Comments on: Homemade Artisan Bread (4 Ingredients)

By: Artea

Artea — Tue, 29 Oct 2024 00:23:57 +0000

Was a super easy recipe with clear instruction, which is good because I’m VERY new to bread making. Today was the first day and it came out like bread (wish I could share the photos for the laughs), and it smells delicious. I do think I messed up when I was adding the water to the dry ingredients; I think my water was too cool but that’s all my fault. Can’t wait to make it again

By: Erin @ Sally's Baking Recipes

Erin @ Sally's Baking Recipes — Sun, 27 Oct 2024 21:51:51 +0000

In reply to Nick lettiere. Hi Nick, thank you so much for trusting our recipes! Convection ovens are fantastic for cooking and roasting but we always recommend conventional settings for baking (not convection). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this helps!

By: Nick lettiere

Nick lettiere — Sun, 27 Oct 2024 20:37:48 +0000

Love all the recipes you send after cooking for 52 years I retired and got into baking since I had more time. Last year I remodeled my kitchen and installed a Viking duel fuel 48 inches two oven stove. Love it my question is I have a convection bake feature on the oven I use it often. But lately I notice that when I bake cookies or some cake recipes they are dry and well done. When using this mode do I need to adjust the temperature or cook time or both. Keep sending the best recipes ever.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 25 Oct 2024 13:33:59 +0000

In reply to keith. Hi Keith, this is a very wet dough. There are a lot of variables that can go into the consistency of dough, down to even the weather/humidity. If you find your dough is especially wet/loose, you can certainly add more flour (1 Tablespoon at a time) until the dough comes into a workable consistency. Hope this helps for your next batch!

By: keith

keith — Fri, 25 Oct 2024 11:15:41 +0000

Well thought i would give this a go, followed instrustions to the letter, and placing dough on baking tray, well it was just runny, and 20 to 25 mins baking, more like 45mins, just taken them out, so yet to taste! But it can’t be perfect the first time, so will keep at it! cheers

By: Isabelle

Isabelle — Thu, 24 Oct 2024 15:43:14 +0000

I love this bread. I also use it to make croutons to eat with my beef tartare. Excellent!

By: Kate Z

Kate Z — Thu, 24 Oct 2024 02:18:39 +0000

Thank you! I am allergic to malted barley flour and therefore pretty much all commercial bread. I can buy French bread flour that doesn’t include malted barley flour – this let me bake this fabulous bread that won’t make me sick. It’s been a long time since I have eaten bread and this tasted great.

By: Astrea

Astrea — Tue, 22 Oct 2024 21:07:49 +0000

I’ve tried this recipe a few times now, and every time, the dough is WAY too sticky to shape, even after flouring my hands and counter. As soon as I touch it, all of the air is knocked out, no matter how long I let it rest. The loaves come out of the oven flat and dense. I’m using bread flour and new yeast. I have no idea what’s happening. I wanted to love this recipe. At this point, I’m cutting my losses and looking for something else.