Thank you for the detailed information and the very nice website. Hi Chinette, So glad you had success with the recipe! Are your oven temperatures for fan assisted ovens? Is this going to ruin the final product? Hi Joyce, It’s a very wet dough, so I don’t think you need to add more flour. I always have issues with slashing, so I was pretty proud of these "ears.". You are my go to person for great recipes. Just one tiny remark about the recipes. My first proofing seemed over-sticky, but my breadmaking friend told me to hang in there until the second proofing. I halved the recipe tho, so maybe that’s my mistake ( short on flour- aren’t we all right now.). That bread was fabulous but the oven spring didn’t compare to that of this bread. Just to share steps that I modified a little. So glad you enjoyed it, Daphna! Hi Cindy, I haven’t made this with gluten-free flour so I can’t say for sure how it would turn out – I’m sorry! All’s well that ends well — so glad it turned out nicely! Looks marvelous. They baked beautifully in 450 oven on the middle shelf with the water bath on the lower shelf, in about 25-30 mins. The great thing about natural starter breads is that they stay fresher muchhhh longer. Maar na exact alles volgen, een overrijs! Enjoy! I have been baking bread a lot these days, and my family would love this recipe going to try it soon. I do not like a yeasty tasting bread but am very intrigued by this recipe…any suggestions or recipes that don’t taste yeasty. To keep it alive to make future loaves, continue to feed it as described in step 2.) It's a sourdough starter that has been recently fed and is now bubbly. Hope that helps! Push it around from all four sides against the work surface to create tension and tighten up the loaf. It will only get better and stronger. This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. Thanks for the ideas! I’m not sure how you do it all, but here’s a heartfelt thank you for making me a better cook! Oh WOW. If this recipe only works with King Arthur flour that would be wise to advise readers of. Hi Deb, This dough can be cooked in a nonstick greased loaf pan, but you won’t get that gorgeous crispy crust all around. Can you cook this in a heated dutch oven and then remove top to brown? During the stretch and fold the loafs are active and warm. Hmmm… That’s a bit of a head scratcher for me. And yes, the dough will also work in a Dutch oven. Stirring won't hurt your starter's ability to leaven the bread. Last evening I made this Artisan Bread into buns to go with “Autumn Carrot and Sweet Potato Soup” (or a version of it anyway)! Hi Rose, Thanks for your note. Please LMK how it turns out if you try it. Why then, and not before? One question though is how does one go about adding herbs, garlic and such? Jenn, you never disappoint! Set a metal pan on the bottom rack of a preheated 450°F-oven. I am a fan of yours love watching new recipes. The maximum temperature of the oven is 230, I pre-heat the dutch oven for half an hour before baking the bread in it. Thanks in advance. Omg…Yummm! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it – sorry! Yes, you likely needed to add more flour. Thank you for sharing your feedback and experience with the recipe. I can keep in the fridge and can bake fresh and eat the loaf the same day. Love your recipes online and in the cookbook. Stay healthy! Maybe the six stretch and folds were not enough? In all seriousness, I want to let you know that your recipes have been keeping our family busy during these incredibly strange times and we appreciate your diligent work. You can use 6 grams of fresh yeast, to replace the 2 grams of instant, but it is used in the final dough, not in the poolish, to speed up the proofing process. Reheat in a 350°F oven until warmed through, about 10 minutes. It all went off without a hitch! You’re not being ditzy! The dough rose just fine, but it was a goopy mess and in no way would hold a shape and bake into a loaf a bread. Now your loaf is ready for the oven. If Jen has a recipe for it, it will be good, no questions. It’s attractive and impressive. There is not a single miss on your website or in your cookbook. I used parchment paper and a pizza stone. The first time I made it, I had one packet of active dry yeast. Thank you for this recipe. Here’s what I did for the buns: I halved the recipe, basically, using 1 envelop of Instant/Quick Rise Yeast (8g or 2 1/4 tsp or 11ml). Mix white bread flour with whole-wheat flour. This is delicious! So glad you liked it, Rakhi! And, do you think it will be ok to cook this loaf in my cast iron casserole? The crust was nice and crisp and the inside a lovely texture. You can limit the stretching and folding to 2 hours but do two sets of complete stretch and folds every 30 minutes, 3 x 2 sets in total. Internal temp reaches 205 deg F pretty consistently within 30 – 35 minutes at temps per the recipe. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture.


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