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Homemade Artisan Bread

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This homemade artisan bread is crusty on the outside and soft on the inside. With a few simple ingredients and minimal hands-on time, you can create a delicious loaf of bread that’s perfect for sandwiches, dipping in soup, or enjoying with butter.

Homemade Artisan Bread

Course: BreadDifficulty: Medium
Prep time

15

minutes
Bake time

45

minutes
Calories

130

kcal
First rise

12-18

hours
Second rise

1-2

hours

Ingredients

  • 3 1/4 cups all-purpose flour

  • 1 1/2 teaspoons salt

  • 1 teaspoon instant yeast

  • 1 1/2 cups warm water (about 110°F/45°C)

Directions

  • Mix the dough:
  • In a large mixing bowl, combine the flour, salt, and instant yeast. Pour in the warm water and stir until a shaggy dough forms. The dough will be sticky and rough, which is normal.
  • First rise:
  • Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and is bubbly on the surface.
  • Shape the dough:
  • After the first rise, turn the dough out onto a well-floured surface. With floured hands, gently shape the dough into a ball by folding the edges into the center. Be careful not to deflate the dough too much.
  • Second rise:
  • Place the dough seam-side down on a piece of parchment paper. Cover with a damp kitchen towel and let it rise for 1-2 hours, or until it has doubled in size again.
  • Preheat the oven:
  • About 30 minutes before the end of the second rise, place a Dutch oven (with the lid) in the oven and preheat to 450°F (230°C).
  • Bake the bread:
  • Carefully remove the preheated Dutch oven from the oven. Using the parchment paper as a sling, transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  • After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is deep golden brown and sounds hollow when tapped.
  • Cool and serve:
  • Transfer the bread to a wire rack and let it cool completely before slicing.

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