Crusty Artisan Bread
User Reviews
4.9
Crusty Artisan Bread
Description
This Crusty Artisan Bread recipe combines flour, salt, and a small amount of yeast with water to form a very sticky dough. After mixing, the dough is left covered at room temperature for 12 to 18 hours, allowing slow fermentation and flavor development. The dough is then baked in a preheated covered pot (such as a cast iron pot) to retain steam, which helps form a crispy crust while keeping the inside moist and tender.
The instructions mention the use of alternative pots, like a crockpot liner, if a cast iron pot is not available, indicating some flexibility in baking equipment. The process produces a rustic style bread with a crunchy exterior and chewy interior, characteristic of artisan loaves.
This basic recipe invites additions like seasonings, cheese, or dried fruits if desired, making it adaptable. The long resting time and baking technique make for a satisfying bread with minimal active working time.
Ingredients
- 3 cups flour
- 1¾ teaspoon salt
- ½ teaspoon yeast this is a small portion of what is in a small packet of yeast
- 1½ cups water
Instructions
- In a large mixing bowl, combine flour, salt and yeast.
- **If you want to add anything to the bread (seasonings, cheese, raisins) add it in now.
- Stir in water. The dough will be very sticky.
- Cover the bowl with plastic wrap and let set out for 12-18 hours. I know it seems like a long time, but it will be worth it!
- Heat oven to 450 F (or 230 C). Now here is where the original recipe differs from what I did. The original recipes uses a cast iron pot with a lid (such as a Le Creuset). I do not have one of these fancy shmancy pots (though I'd love one!), so I used an old crockpot liner. Please don't ask why I have an old crockpot liner, that's a whole other story. Anyway, this worked great for baking this bread! I did remove the handle from the lid since it is plastic!! Now back to the recipe - place the pot and lid in the heated oven. Let sit in the oven for 30 minutes.
- While the pot is heating through, take the super sticky dough out of the bowl and place on a very floured surface. Shape into a ball (do not knead it). Cover with the plastic wrap you were using earlier.
- Once the pot is ready, remove it from the oven. Place the super sticky dough in the HOT, HOT pot. Please be very careful!! Put the lid on top. (Since I am using the old crockpot liner without the handle on the lid, I put my lid on upside down for easier removal later.) Bake at 450 F for 30 minutes.
- Your bread will look beautiful. Remove the lid and bake another 15 minutes.
- Wala! Remove the bread from the pot and let cool on a wire rack. Your house should smell wonderful and you should feel very proud. What a creation. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 455mg | 19% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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