Crusty Artisan Bread

By by Emile Henry
Images
Crusty Artisan Bread
Serves
Makes 1 loaf
Ingredients
  • 1lb bread flour
  • 2 teaspoons salt
  • 2 teaspoons caster sugar
  • 2 teaspoons yeast (fresh or dry)
  • 1¼ cup warm water


Procedure
Crunchy, chewy crust meets light, tender interior. Recreate the incredible flavors, and unmistakable textures, of French bakery breads with this traditional bread recipe.

Day 1:

In a food processor or kitchen bowl, mix together the flour, salt, sugar and yeast. If you use fresh yeast, leave it to dissolve beforehand in a little water.

Pour in the warm water, and knead the dough for 2-3 minutes. If using a food processor, keep on a low speed.

Cover with a tea towel and leave to rise for 1 hour and 30 minutes in a warm place, sheltered from any drafts.

Knead the dough again to remove the carbon dioxide. Cover with cling film and put in the refrigerator for 10-12 hours

Day 2:

Knead the dough rapidly by hand, folding it over several times. Sprinkle a little flour on the platter of the Emile Henry bread cloche, make a bowl with the ball and place it in the middle.

Make several incisions in the surface. Place the cloche over the top and leave to rise for another 1 hour and 30 minutes at room temperature.

Brush a little milk over the surface and sprinkle a little flour over the top. Replace the cloche. Place in a cold oven and turn on the temperature at 460°F. Cook 1 hour. Leave to cool on the platter, having removed the cloche

Crusty Artisan Bread

By by Emile Henry
Serves
Makes 1 loaf
Ingredients
  • 1lb bread flour
  • 2 teaspoons salt
  • 2 teaspoons caster sugar
  • 2 teaspoons yeast (fresh or dry)
  • 1¼ cup warm water


Procedure
Crunchy, chewy crust meets light, tender interior. Recreate the incredible flavors, and unmistakable textures, of French bakery breads with this traditional bread recipe.

Day 1:

In a food processor or kitchen bowl, mix together the flour, salt, sugar and yeast. If you use fresh yeast, leave it to dissolve beforehand in a little water.

Pour in the warm water, and knead the dough for 2-3 minutes. If using a food processor, keep on a low speed.

Cover with a tea towel and leave to rise for 1 hour and 30 minutes in a warm place, sheltered from any drafts.

Knead the dough again to remove the carbon dioxide. Cover with cling film and put in the refrigerator for 10-12 hours

Day 2:

Knead the dough rapidly by hand, folding it over several times. Sprinkle a little flour on the platter of the Emile Henry bread cloche, make a bowl with the ball and place it in the middle.

Make several incisions in the surface. Place the cloche over the top and leave to rise for another 1 hour and 30 minutes at room temperature.

Brush a little milk over the surface and sprinkle a little flour over the top. Replace the cloche. Place in a cold oven and turn on the temperature at 460°F. Cook 1 hour. Leave to cool on the platter, having removed the cloche