ARTISAN BREAD
INGREDIENTS
2 ½ cups all-purpose flour (or bread flour for more chew)
1 ½ cups lukewarm water
2 teaspoons active dry yeast
2 teaspoons salt
INSTRUCTIONS
Activate the yeast
In a large mixing bowl, dissolve the yeast in the lukewarm water. Let it sit for about 15 minutes until it becomes foamy. This means your yeast is alive and ready. This is a really important part.Mix the dough
Add the flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until everything is fully combined. The dough will be wet, sticky, and a little shaggy, and that’s perfect.First rise (fermentation)
Cover the bowl with a clean towel or plastic wrap. Let it rise at room temperature for about 2 to 4 hours, or overnight if you want. It should double in size and be bubbly on top.Shape the dough
Dust a surface with flour. Gently scrape the dough onto it and use floured hands to shape it into a round or oval loaf. Fold it 3-5 times. Avoid overworking it. Let it rest for 30 minutes COVERED already in the pan if you are not using a dutch oven. Also a really important part, because it will rise more. That’s what you want.Preheat the oven
While the dough rests, place a Dutch oven (or any oven-safe pot with a lid) in the oven. It is totally ok to use a loaf pan with parchment paper underneath as well. Preheat to 400°F (204°C) for at least 20 minutes.
TIP: I highly recommend coating the top with a little oil or melted butter.Bake
Carefully remove the hot pot from the oven. Place your shaped dough inside (you can use parchment paper to help). Bake for 20 minutes on 400°F and then 20-25 minutes on 375°F until the crust is deep golden and crisp.Cool
Remove the bread from the pot (or pan) and place it on a wire rack. Let it cool at least 45 minutes before slicing to allow the steam inside to settle.
OPTIONAL ADD INS
Chopped rosemary or thyme
Roasted garlic
Olives or sundried tomatoes
Seeds or oats sprinkled on top
