4-Ingredient Artisan Bread

By Sally's Baking Recipes

Ingredients

Instructions

1. In a large bowl, whisk the flour, yeast and salt together. Add the water and mix with a spatula or wooden spoon until all the flour is moistened. Use your hands if needed. The dough will be sticky. Shape it into a ball in the bowl.
2. Cover the bowl tightly and leave at room temperature for 2 to 3 hours, until the dough has about doubled, is sticky on the sides and full of bubbles.
3. Optional: refrigerate the risen dough for 12 hours to 3 days for better flavour. It may puff up and then start to deflate after 2 days, which is normal.
4. Preheat the oven to 475°F (246°C).
5. Dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured surface and cut it in half. Shape each half into a long loaf about 9 × 3 inches, placing them about 3 inches apart on the sheet.
6. Cover loosely and rest for 45 minutes while the oven preheats.
7. Score each loaf with 3 slashes about 1/2 inch deep. If the loaves have spread, reshape the sides with floured hands.
8. Optional for a crispier crust: place a metal or cast iron pan on the bottom rack and carefully pour in 3 to 4 cups of boiling water. Put the loaves on a higher rack and close the oven quickly to trap the steam.
9. Bake in the centre of the oven for 20 to 25 minutes, until golden brown. The bread is done when it sounds hollow when tapped or reads 195°F (90°C) in the centre with an instant-read thermometer.
10. Let cool for at least 20 minutes before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

Cornmeal