Artisan Bread Made Easy


If my recipes were not easy already…I have made baking Artisan Bread at home even easier with one small ingredient. A porcelain covered baker! World Market carries the perfect White Oval Covered Baker and the price is right, $14.99. Using the baker eliminates the need for a couche or peel,¬†because you let the dough rise right in the baker. Allowing the dough to rise in the baker also produces the maximum height for these breads. The baker goes right into the preheated oven without the need for preheating the baker. Plus the cover traps steam during the initial cooking so you don’t need to steam the oven, and you will still end up with that crunchy crust on your Artisan Bread.
I have found that you can bake either a 18/19 ounce dough ball (1/3 recipe), or a 28/29 ounce dough ball (1/2 recipe) in this 2-quart covered baker. In the recipes where it says to sprinkle semolina/cornmeal on the peel, simply sprinkle the semolina/cornmeal onto the bottom of the covered baker. If you wish, you can grease the sides of the baker with a bit of oil, but I found it is not necessary. Just run a knife along the sides to release the baked loaf. It rarely sticks. BTW, the 29 ounce loaf is perfect for sandwiches because of it’s awesome height. The pictures below are from my new sourdough recipe using a 29 ounce dough ball (1/2 recipe), baked in the porcelain covered baker.

The pictures below are from my new sourdough recipe using a 18 ounce dough ball (1/3 recipe), baked in the porcelain covered baker. Notice the baking times (at 450F) are just slightly different for the smaller loaf.

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