Cut the loaf with 1/4-inch slashes using a very sharp serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) If your dough is collapsing when you make the slashes, fresh out of the oven & it was gone in 15 mins & no one could believe it was gf. I win when the “regulars” can't tell.It works!… my daughter tried doubling the loaf… she made 2 separate single loaf recipes and combined them for baking! (combined before folding up the edges) It worked great and the bread was totally done inside and out. It's so beautiful! Very large loaf… she said she left it in the oven about 5 min. longer than suggested for single loaf. Thank you Autumn for this awesome recipe! We love it 🙂tried this artisan bread recipe. yes it's easy! yes the bread is great! yes it did damage the enamel on the outside of my dutch oven! it didn't harm the inside though so it's stil usable. i am going to try baking it next tiThis site uses Akismet to reduce spam. .I've tried twice to make this recipe. There are literally 3 videos, I'm new at this and I need every bit of precise help I can get! I tried this for the first time exactly as the recipe said but the inside was under cooked. I'm not sure where I went wrong but I will definetly be trying again.You can also try our “refrigerator rise trick, I've tried this recipe four or five times now. My problem is that I can't get the dough wet with the 3 cups of water. I stir the mixture three times and already it is too dry! I can't even incorporate all of the flour into the dough because it's already super dry. I have to add at least another half cup of water to get it wet as it should be and have a homogeneous dough. Is that normal to happen every time? My water has 110 degree F.
. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.Zoë François is a pastry chef who teaches baking and pastry courses nationally, it is the trapping of steam in a covered container. You can also use a stainless steel bowl with some kind of lid; any container that will hold the steam from the bread will work. The weight and thermal mass of the dutch oven is not essential.During the cooking time I used a cast iron dutch oven with lid and it came out perfect !, but I read here that other are using crock pot inserts.The key here is the yeast. I can't stress enough how important it is to have a fresh yeast packet. Make sure to check the date on your yeast and if it is close to expiration …..grab a fresher one., it's fine to make less.
If you let it rise for 4 hours, there was liquid at the bottom. I think this is what they call “weeping”. I don't understand what went wrong since it's the same recipe I've been using. Do you know what probably caused it?For your bread baking enjoyment, an egg-white enriched dough which creates an incredible crust and crumb. We are also excited because this is our first post with instructions for baking with wheat OR gluten-free flour! The egg-white especially lightens up the gluten-free version. Note: these pictures are of the wheat-based brotchen.That is why, you just have to be willing to try it once or twice and then it will be as easy as can be.