Easy Artisan Style Bread
Love artisan bread? Try this super simple, no knead, recipe to make your own Artisan Style Bread at home. I promise it's incredibly easy and you will feel so proud of yourself for making such a spectacular loaf of bread with your own hands!
Ingredients Needed:
All Purpose or Bread Flour
Kosher Salt
Instant Dry Yest
Warm Water
Recipe Notes:
If using Active Dry Yeast be sure to proof yeast in small (around ⅓ cup of water) bowl of water with 1 teaspoon of sugar for 5-10 minutes until mixture becomes bubbly.
2 cups of water is estimate, you may need less. Its all about achieving the right texture with the dough than exact measurements.
Tools Needed:
Bread Bags - these are the bags I use to store my bread or give to family.
Recipe Ingredients:
3 ½ cups of all purpose flour (or bread flour)
2 teaspoon Kosher Salt
½ teaspoon Instant Dry Yeast (or Active Dry, please see notes if using Active Dry yeast)
2 cups warm water (water temp should be around 100 degrees)
Directions:
In a large mixing bowl combine all ingredients. Be sure to slowly add the water as you most likely will not use the full 2 cups. As you are adding the water slowly you are wanting to achieve a dough that is sticky and there is no dry flour in the mixture. I typically end up using just under 2 cups of water.
Once the dough is mixed, cover the bowl with saran wrap and let it rise for 5-8 hours. Once the dough has doubled in size and you see airy bubbles form the dough is ready to be shaped and baked.
An hour before dough is ready preheat oven and Dutch Oven (and lid) to 425 degrees fahrenheit. Once oven is preheated keep dutch oven in and let is heat up for another 30 minutes.
Once dough is double in sized and ready to be shaped, scrape dough out of bowl onto a lightly floured surface. Perform 4 folds on each side of dough, just stretch one side and place on opposite side of dough. Use a bench scrapper to flip dough, so folds on facing down. Use bench scraper to tuck dough under and form a ball. Sprinkle flour on top of dough and use a sharp knife to creat a slit down the middle.
To make things easier I recommend placing the dough (folds down) on some parchment paper and then placing the dough and parchment paper in the dutch oven.
Bake for 30 minutes. Once that time is up remove lid and bake for another 15-30 minutes until bread has a nice golden crust. If you like your bread to be on the darker side by all means keep the bread in the oven until you get the coloring you prefer.
Let bread sit for 2 hours before cutting into. This is the hardest part of the whole process. If you really can’t resist you can cut a small piece off the end to give yourself a taste test, but by all mean do not cut down the middle if it hasn’t had the chance to sit for 2 hours.
Storing Notes:
Store in a bread box or bag for up to 3 days on your counter. To keep longer slice the bread and store in ziplock bag and place in freezer, this will keep up to 2 weeks.
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