Video Description

This bread is so ridiculously easy to make and uses apple cider vinegar as it’s secret ingredient – the vinegar makes the dough easier to handle, allows for a better rise, strengthens the gluten structure, enhances the flavor (gives a sourdough type feel), makes for a great soft, open and airy crumb as well as acts as a natural preservative – extending shelf life for 2 extra days. All this and it’s so easy to make!! 00:00 Intro to artisan bread 00:32 Prepping the bread dough 05:18 After first rise, folding the dough 09:28 After second rise, into the oven 10:50 Lid removed, baking more 11:18 Out of the oven 12:03 First look 13:34 First slice 14:25 Bread taste test Amazon.com 6 quart/liter plastic container with lid: https://amzn.to/434R4A9 Bonnetone: https://amzn.to/4bctYtf Amazon.ca 6 quart/liter plastic container with lid: https://amzn.to/4cUSpNj Bonnetone : https://amzn.to/3QqJzg2 Ridiculously Easy, Artisan bread (with secret ingredient) Prep Time: 10 minutes + 14 hr. rest Cook Time: 38 – 45 minutes Serves: 4 – 6 people Ingredients: • 400 grams (14 oz) of any high protein white flour (13.3% protein) • 255 grams (9 oz) of room temp water • 20 grams (0.7 oz) Apple Cider Vinegar (or white vinegar) • 1 TSP salt (8 grams) • 1 TSP (3 grams) Diastatic Malt Powder (optional, but highly preferred for best results) • 1/8 TSP (.05 gram) instant dry yeast Process • Put all dry ingredients in a bowl or a container and mix. • Add the water and vinegar and mix/squeeze until all ingredients are incorporated and form a smooth dough (about 2 – 3 minutes) • Cover with plastic and let stand for 12 hrs. at room temperature • Remove the dough from the bowl to a lightly floured surface and give it 4 folds. (i.e. grab one end of the dough, lift, and fold it towards the middle. Do the same to the other end, and then do the same for each side, lift and fold over to the middle) • Shape the dough into a round – with your hands, cup the dough from behind and pull it towards you, dragging it along a dry surface – it will begin to tighten. Turn a quarter turn and repeat this process. Do this 3 – 4 times until you have a medium-tight dough ball • Generously sprinkle flour to the entire inside of a bread banneton (preferably whole wheat, but if using white flour, be even more generous, to avoid sticking) and place the dough in the banneton. Sprinkle a bit of flour on top of the dough. (if you do not have a banneton, you can use a bowl) • Cover with a kitchen towel and let stand for 2 hrs. • After 1 ½ hrs., have passed, put a Dutch oven with lid, into the oven and preheat at 475 deg. (if you do not have a Dutch oven, any large enough oven container with a lid will do just fine) • After the 30 minutes of preheat, you can now carefully place put dough into Dutch oven, and then scar the top with a bread lame (or cut a slit about ¼ inch deep using scissors), then bake with lid on for 30 mins. • Then remove the lid and bake for 8 – 15 mins more, depending on your preferred level of doneness (also, time may vary depending on your stove/oven) (suggest to start checking the bread at 8 minutes – once you find the perfect amount of time, make a note of it, and that will be your guide for future bakes) • Remove from oven and let cool for 1 hour (30 minutes minimum) on a cooling rack (preferred), or on a wooden cutting board. • Enjoy My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!