Crusty Artisan Bread

Crusty Artisan Bread

I typically make one loaf at a time. The source recipe has ingredients for three loafs. The additional dough can be refrigerated for up to 14 days. Once refrigerated, the dough will shrink back a bit; that’s okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.

This recipe was adapted from Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë François and sourced from Jenn Segal’s Crusty Artisan Bread

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