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Beginner Artisan Bread

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This recipe is so basic and easy. If you’re a beginner, or just want to save time, this is the perfect bread recipe for you. It takes 5 minutes to mix up by hand. No kneading necessary. Keep it in your refrigerator for up to two weeks to use when needed.

Ingredients

Scale
  • 3 1/3 cups lukewarm water
  • 1 1/2 Tablespoons instant yeast
  • 1 1/2 Tablespoons fine salt
  • 6 1/2 cups (2 lbs) bread flour
  • cornmeal for baking

Instructions

  1. In a large lidded bowl, pour in the water and add the yeast and salt.
  2. Add the flour and stir. A Danish dough whisk makes this job so much easier. Stir until all the flour is incorporated. The dough will be rough and “shaggy”.
  3. Put the lid on the container but don’t snap all the way shut. The gases from the yeast need to escape.
  4. Let rise on the counter for 2-3 hours. It will nearly triple in size. Do not punch the dough down. It will be flat on top and you should see it start to bubble.
  5. Snap the lid on all the way and refrigerate over night. When you remove the dough after chilling, you may notice that it has fallen. That is totally normal. Use dough as needed. Keep in the refrigerator up to 2 weeks. The longer it chills, the more the flavor will deepen to more of a sourdough flavor.
  6. To use dough, prepare a baking sheet by lining with parchment paper and sprinkle cornmeal on the paper. Flour the countertop. Flour your hands. Pull your desired amount of dough out and clip it off with kitchen scissors. Form the dough into a ball and place on the prepared parchment. Let is rest for at least 40 minutes and can go as long as 90 minutes. During this time, it may not puff up much. It may actually spread a bit, but don’t worry. It will puff up in the oven.
  7. Preheat oven to 450°F with a baking stone on the center rack (or cast iron pan), with a metal broiler pan on the bottom rack (at least 4-5 inches away from the baking stone or it will crack). Do not use a glass pan as it may shatter.
  8. With a serrated knife, make three 1/4 inch deep slashes in the loaf. Transfer the parchment with the loaf onto the baking stone.
  9. Carefully pour 2 cups water into the broiler pan, keeping face at a distance as it will produce steam. The steam in the oven will create that crispy crust and aid in puffing up the loaf.
  10. Bake for 20 minutes and carefully remove the parchment paper. Bake another 10-15 minutes or until deep golden brown.
  11. Cool completely before slicing. The bread is still baking inside as it cools. If you slice it before it totally cools the bread will be doughy inside. Be patient! It will pay off!

Notes

  1. You can substitute the bread flour with all purpose flour. Decrease the water by 1/3 cup. Bake as instructed.
  2. Using a Danish dough hook makes mixing this dough so much easier.
  3. Baking the bread on a baking stone will give it a nice crispy crust.
  4. If you have a pizza peel, you can sprinkle that with the cornmeal and let the dough rest on the peel so you can place it directly on the pizza stone for the entire bake.

Find it online: https://thatbreadlady.com/beginner-artisan-bread/