Simple Artisan Bread with Video Tutorial

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Simple Artisan Bread with Video Tutorial
The secret to a perfectly caramelized crust is baking your loaf in a preheated Dutch Oven. This trick mimics the consistent heat of a professional oven, and creates a steam trap allowing the yeast to give its final rise to the loaf. This recipe includes directions and a video tutorial!

What You'll Need

1 3/4 cups (400g) water

4 cups (500g) Artisan Bread Flour

1 1/2 teaspoons salt (11g)

1/4 teaspoon instant dry yeast (1.5g)

Directions

Click to watch online 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 the dusted proofing basket.
  • Cover with a floured cloth.

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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