Artisan Bread
This irresistible bread is super easy to make and only requires 4 ingredients! Crunchy on the outside and soft and tender on the inside! It's delicious slathered with butter, dipped in soups, or made into sandwiches, Enjoy!
Servings: 1 loaf
Ingredients
- 3 1/2 c. all-purpose flour spooned and leveled
- 1 1/2 tsp. kosher salt
- 3/4 tsp. yeast
- 1 3/4 c. warm water
Instructions
- In a large bowl, whisk together flour, salt, and yeast. Make a “well” in the flour mixture and pour in the warm water. Using a rubber spatula or wooden spoon, stir to combine. If the mixture is too dry add more water. The dough should be sticky and look like a hot mess!
- Once combined, cover the bowl with plastic wrap and a tea towel, proof for 5-8 hours at room temperature.
- Place a Dutch oven (with lid) on the lowest rack of your oven. Preheat the oven (with the Dutch oven) to 425 degrees for 20 minutes before you plan to bake the bread.
- Dust your work surface with flour. Transfer the dough from the bowl using a rubber spatula to scrape the sides of the bowl. With floured hands fold the dough 4 times onto itself while shaping it into a ball. Flip it over so the smooth side is facing up and transfer it to a piece of parchment paper.
- Using mitts, carefully remove the Dutch oven from the oven and place it on the stove. Lift the bread using the parchment paper and transfer it to the Dutch oven. Score the bread down the middle with a lame or sharp knife to let steam escape while it bakes. You can make pretty designs if you’d like. Cover with the lid and transfer back to the oven.
- Bake for 30 minutes (the bread will be pale in color). Carefully remove the lid and bake for another 15 minutes or until the top is golden brown. Remove from the oven and lift the bread out of the Dutch oven using the parchment paper. Cool for 20-30 minutes before slicing. Enjoy warm with butter, dipped into olive oil and balsamic vinegar, or made into your favorite sandwich!
Notes
Rosemary Garlic Bread: Add 1 T. crushed rosemary and 3 cloves chopped garlic to the dough before proofing.
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