Easy Artisan Yeast Bread
Easy Artisan Yeast Bread
Ingredients
- 400 ml warm water
- 2 teaspoons yeast
- 1 tablespoon honey
- 580 g plain flour or bread flour
- 13 g salt
- as needed flour, for shaping
- a little oil, for the bowl
- 2 ice cubes, optional
Instructions
- 1
In a large mixing bowl, combine the warm water, yeast, and honey. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and active.
⏱️ 10 min
- 2
Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms. Do not overmix; just ensure all ingredients are combined.
⏱️ 5 min
- 3
Lightly oil a clean bowl. Transfer the dough to the oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
⏱️ 90 min
- 4
Once the dough has risen, gently punch it down to release the air. Lightly flour a clean work surface and transfer the dough onto it. Gently shape the dough into a round or oval loaf. Avoid overworking the dough.
⏱️ 5 min
- 5
Place a sheet of baking paper on a baking tray. Carefully transfer the shaped dough onto the baking paper. Cover loosely with plastic wrap or a kitchen towel and let it rest for another 30 minutes while you preheat your oven.
⏱️ 30 min
- 6
Preheat your oven to 230°C (450°F). If you have a Dutch oven or a baking stone, place it in the oven during preheating. If not, a regular baking tray will work.
⏱️ 20 min•🌡️ 230
- 7
Once the oven is preheated, carefully transfer the dough (on its baking paper) into the hot Dutch oven or onto the baking stone/tray. If using a Dutch oven, place the lid on. If using a baking tray, you can create steam by placing the 2 optional ice cubes in a small oven-safe dish on the bottom rack of your oven (be careful of steam).
⏱️ 2 min•🌡️ 230
- 8
Bake for 20 minutes with the lid on (if using a Dutch oven) or with steam. Then, remove the lid (if applicable) and continue baking for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 93-99°C (200-210°F).
⏱️ 20 min•🌡️ 230
- 9
Carefully remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Artisan Yeast Bread
- 400 ml warm water
- 2 teaspoons yeast
- 1 tablespoon honey
- 580 g plain flour or bread flour
- 13 g salt
- as needed flour, for shaping
- a little oil, for the bowl
- 2 ice cubes, optional
Instructions
- 1
In a large mixing bowl, combine the warm water, yeast, and honey. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and active.
⏱️ 10 min - 2
Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms. Do not overmix; just ensure all ingredients are combined.
⏱️ 5 min - 3
Lightly oil a clean bowl. Transfer the dough to the oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
⏱️ 90 min - 4
Once the dough has risen, gently punch it down to release the air. Lightly flour a clean work surface and transfer the dough onto it. Gently shape the dough into a round or oval loaf. Avoid overworking the dough.
⏱️ 5 min - 5
Place a sheet of baking paper on a baking tray. Carefully transfer the shaped dough onto the baking paper. Cover loosely with plastic wrap or a kitchen towel and let it rest for another 30 minutes while you preheat your oven.
⏱️ 30 min - 6
Preheat your oven to 230°C (450°F). If you have a Dutch oven or a baking stone, place it in the oven during preheating. If not, a regular baking tray will work.
⏱️ 20 min•🌡️ 230 - 7
Once the oven is preheated, carefully transfer the dough (on its baking paper) into the hot Dutch oven or onto the baking stone/tray. If using a Dutch oven, place the lid on. If using a baking tray, you can create steam by placing the 2 optional ice cubes in a small oven-safe dish on the bottom rack of your oven (be careful of steam).
⏱️ 2 min•🌡️ 230 - 8
Bake for 20 minutes with the lid on (if using a Dutch oven) or with steam. Then, remove the lid (if applicable) and continue baking for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 93-99°C (200-210°F).
⏱️ 20 min•🌡️ 230 - 9
Carefully remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 3 min