i don't even bake bread and have no tips but i love reading it and thinking i just might. It slices beautifully. First time followed exactly. My 2 daughters and I had a remote “Chopped” contest to see how our use of your Crusty Artisan bread recipe turned out. Do you think I could use KA bread flour? The crumb is way too compact. Thank you Jenn!Hi Jen. The recipe is quick and easy and makes 3 loaves! Thank you…….love your recipes!Hi Jackie, Glad it ultimately turned out well!
I cut the recipe in half, and made two smaller loaves – it was perfect. Hope you are doing well!Hi Sally, You can use bread flour if you increase the water by about 1/3 cup — and yes, it’s fine to do 1/3 of the recipe.Can this dough be cooked in a traditional loaf pan?Hi Deb, This dough can be cooked in a nonstick greased loaf pan, but you won’t get that gorgeous crispy crust all around.Jenn do you not mean ‘generously dust the dough with CORNMEAL’ at the end, not flour.
It is also a very easy recipe. Thanks for the detailed instructions on what it should look like at each step, Jenn! I have one, would you recommend that?I don’t have cornmeal. I am determined to master this as it was that good. It isn't necessarily a faster bake, Graeme, but it can make the loaf have its final oven spring rise quicker than it would on a sheet pan. This was my first time making bread at home. I used table salt instead of kosher salt and it was just a bit too salty. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough — a scallop, cross, or tic tac toe pattern all look nice.Set a metal pan on the bottom rack of a preheated 450°F-oven.
In the meantime, Thanks so much for the link. I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it – sorry!Help!
Yes, I would think you could tent the bread with foil as long as the foil doesn’t touch the dough.
I love that the loaves are a perfect size for 2 people plus a little extra for an awesome sandwich the next day. Thank you so much it’s a great recipe!Hi Barbara, You can let it rise at room temperature for up to 5 hours, but it needs to be refrigerated after that.This recipe was a disaster. I baked bread for the very first time and was almost certain that it would be somewhat of a disaster; I was proven wrong! Perfect texture and taste! One for tomorrow and the next day. Thank you for your help!So glad you enjoy the recipes, Josephine! Place pan on middle rack. No-knead crusty bread made with just 4 simple ingredients and literally takes just 5 minutes of prep time with an overnight rise. Maybe I’ll try it in a loaf pan and see if I get better height that way. I have very little room in my freezer right now. I do think you could make one large loaf. A big hit.
The bread came out perfectly.
Instructions & measurements were followed precisely. I convection baked it and it was little too brown on the outside but still great. Fodder for a future post – stay tuned!PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. The pictures do not show artisan bread results. Next time, I’d just wrap it a big more snugly in the plastic wrap.I have never made bread before and have now made this recipe three times. And is there a reason it calls for all-purpose flour?Hi Megan, Yes, you can use bread flour but you’ll need to increase the water by 1/3 cup to start and add more if needed. We ate the loaf in less than 2 days! And, it’s fine for you to add the water to the other pan in advance. It was easy and it came out great. I do not have a lot of upper body strength, is it possible to use my kitchen aide with a dough hook to mix the flour with the yeast, water, and salt?Hi Debbie, This doesn’t take a lot of elbow grease to mix, but yes, you can use a mixer with a dough hook if you’d like. Would convection method (with its tendency to brown) work well or would we be better off sticking to conventional baking for this?Hi Robert, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. Hope you enjoy!I made my first loaf of bread EVER. this is really easy to mix by hand, but you can use a mixer if you’d prefer (and just leave it in the bowl to rise).I have lost count how many times i have made this bread. I have the other two portions of dough in the freezer and looking forward to baking them off shortly!Glad they came out well — thanks for the follow-up! everyone else gave it 5 stars so it must be the flour that I used…but I just can’t believe how much flour it took.I wanted to edit and change to 5 stars because the bread came out deliciously! Thank you!Hi! (They’re now 21 and 18!) After that, add it to the flour and proceed with the recipe.In a very large (6-quart) bowl, combine the flour, salt, and yeast. This would make a great hostess gift. Or is it okay to leave it out ?Jenn – Is it OK to put the cake pan with water into the over while it is pre-heating? Thanks!Along with most of the world, I’ve been baking a lot more these days, and have been looking around for the perfect crusty bread recipe. The eldest granddaughter(8)has to bring a favourite recipe for her virtual girl guide meeting tomorrow and asked me for your recipe.
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