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Homemade Artisan Bread Recipe

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  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 25 minutes (plus optional 12-72 hours refrigeration)
  • Yield: 2 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This Homemade Artisan Bread recipe yields two rustic, crusty loaves with a soft, airy crumb. Crafted with simple ingredients like bread flour, yeast, salt, and water, it involves a slow fermentation process that enhances flavor and texture. The dough is mixed, allowed to rise, optionally refrigerated for optimal taste, shaped into loaves, scored, and baked in a hot oven with optional steam to produce a beautifully golden, crispy crust perfect for sandwiches or enjoying fresh with butter.

Ingredients

Dry Ingredients

  • 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
  • 2 teaspoons (about 6g) instant yeast
  • 2 teaspoons (about 9g) coarse salt

Wet Ingredients

  • 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)

Optional

  • Cornmeal for dusting pan

Instructions

  1. Mix the dough: In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt. Pour in the water and combine gently using a silicone spatula or wooden spoon until all flour is moistened. The dough will be shaggy and sticky; you can use your hands to fully integrate the ingredients into a ball.
  2. First rise: Leave the dough in the bowl, cover tightly with plastic wrap or aluminum foil, and let it rise at room temperature for 2 to 3 hours until it nearly doubles in size and becomes bubbly, sticking to the bowl sides.
  3. Cold fermentation (optional but recommended): For enhanced flavor and texture, refrigerate the covered dough for 12 hours up to 3 days. The dough will puff and may deflate after 2 days, which is normal.
  4. Shape the loaves: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured surface, divide it in half with a sharp knife or bench scraper, and shape each half into a long loaf approximately 9×3 inches. Place the loaves on the baking sheet about 3 inches apart, cover loosely, and let rest for 45 minutes.
  5. Preheat oven: While the dough rests, preheat the oven to 475°F (246°C).
  6. Score the loaves: Using a very sharp knife or bread lame, make three shallow slashes about 1/2 inch deep across each loaf. If the loaves have flattened, use floured hands to reshape them gently.
  7. Optional steam for crust: Place a shallow metal or cast iron pan on the bottom oven rack and pour 3–4 cups boiling water into it right after putting the bread inside. This steam creates a crispier crust.
  8. Bake: Bake the loaves on the center rack for 20–25 minutes until the crust is deep golden brown. To test doneness, tap the bread; a hollow sound or an internal temperature of 195°F (90°C) indicates the bread is finished.
  9. Cool and serve: Remove bread from the oven and cool on a wire rack for at least 20 minutes before slicing. Store leftovers loosely covered at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

Notes

  • Using coarse salt is recommended for better flavor and texture.
  • The optional refrigeration step greatly improves flavor and dough handling but can be skipped if short on time.
  • Dusting the baking sheet with cornmeal adds a slight texture and prevents sticking.
  • Steam in the oven helps develop a crisp crust but can be omitted.
  • Always use a very sharp knife or bread lame to score for clean cuts and proper oven spring.
  • Let bread cool completely; slicing too early can cause gummy crumb.

Find it online: https://meallora.com/homemade-artisan-bread-recipe/