I've tried artisan bread in my cast iron dutch oven and the ease of making it and the taste are both great. BUT the crust is so hard that I can barely chew it.
Tavonna Nira Strømsengbakken wrote:Hello Lovelies,
I just wanted to share a video of a bread recipe that has now become a daily bake for our family. It resembles the basic artisan crunchy crust breads that we envy and desire...ooooooo....artisan breeeeead. You can easily tweak this one. I don't have a proper cast iron(CI) dutch oven, so I used a CI pot and skillet as a lid. I put some aluminum foil over the pot to help with the seal.
By tweaking, I mean the water ratio as shown in the video (recipe is in the viewer comments as the link in the description is incomplete). But it's basic structure is:
3 cups Flour
2 tsp Dry yeast
2 tsp Salt
1.5 cups Water*
* add tbsp of water until your specific flour/dough resembles the consistency of that shown in the video.
I add either a tbsp honey or molasses, spices, herbs, cocoa powder depending on the flavors I want to end up with.
My girls' favorite is one where I use molasses, cocoa powder, and cardamom. It goes with honey and butter for their between-meal snacks. And the flavor pairs well with mild cheeses and jams.
I also proof and develop the gluten by folding the dough 3 times like I do with sour dough bread. It is SO worth it. If you use a simple all purpose flour, then I recommend you bake it to a blond crust and not the typical toasted brown.