Thursday, April 11, 2013

Artisan Style Bread

I had been wanting to go over to my friend Amy's house and watch her bake bread. She always bakes wonderful bread with a crusty outside and chewy inside. She informed me that I could do it, but I wondered if I had the touch. After watching her I thought 'I can actually create this goodness myself'. So I tried it by myself and it actually turned out.

You must try it too. Everyone should.

Just mix together ingredients and let set for 12-20 hours. Then pour dough on a floured surface. Fold it over once or twice. Place on floured cloth. Heat your dutch oven, plop the dough in and 30 minutes later, when you open the lid, you will be amazed. You will feel like you've climbed Mt. Everest in one day.

It about brings me to tears, of course, tears of joy.
I've made this three times within a week.

 I gifted my mother-in-law with a warm loaf this morning.
It was her Birthday and she deserves warm packages.

Go here for the recipe.
Thanks for the inspiration, Amy. 

Let me know how it turns out for you!



  1. I shouldn't say i told you so but... you do have the touch! ;) The ability to make something so good from flour and water is a miracle! Thanks for spreading the bread-love.

  2. I would love to try this, however I do not have a cast iron skillet with a lid, I do have a cast iron skillet do you think it would work without the lid? And is it really as easy and you make it sound? :) Also your pretzels rolls look so delicious!

    1. You do need a lid. Any heavy covered pot (cast iron, enamel, Pyrex or ceramic) works. The lid is very important because it keeps a high humidity heat to make the bread chewy. It's really as easy as I make it sound.

    2. I had found this recipe on another blog, and it said you could cover your skillet with a bowl. I baked mine that way a few minutes ago, and it turned out great!

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