Artisan bread
Artisan bread is a type of bread that is handcrafted using traditional methods and high-quality ingrediรซnts. It is typically made by skilled bakers who mastered the art of bread making by mixing in 80% biga,
a slow fermenting dough. This recipe will take long hours, hard labour and many stretches to get air into the dough by the fermentation of yeast. The process of fermenting and stretching the dough enhances the flavor and texture.
The bread is usually baked in a stone hearth oven or can be made at home in a Dutch oven using a lid to cover the baking tray!! This gives artisan bread it's crispy crust and chewy interior. Place a cup off water inside the hot oven or spray water with a plant mister to create steam that benefits aeration inside the loaf. Water makes the loaf expand and the bread will form a better crust. Dusting it with flour also enhances the crust. Artisan bread is often considered rustic because it is handmade and uses simple natural ingrediรซnts.
It is typically not mass-produced like commercial bread and made in small batches to ensure quality and authenticity. The rustic appearance with itยดs uneven crust and irregular shape also defines it's characteristics.
This handmade recipe can be found in specialty bakeries, farmers markets and upscale grocery stores. It has gained popularity in recent years as consumers have become more interested in high-quality artisanal food products.
Many people choose artisan bread for its superior taste, texture, and to support local independent bakers.
Ingredients
Instructions
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1. Prepare the pre-fermented dough (biga) in a bowl with a plastic or wooden spoon. Add 250ml or half a cup of room temperature water, 0.2 gr. of yeast and stir the yeast. Wait for 10 minute and mix in 350 gram of all purpose wheat flour and mix until it becomes a smooth massive dough without any lumps in it. Cover the bowl with a lid, a wet tea towel or some foil. Depending on the season of the year, side of the equator and room temperature, let it ferment at room temperature for about 12-14 hours.
2. In another bowl ad 1/4 of a cup or 50 ml of room temperature water and the rest of the 0,8 gr. yeast and stir. After waiting for 10 minutes for the yeast to activate mix in 100 gr. of flour and 3 teaspoons of salt and form a dough. Flatten the dough, incorporate with the biga you made earlier in the first bowl. Mix it together with your hands, form a ball and let it rest covered for two hours. In these two hours of resting the dough has to be stretched and folded three times. Make your hands wet and lift the outer end of te dough and fold towards you. Turn the bowl one quarter (90 degrees) and again pull the side of the dough which is the furthest away towards you and fold it again. Make sure you do all four sides this way and cover the bowl every time until two hour of rising time have passed.
3. Get the dough out of the bowl and stretch to form a square sheet. Pull the dough from the bottom center underneath with your hands to the outsides untill it is rectangular and flat. Fold 1/3 of the dough to the right, then fold from right to left to the outside edges and then repeat this from the other sides til you get a loaf shape. Add some oil and let it rest for another hour.
4. Sprinkle some flower on your working surface and get the dough gently out of the bowl. Stretch it a little bit and fold the outside over one third and cover with the other side to the other outer ends again with wet hands. Roll the open crack towards you and pinch the sides together so it forms a long ridge over the bread. Then put a tea towel dusted with flour inside a rectangular proofing tray and again pinch the dough on top across the whole loaf from one end to the other. Then fold the tea towel to cover the dough and let it rest for another hour.
5. Lay the bread on a sheet of baking paper, dust your bread with some flour and place the baking sheet in a pre-heated oven dish or baking tray. Remind to use or spray water inside the oven before and when removing the lid. With a sharp knife score the dough on top from one side to the other and cover with a lid. Bake first for 20 minutes at 250 degrees Celsius then lower the oven to 230 degrees Celsius to bake-off without lid for another 10 minutes. Get the loaf out of the oven and lay on a rack to cool et voilร , bon appรฉtit your in culinairy heaven.
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DEVILSCOLORS RECIPES
Welcome! This is our food & restaurant section wherein we want to share some of our own recipes and other inspiring food & restaurant topics. Here we provide inspiration for the use of basic ingrediรซnts for meal preparations.
It is always fun to discover, to prepare and to try lots of different dishes with local vegetables, herbs and spices from various countries and cultures around the world. Every country has it's own regional dishes and delicacies due to local farming products. Also every region has there own favorite desserts, cakes, pies and even candies.
In England they eat scones with clotted cream and jam, in France they love the croissant, in the USA they are nuts about donuts with al kind of sugared toppings and in Arabian cuisine they make filo pastry as a dessert called baklava
out of nuts, syrup or honey. In the Netherlands during winter seasonal festivities they eat lots of pastry bars filled with sugared almond filling and ginger (speculaas) cookies or chocolate coated peppernuts made out of speculaas herbs. A mix of herbs from which the consistency varies from baker to baker.
Just like tea, the herbs were imported by the Dutch VOC company in the 17th century from all over the world, mostly Asian continents like Indonesia and Dutch India and were madly used in producing sweets and flavored cookies. Ginger, cloves, cinnamon, cardamom, nutmeg, mace, star anise, 5 spice granule and white pepper were mixed in spice blends to making these regional products during December festivities. There is a lot to talk about regional pastry. In the past few years the cupcake https://en.wikipedia.org/wiki/Cupcakefrenzy took over the whole world. Flour is one of the basic ingrediรซnts from wich bread, pizza, pasta, chapati, naan, dim sum, pie and noodles are made.
Grains like wheat often contain gluten. There are different varieties of wheat: durum, semolina, emmer, wheatberries, farina, farro, einkorn wheat, spelt. Pasta is made from semolina, finely ground durum wheat while Italians originally preffere 00-flour (finely ground soft wheat) with eggs. Bread is baked with various types and varieties of grains. There is a multitude of different kinds of bread. Every country has their regional recipes. Like the Italian 5 grain wheat which contains: cracked wheat, barley, oats, millet, flax and sunflower seeds or the nine grain wheat containing: wheat, rye ,barley, oats, millet, quinoa, teff, sorghum and amaranth. The last 3, corn and chickpea flour are gluten free. So it is important to understand how these products are produced from flour to dough to end product.
Cooking is closely intertwined with the culture of a country, it's spice trade, agricultural production and the recipes it's native inhabitants have developed over the years from these regional products. In some countries chopsticks are used instead of a knife and fork. Certain parts of an animal are not eaten in some wich in other countries the people happily consume. This could be out of religious consideration, tradition or organic awareness. Nevertheless cooking is a process of feeding people in a safe and tasteful way taking notice of quality control, "HACCP," safety, bouncer and hygiene regulations.
Organic farming contributes to maintaining biodiversity, ecological balance and water/soil sustainability. A yearly campaign to raise more awareness for the benefits of organic farming is the "organic september" movement. If you are a cititzen who would like to get involved in nature friendly farming at home, help save the enviroment, support local farmers or are you an organic bussines that's interested in joining the soil hub; feel free to continue your search to engage in the ultimate tastebud experience!
Recipes on our website can also be made vegetarian or vegan; just leave out the meat and use vegetable broth or replace it with the kind of nuts, peas, tofu or cheese you think would fit properly in that dish and be creative. As long as you make sure you are making a work of art out of your plate. Further on in this section we provide some hot links to other cool websites where you can find more information about external food topics and some other exciting and refreshing recipes. We are not affiliated with these website, but they do deserve our recommendations.
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