Description
This Artisan Bread Recipe produces a rustic, crusty loaf with a tender, airy crumb using a simple mixture of flour, water, yeast, salt, and a touch of honey or sugar. The long fermentation time develops rich flavor and perfect texture, and baking in a Dutch oven yields a beautifully crisp crust. Ideal for baking enthusiasts looking for a straightforward, no-knead bread recipe.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 ½ teaspoons salt
Wet Ingredients
- 1 ½ cups warm water (about 110°F)
- 1 tablespoon honey or sugar
Instructions
- Activate Yeast: In a large bowl, combine the warm water, honey or sugar, and active dry yeast. Let this mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.
- Mix Dough: Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms; it will be sticky and rough at this stage.
- First Rise: Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 12-18 hours. During this time, the dough will double in size and develop bubbles, signaling fermentation and flavor development.
- Shape Dough: Lightly flour a work surface and gently turn the dough out. Shape it into a round loaf by folding the edges toward the center, then let it rest uncovered for 30 minutes to relax and slightly rise again.
- Preheat and Bake: Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven while it heats. Carefully transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes until the bread is deeply golden and crusty.
- Cool: Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing to maintain the texture and prevent gumminess.
Notes
- Using a Dutch oven traps steam, which helps develop the bread’s crust.
- Allowing the dough to ferment overnight enhances flavor and texture.
- Ensure water is warm but not hot to avoid killing the yeast.
- Cooling the bread fully before slicing prevents it from becoming gummy inside.
- You can substitute honey with sugar or another sweetener.
