Brhea Koneman is a photographer and aspiring writer, living in North Carolina with her husband and 4-year-old son. She’s passionate about food, design, creative projects and natural living!
You can find her on Instagram at @brheachristine
With everything going on right now, I find so much peace in spending time in the kitchen! One of my absolute favorite things to make is artisan bread. My mother has been making this recipe for years, and I just got on board!
My favorite part – once you make the dough, it can keep in the fridge for up to two weeks! I’ll usually make my dough on a Sunday and anytime we’d like to bake a loaf of bread we pull out a hunk of dough from the fridge.
I like to double this recipe, so that I can bake up to 8 loaves of bread. I’ve been doing porch drop offs for our close neighbor friends!
The master recipe is from the book “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. It’s basically fool proof, so I wouldn’t dare change a thing! Follow this link for the full step by step: bit.ly/artisanbreadinfive
Be sure to grab a lidded (not airtight) food grade plastic storage container – I went for a large one since the dough expands.
The ingredients are SO simple that you can always have them on hand:
3 cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons kosher salt
6 ½ cups unbleached all purpose flour
How simple is that!?
Once everything is combined, I let the mixture rise for about two hours.
Then cloke the dough by folding it under on itself and let rise again. I score the bread with a floured knife and then I use a pizza peel to move mine right onto our pizza stone that has pre heated in the oven to 500 degrees.
I think it’s most important to watch the bread, and wait until it’s a really nice deep golden brown on the outside. For my oven, that takes longer than the recommended amount of time.
My home smells like a bakery the whole time, and the most incredible artisan bread comes out perfectly every single time!
Another fun tip, set aside some extra dough – add more flour too it, and let your littles play! This gave me enough time to get my loaves into the oven!