Crusty Artisan French Bread

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Crusty Artisan French Bread

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Crusty Artisan French Bread

Steve Clark – Artisan Bread Baker

Steve Listening to Bread Crackle as it Cools

Bread as it is Baking in Oven with Lid Removed

‘I could see it spreading all over his face. You know the twinkle of excitement of his smile, the wide-eyes gaze as he stared at it, and his enthusiastic words encouraging us to bend down and listen to it. I know you might wonder what could cause a grown man to have this reaction. Well – it was a loaf of bread. Not just any bread but his Artisan homemade creation. It was the excitement and energy of true passion. It is the thrill of a lifetime to be able to catch a glimpse of this intertwining pride and pleasure. As he leaned down, one ear moving closer to the steamy hot loaf, he smiled and said, “Listen to it! Go ahead! You will hear it crackling.” I bent down close enough to hear a soft crunching sound that seemed to almost whisper, “I’m so beautiful!” It’s funny but I never knew that a loaf of bread could talk to you. What a gift he was sharing!

Imagine baking a Crusty Artisan Bread using only 30 minutes preparation time! This bread requires only a folding (no kneading) and bakes in a heavy 6 quart Dutch Oven Pot. It does require a long fermentation and proofing time, which allows to you to go to the movies, take a long nap, or just go out and have fun. The dough will do all the work. You won’t believe that this delicious bread is so easy to make and wonderful delicious to eat.

*Steve Clark adapted this “no knead bread from Cook’s Illustrated, New York Times Mark Bittman’s interview, and from Jim Lahey of Sullivan Street Bakery. It features a slow fermentation of the dough and baking in a Dutch Oven.

pdf for Copy of Recipe for Crusty Artisan French Bread*

pdf for Copy of Original NY Times – Mark Bittman – No Knead Bread Recipe

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