Simple Artisan Bread with Video Tutorial

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Simple Artisan Bread
This recipe mimics the process of sourdough bread, without the fuss of a sourdough starter. It calls for the tiniest amount of yeast with a long ferment to give you an artisan loaf with that signature caramelized crust. We recommend you double the recipe to make two loaves, one to keep and one to share!

What You'll Need

Ingredients

1 3/4 cups (400g) water

4 cups (500g) Artisan Bread Flour

1 1/2 teaspoons salt (11g)

1/4 teaspoon instant dry yeast

Tools

5-quart (or larger) Dutch oven

9-inch Proofing Basket

Tea Towel

Parchment Paper

Directions

> Click to watch video tutorial.

STEP 1: MIX & REST

  • Measure water, flour, yeast, and salt into a large bowl.
  • Stir with spatula or mix with your hands until a shaggy ball of dough forms. Mix in the dry bits at the bottom of the bowl.
  • Cover and let rest for 20 minutes before folding.

STEP 2: FOLD

  • Wet your hands and reach underneath the dough and gently stretch it over on itself three or four times.
  • Repeat three more times over the next hour.

STEP 3: BULK FERMENT

  • Cover dough with a damp tea towel for bulk ferment—about 5–6 hours.

STEP 4: SHAPE LOAF

  • Pour dough onto counter and shape into a ball by pulling edges into the middle, and pinching the seams together.
  • Place the dough seam side up in a proofing basket dusted with flour.
  • Cover with a floured cloth and let sit while oven preheats.

STEP 5: FINAL PROOF & BAKE

  • Place a covered Dutch Oven in the oven and preheat to 500 F.
  • When the oven is preheated, tip the dough ball out of the proofing basket (seam side down) into the middle of a 12 x 18 inch sheet of parchment paper.
  • Score the top of the dough with a sharp knife or razor blade.
  • Grab the edges of the parchment and lower into the Dutch oven.
  • Place the lid back on the Dutch Oven. Reduce oven temperature to 450 F and bake in the covered Dutch Oven for 30 minutes.
  • After 30 minutes of initial bake time, remove the Dutch Oven lid and continue to bake 15 minutes longer (or until bread reaches an internal temperature of 190 F).
  • Remove the bread from the pot; transfer to a cooling rack for 1-2 hours before. Enjoy!

Inactive Time: 10-12 hours
Active Time: 20 minutes
Makes 1 Loaf

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