ARTISAN bread

 ARTISAN bread  

     Artisan Bread  

What is Artisan Bread

Artisan bread is a term that has no total definition yet alludes to a style of short time span of usability bread that is normally offered unpackaged (in bins) and expended following heating for most extreme newness

Artisan breads don't have a Standard of Identity set by the FDA. Along these lines, there is no supreme meaning of what fixings and preparing conditions to utilize and what the completed item qualities ought to be

This classification of bread is getting increasingly significant in the preparing business as clients are searching for items with various and imaginative plans, greatest newness and clean marks

 

Beginning

The term artisan bread invokes the picture of craftsman dough punchers who are bosses of their art, molding breads by hand and just utilizing the essential bread fixings: flour, water, yeast, salt, and in particular time. This is a distinct difference to the normalized, repeatable and mechanically created breads that are frequently found in the general store bread walkway

 

How are artisan breads made

Artisan breads are described by their lean definition (for example low sugar and fat level), almost no utilization of batter conditioners (aside from proteins utilized for mixture fortifying and scrap mellowing), and high or low hydration levels (contingent upon shape and spread wanted by the bread cook)

 

 

Ingredient

4                     cups bread flour

2                   cups warm water

1                 tbs dry active  yest

1                                    tbs salt

 

 

:Method 

step 1

Add the yeast and the salt to the water in a large bowl (5 quart)  or container with a resealable lid.Add the flour all at once . Mix  with a spoon until the mixture is uniform. You can also mix it in a heavy 

duty stand mixer.

step 2

Cover the container with a non-airtlight lid. allow the dough to rise at room temperature until it flatterns  on top or starts to collapse, about 2 hours depending on the temperature and water 

temperature.

step 3

You can keep  the dough at this point, or refrigerate the dough if using not right now.

Sprinkle the surface of the dough with flour. Pull up on the dough , and using a serrated knife , cut 

.off a 2 pieces of dough.

step 4

Hold  the dough in your hands and add a little more flour if needed so that it dosen't stick to your hand.  stretch the dough around to the bottom on all sides, rotating the dough as you do. do this until 

the ball is smooth.

step 5

Place the ball of dough on a sauce pan sprinked with lined with parchment paper allthe dough to rest 

for between 20 to 40 mins.

step 6

  .Apply and brush  butter ,oats, and sesame, then slash the top with a serrated knife

step 7

Preheat  the oven set 200c.

step 8

Quickly pour about 1 cup of water into the boiling pan and close the oven door quickly to trap the 

steam.

step 9

Bake the loaf for about 25 mins, until the crust is browned. allow the loaf to cool completely, on a wire rack, for best flavor and texture.

step 10

Store the remaninig dough in the refrigerator for up to 14 days. the flavor and texture will improve over time.