Beginner 4-Ingredient Artisan Bread

Name: Beginner 4-Ingredient Artisan Bread
Total time: 4 min
Yield: 2 servings
Cuisine: American
Ingredients: 3.25 cups bread flour; 2 teaspoons instant yeast; 2 teaspoons coarse salt; 1.5 cups water

Serves 2

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Beginner 4-Ingredient Artisan Bread

tiktok.com

Serves 2

Directions

1In a large un-greased mixing bowl, whisk together the flour, yeast, and salt. Pour in the water and gently mix until all the flour is moistened.
2Shape the sticky dough into a ball in the bowl, cover tightly, and let it rise at room temperature for 2-3 hours, or for the best flavor and texture, let it rest in the refrigerator for at least 12 hours and up to 3 days.
3Lightly dust a large nonstick baking sheet with flour, turn the cold dough out onto a floured surface, and cut it in half using a sharp knife or bench scraper.
4Place the dough halves on the prepared baking sheet, shape them into two long loaves, loosely cover them, and let them rest for 45 minutes.
5Preheat the oven to 475°F (246°C).
6Score the bread loaves with 3 slashes using a very sharp knife. If the loaves flattened out during the resting time, reshape them.
7For a crispier crust, place a shallow metal or cast iron baking pan with 3-4 cups of boiling water on the bottom oven rack before placing the bread on a higher rack.
8Bake the bread for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. A more accurate test of doneness is when the internal temperature reaches 195°F (90°C).
9Cool for at least 20 minutes before slicing.

Ingredients

3.25 cups bread flour
2 teaspoons instant yeast
2 teaspoons coarse salt
1.5 cups water

Equipment

large un-greased mixing bowlwhiskspatulabaking sheetsharp knife or bench scraperfloured work surfaceoveninstant read thermometer

Beginner 4-Ingredient Artisan Bread

Serves 2

tiktok.com

Beginner 4-Ingredient Artisan Bread

tiktok.com

Serves 2

Directions

1In a large un-greased mixing bowl, whisk together the flour, yeast, and salt. Pour in the water and gently mix until all the flour is moistened.
2Shape the sticky dough into a ball in the bowl, cover tightly, and let it rise at room temperature for 2-3 hours, or for the best flavor and texture, let it rest in the refrigerator for at least 12 hours and up to 3 days.
3Lightly dust a large nonstick baking sheet with flour, turn the cold dough out onto a floured surface, and cut it in half using a sharp knife or bench scraper.
4Place the dough halves on the prepared baking sheet, shape them into two long loaves, loosely cover them, and let them rest for 45 minutes.
5Preheat the oven to 475°F (246°C).
6Score the bread loaves with 3 slashes using a very sharp knife. If the loaves flattened out during the resting time, reshape them.
7For a crispier crust, place a shallow metal or cast iron baking pan with 3-4 cups of boiling water on the bottom oven rack before placing the bread on a higher rack.
8Bake the bread for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. A more accurate test of doneness is when the internal temperature reaches 195°F (90°C).
9Cool for at least 20 minutes before slicing.