Description
Learn how to make bakery-quality artisan bread at home with this step-by-step guide. This recipe features a crunchy crust, soft and airy crumb, and complex flavor from long fermentation. Perfect for beginners and experienced bakers alike.
Ingredients
- “3 1/2 cups bread flour”,
- “1 1/2 cups warm water”,
- “2 tsp salt”,
- “2 tsp active dry yeast”,
- “Optional: 2 tbsp seeds or herbs”
Instructions
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In a large bowl, combine bread flour, warm water, salt, and yeast until no dry flour remains.
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Knead the dough by hand for 8–10 minutes or with a stand mixer for 5 minutes until smooth and elastic.
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Place dough in a lightly oiled bowl, cover, and let rest for 1–2 hours. Perform a stretch and fold every 30 minutes for better gluten development.
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Shape the dough into a boule or batard and score the top with a sharp blade.
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Proof the dough at room temperature for 45–60 minutes while preheating the oven to 450°F (230°C) with a Dutch oven or baking stone inside.
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Bake covered for 25–35 minutes, then uncover and bake an additional 10 minutes until golden and crusty.
Allow the bread to cool completely on a wire rack before slicing to prevent soggy crumb.
Notes
Use high-protein bread flour (11–14%) for best results.
Optional: add seeds, herbs, or nuts for flavor variations.
Store bread in a paper bag at room temperature for 2–3 days.
For sourdough-style bread, replace yeast with an active starter.
Scoring the dough allows controlled expansion and better oven spring.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: braekfast
- Cuisine: American
Nutrition
- Calories: 120
- Sodium: 180 mg
- Fat: 1 g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4 g