Artisan Bread
This artisan bread recipe yields a beautifully crusty loaf with a tender, airy crumb, perfect for sandwiches or enjoying with butter and jam. Made with simple ingredients—flour, water, yeast, and salt—this no-sourdough version is easy to follow and requires minimal hands-on time. The key to its rustic charm lies in the technique, which includes an autolyse method for better gluten development and baking with steam for a crisp crust. Whether you’re a seasoned baker or just starting out, this recipe will help you create a delicious, homemade loaf that impresses family and friends alike.
Equipment
- 1 Dutch oven.
- 1 mixing bowl
Ingredients
- 4 cups bread flour (500 g).
- 1 ½ cups warm water (360 ml).
- 2 tsp instant yeast.
- 1 ½ tsp salt.
Instructions
Mix the Ingredients
- Combine the flour, yeast, and salt in a large bowl, then gradually add the warm water until a shaggy dough forms.
Autolyse
- Let the dough rest for about 30 minutes to allow the flour to hydrate fully.
Kneading
- Knead the dough until it becomes smooth and elastic, about 8-10 minutes.
First Rise
- Place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size, about 1-2 hours.
Shaping
- Gently shape the dough into a round or oval loaf, then let it rest for a few minutes before final shaping.
Second Rise
- Place the shaped dough into a floured banneton or a bowl lined with a floured cloth, cover, and let rise for another hour.
Preheat and Bake
- Preheat your oven to 450°F (232°C) with a baking stone or Dutch oven inside.
- Create steam by adding water to a pan in the oven, then bake the bread until golden brown and hollow sounding when tapped, about 25-40 minutes.
Cooling
- Let the bread cool completely on a wire rack before slicing to ensure a perfect texture. Enjoy your homemade artisan bread fresh or toasted!