Classic Homemade Artisan Bread

This no knead bread has become my answer to bakery cravings and cozy mornings spent at home It is surprisingly simple with no stand mixer required and the result is wonderfully crusty on the outside but tender and light on the inside With only a handful of ingredients and minimal hands-on time this recipe transformed my weekends into homemade bread feasts

My friends are always shocked when I serve it warm from the oven A bread that feels gourmet but comes together with so little effort quickly became my go-to for family breakfasts

Ingredients

• Bread flour: It gives sturdy structure and allows extra rise Look for unbleached and go for high protein content if possible
• Instant yeast: Ensures a reliable quick rise in the dough Always check it is fresh by verifying the expiration date or proofing in lukewarm water
• Salt: Brings out flavor and helps develop the bread’s perfect crumb Use fine sea salt for even distribution
• Water: Hydrates the flour and activates the yeast Always use lukewarm not hot water for best yeast activity

Instructions

Mix the Dough:

Combine bread flour instant yeast and salt in a large mixing bowl Use a wooden spoon or dough whisk to blend everything thoroughly before adding lukewarm water Pour in the water and stir until a shaggy sticky dough forms making sure no dry flour patches remain along the sides

First Rise:

Cover the bowl tightly with plastic wrap or a clean towel Leave it at room temperature overnight or for at least twelve hours The long rise at a cool temperature allows the dough to develop complex flavors and plenty of bubble structure

Shape the Dough:

Flour your hands and a work surface Gently tip the dough out and use a dough scraper or floured fingers to fold the edges toward the center Rotate as you fold to create a round loaf Resist the urge to knead Simply shape and tuck as best you can

Second Rise:

Transfer the shaped dough into a well floured towel or piece of parchment in a bowl Cover again and let rise for forty minutes The dough will feel jiggly and wobbly

Preheat the Oven and Dutch Oven:

While the dough rests set your Dutch oven or heavy lidded pot inside your oven and heat to four hundred fifty degrees Fahrenheit Allow both to preheat for at least thirty minutes The blazing hot pan is the secret to a shattering crust

Bake the Bread:

Carefully transfer the risen dough on its parchment into the hot Dutch oven Cover and bake for thirty minutes to steam the loaf and set its height Remove the lid and bake for another fifteen to twenty minutes until the crust turns deep golden and crackly

Cool and Slice:

Lift the bread out and let cool on a wire rack for at least forty five minutes Do not slice too soon The steam inside needs to finish the crumb for the best texture

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Watching the bread rise and blister in the oven is still a thrill after countless batches I always sneak the first heel slice with salted butter for breakfast It is my way of celebrating a loaf well baked

Storage Tips

Store your bread at room temperature wrapped in a clean towel or in a paper bag This prevents the delicious crust from becoming chewy while keeping the crumb moist If you live in a humid climate store in a bread box Instead of the fridge which dries out the loaf freeze leftovers well wrapped for up to two months

Ingredient Substitutions

For a chewier crumb try using a blend of all purpose and bread flour Whole wheat flour can replace part of the flour for nutty flavor and extra nutrients Add seeds or chopped nuts for extra crunch You can also swap in active dry yeast just dissolve in warm water first and allow a longer initial rise

Serving Suggestions

This loaf is perfect for sandwiches or served alongside soup in winter mornings Try toasting thick slices and spreading with butter or jam Tear pieces to dip into olive oil and balsamic vinegar It even works beautifully for French toast or bread pudding the next day

Cultural History

Crusty country style bread is a staple across Europe with roots in French and Italian countryside baking The overnight method and use of steam mimic traditional hearth baking centuries old techniques now possible in your own kitchen Every region serves bread differently but the joy of a fresh loaf is universal

Seasonal Adaptations

Add fresh herbs in spring or summer for fragrant dough A sprinkle of cinnamon and dried fruit turns this into a winter holiday treat Swirl in roasted garlic or caramelized onions for autumn gatherings Keeping tins to bake mini boules for picnics was a family favorite and made every outing special

Save

Every time I bake this bread for guests they marvel at the crackle of the crust and the soft interior Pride beams through when I share that it is homemade and simpler than it seems This is a recipe that never fails to gather people around the table

Cooking Questions

→ What flour produces the best texture?

Bread flour provides higher protein, resulting in better chew and rise for artisan loaves.

→ How do I achieve a crispy crust?

Bake in a preheated oven with steam, such as by placing water in a tray or using a dutch oven.

→ Can I use instant yeast?

Yes, instant yeast is convenient and reduces proofing time, still allowing for good structure and flavor.

→ What’s the ideal rise time?

A longer, slower rise (up to 12 hours) allows for complex flavors and airy texture to develop.

→ How should I store fresh bread?

Let it cool fully, then wrap in a clean towel or keep in a bread box to maintain moisture and crispness.