Ella Walter
Artisan bread is homemade, fresh, crusty, and deliciously rustic-looking. It is generally easy to make and only requires a few ingredients. You can bake artisan bread in a loaf pan, but you should change the baking approach in terms of time, temperature, and steam set-up. To make a foil tent-cover, wrap the base of the pan to form the shape, then tent it over the top of the pan, pressing to seal around the edges. You can also score the dough to control crust-bursting.
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Dough preparation
To prepare the dough, start by whisking together 3 1/4 cups (about 430g) of bread flour, yeast, and salt in a large ungreased mixing bowl. You can also add 1 tablespoon of granulated sugar if you prefer a slightly sweeter bread. Bread flour is recommended over all-purpose flour as it contains more protein and will produce a stronger, chewier bread. However, if you only have all-purpose flour, you can use it in a pinch.
Next, pour in warm water and gently mix everything together with a silicone spatula or wooden spoon. The dough will be sticky and seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to help bring the dough together.
Once the dough comes together, shape it into a ball in the bowl. Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise. You can let it rise at room temperature until doubled in volume, which usually takes 2-3 hours. Alternatively, you can place the covered dough in the refrigerator overnight, and there is no need for it to rise first.
After the dough has risen, scrape it out onto a generously floured surface. If the dough is too sticky to handle, sprinkle a little more flour over the surface and the dough as needed. Now, shape the dough into a ball again, and then form it into a loaf shape. You can score the top of the dough with a very sharp and clean razor if desired.
Finally, place the dough in the center of a large piece of parchment paper and use this to lower it into your bread pan. You can also place the dough directly into a greased bread pan if you prefer.
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Scoring the dough
To score the dough effectively, follow these steps:
Prepare Your Tools: You can use a razor blade, a sharp kitchen knife, or a special tool called a "lame," which is a straight or curved razor blade mounted on a short handle. A razor blade makes very precise cuts, while a curved lame is perfect for producing an "ear"—an almond-shaped slash often seen on baguettes.
Chill the Dough: Cold dough is easier to score, so consider chilling it before scoring. However, be mindful that chilling the dough may have unintended consequences on its texture.
Make Confident Cuts: When scoring, use your whole arm, not just your wrist. Make swift and confident slashes with a gentle touch. Let the knife do the work and don't press down on the dough. If you hesitate, the dough will stick to the knife, resulting in sloppy cuts.
Wet or Oil the Blade: To achieve smooth cuts, especially with sticky dough, wet the blade with water or spray it with oil before scoring. This will help the blade glide through the dough more easily.
Create the Right Depth: The cuts should be deep enough to guide the expansion of the dough. Shallow cuts may result in tearing. For an "ear," hold the blade at a shallow angle of about 30 degrees to the surface of the dough.
Consider the Shape of the Loaf: The scoring pattern depends on the shape of the loaf. For example, a round boule typically gets an X-shaped or hashtag-shaped score, while a baguette gets diagonal slashes.
Score Just Before Baking: Once the dough is scored, bake it right away. Scoring punctures the glutens, and the dough will start to deflate if left too long after scoring.
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Baking temperature
The baking temperature for artisan bread in a bread pan varies depending on the type of bread and the desired texture. Here are some general guidelines and tips for achieving the perfect bake:
When baking artisan bread in a bread pan, it is recommended to use a lower temperature than when baking freeform loaves. This is because the dough is uncovered during the entire bake, and a higher temperature may cause the crust to burn or become too hard and tough. A basic guideline is to bake at around 200°C/392°F for 45 minutes, adjusting the time up or down depending on how crusty you want your loaf to be.
If you are aiming for a crisp crust, a higher temperature between 450-500°F has been suggested. However, this may require additional techniques to prevent burning. One method is to preheat the oven to 465°F with a small pan of water for moisture, then reduce the temperature to 425°F after 10 minutes and bake for an additional 35 minutes. Another option is to bake at 450°F for 20 minutes with a foil tent, followed by 30 minutes at 425°F without the foil.
For a softer crust, a lower temperature between 350-375°F is recommended. One method is to bake at 350°F for 50-60 minutes without a cover, brushing the top of the dough with water or milk before baking to keep the crust steamy and promote expansion.
When baking sourdough in a bread pan, a lower temperature is also recommended. Traditional sourdough is typically baked above 230°C/446°F in a Dutch oven or baking pot, but when using a bread pan, a lower temperature is necessary to prevent burning.
It is important to monitor the internal temperature of your bread to ensure it is baked through. The ideal internal temperature for most breads is between 195-200°F (90-93°C) in the thickest part of the bread. Additionally, you can tap the loaf, and if it sounds hollow, it is done.
Remember that the baking temperature and time may vary depending on your specific oven and the size and material of your bread pan. Experimentation is key to finding the perfect baking temperature for your artisan bread.
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Baking time
If you are using a Dutch oven, preheat your oven to 450°F (232°C). When the oven is ready, take your pans out of the fridge and score the dough down the middle with a very sharp and clean razor. If your loaf pan doesn't have a lid, you can use a tin to shape a piece of foil into a foil tent. Bake the loaves at 450°F for 30 minutes, then remove the lid and bake at 425°F for another 20 minutes.
If you are baking your artisan bread in a loaf pan without a lid, you can bake it at 350°F (177°C) for 50-60 minutes. To keep the crust soft and expanding for longer, brush the top of the dough with water or milk before putting it in the oven. You can also create a steam system by placing a pan of hot water under the baking shelf during the first 15 minutes of baking.
For a crispier crust, you can bake your artisan bread at a higher temperature of 450-500°F (232-260°C). However, keep in mind that the sides of the bread may not get as crusty as the top when baked in a loaf pan.
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Cooling the bread
Some bakers suggest that bread tastes better the next day, or even a few days later. One source says that a Parisian baker recommends letting the bread cool for 2-3 days to mature. However, another source says that this is excessive, and most breads will be fine after cooling for a couple of hours. Leaving the bread to cool completely does often complete the cooking process, and some breads, such as multi-grain breads, benefit from time to meld flavours.
If you are planning to freeze your bread, it is best to let it cool completely first. You can also cut the loaf in half before freezing, so that you can take out a half loaf at a time.
When cooling your bread, there is no need to cover it with a cloth. However, you may wish to cover it if you want to prevent hungry family members from eating it before it has cooled!
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Frequently asked questions
You will need bread flour, instant yeast, salt, and sugar. You can also add herbs, cheeses, and spices to make a variety of bread flavors.
A Dutch oven is best for baking artisan bread, but you can also use a bread pan or loaf pan.
Form the dough into a ball and place it in the center of a large piece of parchment paper. Use this to transfer the dough to your pan. Cover the dough with plastic wrap and let it sit while your oven preheats.
Bake your bread at 350-450°F (177-232°C) for 40-60 minutes.
