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Artisan Bread Recipe

Artisan Bread Recipe


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4.7 from 22 reviews

  • Total Time: 20 minutes
  • Yield: 12 1x

Description

Artisan bread showcases rustic simplicity with minimal ingredients and maximum flavor. Handcrafted with traditional techniques, this European-style loaf connects home bakers to centuries of bread-making heritage you can savor slice by slice.


Ingredients

Scale

Main Ingredients:

  • 3 cups (395 grams) all-purpose flour or bread flour
  • 1.5 cups warm water at a temperature of 105°F

Flavoring:

  • ½ tablespoon kosher salt

Leavening Agent:

  • ¼ ounce (2 ¼ teaspoons) instant or active dry yeast packet

Instructions

  1. Gather a spacious mixing vessel and combine organic wheat flour, sea salt, and active dry yeast, ensuring uniform distribution of ingredients.
  2. Carefully introduce lukewarm water (105°F or 40.5°C) into the dry mixture, maintaining a precise temperature to activate yeast without compromising its delicate structure.
  3. Utilize a specialized dough whisk or robust wooden utensil to integrate ingredients, creating a cohesive yet slightly viscous texture that remains soft and malleable.
  4. Envelop the mixing bowl with a breathable kitchen towel or perforated plastic wrap, allowing the dough to ferment and develop complex flavors for 2-10 hours at ambient room temperature.
  5. Moisten hands with cool water before transferring the elastic dough onto a lightly dusted work surface, preventing excessive adherence.
  6. Gently manipulate the dough’s periphery, folding edges inward to create a rounded silhouette without aggressive compression, forming either a singular circular loaf or divided smaller portions.
  7. Position shaped dough onto parchment paper, delicately sprinkling additional flour across its surface and creating artistic diagonal incisions using a razor-sharp bread knife.
  8. Allow the formed loaf a secondary proofing period of approximately 25-35 minutes, enabling additional volume expansion and structural refinement.
  9. Simultaneously activate oven to 450°F (232°C), strategically positioning a heavyweight ceramic baking stone or cast-iron Dutch oven to generate intense thermal environment.
  10. Meticulously transfer parchment-laden dough into preheated cooking vessel, ensuring minimal heat dissipation during introduction.
  11. Enhance crust development by introducing moisture through dispersing five ice cubes or pouring minimal hot water into a secondary pan, generating instantaneous steam.
  12. Monitor baking progression, rotating vessel midway to guarantee uniform golden-brown coloration across entire surface.
  13. Extract bread after 25-30 minutes, confirming doneness through resonant hollow sound when tapping bottom crust.
  14. Transfer artisan creation onto cooling rack, permitting complete temperature equilibration for minimally 45 minutes before slicing.
  15. Store remaining bread within breathable paper container, preserving textural integrity and preventing premature staleness.

Notes

  • Always use fresh, high-quality ingredients for the most delectable artisan bread experience.
  • Fermentation transforms simple ingredients into a complex, tangy flavor profile that elevates homemade bread.
  • Water temperature matters critically; lukewarm liquid between 100-110°F activates yeast without killing its delicate microorganisms.
  • Letting dough rest overnight develops deeper, more nuanced taste and improves overall texture and crumb structure.
  • Steam during baking creates that professional bakery-style crispy, golden crust that makes every slice irresistible.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner, Snacks
  • Method: Baking
  • Cuisine: European

Nutrition

  • Serving Size: 12
  • Calories: 130 kcal
  • Sugar: 0 g
  • Sodium: 150 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 0 mg