Crusty Artisan Bread

AuthorKateCategory,

Crusty Artisan Bread Baked in Under 2 hours

Yields1 Serving

 500 g Baker's Flour (All Purpose/Plain Flour is ok too).
 400 g Warm Water
 10 g Salt
 7 g Instant Yeast (1 & 1/2 teaspoons or one single sachet)

1

Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast and salt.

2

Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need it to be fully smooth, just ensure that all of the flour is wet.

3

Cover the bowl in cling film and set it somewhere warm for 1-2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. You just want it to double in size, no more or it won't rise in the oven.

If you want to add some flavourings - do it 30 minutes after you've mixed the dough and then set it aside to rise again.

4

Around 45 minutes before you want to put your bread in the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

5

Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands).

6

Scoop your dough out with your hands - but do it gently and be careful not to knock too much air out of the dough, you want all that lovely rise when it gets into the oven.

7

Use the flour and your finger tips to gently bring it into a round shape. You will need to pull each side over each other to do this.

Use a sharp knife to score the top of your dough.

8

Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your bread inside the pot and put the lid back on.

If you have a spray bottle handy, liberally spray your dough with water before you put the lid on - it will ensure you get a superior crust!

9

Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.

A cast iron Dutch Oven will take your bread to the next level!

10

Try to let your bread cool for around an hour before cutting it if you can. It will still taste great hot, but it's so much easier to cut it if you let it cool.

Ingredients

 500 g Baker's Flour (All Purpose/Plain Flour is ok too).
 400 g Warm Water
 10 g Salt
 7 g Instant Yeast (1 & 1/2 teaspoons or one single sachet)

Directions

1

Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast and salt.

2

Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need it to be fully smooth, just ensure that all of the flour is wet.

3

Cover the bowl in cling film and set it somewhere warm for 1-2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. You just want it to double in size, no more or it won't rise in the oven.

If you want to add some flavourings - do it 30 minutes after you've mixed the dough and then set it aside to rise again.

4

Around 45 minutes before you want to put your bread in the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

5

Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands).

6

Scoop your dough out with your hands - but do it gently and be careful not to knock too much air out of the dough, you want all that lovely rise when it gets into the oven.

7

Use the flour and your finger tips to gently bring it into a round shape. You will need to pull each side over each other to do this.

Use a sharp knife to score the top of your dough.

8

Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your bread inside the pot and put the lid back on.

If you have a spray bottle handy, liberally spray your dough with water before you put the lid on - it will ensure you get a superior crust!

9

Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.

A cast iron Dutch Oven will take your bread to the next level!

10

Try to let your bread cool for around an hour before cutting it if you can. It will still taste great hot, but it's so much easier to cut it if you let it cool.

Crusty Artisan Bread
(Visited 504 times, 2 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *