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30-Minute Artisan Bread Recipe

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★★★★★

4.7 from 113 reviews

This artisan bread recipe yields a beautifully crusty, flavorful loaf with a soft, airy crumb, perfect for sandwiches or as a side to your favorite meals. Using simple ingredients and a long fermentation process, this bread develops a deep, rich flavor without requiring complex techniques or equipment. The result is a rustic French-style boule or loaf that’s homemade and irresistibly delicious.

Ingredients

Scale

Dry Ingredients

  • 3 cups (395 grams) all-purpose flour or bread flour
  • 1/2 Tablespoon kosher salt
  • 1/4 ounce instant or active dry yeast packet (about 2 1/4 teaspoons)

Wet Ingredients

  • 1 1/2 cups warm water (about 105°F)

Instructions

  1. Make dough: In a large bowl, combine the flour, kosher salt, and yeast. Pour the warm water over the dry ingredients, making sure the water is not too hot to avoid killing the yeast.
  2. Mix: Use a dough whisk, spatula, wooden spoon, or your hands to mix until the dough is wet and sticky. If the dough is too sticky to handle, gradually add more flour, but keep the dough somewhat moist.
  3. Rise: Cover the bowl with a towel or plastic wrap sprayed with nonstick spray to prevent sticking. Let the dough rise at room temperature for 2 to 10 hours, or you may leave it on the counter overnight for a deeper fermentation, which develops more flavor.
  4. Shape: Wet your hands to prevent sticking and gently turn the dough onto a lightly floured surface. Do not punch down or knead aggressively. Instead, fold the sides into the center to shape it into a round French boule or divide and shape into two loaves, tucking the ends underneath.
  5. Dust and Score: Place the shaped dough onto a piece of parchment paper. Lightly dust the top with flour and use a bread knife to score 1 to 4 slashes on top. Let the dough rest and rise for another 20 to 30 minutes.
  6. Bake – Preheat: Preheat your oven to 450°F (232°C). Place your baking vessel inside the oven to heat up—this can be a baking stone, pizza stone, Dutch oven, or iron skillet.
  7. Bake – Cook: Slide the parchment with the dough onto the hot stone or vessel carefully. To create a crustier bread, add steam by placing 1 cup of hot water in a broiler pan or 5 ice cubes on the oven bottom and immediately close the door to trap steam. Bake for 25 to 30 minutes until the crust is golden brown and crisp.
  8. Slice and Serve: Remove the bread from the oven and cool it on a wire rack for at least 30 minutes to set the crumb. Slice and enjoy fresh, or store in a paper bag to keep the crust crisp without softening.

Notes

  • Longer fermentation times enhance flavor but can be adjusted depending on your schedule.
  • Using a Dutch oven yields a particularly moist and crusty loaf by trapping steam more effectively.
  • Make sure the water is warm, not hot, to activate yeast without killing it.
  • Do not over-knead the dough; artisan bread benefits from gentle handling to preserve air pockets.
  • Storing bread in a paper bag keeps the crust crisp, unlike plastic bags which can make it soggy.
  • Feel free to experiment with bread flour for a chewier texture or all-purpose for a lighter loaf.

Keywords: artisan bread, homemade bread, French boule, crusty bread, bread baking, yeast bread

Find it online: https://lucabites.com/30-minute-artisan-bread-recipe/