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Artisan Bread

Recipe by I have made this recipe for over 5 years and Demarle provides CONSISTENT, PROFESSIONAL, results. This is the recipe I demonstrated at Convention this year!


  • 1 1/2 tablespoons granulated yeast or two yeast packets
  • 1 1/2 tablespoons salt
  • 1 1/2 teaspoon sugar
  • 6 1/2 cups unbleached, all-purpose flour**
  • 2 tablespoons Olive Oil in 3 cups lukewarm water


1. Mix dry ingredients together with a whisk in bowl. 2. Measure warm water and pour into bowl with dry ingredients. Add Olive Oil. 3. Mix ingredients with a wooden spoon or a Danish Dough whisk--takes about 2-3 minutes. If you have trouble combining all the flour at the end, you can use your hands but wet them first. No need to knead.

4. Cover with a lid or plastic wrap and allow to raise at least 2-3 hours (depending on temperature of the room and water used)--dough will raise then begin to flatten on top or even begin to collapse. Longer rising times are not necessary. 5. I prefer to bake it at this time but you can use any part of the dough now and save the rest, in a covered container, in the refrigerator, for another time for up to about 2 weeks. Shaping the Dough: Divide dough into 2-4 parts (depending on what size and shape of bread you will be baking) on to a well floured surface. I like to work with bread dough on a well floured piece of canvas cloth--I just buy a piece of heavy canvas cloth at the fabric store, cut it to the size want, wash it and use it. Store in between use in the freezer in a plastic bag to keep it fresh and wash alone with Borax. (a Roulpat® is a wonderful surface as well!)

6. To create a smooth top, leave dough on cloth and pull and pinch sides to desired shape. Some flour will remain on top. When top seems smooth, flip it over and place in pan. I use any of several things: a Silform Bread Tray® for french bread, the deep dish round or make a free form round on a Silpat® placed on a perforated baking sheet. I have used cornmeal on stoneware, flour on stoneware, parchment paper, etc. with varying results--the Demarle® products always work and the bread NEVER sticks! Cover with dishtowel and raise 30-40 minutes.

7. Bake at 425-435 degrees--be sure to count the oven preheating time into the raising time so that at the end of the raising time the oven is ready. 8. Just before baking, I slash the top using a serrated knife cutting about ½ to 1 inch deep (I use a wet knife so it will not stick). 9. I have tried different ways to create a “steamier oven” so the crust is crustier but none of them seem to matter that much. My favorite is to use a spray bottle with water and spray into the oven and/or on the bread as it bakes. Egg white washes also make things crispier. In the summer they will make the bread mold faster however. 10. Bake approx. 30 minutes Allow to cool on cooling racks or EAT WARM!

**You can add fresh chopped herbs into the flour--our favorite is fresh rosemary approx. 2T. I often substitute 1 cup. of whole wheat flour for one of the cups of white flour. I have also added 1 cup of shredded Parmesan Cheese when I stirred up the dough. Check out the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Franois (I bought mine though Amazon) for many other possibilities.

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