Artisan Bread
User Reviews
4.8
Artisan Bread
Description
Artisan Bread combines bread flour, instant yeast, kosher salt, and warm water to make a sticky dough that rises slowly, either at room temperature for about 1.5 to 2 hours or overnight in the refrigerator for enhanced flavor. The dough is shaped by stretching and folding it multiple times to create surface tension without deflating it. Baking takes place in a preheated Dutch oven, which traps steam and aids in forming a crisp, crackly crust while the inside stays tender and chewy. The process emphasizes simple ingredients and careful dough handling to achieve a rustic loaf with pleasing texture and appearance.
The slow rise and folding technique contribute to the bread's airy crumb and textured crust. The rustic shape is natural for artisan bread and doesn’t require perfect rounding, which also helps develop crispy ridges during baking. The suggestion to use parchment paper aids in removing the bread from the pot cleanly.
This bread is suitable as a general-purpose loaf, good for sandwiches, dipping, or eating plain. The overnight cold fermentation option provides convenience and deeper flavor. Careful measurement and temperature control are important to avoid a dense loaf.
For best results, use a large enough bowl and Dutch oven to accommodate dough expansion. Avoid adding excess flour during shaping to maintain crumb openness. Checking water temperature before mixing activates yeast without killing it, influencing the rise quality.
Ingredients
- 3 ¾ cups bread flour divided (450 grams)
- 2 ¼ teaspoons instant yeast
- 1 ¾ teaspoons kosher salt (10 grams)
- 1 ½ cups water between 120°F and 130°F (360 grams, warm
Instructions
- In a large mixing bowl, add flour, yeast, and salt, stirring to combine with a large wooden spoon. Stir in water until the mixture is very sticky, and no lumps of flour remain. Cover and place in a warm, draft-free area until doubled in size, about 1 ½ to 2 hours.
- For an overnight rise: After mixing the dough, cover and refrigerate until doubled in size. This will take about 8 hours but will keep in the fridge up to 24 hours total.
- Preheat the oven to 450°F. Place a large Dutch oven with a lid in the oven for at least 30 minutes.
- Remove the dough from the refrigerator and let rest at room temperature for 15 minutes.
- Using lightly floured hands, reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Turn the bowl 90 degrees and repeat the folding and turning, working in a circle around the dough until the dough starts to hold its shape, about 8 to 10 rotations. Pinch any seams together at the center of the dough ball.
- Turn out the dough onto a lightly floured surface, placing it seam side down. Shape into a round loaf. Transfer the dough onto parchment paper and sprinkle it with flour. Loosely cover with plastic wrap or a tea towel for 10 minutes.
- Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough. Very carefully place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid.
- Bake for 30 minutes. Remove the lid and bake until deeply golden brown, about 15 to 17 minutes more. Carefully remove the bread from the Dutch oven using the parchment paper to help, and place on a wire rack to cool for at least 20 minutes before slicing.
Notes
- Use warm water between 120°F and 130°F to activate yeast without killing it.
- Refrigerate dough overnight up to 24 hours for deeper flavor development.
- Use parchment paper to easily transfer dough and prevent sticking or burning on the Dutch oven.
- Measure flour by weight or fluff and level measuring cups to avoid adding too much flour and producing dense bread.
- Ensure the bowl and Dutch oven are large enough to allow dough to double in size during rising and baking.
- Rustic, uneven shaping is normal and helps form a crust with crispy ridges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 514mg | 21% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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