Recipe for crusty, squishy, delicious, heavenly bread.
This week’s challenge created a monster in me. I probably need to add in a few extra workouts here and there with all of the bread I’ve been making. Bread making was very intimidating to me, but now that I discovered this recipe from Sally’s Baking Addiction, I feel like I can take on anything. You should also check out her original blog post if you have any trouble with the recipe as she has some tips if things go south.
Artisan Bread Ingredients
There are literally only four ingredients in this. Why did I think it was more complicated than that? I do use the cornmeal though, so I guess it is technically 5. I don’t know if it matters, but this is the yeast I have been using since it can be hard to find in stores right now.
Artisan Bread Recipe
This is so easy. I don’t even use my KitchenAid mixer for this. I just use a hand whisk and my own hands. Use your own judgement. Does it look like a pretty ball of dough you’d see on a TV bakery? If not, add more flour or more water depending on your problem. You aren’t going to screw it up. Worst case scenario, your bread might be a little dense. But it will still be delicious. Trust your gut.
I usually keep mine in the fridge for one night, but I have done two. It seemed the same to be either way. I have also made two smaller loaves and one large boule. You can do it either way! I like the smaller loaves because it keeps me from eating the entire thing in one sitting.
After 20 minutes, bang on the bread. Does it sound hollow? Does it look like bread? Every oven is different. Mine hits the sweet spot around 22 minutes. Yours might be different.
This bread is great for everything. I have also cut it and baked it more for crostinis in my French onion soup. Feel free to experiment and add herbs or cheese if your heart desires.
Printable Recipe for Artisan Bread
- 3 1/4 cup bread flour
- 2 tsp instant yeast
- 2 tsp coarse salt
- 1 1/2 cups cool filtered water
- Optional Cornmeal for dustine pan
1. Whisk flour, yeast, and salt together in large bowl. Add in cool water and mix with wood spoon or by hand until the dough is sticky.
2. Shape into bowl and tightly cover. Allow to rise at room temperature for 2-3 hours.
3. Move dough to fridge overnight (12 hours to 3 days).
4. Lightly dust nonstick baking sheet with flour or cornmeal. Cut dough in half and form 2 loaves with floured hands.
5. Loosely cover and let rest for 45 minutes. Preheat oven to 475F.
6. Score the loaf and bake for 20-25 minutes.
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