make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap!

Fucking badass video and thread.

yes beer bread please OP.. more readily available here than those funny little black pellets .. *GRIN.....

make it with whole spelt and it will be even better.

wonder if burbon/vodka/beer/lsd/mushy mix would be good?

Here is Jacques Pepin show where he is making a one pot bread. I think he does his in the fridge overnight.



NOTE TO MODS: This is not a copyright violation youtube. It comes from the official youtube channel of the PBS station that produces the show.

Wow. Excellent. I love crusty bread.

Here ya go!

[link to www.fornobravo.com]

Agreed! I HATE bread that you practically have to break your teeth on just to get a bite. I believe the grocery stores just take their old stale bread, slap an "Artisan" label on it, and sell it for twice as much as decent bread.

seems only us silly europeans make 'loaves' of bread
when it is way simpler cheaper quicker less heat
or fuel req to make flat ready2go breads and
any bread recipe will do just roll the dough
into small balls then stretch and flatten
each piece by flipping from hand to hand
till the dough ball is saucer shape or larger.
Indian 'roti' is a good example but
you can create your own recipe.

kiora.. but yer a kiwi.. you guys can cook and eat anything.. GRIN.... (i own part of the wiewkato.. hep... go the draft beer.. loved hammy....

Thanks OP! I can't wait to try this. It would make a great Christmas present!

It kind of appeared that these people had a little trouble chewing this bread. As people who have fewer teeth than I started out with, I can't afford to have a bread that is hard crusted and hard to chew.

OP? i got mine ready to go.. nummy nummy nummy.... GRIN
let you know how it goes...



hmmmmmmmmmm. butter, cheese on one and a thick bit of strawberry.....

Last Edited by CitizenPerth™ on 12/10/2011 02:07 PM

5 stars!!!!!

I think the wait is so long because you are barely feeding the yeast with the flour. If you activate the yeast with warm water and a couple spoons of sugar before adding the flour the raising goes much quicker. But the so rise probably results in a richer flavor and better texture.

And there is something about working the dough makes the bread tougher????

ok great thread, hunger is on. So now it is homeade chicken soup, grilled cheese w/homemade bread and relax for the 230 hockey game. cheers.

tomato soup is my choice for the grilled cheese...I like to dip it right in there...mmmmmm

Do you keep the oven temp at 450 or turn it down after putting the bread in ?

Hockey break. chicken is more filling, though tomatoe is good also.2 an 0 we are not winning

Wait, you said if you add chocolate, it's like a biscotti... so is the regular bread that you make "like a biscotti", too?

I like soft bread, but this sounds nice to try. Unless it makes hard bread. :p

Did you use whole wheat flour or that all purpose stuff? Interested to know if whole wheat flour cooks up nice this way or not.

Thanks.

I was going for the flavor combination, but I have dipped the grilled cheese into chicken soup broth at times and it also was very tasty...think Im going to have one right now!!

luckily I bought some bread, so theres no 24 hour waiting period...just sayin'

Thank you so much for this post, its awesome and i cant wait to try this.

i meant biscotti not in the sense of dryness but in the sense of a more subtyle chocolate flavour that is not like a chocolate muffin that hits you over the head with chocolate flavour. of course you can add as much choclate as you like and probably make it super chocolate!

i've used 100% wheat flour but i have a hard time making that not turn out as hard as rock. i'm still working on it.
but if you like a real dense bread, like russian rye is, then you would really like to do a chocolate with wheat.
toasted would be yummy!

also to everyone who thinks you're going to break your teeth chewing inot this bread, that is not the case. and of you want it less cristy then just don't cook it as long with the cover off.

but i think it's a great skill (and fun and grounding to), to learn the skill of making bread. any kind of bread that suits you.
it's healthier, cheaper, more fun, and it's just a skill one should learn how to do because it's basic survival.

and it's more delicious! no additives or preservatives either.

you keep it at 450

yes, working the dough makes it tougher.
you could add more yeast an sugar.
really, it personal taste. anything goes really :)
i just want people to understand that baking really yummy bread is something they can easily do with hardly any extra time involved in making it.
and it's comforting to smell in the house :)
it's the bug out aromatherapy solution :)

Thanks. :)

I might give it a try, but I do tend towards stone ground local whole wheat, so it'll probably come out hard, lol. Will let you know if I try it. Thanks!

turn it down to normal baking temp
:)

My bread dough is rising as I write this.. I made a little adjustment to the recipe.. I shredded a little cheddar cheese in the mix.. and will toss a few sunflower seeds in tomorrow when I turn it over and toss in in the dutch oven.. ! Thanks OP....

no, you keep it at 450 the whole time it bakes
don't turn it down to a "normal" temp