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Homemade Artisan Bread Recipe

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This Homemade Artisan Bread recipe yields two rustic, crusty loaves with a tender interior and a beautifully browned, crispy crust. Using simple ingredients like bread flour, yeast, salt, and water, the dough undergoes a slow fermentation in the refrigerator for enhanced flavor and texture. The bread is baked on a nonstick sheet pan at a high temperature with optional steam to develop a perfect artisan crust, making it ideal for sandwiches or serving alongside your favorite meals.

Ingredients

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 (about 70°F / 21°C)

Optional

  • Cornmeal for dusting pan

Instructions

  1. Mix the Dough: In a large ungreased bowl, whisk together the bread flour, instant yeast, and coarse salt. Pour in the room temperature water and mix gently with a silicone spatula or wooden spoon until the flour is fully moistened, forming a sticky, shaggy dough. Use your hands to fully incorporate if necessary, shaping it into a ball.
  2. First Rise at Room Temperature: Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise at room temperature for 2–3 hours until it nearly doubles in size, sticks to the sides of the bowl, and has many air bubbles.
  3. Cold Fermentation: For optimal flavor and texture, refrigerate the covered dough for 12 hours to 3 days. The dough will puff up and may deflate slightly over time, which is normal.
  4. Shape the Loaves: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured surface, cut it in half with a sharp knife or bench scraper, and shape each half into a long loaf approximately 9×3 inches. Place loaves about 3 inches apart on the baking sheet, cover loosely, and let rest for 45 minutes.
  5. Preheat Oven: Preheat your oven to 475°F (246°C) during the final dough rest period.
  6. Score the Bread: With a sharp knife or bread lame, make three shallow slashes about 1/2 inch deep on each loaf. If the loaves flattened, reshape them gently with floured hands.
  7. Add Steam (Optional): For a crispier crust, place a shallow metal or cast iron pan on the oven’s lowest rack while preheating. Once heated, carefully pour 3-4 cups boiling water into this pan immediately before placing the bread in the oven to create steam.
  8. Bake the Bread: Place the scored loaves on the center rack and bake for 20-25 minutes until golden brown. The bread is done when it sounds hollow when tapped or reaches an internal temperature of 195°F (90°C).
  9. Cool and Store: Remove the bread from the oven and let cool for at least 20 minutes before slicing. Store leftover bread loosely covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • Using coarse salt adds a stronger salty flavor and a bit more texture than fine salt.
  • Resting the dough in the refrigerator develops better flavor and texture through slow fermentation.
  • Dusting the baking sheet with cornmeal prevents sticking and adds a subtle texture to the crust.
  • Creating steam in the oven helps achieve a crispy crust similar to traditional artisan breads.
  • Use a sharp bread knife to slice cooled bread to maintain loaf integrity.

Find it online: https://glowcooks.com/homemade-artisan-bread-recipe/