Easy Artisan Bread
A quick easy and delish artisan loaf that you will be making again and again!
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Servings: 1 loaf
Equipment
- Mixing bowl ideally with lid, but a tea towel can be used to cover
- Dutch oven Not essential but gives a crisper crust
Ingredients
- 450 grams bakers flour
- 2 tsp instant dried yeast heaped tsp
- 1-2 tsp salt
- 360 grams warm water
Instructions
- Combine flour, salt and yeast in a large bowl and mix together.
- Add water and mix into a shaggy ball. (see video)
- Cover and rest until double in size (approx. 2 hours in a warm spot)
- Place a Dutch oven into your oven to heat up - 230℃ half an hour before you plan to cook your loaf.
- Stretch and fold dough until it comes together - approx. 8 times (see video). Make sure there are no open seams, if needed pinch any together.
- Tip dough onto a lightly floured bench, making sure the top is now at the bottom sitting on the bench. Shape into a nice tight ball and transfer onto baking paper. Sprinkle on some flour and cover with your bowl and let rest for 10 mins.
- Make a deep cut in your dough and transfer into the pre heated Dutch oven, still sitting on the baking paper. Put on the lid and transfer to oven and cook at 230℃ fan for 30 mins.
- Remove lid and cook for a further 10 - 15 mins to brown.
- Let bread rest for at least 30 mins on a cooling rack before slicing.
Notes
No Dutch oven?
Pre heat oven to 230℃
Place bread onto a baking tray and spray some water into the hot oven to craete steam and quickly close the door. Cook for 40 - 45 mins until crisp and golden.
Proofing Overnight
You can make this bread in the evening and let it bulk rise in the fridge for around 8 hours. It should double in size. Let it sit covered at room temp for about 20 mins before cutting and proceeding with the recipe.