Homemade Crusty Artisan Bread
Homemade Crusty Artisan Bread
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
Instructions
- 1
Pour 4 cups of all-purpose flour into a large mixing bowl. Add 2 teaspoons of salt and 1/2 teaspoon of instant yeast to the flour. Use a spoon or whisk to mix the dry ingredients thoroughly until well combined.
⏱️ 3 min
- 2
Pour 1 1/2 cups of warm water into the bowl with the dry ingredients. Stir with a spatula until the ingredients are just combined. The dough will appear shaggy and sticky. There is no need to knead the dough.
⏱️ 2 min
- 3
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 8-12 hours, or until it has doubled in size and is visibly bubbly.
⏱️ 480 min
- 4
Lightly flour a clean work surface. Gently scrape the risen dough out of the bowl onto the floured surface. Gently fold the dough a few times, shaping it into a round ball. Avoid deflating the dough too much. Place the dough into a banneton basket or a bowl lined with a floured kitchen towel. Cover the dough.
⏱️ 10 min
- 5
Place a Dutch oven (or any oven-safe pot with a lid) into the oven. Preheat the oven to 450°F (230°C) with the Dutch oven inside for 30 minutes.
⏱️ 30 min•🌡️ 450
- 6
Carefully remove the hot Dutch oven from the preheated oven. Gently flip the dough from the banneton/bowl directly into the hot Dutch oven. Score the top of the dough with a sharp knife or a razor blade (e.g., a simple cross or a single slash). Place the lid back on the Dutch oven. Bake covered for 30 minutes.
⏱️ 30 min•🌡️ 450
- 7
Remove the lid from the Dutch oven. Continue to bake the bread uncovered for another 15-20 minutes, or until the crust is deeply golden brown and crusty.
⏱️ 15 min•🌡️ 450
- 8
Carefully remove the baked bread from the Dutch oven and transfer it to a wire rack. Let the bread cool completely before slicing, which takes at least 1 hour, for the best texture.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crusty Artisan Bread
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
Instructions
- 1
Pour 4 cups of all-purpose flour into a large mixing bowl. Add 2 teaspoons of salt and 1/2 teaspoon of instant yeast to the flour. Use a spoon or whisk to mix the dry ingredients thoroughly until well combined.
⏱️ 3 min - 2
Pour 1 1/2 cups of warm water into the bowl with the dry ingredients. Stir with a spatula until the ingredients are just combined. The dough will appear shaggy and sticky. There is no need to knead the dough.
⏱️ 2 min - 3
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 8-12 hours, or until it has doubled in size and is visibly bubbly.
⏱️ 480 min - 4
Lightly flour a clean work surface. Gently scrape the risen dough out of the bowl onto the floured surface. Gently fold the dough a few times, shaping it into a round ball. Avoid deflating the dough too much. Place the dough into a banneton basket or a bowl lined with a floured kitchen towel. Cover the dough.
⏱️ 10 min - 5
Place a Dutch oven (or any oven-safe pot with a lid) into the oven. Preheat the oven to 450°F (230°C) with the Dutch oven inside for 30 minutes.
⏱️ 30 min•🌡️ 450 - 6
Carefully remove the hot Dutch oven from the preheated oven. Gently flip the dough from the banneton/bowl directly into the hot Dutch oven. Score the top of the dough with a sharp knife or a razor blade (e.g., a simple cross or a single slash). Place the lid back on the Dutch oven. Bake covered for 30 minutes.
⏱️ 30 min•🌡️ 450 - 7
Remove the lid from the Dutch oven. Continue to bake the bread uncovered for another 15-20 minutes, or until the crust is deeply golden brown and crusty.
⏱️ 15 min•🌡️ 450 - 8
Carefully remove the baked bread from the Dutch oven and transfer it to a wire rack. Let the bread cool completely before slicing, which takes at least 1 hour, for the best texture.
⏱️ 60 min