Here at Harvest & Nourish, I’m very passionate about baking bread. Understanding the simple steps and techniques of artisan bread making will have you baking consistently perfect loaves every time. In this series, you’ll learn The Best Way to Measure Your Ingredients, How to Work With High-Hydration Doughs and Why Overnight Cold Proofs Are a Game Changer. Get ready to make your best artisan breads.
Artisan Bread Basics: An Introduction
Artisan Bread Basics: Baking with Active Dry Yeast + Answers to FAQ’s
Artisan Bread Basics: Flour, Types + How to Measure It
Artisan Bread Basics: Water + High-Hydration Doughs + Tips
Artisan Bread Basics: Salt—How it Works + Answers to FAQ’s
Artisan Bread Basics: Temperature, Dutch Ovens + Answers to FAQ’s
Artisan Bread Basics: How Cold Proofing Changes the Game + Answers to FAQ’s
Artisan Bread Basics: Why is My Dough So Sticky? + Common Mistakes + Answers to FAQ’s
The three things I wish everyone knew before attempting any recipe
1. Measure ingredients with a digital scale
The easiest ingredient to measure incorrectly is flour. Without even realizing it, you can end up measuring out up to 50% more flour than called for.
If you aren’t measuring your flour, water, yeast and salt (and any add-ins) with a digital scale, that is the first change you need to make.
The one I use is highly rated and reasonably priced, and it really is a foolproof way to ensure your ingredient measurements are correct.
You can read more about how to measure flour using a digital scale (and the best alternative) here.
2. Use the correct baking pans
Dark metal pans heat faster contributing to a better rise and crispy, browned edges for things like cakes, pies and bread.
Quick breads made with fruit are best baked in a glass loaf pan like this one. They take a little longer to cook to the centre and benefit from the slower heat conductivity of a glass baking pan. If you don’t have one, you can always tent your loaf with foil. This will help prevent the top and outer edges from over-baking.
I recommend using light colored aluminum pans for just about everything else. Dark metal pans can dry out the edges of your desserts, often before the center can cook through.
For best results, follow the equipment, bake time and temperature guides indicated in the recipe cards.
3. Recipes will NOT turn out the same if you make substitutions
Here at Harvest & Nourish, we highly recommend making all recipes exactly as written (unless medically necessary). If substitutions have been successfully tested, you will see it written in the blog post or recipe notes. If you do decide to substitute an ingredient(s), just know the final result won’t be the same in terms of texture, flavour and/or appearance.
Frequently Asked Questions
Q. Can your bread recipes be made with alternative flours?
When a recipe calls for bread flour, it’s best to use bread flour. However, many of my recipes have been tested successfully with alternative flours, including all-purpose, whole wheat, whole grain and good quality gluten free flour blends. Results will vary in terms of colour, texture and appearance. You can read more about flour substitutions here.
Q. Can I substitute gluten free flour in your bread recipes?
As noted above, many of my recipes have been tested with 1:1 gluten free flour blends and readers have also reported making them with success. You should, however, expect slightly different results.
Q. Can I substitute sourdough starter for the yeast in your artisan bread recipes?
Yes, bearing in mind that the consistency of your starter can affect the texture. Using the ingredient measurements as a guide, start by substituting ½ cup starter then reduce water by ¼ cup and flour by ½ cup to compensate.
