Artisan Bread
Soft inside with a nice crispy crust, this French Artisan Bread is easy to make and one that I’m sure you’ll enjoy baking often!
Ingredients
- 2 1/4 tsp. active dry yeast
- 1 1/2 cups lukewarm water (between 105ºF-110ºF)
- 1 tbsp. honey tips & tricks
- 3 cups bread flour
- 1/2 tbsp. ground Himalayan pink salt
- 1/3 cup unbleached all-purpose flour, or as needed for work surface
- 1 tsp. olive oil, for bowl or as needed tips & tricks
Directions
- In the bowl of a stand mixer, add yeast, water and honey. Stir to blend and let it proof for 7 to 8 minutes.
- Meanwhile, in a large bowl, whisk together bread flour and salt; set aside.
- Add dry ingredients to yeast and, using the dough hook attachment, process on low speed until somewhat blended before increasing to speed 3; mixed until incorporated.
- Increase to speed 4 and knead for 1:30 minutes or until the dough clings around the hook.
- Transfer the sticky dough to a bowl lightly greased with oil and cover with plastic wrap and then a clean dish towel. Let it rise in a draft-free area, for 2 hours or until it doubles in size.
- Preheat oven to 450ºF.
- Tip the dough out onto a floured work surface – DON’T KNOCK AIR OUT – and sprinkle the top with flour, about ½ tbsp.
- With floured hands, gently fold the dough in half. Take one side and fold it over. Continue folding all around until the dough is almost shaped into a ball. Flip it and gently fold under to form a ball.
- Place the dough, seam side down, on the center of a lightly floured large parchment paper (big enough to entirely cover the inside of a Dutch oven).
- Cover the dough with the same bowl used earlier. Let it proof for 30 to 40 minutes.
- When 450ºF is reached, place a Dutch oven with the lid on in the oven and leave it there for 30 minutes.
- Half an hour later, cut a slit to about ¼-inch deep across the top of the dough using a sharp knife.
- Using oven mitts, carefully remove the Dutch oven from the heat and place the dough inside by lifting it with the parchment paper.
- Put the lid on and transfer to the oven. Bake for 30 minutes.
- Uncover and bake for an additional 10 minutes or until the top is golden brown.
- Remove from the heat and transfer the dough sitting in the parchment paper onto a wire rack; allow to cool completely before slicing.