Easy Artisan Bread
Easy Artisan Bread
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 1/2 cups warm water, about 100-110°F
- 1 1/4 teaspoons salt
- 1/2 teaspoon active dry yeast
For Dusting
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a large bowl, combine the all-purpose flour, salt, and active dry yeast. Whisk briefly to distribute the dry ingredients evenly.
⏱️ 2 min
- 2
Add the warm water to the dry ingredients. Using a wooden spoon or a sturdy spatula, stir until all the flour is incorporated and a shaggy, sticky dough forms. Do not knead the dough; simply ensure there are no dry spots of flour remaining.
⏱️ 3 min
- 3
Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (around 68-72°F) for 12 to 18 hours, or until it has more than doubled in size and the surface is bubbly.
- 4
About 30 minutes before you're ready to bake, place a 6-quart Dutch oven with its lid into your oven. Preheat the oven to 450°F.
⏱️ 30 min•🌡️ 450
- 5
While the oven and Dutch oven are preheating, gently scrape the risen dough out onto a lightly floured sheet of parchment paper. Lightly dust the top of the dough with a little more flour. Gently shape the dough into a round loaf, being careful not to deflate it too much. Using a sharp knife or a bread lame, score the top of the dough with a deep cross or a single slash. This allows for even expansion during baking.
⏱️ 5 min
- 6
Carefully remove the hot Dutch oven from the preheated oven. Using the parchment paper as a sling, carefully lift the dough and lower it into the hot Dutch oven. Cover with the lid and return to the oven.
⏱️ 2 min•🌡️ 450
- 7
Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deeply golden brown and crisp.
⏱️ 45 min•🌡️ 450
- 8
Carefully remove the bread from the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely before slicing. This is crucial for the internal structure to set.
Kitchen Tools
Nutrition Facts (per serving)
Easy Artisan Bread
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 1/2 cups warm water, about 100-110°F
- 1 1/4 teaspoons salt
- 1/2 teaspoon active dry yeast
For Dusting
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a large bowl, combine the all-purpose flour, salt, and active dry yeast. Whisk briefly to distribute the dry ingredients evenly.
⏱️ 2 min - 2
Add the warm water to the dry ingredients. Using a wooden spoon or a sturdy spatula, stir until all the flour is incorporated and a shaggy, sticky dough forms. Do not knead the dough; simply ensure there are no dry spots of flour remaining.
⏱️ 3 min - 3
Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (around 68-72°F) for 12 to 18 hours, or until it has more than doubled in size and the surface is bubbly.
- 4
About 30 minutes before you're ready to bake, place a 6-quart Dutch oven with its lid into your oven. Preheat the oven to 450°F.
⏱️ 30 min•🌡️ 450 - 5
While the oven and Dutch oven are preheating, gently scrape the risen dough out onto a lightly floured sheet of parchment paper. Lightly dust the top of the dough with a little more flour. Gently shape the dough into a round loaf, being careful not to deflate it too much. Using a sharp knife or a bread lame, score the top of the dough with a deep cross or a single slash. This allows for even expansion during baking.
⏱️ 5 min - 6
Carefully remove the hot Dutch oven from the preheated oven. Using the parchment paper as a sling, carefully lift the dough and lower it into the hot Dutch oven. Cover with the lid and return to the oven.
⏱️ 2 min•🌡️ 450 - 7
Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deeply golden brown and crisp.
⏱️ 45 min•🌡️ 450 - 8
Carefully remove the bread from the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely before slicing. This is crucial for the internal structure to set.