ARTISAN BREAD
VIDEO LINK: https://youtu.be/grR77ZzBWGM
- Prep time: 10 minutes
- Rise Time: 1st rise (3 hours) + Refrigerate (18–72 hours)
- Bake time: 20–25 mins
- Yields: 2 Loaves
Ingredients
- Bread Flour: 3 ¼ cups (12.75 oz / 360 g)
- Instant Yeast: 2 tsp (0.25 oz / 7 g)
- Coarse Salt: 2 tsp (0.34 oz / 9.6 g)
- Water: 1 ½ cups (12 oz / 340.2 g)
- Flour: Extra for dusting
Instructions
1. Mix the Dough: In a large mixing bowl, whisk flour, yeast, and salt. Pour in the water and mix with a wooden spoon. The dough will be dry, shaggy, and sticky—keep working it until all flour is moistened.
2. The First Rise: Cover the bowl tightly with plastic wrap or foil. Leave on the counter at room temperature for 3 hours until the dough doubles in size and shows visible air bubbles.
3. The "Flavor" Chill (Recommended): For the best texture, move the covered bowl to the fridge for 18 hours to 3 days. The dough will puff up and then settle; this is normal and develops that signature artisan flavor.
4. Shape & Prep: Layer a sheet pan with parchment paper, then dust with flour. Turn the cold dough onto a floured surface. Cut the dough in half. Using floured hands, shape each half into a long loaf (approx. 9 x 3 inches). Place on the pan, sprinkle flour onto the loaves, cover loosely, and rest for 45 minutes.
5. Preheat: While the dough rests, preheat your oven to 475°F (246°C).
6. Score the Loaves: Using a very sharp knife or bread lame, cut three shallow slashes (about 1/2 inch deep) across the top of each loaf.
7. The Bake: Bake on the center rack for 20–25 minutes until the crust is deep golden brown.
8. Cool & Serve: Allow the bread to cool for at least 5 minutes before slicing.