Ah, artisanal bread — rustic, golden, crackly on the outside, chewy on the inside, and full of flavor and character. Whether you’re looking for a no-knead loaf or want to go full sourdough artisan mode, here’s a simple, beautiful recipe to start with:
🥖 Artisanal No-Knead Bread (Dutch Oven Style)
🌾 Ingredients:
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3 cups (375g) all-purpose flour or bread flour
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1 ¼ teaspoons salt
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½ teaspoon instant yeast (or active dry yeast)
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1 ½ cups (350ml) warm water (not hot)
🧑🍳 Instructions:
1. Mix the dough:
In a large bowl, mix the flour, salt, and yeast. Add the warm water and stir until a shaggy dough forms. No kneading necessary — just combine until everything is incorporated.
Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12 to 18 hours (overnight works perfectly).
2. Shape & second rise:
Once the dough has doubled and is bubbly, turn it out onto a floured surface. Gently shape it into a ball — don’t punch it down!
Place it on parchment paper and let it rise for 30–60 minutes while the oven heats.
3. Preheat your Dutch oven:
Place a Dutch oven (with lid) in your oven and preheat to 450°F (230°C). Let it heat for at least 30 minutes.
4. Bake:
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Carefully remove the hot Dutch oven from the oven. Use the parchment to lift the dough and place it (parchment and all) into the pot.
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Cover and bake for 30 minutes.
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Remove the lid and bake for another 10–15 minutes until the crust is deep golden and crackly.
5. Cool & enjoy:
Let it cool on a wire rack before slicing (resist the urge to cut it hot — it finishes cooking as it cools!).
✨ Optional Add-ins:
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Chopped rosemary + sea salt
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Olives or sun-dried tomatoes
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Everything bagel seasoning
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Roasted garlic cloves
🧠 Artisan Bread Tips:
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Steam = crust. The Dutch oven traps steam, creating that beautiful bakery-style crust.
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Fermentation = flavor. Long rise times give you deep, developed flavor.
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Flour type: Bread flour gives chewier texture, AP flour gives a more tender crumb.