Homemade Artisan Bread

Why Make This Recipe

Making artisan bread at home can be simple, rewarding, and delicious! This 4-Ingredient Artisan Bread Recipe requires no special tools or complicated techniques. With just four basic ingredients and a little time, you can create a beautiful loaf of bread that tastes amazing. The crispy crust and airy inside make it perfect for sandwiches, toast, or simply enjoying with butter. Plus, the long fermentation process allows for a depth of flavor that store-bought bread often lacks.

How to Make Artisan Bread

Ingredients:

• All-Purpose Flour: 3 cups (approximately 400g). The backbone of our bread, providing structure. While bread flour can be used for a slightly chewier crumb due to its higher protein content, all-purpose flour works wonderfully and is more commonly available. Ensure it’s unbleached for the best flavor. The way you measure flour can impact your results; using a kitchen scale for grams is most accurate, but if spooning and leveling, be gentle to avoid packing too much flour into your cup.
• Instant Yeast (or Rapid Rise Yeast): ¼ teaspoon. This tiny amount is all you need for a slow, flavorful fermentation. Instant yeast can be mixed directly with dry ingredients. If you only have active dry yeast, dissolve it in warm water with a pinch of sugar for 5-10 minutes until foamy before adding it to the flour. You might need slightly more active dry yeast, perhaps ½ teaspoon.
• Fine Sea Salt (or Kosher Salt): 1 ½ teaspoons. Salt is crucial not just for flavor, but also for controlling yeast activity and strengthening gluten structure. Avoid iodized table salt if possible, as it can sometimes impart a metallic taste.
• Warm Water: 1 ½ cups (approximately 355-360ml), at about 105-115°F (40-46°C). The water should feel like a warm bath – not too hot to kill the yeast, and not too cold to slow it down excessively. This temperature range is ideal for activating the yeast and hydrating the flour.

Directions:

1. In a large mixing bowl, whisk together the 3 cups of all-purpose flour, 1 ½ teaspoons of fine sea salt, and ¼ teaspoon of instant yeast. This ensures even distribution for a consistent rise and flavor.

2. Pour the 1 ½ cups of warm water into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a shaggy, sticky dough forms. No kneading is needed! Just check that all flour is hydrated.

3. Cover the bowl tightly with plastic wrap or a reusable cover. Let the dough rise at room temperature (ideally 68-72°F or 20-22°C) for 12 to 18 hours, or up to 24 hours. The longer it rises, the more flavor it develops. The dough should double in size and be bubbly.

4. Lightly flour a clean work surface. Gently scrape the dough out onto the floured surface. Flour your hands and gently fold the edges of the dough towards the center to form a rough ball.

5. Place a piece of parchment paper on your work surface and dust it with flour. Transfer the dough seam-side down onto the parchment paper. Let it rest and rise again for 1 to 2 hours, until it has increased in size and doesn’t spring back immediately when poked.

6. About 30-45 minutes before the second rise is complete, preheat your oven to 450°F (232°C) with a Dutch oven inside.

7. Carefully remove the hot Dutch oven from the oven. Optionally, score the top of the dough with a sharp knife to allow steam to escape.

8. Lift the dough by the parchment paper and lower it into the hot Dutch oven. Place the lid on.

9. Bake for 30 minutes with the lid on, then remove the lid and continue baking for another 15 to 25 minutes, until the crust is deep golden brown and crackled. The internal temperature should reach 200-210°F (93-99°C).

10. Carefully transfer the bread to a cooling rack. Let it cool completely for at least 1-2 hours before slicing.

How to Serve Artisan Bread

Artisan bread is versatile and can be served in many ways. Enjoy it fresh with a pat of butter, use it for sandwiches, or toast it for breakfasts. You can also serve it alongside soups, salads, or cheese platters for a delightful addition.

How to Store Artisan Bread

To keep your artisan bread fresh, store it in a paper bag at room temperature. Avoid plastic, as it can make the crust soft. For longer storage, you can freeze the bread. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. When ready to eat, let it thaw at room temperature.

Tips to Make Artisan Bread

• Ensure your ingredients are fresh for the best results, especially the yeast.
• If your dough appears too sticky, resist the urge to add more flour. Sticky dough is normal for this recipe.
• Experiment with the rise time to develop different flavors; longer rises give tangier results.
• Use a kitchen scale for accurate measurements for the best outcomes.

Variation

You can add herbs, cheese, or olives to the dough during mixing to create different flavors of artisan bread. Have fun customizing it to your liking!

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but you may need to adjust the water amount, as whole wheat absorbs more moisture.

2. What can I do if my dough doesn’t rise?
Ensure your yeast is fresh and that you’re providing a warm enough environment for the dough to rise. Try moving it to a warmer spot in your kitchen.

3. Can I double the recipe?
Yes, you can double the ingredients and use a larger mixing bowl. Just keep in mind that the rising times may vary slightly based on the larger volume.

4-Ingredient Artisan Bread

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 1 loaf
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple and rewarding 4-ingredient artisan bread recipe that yields a crispy crust and airy inside.

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Ingredients

• 3 cups all-purpose flour (approximately 400g)
• ¼ teaspoon instant yeast (or rapid rise yeast)
• 1 ½ teaspoons fine sea salt (or kosher salt)
• 1 ½ cups warm water (approximately 355-360ml)

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Instructions

1. In a large mixing bowl, whisk together the flour, salt, and yeast.
2. Pour the warm water into the bowl and mix until a shaggy dough forms.
3. Cover the bowl tightly and let it rise for 12 to 24 hours.
4. Lightly flour a surface and scrape the dough onto it, folding the edges towards the center.
5. Transfer the dough onto parchment paper seam-side down and let it rest for 1 to 2 hours.
6. Preheat the oven to 450°F (232°C) with a Dutch oven inside.
7. Carefully transfer the dough into the hot Dutch oven.
8. Bake for 30 minutes with the lid on, then remove the lid and continue baking for 15 to 25 minutes.
9. Let the bread cool completely for at least 1-2 hours before slicing.

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Notes

To keep bread fresh, store in a paper bag at room temperature. You can freeze it tightly wrapped for longer storage.