Healthy Diet

Simple artisanal bread recipe

Even if you’ve never made bread or made bread and failed – this Easy Artisan Bread Recipe is for you! This bread is soft and fluffy on the inside and crispy on the outside. The perfect accompaniment to soup or pasta for an immersible treat!

How to make artisanal bread at home

Artisan bread is incredibly easy to make as there are few ingredients and you don’t even need a stand mixer to make it.

Start by adding the flour, yeast, and salt to a bowl. Mix, then add water and mix until everything is incorporated. If you want to add add-ins, add them now. Let them sit in the bowl, covered, for 8 to 20 hours. Yes – you read that right. You can mix it up at night and then in the morning you are ready to finish it off. After leaving it in the bowl, put it on a floured surface or you can put it in a floured bowl. Cover and let rest for 1 hour. In the meantime, preheat the oven to 450 degrees for 30 minutes. You will need an oven safe pot for this recipe. I like to use a Dutch ceramic oven. Put your pot in the preheated oven for 30 minutes. After your bread has risen for an hour and your saucepan has preheated for 30 minutes, carefully place your batter in the saucepan. Bake your bread with the lid closed for 30 minutes, then remove the lid and bake for another 10-15 minutes, depending on how dark your crust is. Remove from the pot and let cool before cutting.

Then serve! This bread goes perfectly with soup and salad or as a side dish for brunch or breakfast.

Easy Artisan bread, baked in a cast iron Dutch oven, straight out of the oven, placed on a slate plate with a kitchen towel waiting to be cooled

Which type of flour is best for artisanal bread?

I made artisan bread with all kinds of flour. The three main types I recommend are:

All-Purpose Flour: Standard all-purpose flour is a white base flour and is medium-protein, making it a good choice for most baked goods as it produces enough gluten to give the light and air texture we’re all looking for. AP flour goes well with this artisan bread recipe and gives you the fluffy chewy bread we all love! Bread Flour: This type of flour has a higher protein content than all-purpose flour, which means it produces more gluten and gives you a lighter, fluffier, and chewier bread. It is definitely the ideal flour for making bread. Whole Wheat Flour: Whole wheat flour can come in a variety of consistencies from extra coarse to extra fine. An extra coarse grind gives your bread a denser whole grain structure, while an extra fine grind gives the bread a smoother texture. If you use whole wheat flour in your artisanal bread, it definitely won’t rise as much as if you used white flour, and you get a much denser bread. This isn’t necessarily a bad thing if you start with this expectation. You can always try half wheat and half white flour, or a combination of both.

Two loaves of rustic round loaves of artisanal bread on refrigerated shelves

What variations of artisanal bread can I make?

This artisanal bread recipe is incredibly versatile. You can just do it, which is good if you serve with a flavorful soup. Or you can play with it and use add-ins. Some of our favorites are:

Cute add-ins:

Cranberry + white chocolate + walnut (add 1/4 cup each) cranberry + cinnamon (1/4 cup cranberries + 2 teaspoons cinnamon) cinnamon + raisin (2 teaspoons cinnamon + 1/4 cup raisins) white chocolate + pecan (1/4 Cup of each)

Hearty add-ins:

Rosemary (1 tbsp dried rosemary) Jalapeno cheddar (1/4 cup chopped pickled jalapenos + 1/2 cup grated cheddar cheese) Garlic parmesan (6 chopped garlic cloves + 1/3 cup grated parmesan) dried tomato + oregano + feta cheese (1 / 4 cups chopped sundried tomatoes + 2 teaspoons dried oregano + 1/4 cup crumbled feta)

Let me know what variations you try in the comments below!

Artisanal white bread baked in a cast iron Dutch oven, one of which is a cutting board waiting to be sliced

Two loaves of rustic round loaves of artisanal bread on refrigerated shelves

3 cups Flour1/2 TL yeast1 1/2 TL Salt-1 1/2 cups lukewarm water

Place the first 3 ingredients in a bowl and stir until incorporated. If you want to use add-ins, insert them now.

Add the lukewarm water and stir again until the ingredients are combined.

Cover the bowl with saran foil. Set aside and let sit for 8-10 hours or overnight.

After the dough rests, flour a surface. Get your hands wet and tap into a ball – try to get as round as possible. Let go for an hour.

In the meantime, preheat your oven to 450 degrees. Put your pot in the oven at 450 degrees for 30 minutes

After the bread has risen for an hour, take your pan out of the oven and place the bread in the hot pan. Bake for 30 minutes. Remove the lid and bake for another 10-15 minutes for a darker crust. Let cool down before cutting and enjoy!

Calories: 172kcal | Carbohydrates: 36G | Protein: 5G | Fat: 1G | Sodium: 445mg | Fiber: 1G

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