons of agave nectar ifyou’re not vegan you could also usehoney here it’s just going to mix thatup now before we pour our wetingredients into the dry we want to makesure that the water is not too hot okayso just do a little check at this pointyou want to put your finger in okaythat’s perfectnice and warm so now we are going topour the water and a gabi nectar mixtureinto the dough so just pour about halfof it for now and now I’m just going tomix it up until it’s all combined andthis won’t make a nice textured doughokay what we want right now is a stickysort of mess of a dough but I’ll showyou that once all the water isincorporated what it’s going to looklike so I’m putting in the rest of thewatersee all the yeast is gonna feed off ofthe the sugar in the agave nectar whatyou want to do is keep mixing I findusing a spatula is helpful and just keepmixing like so until you don’t see anymore of the flour you want the flour tobe mixed in well so as you can see theflour is now well incorporated into thedough and it’s quite a sticky dough lookhow sticky that is that’s what we wantso don’t panic if it’s like this this iswhat it’s supposed to look like and nowwhat we’re gonna do is the easiest thingin the world you’re just gonna cover itup with either plastic wrap or a lid ofsome kind that won’t let any air in andyou’re gonna let it sit for about 18 or20 hours so it’s been about 20 hours andyou can see that this just looks like abubbly mess look how sticky this is andyou can see that it’s all gassy andbubbly and that’s exactly what we wantthat means that the dough is happy andI’m gonna show you guys what you need todo next and oh and also you’re gonnanotice a very strong sort of yeastysmell which is totally normal so at thispoint you just want to punch all the airout and we’re gonna add a little bit offlour to this because it is reallysticky oh it smells very easy okay sonow what we’re gonna do I’ve gottwo-thirds of white flour here and I’mjust gonna add it in slowlyshe’s gonna add it in slowly and sort ofgive it a little bit of a massage it isquite sticky but again that’s what wekind of want so two-thirds of a cup offlour is enough I just have to take mydough out of the bowl so that I couldactually work with it freely so whatwe’re gonna do is add the rest of theflour and we’re gonna punch out the airlike this if you press it down you’regood you’re punching all the air out ofthe dough and then we’re just going tosort of fold in the sides and then foldit over itselfjust gonna do that one more time we’rejust gonna stretch and fold in stretchand fold in you don’t have to do thisyou could just massage it any way youlike but this is what I like to dostretch and fold in and then fold itover on itself and then it sort of formsinto a ball just like that so at thispoint you just want to scoop it up placeit back into your bowl or your pot I’mjust gonna add a little bit of olive oilto the surface so that it doesn’t dryout like that and now what’s gonnahappen is we’re gonna let this proofonce again for about 45 minutes to anhour and we need to cover it up first solet’s cover it with a lid so our doughhas actually been proofing for an hourand 15 minutes and it has doubled insize and you’ll know that is wellproofed when you press on it and there’san indent but it slowly sort of popsback alright so that means it’s readyand now what we’re going to do is justadd a little bit of flour I’ve got aquarter cup here that I’m going to beaddingand so I’m just going to turn this outon my countertop because I don’t have alot of room in this bowl and what we’regoing to do is just sprinkle the rest ofour flour this is a quarter cup and weare just going to do the same thing sowe’re stretching it or folding it instretching it folding it in stretchingit folding it in stretching it foldingit in and then again on itself all rightand this way you can tell that theconsistency is already starting tochange and get nice and supple so thisis our dough and it looks absolutelyamazingI can’t wait to bake this okay so thisis the pan that we’re gonna be baking itin and what I’m gonna do right now isjust flour the pan a bit like so andtake some sesame seeds as well and justplace them on the bottom of the pan andthen we are going to pick this guy upseam down so I’m also going to add somesesame seeds on the top this will add anice flavor and texture as well and thenwhat we’re going to do is just score thetop of the bread so I’m just going to doone line like that another line likethat so this is going in the oven andwe’re gonna bake it at 200 degreesCelsius for 60 minutesokay starseeds so this is our artisanbread that is so fragrant and I’m sureit is a very delicious on the inside Ijust wanted to bring to your attentionone thing basically when you’re gonnabake it in the oven please don’t put itin this kind of pan like I did becauseI’ll show you the outcome okay this ismy filled bread you see how it crackedit just didn’t have room it didn’t haveroom so please make sure that you bakeit on a flat tray it has to be a flattray so this is a very delicious anddense bread on the inside and that’sbecause we’re using whole wheat flour aswell as all-purpose flourand it’s quite nutritionally dense aswell because we’re using both kinds offlour also the sesame seeds on top giveit a nice crunch and a nice sort offlavor and texture and it’s just such adelicious bread so this bread is sodelicious and from making this breadI’ve actually been inspired to give youguys another recipe and it’s a sandwichrecipe that’s gonna be coming up andnext week so if you did like this videoI hope you guys hit that like button andshare this video with your loved onesbecause sharing is caring and also don’tforget to subscribe to our channelbecause we are here every singleWednesdays and Fridays as you knowproviding you with pull and basedrecipes so we’ll see you guys next week