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Making artisan bread recipes full#

Don't even think about wasting it because it's too delicious for that! 😉 WAYS TO USE YOUR NEW FAVORITE CRUSTY BREADĪlright, here are our favorite ways to eat this rustic bread, both fresh and when it's starting to go stale. You can also freeze slices of bread, so don't be afraid to throw those in a freezer baggie if you have any leftover as well! They're handy for when you just need a slice or two of bread versus the whole loaf. When you're ready to thaw, just leave it wrapped up on the counter for a few hours and it'll be good as new. Rustic bread also freezes really well! Wrap your whole loaf in plastic wrap and aluminum foil to help prevent freezer burn. At that point, you can repurpose it for something else, if that's your thang. Rustic bread usually only lasts for a few days before it starts going stale. If it's half a loaf, place the open side face-down on a cutting board.

Making artisan bread recipes full#

If it's a full loaf, store it in a brown paper bag to keep the crust from going soft. If you manage to have any bread left over (and that's a big if!), store the sliced bread in an airtight bread bag or zipper bag at room temperature.

and it has turned out so delicious every time.

Don't cut the bread for at least an hour, as the crumb is still forming.

If the bread is hard, lower the oven temperature by 25☏ and cook for 5-10 minutes longer.

Tap the bottom of the loaf to check for doneness.

It should read at least 190☏ before you take it out of the oven.

Use a thermometer to check the inside.

If your crust is getting too brown, you can tent foil over it so the outside won’t keep cooking.

You can also bake your bread in loaf pans, but the outside won’t get crispy.

It should take about 50 minutes to an hour to bake completely.

You can bake your bread in a dutch oven, if needed.

If it’s too sticky to handle, add ¼ cup more flour at a time.

Dough should be slightly sticky to the touch, but not so that much comes off on your hands.

Start by using two cups of water and slowly add in the third until your batter is the correct consistency.

If you don't have a food scale, fluff the flour and use a spoon to add flour to the measuring cup versus scooping it out in the measuring cup.

Weigh out your flour using a food scale! This will keep you from using too much or too little.Here are some tips for preventing a heavy, or overly doughy, loaf: