Description
This homemade artisan bread recipe offers a simple yet rewarding way to bake crusty, flavorful bread right at home. Using basic ingredients like bread flour, instant yeast, salt, and water, the dough undergoes a slow fermentation process that enhances its texture and taste. The method requires no kneading and includes optional refrigeration for improved flavor and structure. The result is two rustic loaves with a golden, crispy crust and a soft, airy interior, perfect for sandwiches, toast, or accompanying any meal.
Ingredients
Scale
Dry Ingredients
- 3 and 1/4 cups (about 430g) bread flour, spooned & leveled, plus more for hands and pan
- 2 teaspoons (about 6g) instant yeast
- 2 teaspoons (about 9g) coarse salt
Wet Ingredients
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
Optional
- Cornmeal, for dusting pan
Instructions
- Mix Ingredients: In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt. Pour in the room temperature water and gently combine using a silicone spatula or wooden spoon. The dough will appear dry and shaggy; continue mixing until all flour is moistened. Use your hands if necessary to bring the dough together. It will be sticky. Shape the dough into a ball inside the bowl.
- First Rise: Cover the bowl tightly with plastic wrap or aluminum foil and leave it at room temperature for 2-3 hours. The dough should almost double in size, stick to the sides of the bowl, and develop visible air bubbles.
- Cold Fermentation (Optional for Best Flavor): For optimal flavor and texture, place the covered dough in the refrigerator for 12 hours to up to 3 days. During this time, the dough will puff up and may deflate after 2 days, which is normal.
- Shape the Dough: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough out onto a floured surface and cut it in half with a sharp knife or bench scraper. Some air bubbles will deflate as you work. Shape each half into a long loaf about 9 by 3 inches, spacing them roughly 3 inches apart on the pan. Loosely cover the loaves and allow them to rest for 45 minutes at room temperature.
- Preheat Oven: While the dough rests, preheat your oven to 475°F (246°C).
- Score the Loaves: Using a very sharp knife or bread lame, make three shallow slashes about 1/2 inch deep across the top of each loaf. If the loaves have flattened, use floured hands to reshape them before scoring.
- Add Steam (Optional): For a crispier crust, place a shallow metal or cast iron pan on the bottom rack of the oven as it preheats. Just before baking, pour 3 to 4 cups of boiling water into the pan to create steam. Quickly place the baking sheet with the scored loaves on the rack above and close the oven door to trap steam.
- Bake: Bake the dough for 20-25 minutes until the crust is golden brown. To test doneness, tap the bottom of the loaves — if they sound hollow, they are done. Alternatively, an instant-read thermometer inserted in the center should read 195°F (90°C).
- Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
- Using coarse salt enhances the flavor and helps regulate fermentation.
- The optional refrigerator rest (cold fermentation) improves flavor and texture but is not mandatory.
- Flouring or dusting the pan with cornmeal prevents sticking and adds a slight texture to the bottom crust.
- Steam during baking helps develop a crispier crust but can be omitted if you prefer a softer crust.
- Allow the bread to cool completely before slicing to avoid a gummy crumb.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: artisan bread, homemade bread, no-knead bread, crusty bread, bread baking, easy bread recipe, slow fermentation
