Artisan Bread Recipe
This artisan bread recipe yields a crusty, rustic loaf with a chewy interior, perfect for sandwiches or as a side to any meal. Made with simple ingredients and requiring minimal kneading, this bread ferments slowly to develop rich flavor and a delightful texture. It’s baked at high heat on a baking stone or cast iron to achieve an authentic crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes to 10 hours 45 minutes (depending on rise time)
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 3 cups (395 grams) all-purpose flour or bread flour
- 1/2 tablespoon kosher salt
- 1/4 ounce instant or active dry yeast (approximately 2 1/4 teaspoons)
- 1 1/2 cups warm water (about 105°F)
Instructions
- Make dough: In a large bowl, combine the flour, kosher salt, and yeast. Pour the warm water (about 105°F) over the dry ingredients to avoid killing the yeast.
- Mix: Use a dough whisk, spatula, wooden spoon, or your hands to mix the ingredients together. The dough should be wet and sticky; if too sticky to handle, add a bit more flour gradually.
- Rise: Cover the bowl with a towel or plastic wrap lightly sprayed with nonstick spray. Let the dough rise at room temperature for 2 to 10 hours, or even overnight. The longer it ferments, the more complex the flavor will be.
- Shape: Lightly flour your hands and surface. Turn the sticky dough onto the floured workspace without punching down or kneading aggressively. Gently fold the dough edges into the center to form your preferred shape, typically a round boule or two loaves, tucking the ends underneath.
- Dust and rest: Place the shaped dough on parchment paper. Lightly dust the top with flour and score with a bread knife by making 1 to 4 lines to allow proper expansion. Let the dough rest for 20 to 30 minutes.
- Bake preparation: Preheat your oven to 450°F (230°C). Place a baking stone, pizza stone, Dutch oven, or cast iron skillet inside to heat thoroughly.
- Bake: Slide the parchment with the dough onto the hot stone or skillet. For a crustier bread, add 1 cup of hot water to a small broiler pan or place 5 ice cubes at the bottom of the oven to create steam. Bake for 25 to 30 minutes, until the bread is golden brown.
- Cool and slice: Remove the bread and allow it to cool completely on a wire rack for at least 30 minutes to finish cooking and to set the crust. Slice and serve. Store leftovers in a paper bag to maintain crust integrity and prevent softening.
Notes
- Do not knead the dough aggressively; minimal handling preserves the airy texture.
- Longer fermentation times improve flavor and crumb structure.
- Using a baking stone or cast iron skillet improves crust development.
- Steam in the oven creates a crispier crust.
- Allow the bread to cool fully before slicing to avoid a gummy crumb.
- Store the bread in a paper bag rather than plastic to prevent moisture buildup.
Keywords: artisan bread, homemade bread, no-knead bread, crusty bread, French boule, bread recipe
Find it online: https://foodbylina.com/artisan-bread-recipe/
