Even if you’ve never made bread before, or made one and failed – this easy artisan bread recipe is for you! This bread is soft and fluffy on the inside and crunchy on the outside. The perfect side dish for soup or pasta for a delicious treat!
How to make artisan bread at home
Artisan bread is very easy to make since there are only a few ingredients and you don’t even need a hand mixer to make it.
- Start by adding flour, yeast and salt in a bowl. Mix then add water and mix until everything is homogeneous. If you are going to include add-ons, you can add them now.
- Leave it in the container for 8-20 hours, covered. Yes – you read this right. You can mix it up for the night and then in the morning you are ready to finish it. After leaving it in the bowl, turn it over on a floured surface or you can also place it in a ground bowl. Cover and leave for an hour.
- Meanwhile, preheat the oven to 450 degrees for 30 minutes. You will need an oven-safe saucepan for this recipe. I like to use a dutch casserole oven. Put the saucepan in the preheated oven for 30 minutes.
- After the bread has risen for an hour and the saucepan has heated up for 30 minutes, carefully place the dough into the saucepan. Bake your bread with the lid on for 30 minutes, then remove the lid and bake for another 10-15 minutes, depending on your desired darkness.
- Remove from saucepan and allow to cool before chopping.
Then progress! This bread works great with soups and salads, or also with brunch or breakfast as a side dish.
What kind of flour is best for artisanal bread?
I made artisan bread with all kinds of flours. The three main types I recommend using are:
- All-purpose: Standard all-purpose flour is a basic white flour and has a medium range of protein levels as far as flour goes, making it a good choice for most baked goods because it will produce enough gluten to give the light and airy texture we all look for. AP flour works well with this artisan bread recipe and will give you the fluffy, chewy bread we all love!
- Bread flour: This type of flour has a higher all-purpose protein content, which means it will produce more gluten and give you a lighter, more chewable bread. It is definitely the perfect flour for making bread.
- Whole wheat flour: Whole wheat flour can come in a variety of consistencies from coarse to very fine. The extra coarse grinding will give your bread a thicker whole grain texture while the extra fine grind gives the bread a smoother texture. If you use whole wheat flour in your artisan baking, it certainly won’t rise as much when using white flour and you will end up with a denser loaf. This isn’t necessarily a bad thing, if you start with this expectation. You can always try half wheat, half white flour, or a combination of both.
What Kinds of Artisan Bread Can I Make?
The artisan baking recipe is incredibly versatile. You can make it easy which is good if you serve delicious soup. Or, you can start playing with it and using the add-ons. Some of our favorites are:
Sweet Additional Functions:
- Cranberry + white chocolate + walnuts (add 1/4 cup of each)
- Cranberry + cinnamon (1/4 cup cranberry + 2 teaspoons cinnamon)
- Cinnamon + raisins (2 teaspoons cinnamon + 1/4 cup raisins)
- White chocolate + pecans (a quarter cup of each)
- Rosemary (1 tablespoon dried rosemary)
- Cheddar Jalapeno (1/4 cup jalapeno pickle + 1/2 cup grated cheddar cheese)
- Parmesan cheese with garlic (6 minced garlic cloves + 1/3 cup grated Parmesan cheese)
- Sundried tomatoes + oregano + feta cheese (1/4 cup chopped dried tomatoes + 2 teaspoons dried oregano + 1/4 cup crumbled feta)
Let me know what differences have you tried in the comments below!
- 3 Glasses Flour
- 1/2 Teaspoon yeast
- 1 1/2 Teaspoon salt
- 1 1/2 Glasses Lukewarm water
Put the first 3 ingredients in a bowl and stir until combined. If you are going to use add-ons, put them now.
Add lukewarm water and stir again until the ingredients are mixed.
Cover the bowl with saran wrap. Set aside and leave for 8-10 hours or overnight.
After the dough has relaxed, the surface is ground. Wet your hands and pat the ball – try to turn as much as possible. Let it rise for an hour.
Meanwhile, preheat the oven to 450 degrees Fahrenheit, place the pot in the oven at 450 degrees for 30 minutes.
After the bread has risen for an hour, remove the pot from the oven and place the bread in the hot pot. Bake for 30 minutes. Remove the cap and bake for another 10-15 minutes to get a darker crust. Let it cool before shredding and enjoy!
Calories: 172Calories | Carbohydrates: 36G | protein: 5G | Fat: 1G | sodium: 445Mg | the basic: 1G