Best 4 Artisan White Bread Recipes
Indulge in the delectable world of artisan white bread, a handcrafted masterpiece that tantalizes taste buds with its golden crust, airy crumb, and symphony of flavors. This versatile bread, a staple in many cultures, has been elevated to an art form by passionate bakers who pour their heart and soul into creating loaves that are not just sustenance but also a sensory delight. From the classic French baguette to the hearty Italian ciabatta, and the rustic sourdough with its tangy charm, this article presents a curated collection of artisan white bread recipes that cater to every palate and occasion. Discover the secrets behind the perfect crust, the art of shaping, and the delicate balance of ingredients that result in loaves that are a feast for the eyes and the soul. Whether you're a seasoned baker looking to expand your repertoire or a novice eager to embark on the bread-making journey, these recipes will guide you through the process, ensuring a rewarding and delicious outcome.
Check out the recipes below so you can choose the best recipe for yourself!
NO KNEAD ARTISAN BREAD
A SUPER EASY homemade bread recipe! Soft on the inside with a a chewy, crunchy crust! A no knead bread with no special ingredients needed, just a pot and your oven. This recipe has been adapted from Jim Lahey of Sullivan Street Bakery, published by The New York Times.
Provided by Karina
Categories Bread
Time 2h52m
Number Of Ingredients 6
Steps:
- Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
- Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
- Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
- Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
- Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
- Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
- Loosely cover with plastic wrap and let rest while oven is preheating.
- Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
- Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
- Transfer to a wire rack to cool for 10 minutes before slicing.
Nutrition Facts : Calories 140 kcal, Carbohydrate 23 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ARTISAN WHITE BREAD
This yields a round loaf. It has a good outer crust and a soft, chewy center. There is no sugar in the recipe, so this isn't a sweet bread.
Provided by WannaBeABaker14
Categories Yeast Breads
Time 9h15m
Yield 1 Round Loaf, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough.
- Cover the bowl with a wet kitchen towel. Place the bowl in a warm place and allow to rise overnight.
- Prepare an oven proof covered pot with a piece of parchment paper trimmed to be slightly smaller than the base and place the parchment paper in the pot.
- Sprinkle flour on the dough and use floured spatula to remove dough onto floured parchment surface on counter.
- Sprinkle the dough again with flour and start bringing in each edge of dough into center, forming a large ball. Flour as needed to prevent the dough from sticking.
- Place the dough ball in the center of the pot, on top of the parchment paper.
- Place the oven-safe lid on top of the pot and place it in the cold oven. Turn the oven on to 400 degrees F and set a kitchen timer for 30 minutes.
- After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot and place on a cooling rack.
- Allow the bread to rest at least 5 minutes (preferably closer to 30 minutes) before cutting into slices.
Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 583.7, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9
ARTISAN WHITE BREAD
This is the soft American style white bread recipe from Artisan Bread in Five Minutes a Day by Jeff Hertzberg. It's a pretty good recipe when you want to make rolls or loaves on short notice.
Provided by PAUL P.
Categories Yeast Breads
Time 55m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 6
Steps:
- Mix yeast, salt, sugar, butter and water together.
- Add flour ans stir until all flour is incorporated.
- Put dough in a container and cover loosely with a lid.
- Allow dough to rise for 2 hours at room temperature.
- Refrigerate dough overnight or up to 7 days.
- On baking day:.
- Grease a 9x4x3 loaf pan.
- Dust the surface of the dough with flour and pull out a 1 1/2 pound piece of dough.
- Dust the dough with more flour and gently stretch the surface of the dough around to the bottom on all four sides. Form into an oval and place it in the pan.
- Allow the dough to rest and rise for at least 1 1/2 hours.
- Preheat the oven to 350 degrees.
- Bake the bread for 45 minutes or until golden brown and an internal temperature of 180 degrees.
- Remove from pan and cool on a rack until completely cool.
Nutrition Facts : Calories 138, Fat 5.4, SaturatedFat 3.3, Cholesterol 13.6, Sodium 337.1, Carbohydrate 19.5, Fiber 0.8, Sugar 0.8, Protein 2.8
NO-KNEAD ARTISAN STYLE BREAD
This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.
Provided by Jewissa
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P2DT3h
Yield 6
Number Of Ingredients 7
Steps:
- Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
- Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
- Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
- Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g
Tips:
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which gives the bread a chewier texture.
- Autolyse the dough: Autolyse is a process of letting the flour and water sit together for a period of time before adding the yeast and salt. This allows the flour to absorb the water and develop gluten, which results in a more flavorful and chewy bread.
- Knead the dough properly: Kneading the dough is an important step that helps to develop the gluten in the flour and give the bread its structure. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Proof the dough in a warm place: The dough needs to be proofed in a warm place in order to allow the yeast to rise and produce gas. This will help the bread to rise and become light and airy.
- Bake the bread at a high temperature: Baking the bread at a high temperature will help to create a crispy crust and a chewy interior.
Conclusion:
Making artisan white bread at home is a rewarding experience that can be enjoyed by bakers of all skill levels. By following these tips, you can create a delicious and beautiful loaf of bread that will impress your friends and family. So what are you waiting for? Start baking today!
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