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Homemade Artisan Bread

Homemade Artisan Bread

So Rustic and So hearty and with the most amazing crust + fluffy, soft, chewy inside.
Prep Time5 mins
Cook Time40 mins
Rising3 hrs 40 mins
Total Time4 hrs 25 mins
Course: Appetizer, Bread
Cuisine: American, Italian
Keyword:  No Bake, bread, Homemade, Homemade Artisan Bread
Servings: 6
Calories: 229kcal

Equipment

  • Large bowl
  • Plastic wrap or kitchen towel
  • Large Dutch oven with ovensafe lid
  • Parchment paper
  • Whisk

Ingredients

  • 1 lb All-purpose flour (about 3 cups) plus more for sprinkling
  • 2 tsp 2 teaspoons salt
  • ¾ tsp Active dry yeast
  • cups Lukewarm water

Instructions

  • Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.
  • Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.
  • Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball . Cover with a kitchen towel and let rise for 1 hour more.
  • Preheat the oven and the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.
  • Transfer the loaf to the preheated Dutch oven.The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.
  • Cover and bake for 30 minutes. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes.
  • Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.
  • Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.

Notes

Storage: Leftover bread can be stored cut-side down at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and foil and frozen for up to 3 months.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories229
  • % Daily Value *
  • Total Fat 0.7g 2%
    • Saturated Fat 0.1g 1%
  • Sodium 284.3mg 12%
  • Total Carbohydrate 47.9g 16%
    • Dietary Fiber 1.8g 8%
    • Sugars 0.2g
  • Protein 6.7g 14%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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