UPDATED With Recipe **BREAD MAKING** Artisan Bread Is SO Easy (Kind Of)

I decided to put the recipe up now that I have made this a few times. A couple of notes first - 1. I have made this with Francine T55 flour and with Bob's Red Mill Organic All-Purpose Flour. For the T55, I had to add wheat gluten for the best results, and I don't think I ever added enough. The BRM flour works best for me - without having to make any adjustments. 2. I did not do an overnight proof. The photo of the dough is at about 2 1/2 hours on the counter. It rose a lot more than the Francine dough ever did. If you use Francine or another T55 flour, please search for adjustments to make. 3. My recipe is for using a Dutch oven, but I'm sure that's not absolutely needed.

You will need:

• Measuring tools or a scale. I prefer a scale.
• Large mixing bowl
• wooden spoon (I always use a wood or silicone item to stir dough)
• a fork or whisk - something to stir and dissolve the yeast in the water.
• plastic wrap, a towel, or something to light cover the dough for the proofing
• parchment to place the dough on and bake in pan
• baking pan - I use a cast iron Dutch oven, but I read you can use whatever can take at least 450F heat. A lid is good if you want to steam for the 1st few minutes of baking to get a better crust. 
• A thermometer is good to have. I use one with a probe.
• a little patience for the process & forgiveness for yourself!

INGREDIENTS

    In the large bowl:

• 3 Cups flour (430g)
• 1 1/2 tsp Sea Salt (8.5 to 9g) I'm sure you can use table salt

    Mix the salt into the flour

    In a big cup or bowl - large enough to stir & not spill:

• 1 1/2 Cup Water (360ml) water s/b around 95F-100F & no warmer than about 115F
• 2 tsp Yeast (6g)

    Whisk/stir this until the yeast is well dissolved. 

    Pour the liquid into the flour bowl.

    Mix well so that all the flour is combined. There should be no dry flour.

Don't worry that the dough is really shaggy. That's what you want. 

    Scrape down the sides so the dough is all in a lump.

Rest of the INSTRUCTIONS

Now here is where you have a choice 1. Quick way: Cover the dough and let it rest for 2 or 3 hours, or 2. Cover and let it rest in the fridge for up to 18 hours.

I will show you the Quick way:

• rest covered dough for 2-3 hours. 
• flour a surface and turn dough onto it (you can flour your hands to do this, but I use a silicone spatula).
•  Fold dough from outside to center a few times to shape into a ball. Put the ball, seam down, onto parchment.
• Cover (I turn the dough bowl over to cover mine) and let it rest while you heat your oven - with the Dutch in the oven and covered - for about 20-30 minutes.
• CAREFULLY put the dough (on the parchment) in the pan.
• Cook for 30 minutes with the lid on & 30 without the lid.

I like a probe thermometer so I can insert in after the 1st 30 minutes. High hydration dough like this should be cooked to an internal temp of 205F - 210F.

Most important - let the finished bread rest UNCUT for at LEAST 1 - 2 hours. Trust me. You can do everything right and ruin all your work by ignoring this one.

Part 1

Recently I fell hard in love with the Bistro bread Aldi has been selling. I had tried the Rustic Italian Boule, and it was okay, but the Bistro bread - next level good.

I bought 2 loaves of the Bistro bread in about 4 weeks. I got into the habit of either buttering it or spraying it with EVOO (my favorite method), then toasting it in the air fryer. I would have 2 slices for a meal, dipping them into some EVOO with roasted garlic. I didn't need anything else; it was so good. I also found it very filling. Sometimes I would have nothing but 4 slices of toast like that - 2 midday for lunch and 2 for my evening meal. Like I said, I was addicted.

The thing is, the store-bought bread runs around $4.50 per, so... yeah, it could get pricey. I decided to look up a recipe, and I was shocked at how simple it seemed. I say "seemed" because my first-time dough is in the fridge for an overnight rest as I write this. Tomorrow will be the real test.

The recipe is literally a mix of 4 things: flour, salt, yeast, and water. That makes me so happy. Also, the dough is a no-knead type. That makes me really happy. 

It took me less than 10 minutes to round up and measure everything for the dough. After a couple of minutes of mixing everything together, it was ready for the first rise. I set it out to rise on the counter before I realized how fatigued I was. A quick search informed me that putting it in the fridge overnight (for 16-48 hours) makes for an even better flavor and texture. Sold! 

Tomorrow, I will take it out and let it set for a couple hours before I do the 2nd (shorter) proofing. I'm going to be baking it in my cast iron Dutch oven. This will be the first time using anything to do with my stove since I got the air fryer.

I will finish thing post tomorrow, God willing I live and nothing happens, adding photos of the finished thing. I'm going to be thrilled if all goes well because it's going to be a money-saver. I love the idea of 1) not having to knead dough, 2) being able to create such wholesome bread, and 3) not having to spend all that money on store-bought.

Honestly, if the Bistro bread turns out, it will be a long time before I bake any other kind. I love the thick, chewy texture of the Aldi loaves. And I'm using my French-milled flour and sea salt, so I feel great about the ingredients. It all fits right into my Food Revolution attitude.

I'm stopping here to get some rest for the evening. Next up... the bread!

Part 2

So...

I have taken the dough out of the fridge to come to room temp and finish the first proofing. It has been about 17 hours since it went into the fridge.

Just out of the fridge

It has gotten fuller than when it went in. Pre-fridge it was looser looking and smaller. I hope this is what it is supposed to look like! 😬 I am going to check in in an hour to see if it has warmed up. The instructions say to let it rest out of the fridge for 2 to 3 hours.

Part 3

I forgot to take a picture of the dough when it was ready. It was really sticky and no matter how much I floured my hands, it was rough going I think enough stuck to my hands to make a tiny loaf! 🫤

Another thing I had trouble with was that the instructions were to preheat the oven at 450F with the Dutch oven inside... I always wipe mine down with a little oil before I put it away so the smoke got crazy. 

Finally, the dough seemed ready to go into the oven. The test that it's ready is that it springs back slowly when poked. I wasn't sure how slow they were talking so... I took a guess that it was slow enough. Into the oven it went. 

The instructions were to bake for 30 minutes lid on for the steam factor, the lid off for another 10 minutes. I put in a temp probe and set it for 200 The suggested done temp was anywhere from 180-210 depending on preference. Preference? I don't have a preference yet. I guess the time varies based on how crusty you want the bread to be? I mean, I'm guessing for real. This is what I get for getting vague directions from some random website that doesn't have enough info so that I have to go to more sources. 

Anyway.

Part 4

I went with my gut on the 200 and the bread looks... okay?

Not bad? I don't think.

Other than the very visible holes where I stuck in the probe, it is decent looking. I know right off that I didn't use enough of the dough, but I will do better next time. 

I learned from this and next time I will do some things differently:

• I will make sure my Dutch is dry
• I will probably not use the overnight method
• More flour, more flour, more flour - because I think started with the dough too shaggy in texure
• Last of all, I will not let the parchment pinch into the dough as much

The final thing was letting the baked loaf rest long enough to be ready for cutting. This was going to be the real test. If the bread tastes horrible, I have got to find out where I went wrong. 

Part... Ta-da!!!

The first thing I noticed when I cut a slice is that the bottom was very tough. I think that had to do with my pan and the parchment because the loaf stuck a little to the paper. It looks good except it doesn't have all those beautiful holes like the store-bought bread does. Also, it is a teeny bit dense - like I could have left it in the oven another 4 or 5 minutes more.

When I went looking for reasons, I got a lot of possible ones. I might need to use more water (doubt that), or I over-handled it (very possible because I found it hard to work with), or - and I think this is the main culprit - I didn't have the heat high enough. That and I probably under-proofed it - remember that I couldn't decide how quick the spring-back was! And I forgot to mention that my crust softened once it the loaf cooled.

As far as how this tastes, it's not bad - a little saltier or sourdough-y than I like. I'm going to finish this loaf by making toast and maybe some homemade croutons, then I will try again. All in all, I'm not too disappointed with this first-time go round.

When I find a complete (and better) recipe, I will be sure to share it.

Peace

--Free

P.S.: My SIL was over & she said my bread is really tasty!