➤ by Oma Gerhild Fulson
Unbelievable artisan bread recipe that's so simple that ANYONE can make it! What's really amazing is how this tastes like the fresh Brötchen we'd get at the bakery in Germany.
Wonderful crispy, thick crust. A real Bauernbrot! Chewy crumb that's so perfect for butter and jam. Wunderbar!
You'll enjoy your "German" bread! It's a hearty, rustic loaf that's so easy to make and to alter to your own tastes.
Really! It's that simple. That's why it's part of these German recipes. It's that good! REALLY! It's also the no knead bread that is all the rage over the internet. You'll see this everywhere ... but mine's just a bit different and easier.
> This is a very easy bread to play around with. Try half whole wheat flour. Sprinkle with sesame seeds just before baking. Add some grated cheese. Add some herbs. Sprinkle with cornmeal.
> Using all-purpose white flour will give a slightly more chewy crust and sour-dough flavor than using white bread flour.
> Use 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) for your bread.
The original recipe calls for letting the dough rise on flour-sprinkled counter, covered with plastic wrap or kitchen towel.
Then, to transfer it to the dutch oven, one needed to remove the plastic wrap or towel (which often stuck to it) and then gently lift the dough and drop it into the dutch oven.
Often, it would stick to the fingers or roll off awkwardly.
Now, I just put the dough onto the parchment paper first and let it rise covered with a large plastic bowl.
Then, using an oven mitt in one hand to lift it, and I place it into the dutch oven, the whole thing becomes so much easier and safer.
Note: Don't have a large plastic bowl? Then use loosely placed plastic wrap over the dough.
You see, I started to make Greek yogurt (and you can turn it into QUARK) and was throwing away the whey that was a by-product.
That is, until I came across this dutch oven bread, the artisan bread recipe, that's so popular. Yes, you can make this with water as normal.
But if you're like me, and have some leftover whey and my vegan friends aren't coming, the bread will be absolutely, unbelievably wonderful.
It really tastes like a sourdough-type of bread! Wunderbar!
The original recipe for this no knead artisan bread seems to come from Jim Lahey from Sullivan Street Bakery and was printed in the NY Times in 2006. Since then, this is pinned all over ... with slight variations.
Do give this a try. You won't be disappointed.
By the Way: The photo with the two loaves ... showing the all-purpose flour on the left and the bread flour on the right ... my favorite is the all-purpose flour one ... just a bit more chewy and sour-doughy.
I love serving this along side a bowl of chill.
Mind you, it would be great as a side to any bowl of soup. The crispy, thick crust and moist, chewy crumb are perfect for slathering with butter or dunking into the soup.
The first time I made this bread, my hubby's first words on tasting it were, "throw away the cookies, I'll have this instead!"
Looking for a really healthy, really really healthy bread? Here's one I created many, many years ago. It has all the goodness you can incorporate. All the seeds and grains you like.
It's a sour-dough recipe ... and does take a bit of time ... but this is also so worth it.
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