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30-Minute Artisan Bread Recipe

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★★★★★

4.7 from 79 reviews

This artisan bread recipe yields a crusty, flavorful loaf with a tender crumb, perfect for sandwiches or alongside your favorite meals. Featuring a simple mix-and-rise method with minimal kneading, this bread requires only basic ingredients and a little patience for rising, delivering bakery-quality bread fresh from your oven in about 3 hours total.

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: Combine the flour, salt, and yeast in a large bowl. Pour the warm water (around 105°F) over the dry ingredients. Mix everything together using a dough whisk, spatula, wooden spoon, or your hands until the dough is wet and sticky. Add a little more flour if it feels too sticky to handle.
  2. Let rise: Cover the bowl with a towel or plastic wrap that has been sprayed with nonstick spray. Allow the dough to rise at room temperature for 2 to 10 hours, or overnight for longer fermentation and better flavor development.
  3. Shape the dough: Lightly flour your hands and a work surface. Turn the sticky dough out gently without punching it down or kneading harshly. Fold the sides into the middle to shape it into your preferred form—typically a round boule or two loaves—tucking the ends underneath to create tension.
  4. Dust and rest: Place the shaped dough on a piece of parchment paper. Lightly dust the top with flour and score 1 to 4 lines on the surface with a bread knife. Let it rest for 20 to 30 minutes to rise slightly before baking.
  5. Preheat oven and bakeware: Preheat your oven to 450°F (232°C). Place a baking stone, pizza stone, Dutch oven, or cast iron skillet inside to heat thoroughly.
  6. Bake the bread: Slide the dough with the parchment paper onto the preheated stone or pan. For a crustier loaf, add 1 cup of hot water to a small broiler pan or place 5 ice cubes in the bottom of the oven and close the door quickly to trap steam. Bake for 25 to 30 minutes until the crust is a rich golden brown color.
  7. Cool and serve: Remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. Store leftover bread in a paper bag to keep the crust crisp without softening.

Notes

  • Using bread flour instead of all-purpose flour will yield a chewier crumb texture.
  • The longer rise time enhances flavor through fermentation but can be adjusted based on your schedule.
  • Do not over-knead the dough; gentle folding preserves the airy, open crumb.
  • Adding steam during baking creates a crisp, crunchy crust.
  • Allow the bread to cool fully to prevent gummy texture when slicing.
  • Store bread in a paper bag to maintain crust texture; avoid plastic bags which soften the crust.

Keywords: artisan bread, homemade bread, crusty bread, no-knead bread, easy bread recipe, baking bread at home

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