Artisan Bread-Short Rise

3 ¼ C. Flour

½ T. Salt

1 t. Yeast

1 ½ C. Water

Combine dry ingredients. Combine wet ingredients and add to dry and mix well. Let rise on counter for two hours. Shape and let rise for one hour.

Baking Options:

1.     Shape, and let it rest on towel sprinkled with ground oats or cornmeal while oven heats. Place dutch oven in oven while it preheats to 435̊. When preheated, drizzle a little oil in bottom and place bread in pot. Cover and bake for 20 minutes with the lid on. Remove lid and bake 10 more minutes. This yields a very crusty loaf.

Shape, and let rise on parchment sprinkled with ground oats or cornmeal and let sit on counter for 45-90 minutes while oven preheats to 450̊ with stone on middle shelf and metal pan on bottom shelf. Place on stone, pour water in the lower (metal) pan. Spritz loaf and inside oven with water and bake 30 minutes. This method yields a loaf with a crusty but chewy crust.

- Steffanie Anderson

Artisan Bread-Long Rise

3 C. Flour

¼ t. Yeast (if adding extras, put in an additional ¼ t. yeast)

1 ¼ t. Salt

1 ½ C. Water

½ t. Vinegar

Combine dry ingredients. Combine wet ingredients and add to dry. Stir until mixed. No kneading required. Cover and let it sit on the counter for at least 12 hours. 

Baking Options:

1.     Shape, and let it rest on towel sprinkled with ground oats or cornmeal while oven heats. Place dutch oven in oven while it preheats to 435̊. When preheated, drizzle a little oil in bottom and place bread in pot. Cover and bake for 20 minutes with the lid on. Remove lid and bake 10 more minutes. This yields a very crusty loaf.

2.     Shape, and let rise on parchment sprinkled with ground oats or cornmeal and let sit on counter for 45-90 minutes while oven preheats to 450̊ with stone on middle shelf and metal pan on bottom shelf. Place on stone, pour water in the lower (metal) pan. Spritz loaf and inside oven with water and bake 30 minutes.

    - Steffanie Anderson