Artisan-Style Bread
Artisan-style bread really does hold a special place in my heart and stomach, especially at breakfast time. Being able to make it myself just adds to how great it is. From the taste to the smell and everything in between, this bread will definitely have you feeling like a skilled Artisan in no time flat.
Ingredients
- 3 1/4 cup of Flour (I've used both All-Purpose and Bread for this)
- 2 teaspoons (tsp)/1 Packet of Instant Yeast
- 2 teaspoons of Coarse Salt
- 1 1/2 cup of Cool Water
*This makes 2 loaves*
Let's Break It Down
1. In your large non-greased mixing bowl whisk together the Flour, Instant Yeast, and Salt. Pour in the Water gently stirring the mixture with a spoon or spatula. The dough may look and feel a bit dry and shaggy - this is okay! Keep working it until you get everything moistened - get your hands in there if you need to! Once it's all mixed together, do your best to form it into a ball in the bowl.
2. With Plastic Wrap or Aluminum Foil tightly cover the bowl of dough. Set it to the side to sit for two 2 to 3 hours. You'll know it's ready because the dough will have doubled in size, be sticky and stick to the sides of the bowl, and there will be air bubbles present.
3. Once the dough has sat for a few hours you can get ready to cook it. I personally waited 2 hours. Some recipes encourage you to pop it in the fridge, check out my notes if that's something you want to do. Moving on - Dust a large non-stick Baking Sheet with Flour and/or Cornmeal. Turn the cold dough onto the floured surface. Using a sharp knife (or if you're fancy enough for a bench scraper, use that), cut the dough into two 2 loaves. Using floured hands, form the dough into 9x13 inch loaves (or close enough to it). Place them about 3 inches apart and cover them lightly (I recommend a dish towel) for 45 minutes.
4. While you're waiting 45 minutes, preheat your oven to 450 degrees Fahrenheit. Now go put your feet up and engage in some self-care. We both know you deserve it.
5. Once it's ready to bake, use a sharp knife, the bench scraper, or even a pizza cutter and give the bread three diagonal (or one big one) shallow cuts (called Slashes) about 1/2 inch deep. If the loaves have flattened a little during the 45 minutes, once again put some flour on your hands and narrow them out along the sides again. It may not be perfect - this is okay! Loaves or lumps, it'll taste great.
6. Place the loaves on the baking pan into the oven. It should sit on a rack within the center of your oven. Cook for about 20 to 25 minutes, or until the crust is golden brown. You'll know the bread is done when you gently tap the loaves; if they sound hollow they are ready to go!
7. Let your bread cool for at least 5 minutes before serving it. Once you're done using it, wrap it up! It's good at room temperature for 7 days or in the fridge for 10. Enjoy!
Notes For My Note People
- There is a difference between All Purpose and Bread Flour but if you only have All-Purpose Flour, you're perfectly fine - I've used both! Some of the main differences are: -Bread Flour has more protein -Your dough with All-Purpose Flour may be wetter -The bread may not be as crunchy when using All Purpose
- Some recipes encourage the baker to place the dough into the fridge for 18 hours all the way up to 3 days after the dough has risen for 2-3 hours. It's said to improve the overall texture and taste - definitely something I'll experiment with.
- Additionally, some recipes also recommend this little trick if you want a crispier crust: Place a skillet on the bottom rack of your oven when you put in the loaves. Right before you shut the oven door, carefully pour 3-4 cups of boiling water into the skillet. Immediately close the door! The steam trapped inside is what does all the work.
- If you want to put Cornmeal instead of Flour on the baking pan you can!
- If you're using Kitchen Table Salt (it happens, we've all been there) make sure you use less. Instead of 2 teaspoons, use 1 1/2 teaspoons.
- Want to change up the flavor? Add different herbs and/or spices such as rosemary, dill, garlic, or dried cranberries to name a few! Have fun with it!
- I 100% recommend using Instant Yeast. If you buy the packets, one full packet is a little bit more than 2 teaspoons but I find it's fine on loaves. If you use Active Yeast the rise time may just take longer. You would also use 2 teaspoons still.
- If you have a Dutch Oven and want to cook it in that, I do recommend checking out cook times and temperature to see how you need to modify it to fit your appliances and tools!
- If you don't have a non-stick baking sheet, place parchment paper down then sprinkle the Flour and/or Cornmeal