The Best Homemade Artisan Bread Recipe

Name: The Best Homemade Artisan Bread Recipe
Prep time: 5 h
Cook time: 30 min
Total time: 5 h 30 min
Yield: 4 serving
Ingredients: 560 grams of 00 bread flour; 190 grams of whole wheat flour; 600 grams of water at 98° to 100°; 17 grams of kosher salt; 3 grams Of Active Yeast

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5.0

234 reviews

Excellent

Prep Time
5 hrs
Cook Time
mins
Total Time
5 hrs 30 mins
Servings
4
Calories
669 kcal
Course
Side Dish, Appetizer
Cuisine
American

The Best Homemade Artisan Bread Recipe

Frida Davis

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Learn how to make a simple and delicious Homemade Artisan Bread Recipe using only flour, water, salt, and yeast for the perfect loaf.

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Ingredients

Servings

560 grams of 00 bread flour
190 grams of whole wheat flour
600 grams of water at 98° to 100°
17 grams of kosher salt
3 grams Of Active Yeast

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Instructions

In a large bowl, combine with your hands both of the flours and water until completely mixed together. Let rest for 10 minutes.
Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching, and folding the dough over for 4 to 5 minutes.
Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over for 2 minutes.
Cover and rest for 45 to 60 minutes and then fold the dough over for 2 minutes. The dough may need a few more folds if the gluten is not strengthening.
Cover and rest for 2 hours or until it has tripled in size.
Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
Place the dough into a floured Benetton and cover, and rest for 60 minutes.
In the meantime, place a small Dutch oven pot into the oven at 475° for at least 30 minutes.
Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
Let cool for 20 to 30 minutes before slicing and serving.

Notes

Make-Ahead - You can make this artisan bread up to 1 day ahead of time.
How to Store - Cover and keep at room temperature for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.
The bread should be light and fluffy inside with a beautiful hard crust on the outside.
Bread, when done right, is loaded with all of the minerals and vitamins you need to sustain life.
When it comes to bread baking, I only like to use a gram scale for its precision.
You can also transfer the loaf to a sheet of parchment paper before transferring it into the dutch oven pot.
It is not advised to do this in a stand mixer as it will tear the dough too much, relapsing the gluten strength.

Nutrition Information

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Calories 669kcal (33%) Carbohydrates 136g (45%) Protein 23g (46%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 1659mg (69%) Potassium 312mg (9%) Fiber 9g (36%) Sugar 1g (2%) Calcium 42mg (4%) Iron 3mg (17%)