Imported from Instagram

Artisan Bread

Name: Artisan Bread
Prep time: 15 min
Cook time: 40 min
Total time: 160 min
Yield: 8 servings
Cuisine: American
Ingredients: 3.75 cup all-purpose flour (Plus a little for dusting the work surface; the source gives no amount for dusting.); 2.25 tsp active dry yeast (Let bloom in the warm water for 5–10 minutes.); 1.25 tsp salt; 1.5 cup water (Warm; transcript suggests adding about 1 tablespoon more if the dough is dry.); 1 tbsp honey; 2 ice cubes (For steam when baking in cast-iron pans; the source does not specify a quantity for the alternative water-pan method.); water (For a pan on the oven's bottom rack to create steam if baking on a sheet pan; preheat it with the oven. Amount not specified.)

Recipe by Brianna LaRae🌻 @briannalaraev · Instagram

Imported by Blak Rabbit on SeeMeCook

An easy, crusty artisan loaf with a soft, sticky dough and a honey-yeast rise. It bakes covered to develop steam, then uncovered until the top is golden and crisp.

8 servings160 minAmerican

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Ingredients

3.75 cup all-purpose flour (Plus a little for dusting the work surface; the source gives no amount for dusting.)
2.25 tsp active dry yeast (Let bloom in the warm water for 5–10 minutes.)
1.25 tsp salt
1.5 cup water (Warm; transcript suggests adding about 1 tablespoon more if the dough is dry.)
1 tbsp honey
2 ice cubes (For steam when baking in cast-iron pans; the source does not specify a quantity for the alternative water-pan method.)
water (For a pan on the oven's bottom rack to create steam if baking on a sheet pan; preheat it with the oven. Amount not specified.)

Steps

1
Warm 1½ cups water. Stir in the honey and yeast, then let the mixture stand for 5–10 minutes, until the yeast blooms.
2
In a large bowl, combine the flour and salt. Pour in the bloomed yeast mixture and mix until a shaggy dough forms. If the dough seems dry, add about 1 tablespoon water and mix again; the creator notes that a splash more may be needed.
3
Cover the bowl and let the dough rise for 1–2 hours. The source mentions proofing the dough but does not specify a covering method.
4
While the oven heats, preheat a Dutch oven or cast-iron pans. Set the oven to 450°F (232°C). For the sheet-pan alternative, place a pan of water on the bottom rack and heat it with the oven to create steam.
5
Lightly flour a work surface. Turn out the sticky dough and fold its edges inward from several sides, then pull it slightly to create tension across the top.
6
Transfer the shaped dough onto parchment paper. Cut across the top from side to side with scissors or another simple cutting tool.
7
Place the loaf in the preheated Dutch oven or cast-iron setup. For the cast-iron method described in the transcript, add 2 ice cubes to create steam and cover with the second pan. Alternatively, bake on the sheet pan with the heated water pan on the bottom rack; the description says to use parchment for this method.
8
Bake covered for 30 minutes at 450°F (232°C).
9
Remove the lid and bake for another 5–10 minutes, until the top is lightly golden and crusty.
10
Remove the bread from the oven and serve; the creator mentions eating a piece with butter.

Notes

The description lists 1¼ teaspoons salt, while the transcript says ¼ teaspoon; the description measurement is used. The written description gives a pan of water for the sheet-pan steam method, while the transcript demonstrates two cast-iron pans with two ice cubes. No cooling time or detailed proofing-cover instruction is provided.