Baking Artisan Bread: The easiest way ever

I know you may have heard that statement before, and yes this really is another article about easy bread making. But before you start reminiscing about the last time you tried making bread and it came out like a big rock and you had flour everywhere...etc. Just try this one more time, using the directions that I'm going to give you.

Do you own a cast iron pan or a Dutch oven? Do you have access to water and some good flour? Then your halfway there! 

Actually, this recipe is originally the No Knead method from the very popular book Artisan Bread in Five by Aurthor's Jeff Hertzberg M.D. and Zoe Francoise.  But I've put in my personal tweaks. It's a very adaptable and easy-going recipe. There are a just few simple things to keep in mind...

The first thing is this: always try to get a good quality Flour-no dollar tree here please... I personally recommend the King Arthur or Gold Medal brand, or any name brand flour available. Secondly, if you want a more rustic artisan quality bread, than you may even want to try actual Bread flour, but really the all-purpose flour does quite well too. Thirdly, do take into account, that flour will absorb moisture, so if you're baking on a hot humid day or live in an area known for humidity like say...Florida...where I live, then you may encounter a bit wetter dough than usual, and this is a very wet shaggy dough. It's actually the wetness of the dough and the time needed to let it rise that helps develop the gluten without any heavy kneading. Simply throw in a dash more flour if needed, and perhaps a bit less on a cooler less humid day.  A key in making this a very easy dough to handle is to refrigerate the risen dough a few hours or overnight.

So here is my version below; the only real difference is my addition of a little sugar and oil and a bit of folding to further develop the texture and flavors a bit more. This recipe can easily be doubled.

                                                   Easy Artisan Bread Recipe

This makes 2 large loaves.

• 3 1/4 - 1/2 if needed cups all Purpose or Bread Flour (use the scoop and Scrape method here)
• 1  1/2 cups of warm water not to hot or cold.
• 1 tsp. sugar 
• 1 tbsps. salt or less
• 1 tbsp. to 1 half package regular dry yeast, as you can use less than half (Fleshman's is fine or any dry yeast)
• 1 tbsp. olive or canola oil
• Parchment Paper

In a large bowl or container, mix together the warm water, salt and sugar. Sprinkle the yeast over the water. Using the scoop and scrape method linked above, add the flour and mix by folding dough over several times with a wooden spoon, dough should be wet. Add in oil. Fold and mix well. Let rise completely 1-2 hours covered and in a warm place. After the first rise, refrigerate a few hours or overnight (but if you're used to working with warm wet dough you may proceed) then simply sprinkle a hand full of flour on top and with well-floured hands scoop out half the dough as desired onto a floured counter. Pat out in a rectangle no rolling needed. Fold the bottom to the center and top then the sides like an envelope and shape into a large circle. Additionally, you may simply use the draping method shown here without any folding and let it rest for 45 min if cold or if dough is warm 20. min.

After resting, sprinkle or sift a small bit of flour onto top of bread dough and make a crisscross slit with a serrated knife. Now place in a cast iron skillet or Dutch oven lined with parchment paper. (If Dutch oven is used cover bread for 30 min., then the last 15 min bake uncovered for darker crisp golden crust.) Bake in a well preheated oven @ 425 degrees. 45 min. It's that easy, yes you will have a bit of flour to clean up, but it'll be totally worth it! You will feel like a master artisan bread baker! (This also makes a great pizza😊)

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