The magic begins with the mixture of all-purpose flour, salt, and a touch of active dry yeast. The dough is wet and sticky, and it’s left to ferment for an extended period. This extended fermentation allows the dough to develop complex flavors and a delightful rustic character.
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
Directions:
Mixing the Dough:
- In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast.
- Gradually add the warm water to the dry ingredients, stirring until a shaggy and sticky dough forms. Cover the bowl with plastic wrap and let it rest for 12-18 hours at room temperature. This long fermentation time allows the dough to develop flavor.
Shaping and Second Rise:
- After the initial fermentation, the dough will be wet and full of bubbles. Sprinkle the dough with a little flour and fold it over a few times in the bowl.
- Place a large sheet of parchment paper into a bowl. Dust the parchment paper with flour.
- Transfer the dough onto the floured parchment paper. Fold the parchment paper over the dough, creating a loose cover.
- Let the dough rest for another 1-2 hours. It will rise during this time.
Preheat the Oven:
- About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C). Place a heavy, lidded pot (like a Dutch oven) in the oven while it heats.
Baking the Bread:
- Once the oven and pot are preheated, carefully remove the pot from the oven.
- Uncover the dough and use the parchment paper to lift it into the hot pot.
- Cover the pot with the lid and place it back in the oven.
- Bake the bread for 30 minutes with the lid on.
- Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and has a crusty exterior.
Cooling and Serving:
- Remove the bread from the pot and let it cool on a wire rack.
- Slice and enjoy your Homemade Artisan Bread!
Prep Time: 5 minutes (plus resting time) | Baking Time: 45-50 minutes
Yield: 1 rustic loaf