Secrets To Making Artisan Bread Better Than Store Bought

How to make a Sourdough Boules – the Basics

A sticky dough as well.
*70% Hydration
*2% Salt

Quick links to finding the right tools

Cast Iron Dutch Oven

Sour Dough Starter

Scraper

Danish Dough Whisk

Proofing Baskets

Rack for resting

Kitchen scale

Bread lame – cool knife for making the slits in your bread

Recipe Used In This Video

275g Warm Water
500g Poolish Sourdough Starter
400g Bread Flour
100g Whole Wheat Flour
15g Salt


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View Comments

    • I never use a bread machine but think you might not get the results you are hoping for. Artisan breads are a little messing around then lots of waiting. Kind of every time you go by you turn it on all sides then let it rest.

    • Yep. You can make this on a rack with a pan - cast iron is best. Put some water in a hot pan underneath when you put the bread in to get the steam action a dutch over provides

    • I haven't tried it that way. I am not sure his it would work. If you decide to experiment let us know his it turns out please

    • It's the method described in the video as a way to prepare the dough for baking (as opposed to kneading).

      • I am not seeing the video. Can you give me a link? Also recipe
        Calls for salt but directions don’t seem to say anything about salt.

  • Maybe I missed it, but what are the "secrets"? It appeared that you were giving us some tips that you had learned from you experience. Thank you. The recipe looks delicious.

    • The secret is in the method of folding and shaping the dough. There is a difference in the resulting crumb when one uses different methods of kneading. Yes it could be considered a tip. Secrets often become tips once you recognize them, because by definition once you now something it isn't a secret.

  • I make this recipe regularly and it’s both easy and so delicious. It makes a large bread which I slice after baking and put in freezer bags and freeze till we’re ready to eat and enjoy. It’s a real winner.