Prep Time: 10 minutes
Resting Time: 12–18 hours
Second Rise: 45–60 minutes
Bake Time: 45 minutes
Total Time: Approximately 14–20 hours
Servings: 8 slices
Difficulty: Easy
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups warm water
- 1 tablespoon cornmeal or flour for dusting (optional)
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or kitchen towel
- Dutch oven with lid
- Parchment paper
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large bowl, combine the flour, salt, and instant yeast. Pour in the warm water and stir until all the flour is incorporated. The dough will look sticky and shaggy, which is exactly what you want.
Step 2: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Leave the dough at room temperature for 12 to 18 hours. During this time, the dough will expand and develop bubbles, creating the signature artisan texture.
Step 3: Shape the Dough
Lightly flour your work surface and gently transfer the dough onto it. Fold the edges toward the center a few times to create a rough ball. Avoid overworking the dough to preserve the air bubbles.
Step 4: Second Rise
Place the dough on parchment paper dusted with cornmeal or flour. Cover loosely with a towel and let it rise for 45 to 60 minutes.
Meanwhile, place your Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 5: Bake
Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and lower it into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for an additional 15 minutes, or until the crust is deep golden brown and crisp.
Step 6: Cool
Transfer the bread to a cooling rack and allow it to cool for at least 30 minutes before slicing. Cooling helps the crumb set properly and improves the texture.
Recipe Tips
- Use a kitchen scale for the most accurate measurements.
- Longer fermentation creates a richer flavor.
- Do not skip preheating the Dutch oven, as it helps create a crisp crust.
- Let the bread cool completely before slicing for the best texture.
- Store leftover bread in a paper bag or bread box for up to three days.
Serving Suggestions
Serve warm with butter, olive oil, or your favorite jam. This artisan bread pairs wonderfully with soups, pasta dishes, salads, and cheese boards. It also makes excellent toast and sandwiches.
Storage
Store at room temperature in a bread bag or airtight container for up to three days. For longer storage, slice and freeze for up to three months. Reheat frozen slices directly in a toaster or warm the loaf in the oven.
Nutrition Information (Per Serving)
- Calories: 170
- Carbohydrates: 35g
- Protein: 5g
- Fat: 1g
- Saturated Fat: 0g
- Fiber: 1g
- Sugar: 0g
- Sodium: 440mg
- Cholesterol: 0mg
- Potassium: 45mg
- Calcium: 8mg
- Iron: 2mg