Description
A classic crusty artisan loaf featuring a chewy, flavorful interior and a crackly golden crust. This simple recipe relies on slow fermentation and straightforward ingredients to achieve bakery-quality bread at home.
Ingredients
Ingredients
- 3 cups bread flour
- 1¼ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups warm water
Instructions
- Mix Ingredients: In a large bowl, combine the bread flour, salt, and instant yeast evenly.
- Add Water and Form Dough: Pour in the warm water and stir with a spoon until a shaggy, sticky dough forms, ensuring all flour is hydrated.
- First Fermentation: Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 12 to 18 hours to develop flavor and structure through slow fermentation.
- Shape the Dough: After fermentation, gently shape the dough into a tight ball on a lightly floured surface and cover it loosely; allow it to rest for 30 minutes for the dough to relax.
- Prepare to Bake: Preheat the oven to 450°F (230°C) with a Dutch oven inside to heat thoroughly. Carefully transfer the dough into the preheated Dutch oven using parchment paper for easy handling.
- Bake Covered and Uncovered: Bake the dough covered for 30 minutes to create steam for a crusty exterior, then remove the lid and bake for an additional 15 minutes until the crust is deeply golden and crackly.
- Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing to set the crumb.
Notes
- Long fermentation enhances flavor and texture.
- Using parchment paper makes transferring the dough to the Dutch oven easier and prevents sticking.
- Allow the bread to cool completely to ensure proper crumb formation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
