Learn how to make a simple and delicious Homemade Artisan Bread Recipe using only flour, water, salt, and yeast for the perfect loaf.
Servings: 4
Prep Time: 5 hourshours
Cook Time: 30 minutesminutes
Total Time: 5 hourshours30 minutesminutes
Ingredients
560gramsof 00 bread flour
190gramsof whole wheat flour
600gramsof water at 98° to 100°
17gramsof Kosher salt
3gramsof active yeast
Instructions
In a large bowl, combine with your hands both of the flours and water until completely mixed together. Let rest for 10 minutes.
Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching, and folding the dough over for 4 to 5 minutes.
Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over for 2 minutes.
Cover and rest for 45 to 60 minutes and then fold the dough over for 2 minutes. The dough may need a few more folds if the gluten is not strengthening.
Cover and rest for 2 hours or until it has tripled in size.
Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
Place the dough into a floured Benetton and cover, and rest for 60 minutes.
In the meantime, place a small Dutch oven pot into the oven at 475° for at least 30 minutes.
Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
Let cool for 20 to 30 minutes before slicing and serving.
Notes
Make-Ahead - You can make this artisan bread up to 1 day ahead of time.How to Store - Cover and keep at room temperature for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.The bread should be light and fluffy inside with a beautiful hard crust on the outside.Bread, when done right, is loaded with all of the minerals and vitamins you need to sustain life.When it comes to bread baking, I only like to use a gram scale for its precision.You can also transfer the loaf to a sheet of parchment paper before transferring it into the dutch oven pot.It is not advised to do this in a stand mixer as it will tear the dough too much, relapsing the gluten strength.