Homemade Artisan Bread

Steps

1. 1

   In a large, ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt.

2. 2

   Pour in the room-temperature water. Gently mix with a silicone spatula or wooden spoon until all the flour is moistened; the dough will look dry and shaggy at first, then become sticky. Use your hands if needed, and shape the dough into a ball as best you can in the bowl.

3. 3

   Cover the bowl tightly with plastic wrap or aluminum foil. Leave the dough on the counter at room temperature for 2–3 hours, until it has nearly doubled, sticks to the sides of the bowl, and shows many air bubbles.

   Start 3-hour timer
4. 4

   For the best flavor and texture, keep the covered dough in the refrigerator for at least 12 hours and up to 3 days; about 18 hours is suggested. You can also continue immediately after the room-temperature rise. The dough may puff during refrigeration and begin to deflate after 2 days; this is normal.

   Start 12-hour timer
5. 5

   Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured work surface and cut it in half with a sharp knife or bench scraper. Some air bubbles may deflate as you handle it.

6. 6

   Place the two dough halves on the prepared baking sheet, about 3 inches apart. With floured hands, shape each into a long loaf about 9 × 3 inches; the dimensions need not be exact. Loosely cover and let rest for 45 minutes. The loaves will bake on this sheet.

   Start 45-minute timer
7. 7

   While the shaped loaves rest, preheat the oven to 475°F (250 °C) (246°C (475 °F)).

8. 8

   Just before baking, score each loaf with 3 slashes about 1/2 inch deep, using a very sharp knife, bread lame, or kitchen shears. If a loaf has flattened during the rest, use floured hands to narrow its sides again.

9. 9

   Optional, for a slightly crispier crust: After the oven is preheated and the loaves are scored, place a shallow metal or cast-iron pan or skillet on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into it. Put the baking sheet with the scored dough on a higher rack and quickly shut the oven to trap the steam.

10. 10

    Place the baking sheet on the center rack of the preheated oven and bake for 20–25 minutes, until the crust is golden brown. The loaves should sound hollow when gently tapped; for a more accurate check, an instant-read thermometer inserted into the center should read 195°F (91 °C) (90°C (194 °F)).

    Start 25-minute timer
11. 11

    Remove the bread from the oven and let it cool for at least 20 minutes before slicing and serving.

    Start 20-minute timer
12. 12

    Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.