Description
This Homemade Artisan Bread recipe delivers a crusty, golden loaf with an airy texture inside. Using simple ingredients like bread flour, yeast, salt, and water, the dough undergoes a long, slow fermentation that enhances flavor and improves texture. The method involves no kneading, just mixing, resting, and baking, making it accessible for bakers of all skill levels. Optional steaming during baking creates a perfectly crisp crust. Ideal for sandwiches, toasts, or alongside soups and salads.
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 (about 70°F / 21°C)
Optional
- Cornmeal for dusting pan
- 3-4 cups boiling water for steam in oven
Instructions
- Mix Ingredients: In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt. Pour in the water and mix gently with a silicone spatula or wooden spoon until all flour is moistened. The dough will be sticky and shaggy. Use your hands if necessary to form it into a ball.
- First Rise: Cover the dough tightly with plastic wrap or foil and let it rise on the counter at room temperature for 2-3 hours, until it nearly doubles in size and develops air bubbles.
- Cold Fermentation: For best flavor, refrigerate the covered dough for 12 hours to 3 days. It will puff up and may deflate slightly after 2 days, which is normal.
- Shape Loaves: Lightly dust a nonstick baking sheet with flour and/or cornmeal. Turn the dough onto a floured surface and divide it in half using a sharp knife or bench scraper. Shape each half into a loaf about 9×3 inches, place them 3 inches apart on the baking sheet, cover loosely, and rest for 45 minutes.
- Preheat Oven: During the resting time, preheat your oven to 475°F (246°C).
- Score the Loaves: Using a sharp knife or bread lame, make three 1/2 inch deep slashes on each loaf. If the loaves flattened during resting, reshape them gently with floured hands.
- Add Steam (Optional): Place a shallow metal or cast iron pan on the bottom rack of the preheated oven. Carefully pour 3-4 cups boiling water into this pan to create steam, then quickly place the bread loaves on the middle rack and close the oven door.
- Bake: Bake the bread for 20-25 minutes until golden brown. Tap the crust; a hollow sound means it’s done. For precise checking, the internal temperature should read 195°F (90°C).
- Cool and Store: Remove the loaves from the oven and let cool on a rack for at least 20 minutes before slicing. Store leftovers loosely covered at room temperature for up to 5 days or refrigerated for up to 1 week.
Notes
- Use coarse salt instead of fine salt for better texture and flavor.
- Allowing the dough to ferment in the fridge improves flavor and texture significantly.
- Steaming the oven during baking will give you a crispier crust but is optional.
- Use a sharp knife or bread lame for scoring to avoid deflating the dough too much.
- Ensure the water is close to room temperature to avoid killing the yeast.
- For best results, bake on a nonstick baking sheet dusted lightly with flour or cornmeal.
