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easy artisan bread

(1 rating)
Recipe by
Judy Hale
Fairhope, AL

This is the basic recipe found in the book "Artisan Bread in 5 minutes a Day." I highly recommend reading the book (I found it at our library) for many variations! I sometimes place the dough in a bread pan (and omit the stone/tray & parchment paper) and use for sandwiches and toast. AWESOME. After you are comfortable with the basic recipe, experiment with herbs, seeds, etc. This is one of my friends and family's favorite recipes.

(1 rating)
prep time 5 Min
cook time 35 Min

Ingredients For easy artisan bread

  • 1 1/2 Tbsp
    Sea Salt
  • 1 1/2 Tbsp
    active dry yeast
  • 3 c
    Lukewarm water
  • 6 1/2 c
    unbleached white flour (I like King Arthur Brand)

How To Make easy artisan bread

  • 1
    In a large plastic tub with a lid (not air-tight), mix the water, salt and yeast.
  • 2
    Add the flour.
  • 3
    Stir with wooden spoon just until there are no dry pockets of flour. You may need to use your hands.
  • 4
    Let stand, covered for 2 hours (up to 5 hours)
  • 5
    At this point the dough is ready to either be used or to be refrigerated for up to a week.
  • 6
    When ready to cook a loaf, cut off a grapefruit size ball of dough.
  • 7
    Gently pull the sides out and under until the surface is smooth. The bottom will be messy, but that is okay.
  • 8
    Place on sheet of parchment paper and let rest for 20 minutes. You may want to sprinkle corn meal on the parchment paper, but this is not necessary.
  • 9
    After 20 minutes, preheat oven to 450 degrees. Also preheat in the oven a baking stone (or baking sheet) and an oven proof container for water (to be added later. I use a caste iron skillet)
  • 10
    AFter the oven is preheated, slash the top of the bread about 3 times, approximately 1 inch deep. I sprinkle some oatmeal or parmesan cheese on top too to make "prettier" but this is completely optional.
  • 11
    Quickly slide the bread and parchment paper on the preheated stone/tray. Add 1 cup of water to the hot container (this makes the crust crustier).
  • 12
    Bake for 30-35 minutes.
  • 13
    Cool on a wire rack (removing the parchment paper). If you can wait, it slices more easily after it has cooled.
  • 14
    This makes about 3 loaves. The recipe can easily be doubled.

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