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Easy Artisan Bread

This Easy Artisan Bread recipe offers a hands-off approach to creating bakery-quality bread at home with a crispy crust and a soft, airy inside.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Bread, Side
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 1.5 cups warm water Activates the yeast and helps the dough rise.
  • 2 teaspoons yeast Essential for fermentation; both instant and active dry work well.
  • 2 teaspoons salt Enhances flavor and controls yeast activity.
  • 2 cups whole wheat flour Adds a nutty flavor and hearty texture.
  • 2 cups unbleached all-purpose flour Provides structure and tenderness to the bread.

Method
 

Preparations
  1. Mix the yeast and salt in a large bowl and add the warm water.
  2. Add all the flour and mix until combined. Then mix at a higher speed for 30 seconds to 1 minute.
  3. Knead the dough by hand for one minute or perform a series of stretches and folds while it rises.
  4. Place in a large bowl and cover with plastic wrap, then let set at room temperature for about 1½ hours until it doubles in size.
  5. You can refrigerate the dough for up to a week and a half or bake right away.
Baking
  1. If baking immediately, shape the dough and let it sit while preheating the oven.
  2. Preheat the oven to 450°F with a Dutch oven inside.
  3. Dust the dough with flour, cut half the dough with a serrated knife, shape it into a ball, and place it on parchment paper.
  4. Let it rest for 30 minutes if baking same day, or 1 hour if the dough was refrigerated.
  5. Slash the top of the loaf with a serrated knife.
  6. Transfer the loaf to the hot Dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.
  7. Remove the lid and continue to cook for another 15 to 17 minutes until the loaf is golden brown.
  8. Remove the bread to a cooling rack for 30 to 60 minutes before cutting.

Notes

For best results, consider refrigerating the dough overnight for deeper flavor and allow it to rise until doubled in size. Can be served with various accompaniments such as soups, butter, or used for sandwiches.