For this homemade Artisan Bread you only need four ingredients, which most of you have at home anyway: Flour, yeast, salt and water. This bread is chewy, with a slightly crispy crust and it has a lovely rustic touch. I like to eat it with some butter and a pinch of sea salt or honey on top.
Tools & Equipment
- Large bowl
- Silicone spatula
- Plastic wrap
- Large baking sheet
- Bench scraper
- Kitchen towel
- Sharp knife
- Small skillet
- Wire rack
Recipe Tips for making Artisan Bread
- Preparation: since the dough can be kept in the fridge for up to 3 days, it is possible to start ahead of time.
- Flour: to get the best flavor and the right texture, using bread flour is recommended. Regular flour should work too.
- Salt: Use coarse sea salt for this recipe, because using regular table salt is less intense in flavor.
- Water: The water should be cool, around 21°C/70°F.
- Freezing: you can freeze the dough by completing the recipe up to step 3, then wrapping in plastic wrap and placing in a freezer-friendly container. The bread can be frozen for up to 3 months after baking. To thaw both, the dough and the bread, place them in the fridge overnight.
- Cornmeal: if you don’t have cornmeal available, use regular flour. Cornmeal provides extra flavor and gives a nice crunch to the bottom crust.
- Storage: keep covered at room temperature for up to 5 days or in the fridge for up to 10 days.
My Summary for Artisan Bread
Difficulty: easy and it requires only a couple of basic ingredients.
Taste: a tasty bread for both breakfast as well as other dishes. It fits perfectly to all kinds of occasions.
Texture: chewy, with a slightly crispy crust.
PROS: simple and yummy.
CONS: the use of yeast makes it more time-consuming.
