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Homemade Artisan Bread Recipe

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4.2 from 3 reviews

This homemade artisan bread recipe yields two beautiful rustic loaves with a golden, crispy crust and a soft, airy crumb inside. Crafted with simple ingredients and a long, slow rise for optimal flavor and texture, this recipe is perfect for bread lovers wanting to bake classic artisan-style bread at home with minimal hands-on time.

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 Ingredients: In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt. Pour in the water and gently mix with a silicone spatula or wooden spoon until all flour is moistened. The dough will be sticky and shaggy; use your hands to shape it into a ball in the bowl.
  2. First Rise: Cover the dough tightly with plastic wrap or aluminum foil and let it rise on the counter at room temperature for 2 to 3 hours, until it about doubles in size and is bubbly.
  3. Cold Fermentation: For best flavor and texture, place the covered dough in the refrigerator for 12 hours up to 3 days. The dough will puff then may deflate slightly, which is normal.
  4. Shape Loaves: Lightly dust a large nonstick baking sheet with flour or cornmeal. Turn cold dough onto a floured surface, cut in half with a sharp knife or bench scraper, and shape each piece into 9×3 inch loaves. Put loaves on the baking sheet about 3 inches apart. Cover loosely and rest for 45 minutes.
  5. Preheat Oven: During the resting period, preheat the oven to 475°F (246°C).
  6. Score Loaves: Just before baking, use a very sharp knife or bread lame to score each loaf with three 1/2 inch deep slashes. Reshape loaves if needed using floured hands.
  7. Create Steam (Optional): Place a shallow pan on the bottom rack of the oven and after it preheats and scoring is done, quickly pour 3-4 cups of boiling water into the pan and close the oven to trap steam, fostering a crispier crust.
  8. Bake Bread: Place the baking sheet with loaves on the center rack and bake for 20-25 minutes until the crust is golden brown. Tap the bottom of the loaf to check for a hollow sound or use a thermometer ensuring an internal temperature of 195°F (90°C).
  9. Cool and Store: Remove bread from oven and cool on a rack for at least 20 minutes before slicing. Store leftovers loosely covered at room temperature up to 5 days or refrigerated up to 1 week.

Notes

  • Use coarse salt for better flavor and texture in the crust.
  • A long, cold rise enhances flavor and texture but is optional.
  • Steaming the oven during baking helps develop a crispier crust.
  • Use bread flour for optimal gluten and chewiness.
  • Ensure water is close to room temperature to avoid killing yeast.

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