Homemade Artisan Bread
A simple yet professional crusty loaf with a soft, airy crumb. Made with flour, water, salt, and yeast, this recipe emphasizes slow fermentation and hydration for rich flavor and texture. No special equipment required, just time and technique.
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Servings: 1 servings
Calories: 110kcal
Ingredients
- 300g bread flour (or all-purpose flour)
- 225g warm water (75% hydration)
- 10g fine sea salt
- 5g instant yeast
Instructions
- Combine flour, salt, and yeast in a bowl
- Add warm water and mix until no dry bits remain
- Let rest 10 minutes to hydrate
- Stretch and fold the dough 6-8 times, then cover and let bulk ferment 2 hours at room temperature
- Turn dough onto a floured surface and shape into a round loaf
- Place in a proofing basket, cover, and let rest 1 hour
- Preheat oven to 230°C (450°F) with a baking stone or large oven-safe pan
- Score the loaf and bake for 20 minutes, then reduce heat to 210°C (400°F) and bake 15 more minutes
Notes
Use a kitchen scale for precision
Bulk fermentation can be extended in the refrigerator for deeper flavor
If dough feels sticky, add small amounts of flour when handling
Let bread cool completely before slicing to avoid gummy texture
Bulk fermentation can be extended in the refrigerator for deeper flavor
If dough feels sticky, add small amounts of flour when handling
Let bread cool completely before slicing to avoid gummy texture
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Sodium: 400mg