Homemade Artisan Bread Recipe

Table of Contents

Ingredients

Mix Ingredients: In a large bowl, combine the lukewarm water, salt, and dried yeast. Stir the mixture until the yeast is fully dissolved.
Add Flour: Gradually add the all-purpose flour to the bowl, mixing with a wooden spoon or your hands until a sticky dough forms. The dough should be slightly tacky but manageable. If it seems too dry, add 2-3 extra tablespoons of water to achieve the right consistency.

Initial Rise: Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1 hour. This initial rise allows the yeast to activate and the dough to begin developing its structure.
Stretch and Fold: After the first 30 minutes, perform the first series of stretches and folds to strengthen the dough:
- Wet your hands to prevent sticking.
- Gently lift one side of the dough and fold it over itself.
- Rotate the bowl 90 degrees and repeat the stretch and fold on the opposite side.
- Continue this process two more times for a total of four stretches and folds.
Repeat: Perform another round of stretching and folding at the end of the first hour.

Second Rise: Let the dough continue to rise for another hour, during which you’ll perform two series of coil folds to further develop the dough’s structure and gluten:
- Coil Fold Technique: With wet hands, gently lift the dough from the middle, allowing it to fold under itself naturally. Place it back in the bowl carefully. Perform these coil folds twice, spaced 30 minutes apart.

Shape the Dough: After the second rise, lightly dust a clean work surface with flour. Gently turn the dough out onto the floured surface and shape it into a round loaf by folding the edges towards the center. This helps create surface tension on the top of the dough, which is essential for a good rise and crust.
Proof: Transfer the shaped dough to a floured proofing basket or bowl, seam side up. Cover the dough and let it rest while you preheat the oven.
Preheat the Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside the oven as it preheats. This will help create a steamy environment for the bread, essential for a crispy crust.

Transfer to Dutch Oven: Once the oven is fully heated, carefully remove the preheated Dutch oven. Gently place the dough inside, seam side down.
Score the Dough: Use a sharp knife or a bread lame to score the top of the dough. This allows the bread to expand during baking, giving it an attractive appearance and preventing it from bursting in random places.
Bake: Cover the Dutch oven with its lid and bake for 30 minutes. After 30 minutes, remove the lid to allow the crust to brown, and continue baking for an additional 10-15 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Cool the Bread: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 20 minutes before slicing. This cooling period helps the interior of the bread set properly and prevents it from being gummy.
Serve: Slice and enjoy your homemade artisan bread with butter, olive oil, or your favorite toppings. It’s perfect for sandwiches, soups, or as a side to any meal!

Hydration: The amount of water needed can vary depending on the flour type and humidity in your environment. Adjust accordingly to achieve a sticky but manageable dough.
Storing: Store the bread at room temperature, wrapped in a clean towel or in a paper bag to maintain the crust. For longer storage, slice the bread and freeze it in an airtight container or bag. Toast slices directly from frozen when needed.
Flavor Variations: For a twist, add herbs like rosemary, thyme, or garlic powder to the dough. You can also mix in seeds, nuts, or olives for added flavor and texture.