The Best Homemade Artisan Bread Recipe
User Reviews
5
The Best Homemade Artisan Bread Recipe
Description
This artisan bread recipe combines finely milled 00 bread flour and whole wheat flour hydrated with warm water for optimal absorption. The dough is initially mixed by hand and rested to allow flour to fully hydrate. Salt and yeast are then integrated and the dough is kneaded with folds and pinches to strengthen gluten. Multiple rest and folding intervals encourage gluten development, which produces a tender, yet chewy crumb.
After rising until tripled in size, the dough is shaped into a ball and allowed a final rise in a floured banneton. The baking process involves preheating a Dutch oven at a high temperature (around 475°F), into which the dough is placed, creating the necessary steam environment for a crisp and golden crust. When baked correctly, the bread offers a pleasing contrast between a crackly exterior and a soft inside.
This bread pairs well with many dishes as a complement or base. It can be sliced for sandwiches, paired with soups, or served simply with butter. Home bakers benefit from using a gram scale for precise measurements and can prepare the dough a day ahead. The loaf stores well up to five days at room temperature and freezes for up to six months.
Transferring the dough on parchment paper into the Dutch oven can ease handling. Avoiding stand mixers preserves gluten integrity, preventing a compromised texture. This recipe emphasizes dough handling technique over mechanical mixing.
Ingredients
- 560 grams 00 bread flour
- 190 grams whole wheat flour
- 600 grams water at 98° to 100°
- 17 grams kosher salt
- 3 grams active yeast
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
- You can prepare the dough up to one day in advance, allowing for flexibility in baking timing.
- Store baked bread at room temperature in a covered container for up to five days, or freeze for up to six months.
- Use a gram scale to measure ingredients accurately for consistent results.
- Transferring the shaped loaf on parchment paper into the Dutch oven helps prevent sticking.
- Avoid stand mixers to prevent tearing the gluten, which can weaken dough structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 136g | 45% |
| Protein | 23g | 46% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1659mg | 69% |
| Potassium | 312mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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