Artisan Bread:
From scratch to slice here is how YOU can make Artisan Bread at home! If you need a how-to, Kylie has been kind enough to create a video for you to follow along with!
From Scratch to Slice: How to Make Artisan Bread at Home
Making artisan bread at home can be a rewarding and enjoyable process. The warm, comforting aroma of freshly baked bread fills your kitchen and creates a sense of accomplishment. Unlike store-bought bread, artisan bread is often crafted with natural ingredients, simple techniques, and time, resulting in a rustic, flavorful loaf with a perfect crispy crust and soft crumb. In this guide, we will walk you through the steps to bake your own artisan bread from scratch.
Ingredients You'll Need:
● 3 cups all-purpose flour (plus extra for dusting)
● ⅛ teaspoons salt
● 2 ¼ tablespoons active dry yeast
● 1 1/2 cups warm water (about 110°F)
● 1 tablespoon olive oil (optional)
● 1 teaspoon honey or sugar (optional, to help yeast activation)
Instructions:
1. Activate the Yeast: Start by activating the yeast. In a small bowl, dissolve the yeast and honey (or sugar) into the warm water. Stir gently, then let it sit for about 5-10 minutes until the mixture becomes bubbly and frothy. This indicates that the yeast is active and ready for use.
2. Mix the Dough: Add in the flour and salt. Stir with a wooden spoon or your hands until the dough starts to come together. If you find the dough too sticky, sprinkle in a little more flour. If it feels too dry, add a touch more water. The dough should be slightly tacky but not overly sticky.
3. Let the Dough Rise: Cover the bowl with a damp towel or plastic wrap. Allow the dough to rise in a warm place for 5-6 hours or until it doubles in size. Dough can be baked after 1-2 hours of rise or be left to rise for 12 hours.
5. Shape the Dough: Once the dough has risen, turn it out onto a floured surface and gently shape it into your desired loaf shape—round, oval, or even a simple boule (round ball). If you prefer, you can place it in a loaf pan for a more traditional shape.
6. Second Rise: Place the shaped dough on a parchment-lined baking sheet. Cover it again with a cloth and let it rise for another 20 minutes to an hour, until it has puffed up again. This is the second rise.
7. Preheat the Oven: While the dough is rising, preheat your oven to 425°F. Place a baking stone or an empty metal pan at the bottom of the oven while it preheats—this will help create steam, which is essential for a crunchy crust.
8. Bake the Bread: Before placing your dough in the oven, make a few shallow slashes on top using a sharp knife or razor blade. This helps the bread expand evenly while baking. Carefully place the dough into the preheated oven, and pour about a cup of hot water into the metal pan at the bottom to create steam. Or toss a few ice cubes in to the bottom of oven.
Bake for 24-26 minutes or until the bread sounds hollow when tapped on the bottom and the crust is golden brown. If you have a thermometer, the internal temperature of the bread should be around 200°F (93°C).
9. Cool the Bread: Once your bread is done baking, remove it from the oven and let it cool on a wire rack for at least an hour. This step is essential to allow the bread to finish cooking inside and to avoid a gummy texture.
Conclusion: Congratulations! You’ve just made a beautiful loaf of artisan bread right at home. The process may take some time and patience, but the reward is well worth it. Artisan bread is perfect for sandwiches, dipping in olive oil, or simply enjoying with butter. With practice, you’ll soon be able to experiment with adding herbs, seeds, or even different flours to create unique variations of this timeless classic.
Enjoy the process and happy baking! Like and follow for more!
Tips for Success:
● Hydration: Artisan bread typically uses higher hydration (more water) than regular bread, which leads to a more open crumb and better texture.
● Temperature: Keep the dough in a warm place to help it rise. If your kitchen is cool, you can place the dough near a warm oven or in a sunny spot. You can also stick dough in warmed oven with a pot of boiling water. Or stick bowl of dough on a heating pad.
● Practice Makes Perfect: Artisan bread may take a few tries to get right, but don't be discouraged! The more you bake, the better your understanding of dough and technique will be.
