Artisan Bread

Artisan Bread

Artisan Bread

In a large bowl, mix together the dry ingredients. Mix in the warm water until combined.
Cover the bowl with a damp towel and put in a warm place to rise for 1 1/2 hours. Once it is risen, you can shape a loaf and/or place tightly sealed in refrigerator for future use. Dough can be stored in fridge for up to 2 weeks.
To shape a loaf: cover the dough where you will be pulling from with a generous amount of flour, then pull the desired amount of dough (usually about the size of a grapefruit works well) out of the bowl. Fold dough under to form a ball. Place ball on a piece of parchment paper and let rise for 45 min.
Preheat oven to 500° with a pizza stone or cookie sheet on top rack, and a cookie sheet on bottom rack. Sprinkle dough with flour and cut slits in top. Place dough with parchment paper on stone or sheet on the top rack and 1 cup of water in the cookie sheet on the bottom rack. Close oven door quickly to keep steam in. Bake for about 20 min or until a nice dark golden brown color.

Prep Time

Cook Time

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