Description
This Artisan Bread Recipe yields a rustic, crusty loaf with a soft, chewy interior. Made from simple ingredients like flour, water, yeast, and salt, this bread requires minimal hands-on time but benefits from a long fermentation for enhanced flavor. Baked in a hot oven with steam, it achieves a beautiful golden crust ideal for sandwiches, toasts, or enjoying with butter.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose or bread flour
- ½ tablespoon kosher salt
- ¼ ounce instant or active dry yeast (2 ¼ teaspoons)
Wet Ingredients
- 1 ½ cups warm water (105°F)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix the flour, kosher salt, and yeast thoroughly to ensure even distribution throughout the dough.
- Add Warm Water: Pour in the warm water and stir until a sticky dough forms, making sure all flour is hydrated.
- First Rise: Cover the bowl with a towel or plastic wrap and let the dough rise at room temperature for 2 to 10 hours until it doubles in size and develops air bubbles.
- Shape the Dough: Turn the risen dough onto a lightly floured surface and gently shape it into a loaf without deflating it completely.
- Second Rest: Place the shaped dough on a piece of parchment paper and allow it to rest for 20-30 minutes for a slight rise before baking.
- Preheat Oven: Heat your oven to 450°F, placing a baking stone or Dutch oven inside to preheat it thoroughly.
- Create Steam and Bake: Add hot water or ice cubes to the oven to generate steam, then bake the bread for 25-30 minutes until the crust is golden brown and crisp.
- Cool: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes to set the crumb before slicing.
Notes
- Using a bread or all-purpose flour works; bread flour will produce a chewier texture due to higher protein content.
- The rising time is flexible; a longer rise enhances flavor but timing may vary based on room temperature.
- Generating steam in the oven is important for developing a crispy crust and glossy appearance.
- Allow the bread to cool completely before slicing to prevent a gummy texture.
- The dough is sticky by nature; do not add too much flour during shaping to keep the crumb moist.
