Easy Artisan Bread Recipe

Ingredients

• 3.75 cups Bread Flour (high-protein flour, about 450 g)
• 2.25 teaspoons Instant Yeast (one standard 7 g packet)
• 1.75 teaspoons Kosher Salt (adds flavor, not the same as table salt)
• 1.5 cups Water (warm to about 120°F (49°C))
• 0.5 cups Additional Bread Flour (for dusting hands and surface)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, add 3 ¾ cups (450 g) bread flour, 2 ¼ teaspoons instant yeast, and 1 ¾ teaspoons kosher salt. Stir with a wooden spoon until evenly distributed.

   Time: PT5M

2. Add Warm Water and Mix

   Pour 1 ½ cups warm water (about 120°F) into the bowl. Stir vigorously until the dough is very sticky and no dry flour remains.

   Time: PT5M

   Temperature: 120°F

3. First Rise

   Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 ½–2 hours, or refrigerate for 8–24 hours for a slower, more flavorful rise.

   Time: PT2H

4. Preheat Oven and Dutch Oven

   About 30 minutes before the dough is done rising, preheat the oven to 450°F and place the empty Dutch oven inside to heat up.

   Time: PT30M

   Temperature: 450°F

5. Shape the Dough

   Flour your hands lightly. Perform a series of stretch‑and‑folds: pull the dough, fold it over, rotate 90°, and repeat 8–10 times until the dough holds its shape. Pinch any seams together.

   Time: PT10M

6. Rest on Parchment

   Place a piece of parchment paper on a lightly floured surface, set the shaped dough on it, sprinkle a little flour on top, and cover loosely. Let rest for 10 minutes.

   Time: PT10M

7. Score the Loaf

   Uncover the dough and, using a very sharp knife or bread lame, cut a shallow slash about ¼ inch deep down the center of the loaf.

   Time: PT2M

8. Bake Covered

   Using the parchment as a sling, carefully transfer the dough into the preheated Dutch oven. Cover and bake for 30 minutes.

   Time: PT30M

   Temperature: 450°F

9. Bake Uncovered

   Remove the lid and bake an additional 15 minutes until the crust is deep golden brown.

   Time: PT15M

   Temperature: 450°F

10. Cool the Bread

    Transfer the loaf to a wire rack and let cool completely (or at least until slightly warm) before slicing.

    Time: PT30M

Nutrition Facts

Calories

100

Protein

3 g

Carbohydrates

20 g

Fat

1 g

Fiber

1 g