Artisan Bread Recipe

It’s Easy, Only 4 Ingredients!

Let’s Get Started…

First of all, plan ahead. Artisan bread needs a long rise time, somewhere between 8 and 24 hours. Personally, I think the sweet spot is 12 hours.

Use the Right Equipment

Lodge 2 Quart Cast Iron Dutch Oven is best for this recipe.
Purchase on Amazon

You’ll need a glass mixing bowl, about about 8 inches across.
After the rise time, the bread should fill the mixing bowl to the rim.
Using a bowl that’s too large can effect how the dough rises.

Ingredients You’ll Need:

3 cups all purpose flour(Bob’s Red Mill All Purpose Unbleached, find it at Sprouts or Trader Joe’s.)
1 teaspoon salt
1/2 teaspoon yeast (find this in the baking section, comes in either packets or a jar.)
1.5 cups warm bottled water

Optional Ingredients:
Flax Seed ( mix 1 tablespoon in dough) Sprouts, in bulk section.
Sesame Seed (Sprinkle on top) Sprouts, in bulk section.

Ready to Begin…

Step 1: You’ll start by mixing 3 cups white flour, 1 teaspoon salt, 1/2 teaspoon yeast, and 1 1/2 cups warm bottled water in a medium (7-8 inch) mixing bowl.
Optional ingredients, include 1 TBSP flax seed when mixing dough.

TIP: Temperature of water: 1 minute in the microwave.
For best results use Bob’s Red Mill All Purpose Unbleached Flour. Find it at Sprouts or Trader Joe’s.

Step 2: Use a wooden spoon and mix ingredients together for about a minute.
Next, cover the bowl tight with plastic wrap and set in a warm place where it won’t be disturbed for 8-24 hours.

Tip: If it’s cold in the house (below 70), place the bowl in the oven with the oven light on, this creates a steady 80 degree temperature.

Step 3: After 8-24 hours, turn the bowl on its side, using a wooden spoon, pour the dough onto a well floured bread board. Form it into a ball by simply folding the edges upward over the top of the dough. Next, cover it with plastic wrap and let it rest for 30 minutes.

Step 4: While the dough is resting, place the empty dutch oven in the oven and preheat to 450 degrees. After dough has rested, remove dutch oven from the preheated oven. Pick the dough up with floured hands and just plop it in the pan. Take a sharp knife and slash an X on top of the dough, this will allow steam to escape. It is now time to sprinkle the dough with sesame seeds if you wish.
Bake covered for 30 minutes, then uncover and bake another 8 to10 minutes, or until the bread is nicely browned.

Bread is easily removed from dutch oven, just tip it upside down onto a wire cooling rack. After 30 minutes of cooling time it’s ready to slice.

Tip: Bread should be stored in a vented bread box, not a plastic bag. If you don’t have a bread box, store it in the covered dutch oven.

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