Bread Homemade White Artisan per 1 slice of 8
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 123.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 292.1 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.0 g
- Protein: 3.5 g
View full nutritional breakdown of Bread Homemade White Artisan per 1 slice of 8 calories by ingredient
Number of Servings: 24
Ingredients
-
3 cups lukewarm water
1&1/2 yeast (can use instant)
1&1/2 tbsp.kosher salt or
1 tbsp. table salt
6&1/2 cup unbleached white flour
Tips
Makes a total of 3 loaves - approx. 8 slices per loaf
Directions
Mix in order given. Will be sticky. Do not knead. Put into 5 liter container with lid. Let sit at least 2 hrs. or until you remember it.
Put in fridge overnight - up 2 weeks. The longer you leave it in the fridge it will taste more like sourdough.
Cook: cut off 1/3 of the dough. Lightly sprinkle flour on the surface & form into a round loaf. Let sit 20 mins. on cornmeal covered cutting board. Turn oven to 450 deg. - let it warm up with the pizza stone if you have one loaf. So that means it will rise about another 20 mins. before putting in the oven. Cook 30 -35 mins. on cornmeal covered stone.
I let it sit out on the cupboard for approx. 6 hrs. before making the first loaf then I put the remainder in an ice cream pail with the lid on & put it in the fridge.
I think if I wouldn't have used a stone with such a high heat, the bottom would have burnt. It makes a little loaf with very crusty crust, which softens a bit when cooled. Delicious when ate warm with butter & jam.
Serving Size: 8 slices per loaf
Put in fridge overnight - up 2 weeks. The longer you leave it in the fridge it will taste more like sourdough.
Cook: cut off 1/3 of the dough. Lightly sprinkle flour on the surface & form into a round loaf. Let sit 20 mins. on cornmeal covered cutting board. Turn oven to 450 deg. - let it warm up with the pizza stone if you have one loaf. So that means it will rise about another 20 mins. before putting in the oven. Cook 30 -35 mins. on cornmeal covered stone.
I let it sit out on the cupboard for approx. 6 hrs. before making the first loaf then I put the remainder in an ice cream pail with the lid on & put it in the fridge.
I think if I wouldn't have used a stone with such a high heat, the bottom would have burnt. It makes a little loaf with very crusty crust, which softens a bit when cooled. Delicious when ate warm with butter & jam.
Serving Size: 8 slices per loaf