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Easy Homemade Artisan Bread

Easy Homemade Artisan Bread

The Virtuous Vogue
The easy and simple four-ingredient artisan bread recipe that will quickly become your new weekly staple!
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Prep Time 5 minutes
Cook Time 40 minutes
Rising Time 2 hours
Total Time 2 hours 45 minutes

Equipment

  • 2 Mixing Bowls (1 Medium, 1 Large)
  • Mixing Spatula Wooden Spoon or Rubber Spatula
  • Measuring cup
  • Measuring Spoons
  • Dutch Oven

Ingredients
  

TO A MEDIUM MIXING BOWL

  • 3 cups Flour All-purpose or bread flour
  • 2 tsp Salt

TO A LARGE MIXING BOWL

  • 2 tsp Dry Yeast active or Instant, I've used both with this recipe
  • 1 ½ cups Water warm Water

Instructions
 

MIX DOUGH

  • In a medium mixing bowl, add bread flour and salt. Stir to mix well, then set aside.
  • In a large mixing bowl, add the warm water and yeast. Stir to mix well.
  • Add flour mixture to the yeast and water. Use a wooden spoon or rubber spatula to stir all ingredients together until no flour streaks remain.
  • Use a mixing spatula or spoon to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time until you've folded the dough 8-10 times.

RISE

  • Cover with a towel (or plate) and let rise in a warm place for 1 hour.
  • After 1 hour, use the spatula to fold the dough 8-10 times again. Cover and let rise in a warm place for 1 more hour.

PREHEAT OVEN

  • Halfway through the second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450℉. Let it preheat for a full 30 minutes.
  • Cut a piece of parchment paper large enough to go inside your dutch oven with enough for some overhang at the top (this will make it easier to get the bread out when it's done)

SHAPE DOUGH

  • Lightly dust flour on the counter or cutting board. Lightly dust your hands with flour and begin folding the dough until it is lightly coated in flour, about 6-8 times. Brush off any excess or clumps of flour.
  • Use your hands or dough scraper (anything similar: cake server, large knife, spatula) to roughly form a roundish shape. Don't get too meticulous here - this is more about deflating the bubbles in the dough and forming the dough in a shape you can move

TRANSFER TO PAPER

  • Place the dough on the parchment paper.

DOUGH IN DUTCH OVEN

  • Use oven mitts to remove the hot dutch oven from your oven. Remove the lid. Carefully transfer the parchment paper with the dough to the dutch oven. Put the lid on, and return to the oven.

BAKE

  • for 30-45 minutes with the lid on. (If you like darker, crisper loaves, remove the lid for the last 5-10 minutes.)

REMOVE & COOL

  • Remove the dutch oven from the oven. Use the overhang of parchment paper to help remove the bread from the pot. It should come out easily.
  • Remove parchment paper and let the bread cool on a wire rack for 1-2 hours before slicing.