Artisan bread is the name given to bread with specific cut patterns and no added preservatives which means it is best eaten on the day of baking. This said, it still fine for sandwiches within 24hrs and toast therein after. This recipe is for three loaves with three diagonal cut across each loaf.
- 600g of Plain/all purpose or bread flour
- 350mls of luke warm water
- 30mls of olive oil
- 1tsp salt
- 10g or 1 and a 1/2 packets of yeast
- Sift your flour into a large mixing bowl, your machine bowl if using a mixing machine.
- Add the yeast and the salt to opposite sides of the bowl.
- Create a well in the centre, add the water and oil.
- Gradually bring the flour down into the liquid and gently mix until combined.
- Either tip onto an oiled surface and knead by hand for 10mins until soft or using the dough hook, set your machine at two and mix for around 7mins.
- Oil your dish, cover and allow the dough to rise for 1hr.
- Tip your dough out onto your worktop and knock the air out.
- Stretch your dough away from you and fold over a few times, this puts some air into the dough.
- Roll into a thick sausage shape and cut into 3 reasonably equal sized pieces.
- Very lightly flour your surface and stretch out each piece individually until your dough is the size and shape of a dinner plate. (don’t panic if the dough splits)
- Gently roll the dough up into a sausage shape, pinch the edges closed, straighten your dough out into a sausage shape by rolling back and forth a couple of times (around 10- 12″) and set aside.
- Repeat the process for the other two pieces.
- Place each piece around 3″apart onto a large floured baking sheet, and gently press the dough to flatten a little.
- Cover and set aside for 25mins.
- Heat your oven to 200’c, 400’f, Gas Mark 6
- Using a very sharp knife or razor, score each piece of dough 3 times across the diagonal
- Sprinkle with a little water and then dust with a little flour.
- Cook in your pre heated oven for 25mins.
- Remove from the oven, check for the hollow sound by tapping the bottom and set aside on a wire rack to cool.
- If your bread does not sound hollow then put it back into the oven directly on top of the rack/shelves for a further 5mins.
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