Artisan Bread
There are few things better in the world than fresh bread straight out of the oven. Well, after it’s cooled down for a few minutes. There’s something about the way the smell of fresh-baked bread fills a house in the morning and the impatience of waiting for it to cool down until it can be eaten.
I love bread more than anything, and I find that it is actually fairly simple to make! This bread requires no kneading, just a few stirs, and a good amount of resting time, then a 45-minute bake at a high temperature. The end result is a soft, chewy interior and a crusty outside.
This bread relies on the long resting time to develop the flavor and texture, as the lack of kneading prevents a gluten structure from forming. With most breads, the kneading process is required to give it structure. This bread, however, happens to work without it.
I don’t pretend to know all of the science behind baking bread, because I’m sure there’s a whole world of chemical reactions, structure, flavor, and texture I have yet to learn about. However, this super simple bread recipe with just four ingredients and just five minutes of active time makes for one of my favorite.
This artisan loaf is super great for sandwiches, and can honestly just be enjoyed by itself. It’s also customizable, so you can add different spices, herbs, and even cheeses to make it everything you desire. One of my favorite alterations is garlic, rosemary/thyme, and parmesan.
Ingredients:
- 3 cups all purpose flour
- 1 1/2 cups water, warm
- 1 teaspoon salt
- 1/2 tsp yeast (active dry or instant)
- flaky salt (optional)
Instructions:
- Start by combining the flour, water, teaspoon of salt, and yeast into a bowl. Stir the ingredients until they are all combined. The mixture will look super shaggy and incorrect, just stick with it. Cover the bowl tightly with plastic wrap and leave it at room temperature for anywhere between 12-24 hours. See notes for important information regarding the ingredients.
- Prepare a large cast-iron pot or dutch oven, or any other large pot that is oven safe. I would not attempt the recipe with any pot that is not oven safe or in another baking pan/dish because you will not achieve the correct bread texture. The pot is also super important because it allows for the formation of steam, which will create that amazing crusty exterior. Place the pot with the lid into a cold oven, then turn the oven on and preheat to 450ºF, with the empty pot inside.
- Prepare a sheet of parchment paper by cutting out a circle that is slightly larger than the size of the bottom of the dutch oven/cast iron pot you are using. Then, remove the dough mix onto the parchment and shape it into a ball as best you can. Keep the dough on the parchment paper. Leave it to rest for 30 minutes, while the pot remains in the oven.
- After 30 minutes, use a sharp knife to slash an X shape on the top of the loaf, going about 1/2″ inch deep. Sprinkle the top with the flaky sea salt. Remove the cast iron pan from the oven carefully and take the lid off. Being very careful, hold the edges of the parchment paper circle containing the bread and drop the whole situation, parchment paper down, into the pot. Then, put the lid back on.
- Put the pot with the bread back into the oven for 30 minutes covered, then remove the lid and bake for an additional 15 minutes uncovered. When done, let the bread cool for at least 30 minutes before serving. Enjoy!
Notes:
- Flour: I would recommend using all-purpose flour over other types, including whole wheat and bread, as it provides for the best structure. Changing the flour could also alter the amount of resting time the bread needs.
- Water: Make sure that the temperature of the water is not too hot or cold, it should be just slightly above the temperature of room temperature water. You should be able to put your finger in the water and feel it is slightly warm but not uncomfortably warm.
- Salt: For the bread itself, I use a finer salt to make sure it is totally seasoned all the way through, and the flaky salt on top is a great topping, it adds a nice salty crunch to some bites.
- Yeast: Either instant or active dry yeast works for this bread.
Artisan Bread
Equipment
- parchment paper
- cast iron pot or dutch oven
Ingredients
- 3 cups flour all purpose
- 1 1/2 cups water warm
- 1 tsp salt
- 1/2 tsp yeast
- flaky salt
Instructions
- Combine the flour, water, teaspoon of salt, and yeast into a bowl. Stir until a shaggy mixture forms. Cover with plastic wrap and rest for 12-24 hours.
- Put the empty cast iron pot (with the lid) into the cold oven. Turn the oven on to 450ºF and let the pot preheat with the oven.
- While the pot is heating up, cut out a circle of parchment slightly bigger than the bottom of the pot. Take the shaggy mixture and put it onto the parchment, working it into a rough ball shape. Let rest for 30 minutes, while the pot is in the hot oven.
- Slash an X shape into the top of the ball of dough and sprinkle with flaky salt. Take the cast iron pot out of the oven and remove the lid. Holding onto the parchment, drop the dough ball (with the parchment on the bottom) into the cast iron pot. Cover with the lid.
- Place back into the oven and bake covered for 30 minutes, then uncovered for 15 minutes. Cool for at least 30 minutes before eating. Enjoy!
Notes
- Macros: 0.3 g fat, 23.8 g carbohydrates, 3.2 g protein
- See the blog post above for more detailed instructions, as well as baking tips/tricks and ingredient information.