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Artisan Bread

Artisan Bread
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A classic recipe for an Artisan Bread recipe.

Ingredients

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

Instructions

  1. In a large bowl add your flour, salt and yeast together. Whisk/Mix them together.
  2. Add warm water a little at a time until the dough feels slightly tacky/wet.
  3. You don’t need to knead this bread, since we are going to have the dough folded and rest for awhile.
  4. 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.
  5. Once you finished the folding let your dough rest for at least 6-12 hours. I like to make the dough the night before.
  6. Preheat your oven to 240 C (460F) and place a dutch oven or oven safe dish to heat up.
  7. Flour your surface generously and place your dough on it. Shape it gently to a round loaf and place it on parchment paper.
  8. 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.
  9. Place your dish into the oven and bake for 30 minutes. Take of the lid and bake it for another 15 minutes.
  10. Let your bread cool completely before cutting into it.

Notes

The longer the dough rests the tastier it will be. 🙂 After 3 days I would suggest to toast the bread.

I like my bread golden brown, but if you want more color leave it in for a little longer.

 

Find it online: https://thesavourypineapple.com/artisan-bread/