Easy Artisan Bread

7 mins
Serves 1
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Directions

  1. 1In a big bowl, combine 3 3/4 cups or 450 grams of bread flour, 1 packet or 2 1/4 teaspoons of instant yeast, and 1 3/4 teaspoons or 10 grams of kosher salt. Mix well with a wooden spoon.
  2. 2In a big bowl, combine 3 3/4 cups or 450 grams of bread flour, 1 packet or 2 1/4 teaspoons of instant yeast, and 1 3/4 teaspoons or 10 grams of kosher salt. Mix well with a wooden spoon.
  3. 3In a big bowl, combine 3 3/4 cups or 450 grams of bread flour, 1 packet or 2 1/4 teaspoons of instant yeast, and 1 3/4 teaspoons or 10 grams of kosher salt. Mix well with a wooden spoon.
  4. 4Add 1 1/2 cups or 360 grams of warm water (about 120 degrees) to the bowl while stirring. Continue stirring until well combined.
  5. 5Add 1 1/2 cups or 360 grams of warm water (about 120 degrees) to the bowl while stirring. Continue stirring until well combined.
  6. 6Add 1 1/2 cups or 360 grams of warm water (about 120 degrees) to the bowl while stirring. Continue stirring until well combined.
  7. 7Cover the bowl and let the dough rise in a cozy place for 1.5 to 2 hours, or refrigerate for 8 hours up to 24 hours.
  8. 8Cover the bowl and let the dough rise in a cozy place for 1.5 to 2 hours, or refrigerate for 8 hours up to 24 hours.
  9. 9Cover the bowl and let the dough rise in a cozy place for 1.5 to 2 hours, or refrigerate for 8 hours up to 24 hours.
  10. 10Preheat oven to 450 degrees Fahrenheit.Place the bowl on a trivet in a dark-colored Dutch oven and put in the preheated oven for 30 minutes.
  11. 11Preheat oven to 450 degrees Fahrenheit.Place the bowl on a trivet in a dark-colored Dutch oven and put in the preheated oven for 30 minutes.
  12. 12Preheat oven to 450 degrees Fahrenheit.Place the bowl on a trivet in a dark-colored Dutch oven and put in the preheated oven for 30 minutes.
  13. 13After 30 minutes, remove the bowl from the dutch oven and gently transfer the dough to a lightly floured surface. Shape the dough into a round loaf.
  14. 14After 30 minutes, remove the bowl from the dutch oven and gently transfer the dough to a lightly floured surface. Shape the dough into a round loaf.
  15. 15After 30 minutes, remove the bowl from the dutch oven and gently transfer the dough to a lightly floured surface. Shape the dough into a round loaf.
  16. 16Place the shaped dough on a piece of parchment paper, cover it, and let it rest for 10-15 minutes to warm up.
  17. 17Place the shaped dough on a piece of parchment paper, cover it, and let it rest for 10-15 minutes to warm up.
  18. 18Place the shaped dough on a piece of parchment paper, cover it, and let it rest for 10-15 minutes to warm up.
  19. 19Using a bread lame or a sharp knife, make a 1/4-inch deep slit over the top of the dough to control the baking process.
  20. 20Using a bread lame or a sharp knife, make a 1/4-inch deep slit over the top of the dough to control the baking process.
  21. 21Using a bread lame or a sharp knife, make a 1/4-inch deep slit over the top of the dough to control the baking process.
  22. 22Carefully place the dough into the preheated Dutch oven. Cover and bake for 30 minutes at 450 degrees Fahrenheit.
  23. 23Carefully place the dough into the preheated Dutch oven. Cover and bake for 30 minutes at 450 degrees Fahrenheit.
  24. 24Carefully place the dough into the preheated Dutch oven. Cover and bake for 30 minutes at 450 degrees Fahrenheit.
  25. 25Remove the lid and continue baking until golden brown, approximately 13-17 minutes.
  26. 26Remove the lid and continue baking until golden brown, approximately 13-17 minutes.
  27. 27Remove the lid and continue baking until golden brown, approximately 13-17 minutes.
  28. 28Once the bread is cool, remove from the Dutch oven, and slice to enjoy.
  29. 29Once the bread is cool, remove from the Dutch oven, and slice to enjoy.
  30. 30Once the bread is cool, remove from the Dutch oven, and slice to enjoy.

Ingredients

  • 450 grams bread flour
  • 450 grams bread flour
  • 450 grams bread flour
  • 2.25 teaspoon instant yeast
  • 2.25 teaspoon instant yeast
  • 2.25 teaspoon instant yeast
  • 10 grams kosher salt
  • 10 grams kosher salt
  • 10 grams kosher salt
  • 360 grams warm water
  • 360 grams warm water
  • 360 grams warm water

Equipment

big bowlkitchen scalewooden spoonmeasuring cupspatuladutch oventrivetparchment paperbread lame or sharp knife