Artisan Bread at Home

Artisan Bread at Home

Today we were joined by Ben Turcotte and we talked artisan bread at home.  This Zoom class was filled with everything you need to know about making bread at home.  We talked essential bread making tools, fermentation, the final bread proof and we even touched on what type of flour to use.  Our Baking Steel Original played a key roll in helping us create this beautiful artisan loaf.  And if you have a tendency to burn the bottom of your bread, we have a solution.   

Most importantly, we will teach you how to create a steam environment in your home oven using the Steel and some lava.   This class was a blast!  We hope this will help bring out the artisan bread baker in you....

24 Hour Artisan Bread Recipe

200 g AP flour

200 g Bread Flour

60 g Spelt Flour

300 g water (room temp or slightly above)

20 g salt

1.5 g active dry yeast

Procedure:

  1. Mix dry ingredients and whisk, slowly add your water and mix in container. Knead on countertop for 2-3 minutes. Cover and proof for 10-12 hours at room temp.

  2. Remove proofed dough and perform fold/ shape. Let rest for 30minutes. (see video 11:15)

  3. Fold dough ball again and place seams side up into banneton basket. Cover loosely and put into fridge fro 10-12 hours. (See video at minute 14:00)

  4. Pre-heat baking steel at 500 degrees for 1 hour with lava rocks in pie pan on bottom of oven. Remove dough from fridge at this time. See video at minute 23:10)

  5. Place dough out of basket onto parchment paper. Using your Lame/knife gently slice bread. (see video at minute 24:54)

  6. Open oven and pour 1-1.5 cups of cold water on hot lava rocks. Launch bread onto steel and close oven. You can add more water with a spray bottle if you’d like.

  7. After 20 minutes, open oven, remove lava rocks and place the bread on top of 3 Baking Steel bracelets.

  8. Turn oven to 425 and cook for additional 15-20 minutes or until desired color is reached.

  9. Remove and cool dough on top of bracelets as too not steam the underside fo the bread.

 

Some Tools, Tips & Resources For You

SPELT FLOUR

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Not crucial if you can’t find any, but adds a nice earthiness and rusticity to your breads.

9-10” BANNETON BASKET

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The shape and look of your bread depends on these baskets. With or without the linen, your call!

ALL PURPOSE FLOUR

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Brings a nice softness to the bread after the bake and a touch of sweetness.

FILTERED WATER

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Why? Most water from the tap has chlorine in it and can kill the yeasts that you are trying to keep alive!

THE ORIGINAL BAKING STEEL

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Need we say more? The only way to get a great crumb and crust at home.

DIGITAL SCALE

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Is this a must? No. But we highly recommend getting one if you are continuing to bake anyways. Everyone’s “cup” measurement can be off by 20%.

LAVA ROCKS

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A great way to get steam inside you oven for those nice bubbles and crust on your bread.

TIME

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24 Hours of inactive time. Maybe 20 minutes of active time goes into this recipe. Its dynamite.

BAKING STEEL BRACELETS

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Sometimes your bread gets torched on the bottom? Elevate them with the silicone bracelets!


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