Rustic Artisan Bread

🧂 Ingredients

3 cups flour

All-purpose flour, bread flour or even fine Italian pizza flour works, I've tried them all! **Your water does need adjusting depending on which one you use.
1 tbsp sugar
2 tsp quick rise yeast

You can use traditional yeast as well.
1.5 tsp sea salt or course salt
2 tbsp olive oil
1.5 – 2 cups warm water

A touch warmer than room temperature is fine. When using all-purpose flour, you need more water (closer to 2 cups). If using bread or Italian flour use less – around 1.5 cups should be fine. You can adjust accordingly as you mix, so start with less to be sure and work your way up.

Instructions

1 Mix dry ingredients together in a large bowl. Add the warm water and 1
tablespoon of olive oil. Mix everything well with a silicone spatula (or wooden
spoon if you prefer), scraping the sides of the bowl – your dough will be sticky
and shaggy. As I mentioned above, if you're using all-purpose flour, I find 2
cups of water is needed. With bread or Italian flour, 1.5 cups should be fine.
Whichever flour you are using, start with less water and add more as needed if
it is too dry.
2 Optional – drizzle the remaining tablespoon of olive oil over the top of your
dough. I never actually measure this, I just pour it over the top!
3 Cover the bowl with plastic wrap and a tea towel. Place in a warm spot to rise –
I like to use the oven with the light turned on. You can leave it at room
temperature as well if you prefer. After about 2 hours, your dough should be
double in size. It's ready!
4 Place your covered dutch oven on the middle rack of your oven and heat to 450
degrees. You want the pot to be hot!
5 Place a sheet of parchment paper to the side of your work surface, large enough
to fit into the dutch oven. Lightly flour your work surface. Using your spatula,
scrape the dough onto your work surface. The dough will be wet, loose and oily –
don't worry!
6 Sprinkle some flour over the top of your dough. With your bench scraper or
silicone spatula, fold the dough over and onto itself in half, repeating four or
five times from each side, shaping as you work, until a rough ball shape is
formed. Using your scraper or spatula, gently pick up and transfer your dough to
the center of the parchment paper. You might need to reshape it, that's fine.
7 When your oven has reached 450 degrees, carefully remove the dutch oven and
remove the lid. Pick up the corners of the parchment paper and transfer your
dough to the dutch oven. Carefully cover the dutch oven with the lid and place
into the oven.
8 After 30 minutes, carefully remove the lid and continue to bake for another 5-10
minutes. Remove the dutch oven, place on the stovetop. Carefully lift the bread,
by grabbing the corners of the parchment paper. Place onto a cooling rack and
let cool slightly before cutting. Slice and serve warm with room temperature
butter or anything your heart desires!

Rustic Artisan Bread

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🧂 Ingredients

Instructions

Rustic Artisan Bread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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