Artisan bread made with 4 ingredients

My four-ingredient artisan bread is simple, rustic, and Perfectly suitable for a bakery. All you need is flour, water, yeast, and salt to make bread that is crispy on the outside and moist on the inside. Soft and chewy center.

artisan bread ingredients

• flour: You can use bread flour or all-purpose flour. Bread flour gives the loaf a chewier texture and more structure, while all-purpose flour creates a slightly softer crumb.
• yeast: Make sure your instant yeast is fresh and not expired. Old yeast can prevent the dough from rising properly.
• Additional features: To add flavor and texture, try adding fresh herbs, shredded cheese, dried fruit, and nuts to the dough.

How to Make Homemade Artisan Bread

Trust me. If you think bread making is scary, this is the bread to make! I promise it’ll be a crusty, golden loaf that’s perfect with honey butter, homemade jam, and sliced ​​bread for sandwiches.

1. mix: mix in a large bowl Flour, instant yeast, salt. Add lukewarm water and mix. Mix until all the flour is incorporated and a sticky, rough dough forms.
2. Rise: Cover the dough and let rise until doubled in size, about 2 hours. If you want to ferment overnight, once the dough is mixed, cover and place in the refrigerator overnight.
3. Preheat, stretch and fold. Preheat the oven to 450°F and place a covered Dutch oven in the oven to heat. This will take approximately 30 minutes. When the dough has doubled in size, lightly dust your hands with flour and flatten one side.
4. Stretch and fold: Rotate the bowl 90 degrees and repeat 5 to 6 more times until the dough holds its shape.
5. Get in shape and relax. Bring the seams together in the center of the dough to form a round ball. Place the dough on a lightly floured piece of parchment paper. Lightly sprinkle flour on the top of the dough, cover with plastic wrap, and let rest for 20 minutes.
6. baking: Uncover the dough, lift the parchment paper, and place the dough in the hot Dutch oven. Cover and place in the oven. Bake for 30 minutes, then uncover and bake for another 15 minutes until golden brown. When finished cooking, carefully lift the parchment paper from the oven. Let artisan bread cool completely on a wire rack before slicing and serving.

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Artisan bread made with 4 ingredients

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A simple artisan bread made with just 4 ingredients and no kneading. Crispy on the outside and soft on the inside, it’s almost impossible to ruin.

lecture bread

cooking American

keyword Artisan bread made with 4 ingredients, artisan bread, artisan bread recipe, no-knead artisan bread, no-knead bread

preparation time 10 minute minute

cooking time 45 minute minute

calibration time 3 hour hour

total time 3 hour hour 55 minute minute

night soil 1 loaf

calorie 1615calorie

equipment

• 1 Dutch oven

ingredient

• 3 ½ cup flour bread or all purpose
• 1 package instant yeast 2 ¼ teaspoons
• 2 teaspoon salt
• 1 ½ cup lukewarm water

guideline

• mix in a large bowl 3 ½ cups flour, 1 pack of instant yeastand 2 teaspoons salt. add 1 ½ cups lukewarm water Stir until all the flour is incorporated and a sticky, rough dough forms.
• Cover the dough and let rise until doubled in size, about 2 hours. If you want to ferment overnight, once the dough is mixed, cover and place in the refrigerator overnight.
• Preheat the oven to 450 degrees F and place a covered Dutch oven in the oven to heat. This will take approximately 30 minutes.
• When the dough doubles in size, lightly dust your hands with flour, hold one side of the dough, and pull it out. Rotate the bowl 90 degrees and repeat this process 5-6 more times until the dough holds its shape. Bring the seams together in the center of the dough to form a round ball.
• Place the dough on a lightly floured piece of parchment paper. Lightly sprinkle flour on the top of the dough, cover with plastic wrap, and let rest for 20 minutes.
• Remove the dough, lift the parchment paper, and place the dough into the hot Dutch oven. Cover and place in the oven. Bake for 30 minutes, then uncover and bake for another 15 minutes until golden brown. When finished cooking, carefully remove the parchment paper from the oven and allow the bread to cool completely on a wire rack before cutting and serving.

memo

Storage and Preparation Instructions

• refrigerator: Store bread tightly wrapped or in an airtight container at room temperature for up to 5 minutes. You can store it in the refrigerator for up to 7 days.
• Freezer: Wrap tightly, place in an airtight container or bag, and store in the freezer for up to 3 days. months.
• Stay ahead: This dough can be made ahead and stored in the refrigerator for up to 24 hours. After mixing the dough, cover and let rise overnight for up to 24 hours.

nutrition

calorie: 1615calorie | carbohydrate: 337g | protein: 48g | province: 5g | Saturated Fat: 1g | Polyunsaturated fat: 2g | Monounsaturated fat: 1g | sodium: 4681mg | potassium: 536mg | fiber: 14g | sugar: 1g | Vitamin C: 0.02mg | calcium: 81mg | steel: 20mg

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