Artisan Bread Recipe

By Kitchen Sanctuary · 180 min

Ingredients

Instructions

1. Put the yeast, sugar and warm water in a large bowl or stand mixer bowl, and leave for 5 minutes until it starts to foam.
2. Add the flour, then the salt, and mix until fully combined.
3. Knead for 10 minutes on medium speed with the dough hook, or by hand on an oiled surface. The dough will be sticky.
4. Place the dough in an oiled bowl, cover and prove for 1 hour, until doubled in size.
5. Dust the work surface with 1/4 cup (30 g) flour and turn the dough out onto it. Sprinkle with a tablespoon of flour. Do not knock the air out.
6. Shape the dough by pulling the outer edges into the middle all the way around, adding a little flour if it sticks. Turn it over and round it off with your hands.
7. Place the dough seam-side down in a well-floured proving basket or bowl, cover and prove for 30 minutes.
8. Meanwhile, place a Dutch oven (about 25 cm / 10 in diameter) in the oven and preheat to 230°C / 450°F (fan).
9. Turn the dough out onto a long piece of parchment paper. Carefully lower the dough into the hot Dutch oven, put the lid on and return it to the oven.
10. Bake covered for 30 minutes, then remove the lid and bake a further 10 to 15 minutes, until golden brown.
11. Cool completely on a wire rack before slicing.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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