Artisan Bread


Artisan bread - Chandra Kant

  1. Take 3 cups normal atta (wheat flour), half tsp salt and half tsp yeast (fresh is best). Mix together and add around 1.5 to 2 cups barely warm water to make a sticky chapati dough. Leave overnight or 12 hours. This will more than double so use a container big enough.
  2. Grease a baking tin / glassware with oil and sprinkle flour. Knead the dough for 2-3 mins (all air will be released) and put in baking tin. Cover with cloth and leave for an hour till it doubles.
  3. Preheat oven to 225 Deg C. Cover the dough with foil and bake for 30 mins. remove foil and bake for additional 10 mins. Cool in tin for 10 mins, separate from sides, remove and cut.
  4. Best used for making Crostini (see photo below).

Crostini - Chandra Kant