Easy Artisan Bread Recipe

Ingredients

• 3.75 cup bread flour (plus more for dusting)
• 2.25 tsp instant yeast (equivalent to 1 packet)
• 1.75 tsp kosher salt
• 1.5 cup warm water (warmed to about 120°F)

Steps

1. 1

   In a large bowl, whisk together the 3 3/4 cups (450g) of bread flour, 2 1/4 teaspoons of instant yeast, and 1 3/4 teaspoons of kosher salt until well combined.

2. 2

   Gradually pour in 1 1/2 cups of warm water (120°F) while stirring with a wooden spoon.

3. 3

   Continue stirring until the dough is sticky and no dry lumps of flour remain. Scrape down the sides of the bowl.

4. 4

   Cover the bowl and let the dough rise. For same-day baking, place in a warm spot for 1.5 to 2 hours. For better flavor, refrigerate for 8 to 24 hours until doubled in size.

5. 5

   Towards the end of the rise time, place a Dutch oven inside the oven and preheat to 450°F (230°C). Let the Dutch oven heat for at least 30 minutes.

6. 6

   With lightly floured hands, reach into the bowl and perform a series of 'folds' by pulling the edge of the dough up and into the center. Rotate the bowl and repeat 8-10 times until the dough begins to hold its shape.

7. 7

   Transfer the dough to a lightly floured surface. Use your hands to cup and pull the dough toward you, rotating it to form a smooth circular ball (boule).

8. 8

   Place the dough onto a piece of parchment paper. Lightly sprinkle the top with flour, cover loosely with a tea towel, and let it rest for 10 minutes.

9. 9

   Using a very sharp knife or a bread lame, score the center of the dough with a cut about 1/4 inch deep.

10. 10

    Carefully remove the hot Dutch oven from the oven. Using the parchment paper as handles, lift and lower the dough into the pot.

11. 11

    Cover with the lid and bake at 450°F for 30 minutes.

12. 12

    Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crispy.

13. 13

    Transfer the bread to a wire rack immediately to cool. Do not leave it in the pot or it will steam and lose its crispness.

Notes

Storage: Lasts 5 days at room temperature (loosely covered), 7 days in the fridge, or up to 3 months in the freezer. Cooling is essential; if you cut it while too hot, the interior may become gummy.

Nutrition per serving

• bread
• artisan
• no-knead
• baking
• vegetarian
• dutch oven
• main