Artisan breads can be hard to create at home unless you discover this secret recipe and clever oven trick. The key to achieving a great crust is having proper amount of moisture during baking. Anyone can achieve great artisan bread with this recipe and techinque.
I have worked making bread into my daily routine. If I start a new loaf after dinner, We have fresh baked artisan bread for dinner the next day. It is fine to let the bread rise beyond the time recommended in the recipe.
My first loaf of bread is pictured below. I prefer to use the no knead bread recipe adapted by the NY Times Food Writer Mark Bittman.
While this bread recipe is super easy to make it is important to use higher protein bread flour. The whole grain no knead bread recipe is also good, but I like the plain artisan bread better.
Also I have substituted 1/4 cup bread flour with whole wheat flour and the bread was good. Another healthful option is to coat the bread with steel cut oats instead of flour or corn meal. Steel cut oats create a nutty flavor and add an interesting texture to the bread.