Ever gaze longingly at those beautiful loaves of crusty artisan bread at the bakery, wishing you could recreate them at home? Well, fret no more! This recipe is your gateway to achieving bakery-worthy bread without the hours of kneading or complicated techniques.
This easy artisan bread is all about letting time do the work. A simple mixture of flour, water, yeast, and salt transforms into a magnificent loaf with a crisp crust and a satisfyingly chewy crumb.
Ingredients:
- 3 cups bread flour (450 grams) (Note: All-purpose flour can be substituted in a pinch)
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt (10 grams) If you want a little less salty, you can decrease to 1 1/2 tsp
- 1 ½ cups warm water (between 120°F and 130°F / 360°C)
Equipment:
- Large mixing bowl
- Rubber spatula
- Parchment paper (optional)
- 10″ Dutch oven (or large pot with a tight-fitting lid) I actually use our Lodge 10″ Deep Skillet, and it works perfectly for this and so many other things.
- Sharp knife
Instructions:
- Mix it Up: In your large mixing bowl, whisk together the flour, yeast, and salt.
- Let the Water Do the Work: Pour in the warm water and mix with a rubber spatula until a shaggy dough forms. There may be some dry flour – that’s okay!
- Rise & Shine: Cover the bowl with plastic wrap and let the dough rise at room temperature for 2 hours. You’ll see it double in size and become bubbly.
- It’s Risen: After it’s risen, gently transfer the dough to a lightly floured work surface. Dust a small amount of flour on the top of the dough. Shape it with a spatula into a round ball (I use this term loosely because it will not stay a ball) using a dough scraper or spatula. Transfer dough onto a piece of parchment paper that will fit into the Dutch oven(pot). The paper should reach up the sides of the pot but not stick out over the top.
Time to Bake:
- Prep for Baking: While the dough takes its final rise (Last 30 minutes), preheat your oven to 450°F (230°C) and place your Dutch oven (or pot) inside to heat up.
- Scoring for Style (Optional): After heating your Dutch oven (pot) for 30 minutes, remove from the oven and carefully transfer the dough onto the Dutch oven (pot). Using a sharp knife, gently score the top of the dough with a few diagonal slashes. This helps the bread rise evenly and creates a beautiful crust.
- Bake to Perfection: Carefully place the lid back on the Dutch oven and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
- Cool It Down: Let the bread cool completely on a wire rack before slicing. This allows the crumb to set properly.
Tips for Success:
- Use room temperature ingredients: This ensures optimal yeast activation.
- Don’t overwork the dough: A little bit of shaggy dough is perfectly fine. Overworking can lead to a tough crust.
- Patience is key: Letting the dough rise slowly develops flavor and texture.
- Embrace the rustic look: Artisan bread doesn’t have to be perfectly shaped.
- Experiment with flavors! Once you master the basic recipe, try adding ingredients like chopped herbs, olives, or sun-dried tomatoes for a flavor twist.
With this easy artisan bread recipe, you’ll be a home baking hero in no time! Enjoy the warm, crusty goodness and impress your family and friends with your newfound skills.
