ARTISAN BASIC FRENCH BREAD AND VARIATIONS (OVERNIGHT)

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Artisan Basic French Bread and Variations (Overnight) image

Prep time includes dough sitting and rising time, hands on time is about 10 minutes. When it comes to breadmaking, simplest can be best. this recipe has 4 ingredients (or 5 if you decide to use some whole wheat flour). I learned this in a breadmaking class, and have made it before for neighbors for Christmas. Many people are surprised that it is homemade... it's not difficult, it's just a matter of learning. Variations are listed in directions. If you would like to learn more about making great bread, I recommend Artisan Bread in 5 Minutes a Day, Amy's Bread, and The Bread Apprentice. Hope you enjoy this!

Provided by Chef TanyaW

Categories     Yeast Breads

Time 14h20m

Yield 2 loaves

Number Of Ingredients 4

1 teaspoon instant yeast (dry yeast must be dissolved in water below) or 1 1/2 teaspoons dry yeast (dry yeast must be dissolved in water below)
2 1/4 cups warm water (~100 degrees, not so warm that it kills yeast)
6 -6 1/2 cups unbleached white flour (I sub about 2 cups whole wheat flour to make it healthier, but I find that more than 30-40% whole wh)
1 tablespoon salt (I use Real salt or sea salt)

Steps:

  • Mix and knead (I mix and knead in my Bosch for about 5 minutes).
  • Cover and let rise 12 hours.
  • Divide dough into 2 pieces.
  • Shape and let rise 2-3 hours (spray plastic with Pam so it won't stick when you uncover).
  • Preheat oven to 425 degrees for about 30 minutes if using a baking stone (using a stone will give the best results).
  • Slice tops. If you are not confident in slicing tops, slice before rising -- or dust with flour and use a very sharp knife -- you don't want the whole thing to collapse (brushing with water also works).
  • For ideal results allow to rise on a pizza peel dusted with flour and make a quick transfer to stone at baking time (or if that's a little scary, let it rise on parchment paper for an easier transfer).
  • Bake at 425 degrees for about 20 minutes, with steam first 10 minutes (spray water in oven liberally about every 3 minutes or see instructions below). Round or boule shaped loaves will take ~ 30 minutes to bake.
  • Best steaming method: put shallow pan on bottom rack and allow to preheat 10-15 minutes before baking bread. Pour 2 cups into pan so there will be steam throughout baking time.
  • Variations:.
  • ASIAGO or PEPPER CHEDDAR: Add to basic recipe 1 cup grated or cubed Asiago or 1 cup grated or cubed Cheddar and 1 1/2 t black pepper.
  • BLACK OLIVE AND SWEET RED PEPPER: After first rising, knead in one sweet red roasted red pepper, thinkly sliced, and 1 cup coarsely chopped black olives (delicious with Kalamata or other deli olives if you like them!). Shape into 3 round loaves and place on cookie sheets sprinkled with cornmeal. Let rise and bake.
  • FRESH ROSEMARY BREAD WITH OLIVE OIL: Substitute q cup whole wheat flour for white flour, and add in 1/4 cup olive oil to dough. After kneading, knead in 1/3 Celsius fresh rosemary leaves, chopped. Let rise overnight, Shape into 2 or 3 boules (round loaves), let rise and bake. Brush warm loaves with olive oil. also good with 1 cup sunflower seeds.
  • MULTIGRAIN: Soak together 1/2 cup oatmeal, 1/4 cup wheat kernels, 1/4 cup rolled barley or wheat, 1/4 cup sunflower seeds, 1 T millet, 2 T molasses, 1/2 c more water for 20 minutes. Combine with 4 3/4 c whole wheat flour, 1 1/2 cups water, and 2 tsp yeast. Knead into the basic bread.
  • PIZZA CRUST: use 1/3 batch for a 14-16" round pizza, 1/2 batch for a rectangular pizza on a cookie sheet.
  • RYE BREAD/RYE ONION BREAD: Stir 3/4 cup water into 1 2/3 cup ry flour, let sit at least an hour. For onion bread, add in 1/2 cup chopped onion. Mix and knead this in after the first rising. Shape, let rise, and bake.
  • SEEDS, WHOLE WHEAT, AND FRUIT: Before mixing dough, combine in a small bowl 1 T flaxseed, 1 T millet, 1/2 c raisins, 1/2 c chopped dried apricots, and 1/2 c chopped pitted prunes. Add enough hot water to just cover. Mix dough, subbing whole wheat flour for hal the white flour. Knead till smooth, then knead in seed and fruit, rained, as well as 1/2 c sesame seeds and 2/3 c cooked wheat kernels. Let rise overnight. Shape into 2 disks, 2" thick. Score into 6 wedges each. Let rise until nearly doubled. Bake. Serve warm or cold, plain or with jam or cream cheese.
  • WHOLE WHEAT AND BARLEY: Mix 4 3/4 c whole wheat flour with 1 1/2 cups water. Add 1/2 t year and 1 cup cooked barley to basic bread dough. Shape, rise, and bake. Great for sandwiches. May also add in 1 cup chopped walnuts.

Chris Schexnaydre
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I'm not a huge fan of bread, but this recipe changed my mind. This bread is so delicious, I could eat it every day.


Mauleed mohamed
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This bread is a bit too bland for my taste. I'll try adding some herbs or spices next time.


Amg Amingo
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I'm gluten-free, so I can't eat this bread. But I made it for my family and they loved it.


Syed Shariq
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I've been making this bread for years and it's always a hit. I love the crusty exterior and the soft, chewy interior.


Arif Mazumder
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This bread is perfect for beginners. It's easy to make and it always turns out great.


Opara Joel
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I'm a professional baker and this recipe is one of my favorites. It's simple, yet produces a delicious and beautiful loaf of bread.


Sonu Mirza
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This recipe is a bit time-consuming, but it's worth it. The bread is so delicious and it makes your house smell amazing.


Tt Yy
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I made this bread for a party and it was a huge hit! Everyone loved it.


tracy brown
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This bread is perfect for sandwiches and toast. It's also great for dipping in soup or olive oil.


Manish Shreesh
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I'm not sure what went wrong, but my bread didn't rise properly. I followed the recipe exactly, so I'm not sure what happened.


taylor buis
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This recipe is a keeper! The bread turned out so well, and it was so easy to make. I can't wait to try the other variations.


Emmanuel Udezu
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The bread was a bit too dense for my taste, but the flavor was great. I'll try adjusting the recipe next time.


Jasika Akter
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This bread is delicious! I love the chewy texture and the flavor is spot-on. I'll definitely be making this again.


Wajahat Wajahat
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I've made this recipe several times now and it always turns out perfect. It's so easy to make, even for a beginner like me.


KONOK GAMER
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This bread is amazing! The crust is crispy and the inside is soft and fluffy. I've never had homemade bread this good before.