My Wednesday Pantry-Getting Artisanal

      On route to the little town with the pie shop and winery/cidery, is an even smaller little town with the most phenomenal artisanal bakery. It was closed for the season as in the dead of winter there aren't many stopper bys. I may have told you this story before but about four years ago on a  sisters day, we made a stop. There are always several breads of the day, a few pastries and muffins, and gorgeous thick, rich, and gooey large cookies-the type and size where eating one is way too much. My sister wanted to get four, two to take home for her husband and son, and two for us girls (eight of us) to pick at, because that is what we do.  We were in line as this is a popular stop, and she noticed sadly that the cookie space in the bakery display was empty. She was about to hop from the line when a new fresh tray of what looked like a couple dozen was put out. She out loud said, "Oh good! They put more cookies out." We were about 4th to the front now. 

Not the bakery, but the same day trip.

     When her turn, she asked the man for four chocolate chip cookies. "I'm sorry, we're all out." He said. We both looked at each other and she said, "Oh, I thought I saw you just put a new tray in the case." Then the  ultimate, let me see your manager lady, who had been just a step ahead of my sister, so clearly had heard her mention the cookies, smiled a smug smile and said proudly, "I just bought them all. I always buy whatever they have when I stop." Wowsa! Now if you were stopping at a specialty bakery that you knew had lots of day trippers stopping, and the cookies, bought in small quantities was an attraction, wouldn't you plan ahead and order cookies rather than run the store out of their supply on a busy Saturday morning?  Is this a first world problem? Well of course, but the sheer gloatiness and utter bitchiness of her tone will stand out in my mind. 

     I totally digress but I can say I bought bread that morning as I always do and had it on Sunday with a big pot of bread soup (thanks Martha for noticing one of many typos I am sure, but this one was kind of funny.) I don't remember what kind  that weekend was, but when my daughter first mentioned finding a recipe for Artisanal bread made in a Dutch oven, it seemed I saw recipes popping up on social media left and right. There of course were many different versions and I sued this one from Tasty. Basically four ingredients-yeast, flour, salt, and water. I was a bit worried my yeast was old as I had two sets of dates, but knowing I had just bought this in April before my bread maker crapped out on me, I figured the second date was accurate. 

Same sister from story bought a two pack at Costco a few years
ago and gifted me one for my birthday.

     I combined the yeast packet with the two cups of warm water, and stirred, then let it sit. It didn't do any bubbling which alarmed me, but I cracked on anyway. In a separate bowl I measured 4 Cups of flour, and the 1 1/2 tsps. of salt. Now the recipe said to form a well and pour the water and east into the flour well, but I had the yeast in my mixing bowl so did the opposite, stirring as long as I could with a rubber scraper, then with extra cleaned hands, used  them to make sure all was combined. I covered with plastic wrap, and did a two hour  rise. Next was scraping all the mix to the center, pulling the dough inwards, while turning the bowl. It starts to look more dough like and less than a creepy bubbling  growth at this point, Once all was pulled and into a  dough like ball, I covered again for rise two. After than rise, so apparently my yeast was fine, I used a light amount of flour, dumped out the dough, and pulled the sides into the center, not really kneading, but forming a  ball. with the final hour rise, my Dutch oven I baked brownie's, then turned up the heat to 450, and put the Dutch oven in to preheat. The recipe said 45 minutes, but mine was maybe 25. I carefully floured the sides of the  Dutch oven, and plopped the dough in, seam side down, and baked for 45 minutes, then removed the cover, and baked for another 10, though recipe said 15. I was impatient. 

The finished product. 

     I used the already hot oven to make our Super Bowl Pizza-I'd suggest maximizing other oven needs to maximize energy use! It was super easy, though you need to be home to do this version. My daughter found one that seems easier, where you just do one big rise overnight-like 10-12 hours, but I didn't think to start the night before. Maybe we'll try that version next. I have two more yeast packets! I think I may also try this bread dough version, not in the Dutch oven. I liked the no knead nature, but the final dough seemed pretty consistent with other dough I have made in the bread maker or bought in the store. Is there something about the Dutch oven that takes away the need to knead, or is that just to get that  artisan hard crust texture? I'd love to hear from experienced by hand bread makers if I could use this method to make dough for cinnamon rolls, dinner rolls, or a couple loaves of French bread.  Will you be getting on the artisanal bread band wagon?