Imagine the store has closed and you have no bread in the house. Fear not, since you can make some delicious artisan bread. This artisan bread recipe is very easy to execute and though the resting time seems long, it will not disappoint. Another benefit of making your own bread is the simple ingredients that are in there. You can control the salt content and on top of that there are no additives to it.

Since it is fresh it will go bad faster and needs to be consumed quicker, but trust me you will finish it before the 3 days are up.

The total resting time seems a lot and if you are under a time crunch, then rest the dough for an hour and bake it. The only difference is that it won’t be as airy, but it will still taste fantastic.

I tried several pots and variants to see which works the best to bake the bread in. At this time I did not own a dutch oven, but really wanted to make artisan bread. Now I own one, but the one trick I had was use a heavy pot that is heat resistant and covered it with aluminum foil. It works well. 🙂 So if you don’t own one try this trick out.

Artisan Bread

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A classic recipe for an Artisan Bread recipe.

Author: Jessica
Prep Time: 10 minutes
Rest: 12 hours
Cook Time: 45 minutes
Total Time: 12 hours 55 minutes
Yield: 12 slices 1x
Category: Breakfast
Method: Dutch Oven
Cuisine: European

Ingredients

Units Scale

500 g flour
450 ml warm water
7 g active dry yeast
1 teaspoon salt

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Instructions

In a large bowl add your flour, salt and yeast together. Whisk/Mix them together.
Add warm water a little at a time until the dough feels slightly tacky/wet.
You don’t need to knead this bread, since we are going to have the dough folded and rest for awhile.
Set aside two hours for this step! Once you mixed the dough well, set a timer for 30 minutes. Cover your dough in cling wrap or a wet towel. Once the 3o minutes are up wet your hands and grab one corner of your dough and stretch it over to the other side without tearing. Do this on each corner and cover the dough and let it rest. Repeat this process 3 more times.
Once you finished the folding let your dough rest for at least 6-12 hours. I like to make the dough the night before.
Preheat your oven to 240 C (460F) and place a dutch oven or oven safe dish to heat up.
Flour your surface generously and place your dough on it. Shape it gently to a round loaf and place it on parchment paper.
Take out your preheated dish and carefully place your loaf with the parchment paper in. Put a lid on it. If you do not possess a lid, then you can cover it with aluminum foil.
Place your dish into the oven and bake for 30 minutes. Take of the lid and bake it for another 15 minutes.
Let your bread cool completely before cutting into it.