Easy Artisan Loaf
Directions
- 1Whisk lukewarm water and instant yeast in a bowl.
- 2Add bread flour and salt to the bowl and mix until a dough forms.
- 3Cover the dough and let it rest.
- 4Fold the dough upwards 10-20 times using a spatula or dough scraper until it forms a soft ball, then cover and rest.
- 5Flour the dough, your hands, and the work surface, then turn the dough out onto the surface.
- 6Fold the dough into thirds and roll it up, pressing after each roll; rotate 90 degrees and repeat the process before dragging the dough toward you to form a tight ball.
- 7Place the dough ball into a bowl lined with a floured tea towel and cover fully, then place in the fridge.
- 8Preheat the Dutch oven in the oven.
- 9Transfer the dough to parchment paper and score the top with a sharp knife.
- 10Place the dough inside the Dutch oven, cover with the lid, and bake.
- 11Remove the lid, lower the oven temperature, and continue baking.
Ingredients
- 370 ml water
- 7 g instant yeast
- 500 g bread flour
- 10 g table salt
Equipment
mixing bowlspatuladough scrapertea towelparchment papersharp knifeDutch ovencooling rack
Tips
- Use 6-7g of table salt if preferred.
- For overnight proofing, use 2-4g of instant yeast and place the dough in the fridge after mixing.
- Use a spatula, spoon, or your wet hands to mix the dough.
- Bake the bread at 250°C for the first 20 minutes with the lid on, then lower the heat to 220°C for the final 15-18 minutes.
