Artisan Bread
This beginner-friendly artisan bread delivers a golden, crackling crust and an open, chewy crumb with minimal effort. A long, slow fermentation develops deep, complex flavor using just four simple pantry ingredients.
Equipment
- Large mixing bowl
- Dutch oven (5–6 quart / 4.7–5.7 liter) - cast iron preferred
- Plastic wrap or kitchen towel - for covering the dough
- Bench scraper - optional but helpful
- Bread lame or sharp paring knife - for scoring
- Parchment paper
- Kitchen scale - highly recommended for accurate measurements
- Wire cooling rack
- Instant-read thermometer - optional but recommended
- Wooden spoon - or clean hands for mixing
Ingredients
- 3 cups bread flour - 360g, plus extra for dusting
- 1½ teaspoons fine sea salt - 9g
- ¼ teaspoon instant yeast - 1g, also called rapid-rise yeast
- 1½ cups warm water - 355ml, about 90–100°F / 32–38°C
Instructions
- In a large mixing bowl, whisk together the bread flour, fine sea salt, and instant yeast. Pour in the warm water all at once and stir with a wooden spoon or your hand until no dry flour remains. The dough will look shaggy and rough.
- Cover the bowl tightly with plastic wrap and leave the dough at room temperature (70–75°F / 21–24°C) for 12 to 18 hours until the surface is dotted with bubbles and the dough has roughly doubled in size.
- Lightly flour a clean work surface and gently turn the sticky dough out onto it. Fold the dough over itself 4 times (top to center, bottom to center, left to center, right to center). Flip it seam-side down and gently drag it toward you to build a round, taut ball.
- Place the shaped dough seam-side down on a piece of parchment paper, loosely cover with plastic wrap, and refrigerate for 8–16 hours for an optional cold proof that develops deeper flavor.
- Place the empty Dutch oven with its lid on inside the oven and preheat to 475°F (245°C). Allow both the oven and the Dutch oven to heat up for at least 45 minutes to 1 hour.
- Carefully remove the hot Dutch oven from the oven and take off the lid. Lift the dough using the parchment paper and lower it into the Dutch oven. Score the top with one or two swift slashes about ¼ inch (6mm) deep using a bread lame or sharp knife.
- Place the lid back on and return the Dutch oven to the oven. Bake covered for 30 minutes. Then remove the lid and continue baking for another 15–20 minutes until the crust is a deep golden brown to mahogany color and the internal temperature reaches 200–210°F (93–99°C).
- Lift the bread out of the Dutch oven using the parchment paper and transfer it to a wire cooling rack. Let it cool for at least 1 hour before slicing to allow the interior crumb structure to set fully.
Notes
- Use a kitchen scale: Weighing your flour ensures the right dough hydration every time. Volume measurements can vary by 20–30%.
- Don't skip the preheat: The Dutch oven must be roasting hot before the dough goes in for proper oven spring and crust formation.
- Resist adding too much flour: A slightly sticky dough is normal and desirable. Too much flour will make the bread dense.
- Score confidently: Use one firm, swift motion with a very sharp blade to avoid tearing the dough.
- Cool completely: An hour on a rack is the minimum; two hours is better for the cleanest slices.
- Yeast substitution: If using active dry yeast instead of instant, proof it in the warm water with a pinch of sugar for 5–10 minutes before adding to the dry ingredients.
- Room temperature matters: If your kitchen is cold (below 65°F / 18°C), the first rise may take longer. If warm (above 80°F / 27°C), it may rise faster. Watch the dough, not the clock.
- Make-ahead: After mixing, you can refrigerate the dough immediately for up to 3 days. The cold temperature slows fermentation and develops even deeper flavor.
- Storage: Store cut-side down on a cutting board or in a paper bag for up to 2 days. Avoid plastic bags as they soften the crust. Freeze slices for up to 3 months.
- Reheating: Revive a whole loaf by wrapping in foil and heating at 350°F (175°C) for 10–15 minutes. Toast slices directly from frozen for best texture.