How to Prepare Homemade Artisan Bread

This crusty homemade artisan bread with a soft fluffy inside is easy to make with no kneading required.

What is Artisan Bread?

Artisan bread differs from store-bought bread in that it is baked using traditional methods with only natural ingredients, takes longer to prepare, and cannot be produced in huge quantities.

Ingredients

3 cups plain/all-purpose or bread flour

1 tablespoon white granulated sugar

2 teaspoons dried, instant or rapid-rise yeast

1 1/2 teaspoons salt

1 1/2 cups warm water

1 tablespoon olive oil

What you need to make artisan bread

Flour: Because of the higher protein level, bread flour produces softer, fluffier bread. The texture is only slightly different between all-purpose and plain flour.

Sugar: Yeast feeds on sugar and starch, which makes bread dough an ideal match. While baking, the mixture produces carbon dioxide gas, causing the bread to rise. The dough is pushed up and out by the bubbles, resulting in a soft and spongy texture.

Yeast: Before adding the remainder of the dry ingredients, activate the yeast in the warm water and oil for a few minutes. Yeast thrives in warmer temperatures.

Oil: Adding a little more oil for a smooth, soft crumb is what makes the bread even softer.

Warm water: If the water is too hot, the yeast will die. The ideal temperature is 130°F (55°C). You can also use the finger test: if you dip your finger in the water and it feels warm, it's good. Allow it to cool somewhat until it is warm if it burns.

Procedure

In a large mixing basin, combine flour, sugar, yeast, and salt. Mix in the water and oil until well combined.

Lightly spray the top of the dough with cooking spray, then wrap in a dry towel or plastic bag.

Allow the dough to double for 2-3 hours in a warm place, this will make the dough wobbly with holes or bubbles.

Place a big dutch oven or heavy-bottomed pot with a lid in the oven. Preheat the oven to 230 degrees Celsius 30 minutes before baking.

Lightly dust the work surface and place the dough on it. Sprinkle a large pinch of flour on top of the dough, and fold it over 5-6 times with the spatula to form a roughly circular shape.

Place a large piece of parchment paper into the pot and put the dough in, with the smooth side up. Shake the pot a few times to distribute the dough evenly; it will smooth out while baking.

Cover loosely with plastic wrap and set aside while the oven heats up. 

Bake for 30 minutes with the lid on, then remove it and bake for another 12-15 minutes until the bread is golden brown.

Carefully remove the bread from the oven to avoid being burnt

Allow to cool for 10 minutes on a wire rack before slicing.

Summary

Rising time varies depending on a number of factors like humidity, ambient temperature, flour type, and yeast type. Allow the sparkling surface to guide you. You can continue with the recipe as long as the dough doubles in size.

Putting the lid back on creates steam to bake your bread in before the crust sets in. To get that golden, crunchy crust, remove the lid and bake for a further 12-15 minutes.

Let it cool before cutting into it to let the centre of the bread finish cooking. Apply butter or fruit jam and enjoy your homemade bread recipe.