Effortless Artisan Breads

A basic list of equipment you will need for making Effortless Artisan Breads!

Follow our tried and tested method for effortless baking.  You can also print out the pdf to pin up in your kitchen ;)

"Is my dough wet enough?"

"Is my dough ready for shaping?"

"Is my loaf ready for baking?"

"Is my loaf properly baked?"

Tight or relaxed?  The two modes that tell you a lot about the dough.

How to fold the dough for better gluten development.

Why pre-shaping matters and how to do it.

How to use the drawstring purse method of shaping a boule.

Learn about the functional benefits of cutting or scoring your dough, as well as the decorative aspects.

Tips and suggestions for creative decorating. 

Make your own natural, sourdough starter culture using just flour and water.

Learn how to use your starter to make a leaven  -  the wild yeast that will make your bread rise.

Learn how to mix one big batch of dough, and refrigerate it to bake off at intervals over the week.  You will be using a combination of both Flexi Points (see the Seven Steps method).

In the video here, you see us baking the first loaf on Day Two. The recipe in the pdf you printed out gives instruction for baking the first loaf on Day One. Both are possible - just choose what's most convenient for you! ;)

Day Three of the "Breadathon".  Shape a loaf prove it overnight in the fridge and bake it in the morning.

How to shape a loaf in the afternoon for proving in a warm place and baking for supper in the evening.

Shaping a loaf in the morning to prove and bake for lunch.  Shaping two baguettes for overnight proving in the fridge and baking for breakfast/lunch tomorrow.

Baking our fridge-proved baguettes.

How to mix your first big batch of dough made with instant bakers yeast.  Use some to bake your first loaf today, and keep the rest in the fridge for later.

Day 2 can actually be either 24 hours or 48 hours after the first mix. 

In this video, we will shape one loaf from the dough in the fridge, prove it overnight in the fridge, and bake it in the morning.

Day 3 could actually be as many as 9 days after the first mix (or any point in between). 

Here, you will shape, prove and bake a loaf taken from your original dough.

This basic dough can be used to make all kinds of different shaped breads, and can be varied with the addition of ingredients like nuts and seeds.  Be creative!

For this lecture, you will need to have prepared your leaven 8 to 10 hours in advance (see recipe sheet).   OR, you can follow the recipe made with instant bakers yeast. 

The advantage of either of these is that you get a clear 12 hour window between mixing the dough and getting the loaf out of the oven.

The heritage flour we used most often is spelt (actually an ancient grain).  Two versions of this wonderful brown spelt bread are given, sourdough and yeasted.   

You will see how to bake one loaf on the same day as you mix the dough, with an 8 - 10 hour first rise plus a 2 to 4 hour proof. Keep the remaining dough in the fridge  and then the next day or the day after that (as you prefer), to shape a second loaf for proving overnight in the fridge and baking in the morning.  This uses Flexi Points One and Two.

For the sourdough version, you will need to prepare your leaven 6 to 10 hours in advance.

Long Proof Schedule. How to make a genuine 3-step sourdough: mix & shape, prove overnight and bake.

Use cold mature starter straight from the fridge; no need to make a leaven first - a super short-cut, with a stunning sourdough flavour thanks to its overnight proving.

Yeasted (not sourdough) version also given.

Long Proof schedule. 

Mix, pour dough into tin, prove for 3 to 5 hours and bake.

Yeasted and sourdough versions both given.

Learn the Straight Run schedule with this luscious Easy Cheesy Chilli bread/baguettes,  this time with yeasted version first.

The Super-fast Schedule is here!   Soda bread becomes extra healthy and longer-lasting  with the addition of sourdough leaven.