Artisan Bread

How to Make Artisan Bread at Home

Introduction

There’s something incredibly satisfying about baking your own bread, especially when it turns out as perfectly as this Artisan Bread. With a golden crust and a soft, airy interior, this bread is perfect for any meal. The best part? It’s surprisingly simple to make, requiring minimal ingredients and effort. Whether you’re a seasoned baker or a beginner, this recipe will help you create a beautiful loaf that will impress your family and friends.

Ingredients

• 3 cups (395 grams) all-purpose flour, or bread flour
• ½ tablespoon Kosher salt
• ¼ ounce instant or active dry yeast packet, or 2 1/4 teaspoons
• 1 ½ cups warm water (105°F)

Directions

Make the Dough

1. Combine the Ingredients: In a large bowl, add the flour, salt, and yeast. Pour the warm water (approximately 105°F) over the dry ingredients. Make sure the water isn’t too hot, as it can kill the yeast.
2. Mix the Dough: Use a dough whisk, spatula, wooden spoon, or your hands to mix the ingredients together. The dough should be somewhat wet and sticky. If it’s too sticky to handle, add a little more flour until it’s manageable.
3. Let it Rise: Once the flour is fully incorporated, cover the bowl with a towel or plastic wrap sprayed with nonstick spray. Allow the dough to rise for 2-10 hours, or leave it on the counter overnight. The longer the dough rises, the more it will ferment, resulting in a deeper flavor.

Shape the Dough

1. Prepare the Dough: Wet your hands to prevent sticking and turn the dough onto a lightly floured surface. The dough will be sticky, which is normal.
2. Shape the Dough: Gently pull the sides of the dough up and fold them into the middle, forming your preferred shape. Typically, this bread is shaped into a French boule (round circle) or divided into two loaves. Tuck the ends under to create a smooth surface.
3. Prepare for Baking: Place the shaped dough on a piece of parchment paper. Lightly dust the top with flour and use a bread knife to score 1-4 lines across the top. Let the dough rest for 20-30 minutes.

Bake the Bread

1. Preheat the Oven: Set your oven to 450°F and place a baking stone, pizza stone, Dutch oven, or iron skillet inside to preheat.
2. Bake the Bread: Carefully slide the dough with the parchment paper onto the hot stone in the oven. For an extra crusty loaf, add 1 cup of hot water to a small broiler pan or place 5 ice cubes in the bottom of the oven to create steam. Bake the bread for 25-30 minutes, or until it’s browned and sounds hollow when tapped.
3. Cool and Serve: Allow the bread to cool on a cooling rack for at least 30 minutes before slicing. This cooling period is crucial for the bread to finish cooking inside.

Storage Tips

Store your Artisan Bread in a paper bag to keep the crust crisp. Avoid plastic bags, as they will soften the crust. If you have leftovers, you can freeze the bread by wrapping it tightly in plastic wrap and then in foil.

Nutritional Information

• Prep Time: 10 minutes (plus rising time)
• Cooking Time: 30 minutes
• Total Time: 2 hours 40 minutes (varies with rising time)
• Calories: 160 kcal per slice
• Servings: 12 slices

Final Thoughts

Baking your own Artisan Bread is not only rewarding but also allows you to enjoy fresh, homemade bread whenever you like. This recipe is versatile and forgiving, making it perfect for experimentation. Try adding your favorite herbs, seeds, or even a sprinkle of cheese on top before baking to create your own signature loaf. Enjoy the process, and happy baking!

Artisan Bread

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• Author: Dulcia
• Total Time: 2 hours 40 minutes
• Yield: 12 1x

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Ingredients

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3 cups (395 grams) all-purpose flour, or bread flour
½ Tablespoon Kosher salt
¼ ounce instant or active dry yeast packet, or 2 1/4 teaspoons
1 ½ cups warm water, 105°F

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Instructions

Make dough:
Place the flour, salt, and yeast in a large bowl. Pour the warm water (about 105°F) over top, ensuring it’s not too hot. Mix together using a dough whisk, spatula, wooden spoon, or your hands. The dough should still be somewhat wet and sticky; add more flour if it’s too sticky to handle. Once the flour is all mixed in, cover with a towel or plastic wrap sprayed with nonstick spray for 2-10 hours, or leave on the counter overnight. The longer you let it rise, the more it will ferment.

Shape:
Wet your hands and turn the dough onto a lightly floured surface. The dough will be sticky. Do not punch it down, knead it, or roll it out. Gently pull the sides up and fold into the middle to make your preferred shape. Typically, shape it into a French boule (round circle) or 2 loaves and tuck the ends under. Place dough on a piece of parchment paper. Lightly dust the top with flour and use a bread knife to add 1-4 lines across the top. Let it rest for about 20-30 minutes.

Bake:
Preheat the oven to 450°F. Place a baking stone, pizza stone, Dutch oven, or iron skillet into the oven. Slide the dough with the parchment paper onto the hot stone. To make a crustier bread, place either 1 cup of hot water in a small broiler pan or 5 ice cubes into the bottom of the oven and shut the door to trap the steam. Bake for 25-30 minutes or until browned. Allow to cool on a cooling rack for at least 30 minutes. Slice the bread and serve. Store in a paper bag so it doesn’t soften.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 160 Kcal