#DUTCH CRUNCH BREAD NUTRITION FACTS FREE#

#DUTCH CRUNCH BREAD NUTRITION FACTS FREE#

Don't worry - it will become more elastic as gluten develops while the dough rises! If you are still worried about the consistency of the dough, feel free to mix in more flour ¼ cup at a time - especially if you measured your flour by volume (in cups, which can frequently result in using too much or too little flour) rather than by weight with a kitchen scale. This dough should NOT pull away from the sides of a bowl into a smooth, elastic ball like other recipes you may have used. This is a very slack (wet) dough - the dough should feel quite shaggy and a bit sticky when mixed. For additional training videos, tips, and recipes, check out Everyday Artisan Bread! This section is LONG - but we wanted to cover the most frequent questions we get! Feel free to skip right to the recipe, but please do utilize this section if you run into questions while you're baking. (Read more about the importance of steam in bread baking here!) HOMEMADE BREAD FAQ By keeping the lid on while the bread bakes, you create a nice steamy atmosphere inside the pot - and the steam is what gives the bread that crispy, magical crust. The crackly brown crust here is the result of baking this bread in a Dutch oven.

If you don't have a proofing basket, no worries! Just use a medium-sized (8- or 9-inch diameter) mixing bowl to let the bread do its final rise before you bake it. You also end up with beautiful flour rings on the crust! We like to use an 8- to 9-inch proofing basket for a single loaf of bread. If you're serious about homemade bread, you may enjoy using a proofing basket (it's one of my favorite kitchen tools!) to help the bread keep its shape while it rises. Bake for 30 minutes with the lid on, then remove the lid and bake another 10-15 minutes to help the bread develop more color.

Bake (45 minutes) Carefully transfer the bread to your preheated Dutch oven (or use an alternative method!) I like to use a piece of parchment paper to make it easier to lift the bread in and out of the pot.

Let the dough rise one final time (30 minutes) When your dough is shaped, pop it into a medium-sized bowl or proofing basket to rise for 30 minutes while you preheat the oven.

Shape the dough (5 minutes) Lightly flour a cutting board, tip the dough out, and gently form it into a round loaf (watch the videos below to see exactly how we do this!).

Let the dough rise (1 hour) Kick back, relax, and let your dough do it's thing!.

Mix the dough (10 minutes) This is a very slack dough (also known as a wet or sticky dough) - it won't form a ball or be immediately elastic like some recipes you might be used to! The dough will be shaggy and somewhat sticky, but it will smooth out as the gluten develops while it rises and again when it's time to shape.The instructions may look a little long, but they're all basically just notes on technique - so don't let the number of steps intimidate you!Īfter a couple of adventures with this bread, you'll be able to throw it together in your sleep. The basic order of operations for this artisan bread: No Dutch oven? You can still make great bread - check out this post for our best tried-and-true alternatives.Read through ALL of our recipe notes for best results! What you need to know about this crusty bread:

Dutch crunch bread nutrition facts