Comments on: Incredibly Easy Crusty Artisan Bread

By: Gina Kleinworth

Gina Kleinworth — Wed, 15 Jan 2025 17:52:54 +0000

In reply to Helen.

Hi there Helen. I know you’ll love the bread, but it definitely needs to be covered to bake. So in this case, I recommend using a baking sheet to set on top or something else that is oven-safe at that temperature and is heavy enough to trap the heat in there. Possibly another Ducth oven that can nestle in or a cast iron skillet that can rest on top. (that skillet would probably be the best option) You just don’t want whatever it is to be too tall so that you’d have to lower the rack in the oven. It is best to keep it around the middle for placement when making this bread. Hope you enjoy it as much as we do.

By: Helen

Helen — Wed, 15 Jan 2025 14:31:25 +0000

Hi Gina, I can’t wait to try this bread recipe. However I do have an enameled cast iron Dutch oven but the lid has broken. Is there something else that I can use as a lid? Thank you.

By: Gina Kleinworth

Gina Kleinworth — Mon, 08 Jul 2024 16:57:54 +0000

In reply to Amy.

You could microwave or place in a warm oven – but both will contribute to making the bread more difficult to chew if it is already tough on the bottom. When it is too tough, I recommend just storing in an airtight container at room temperature. For best results the bread needs to be baked within the 24 hour time period and not refrigerated before hand. These factors will change the ends result.

By: Amy

Amy — Mon, 08 Jul 2024 00:28:16 +0000

I made this bread today and it was delish. I wasn’t able to bake mine within the 24 hours of rest time so I stuck the dough in the fridge until I could prepare it for the bake.

The bottom is pretty crunchy. What is a good method if we want to warm the bread up the next day?

By: Gina Kleinworth

Gina Kleinworth — Mon, 08 Apr 2024 19:22:51 +0000

In reply to Marlee Demas.

I recommend brushing a garlic butter over the warm bread instead.

By: Marlee Demas

Marlee Demas — Mon, 08 Apr 2024 17:24:12 +0000

We LOVE this bread. I’ve made it dozens of times and it always turns out flawless.
I made two loaves this weekend-one normal, and the second one I added roasted garlic. To try something new. I figured I’d need more flour than normal, but for some reason, I had to add well over an extra cup.
I was then surprised that the loaf really didn’t have any garlic flavour. (I used 3 whole bulbs of roasted garlic to one loaf)

Has anyone tried adding extras with success? Any tips?

By: Marlee

Marlee — Sun, 07 Apr 2024 02:26:27 +0000

I LOVE this bread, and so does anyone whom I make it for!
I have never had it not turn out. Tonight, I’m going to add some roasted garlic! 🤤🤤🤤. So fingers crossed it turns out amazingly!
(I always mix it before I go to bed, and then bake the next day for supper. Live in northern Canada. I should make it more often then I do because my eldest kid would eat the whole loaf if I let him!)

By: Gina Kleinworth

Gina Kleinworth — Mon, 05 Jun 2023 15:23:36 +0000

In reply to Melinda.

I would assume it would be ready faster – but I have never tried it. The worst that would happen is that it won’t rise well.

By: Melinda

Melinda — Sun, 04 Jun 2023 17:10:41 +0000

What if you use fast rising dry yeast?

By: Amy

Amy — Mon, 06 Mar 2023 16:09:44 +0000

It turned out just the like the picture! My husband was so proud of me as he is the bread master in our home 😉

Such a simple and tasty treat to enjoy with the family on a snowy morning. I started it yesterday afternoon and baked it early this morning- thanks for the idea!!

Looking forward to making this one again & again!

**I used a Bruntmor Dutch Oven with parchment paper. My oven runs on the cold side so I baked it for 37 minutes (instead of 30) for the lid on time.**