Homemade Artisan Bread (4 Ingredients)

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. In a large bowl, whisk the flour, yeast and salt, then pour in the water and mix with a spatula or wooden spoon until no dry flour remains. The dough will be sticky; shape it into a ball in the bowl.
2. Cover tightly and leave at room temperature for 2 to 3 hours, until about doubled, sticky and full of bubbles.
3. Refrigerate the covered dough for at least 12 hours and up to 3 days (about 18 hours is typical) for the best flavour.
4. Dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured surface and cut it in half.
5. Shape each half into a long loaf about 9 x 3 inches, place them about 3 inches apart on the sheet, cover loosely and rest for 45 minutes.
6. Preheat the oven to 475°F (246°C) during the rest.
7. Score each loaf with 3 slashes about ½ inch deep, narrowing the loaves with floured hands if they have spread.
8. Optional: place a shallow metal pan on the bottom rack, pour in 3 to 4 cups of boiling water, then put the bread on a higher rack and shut the door quickly to trap the steam.
9. Bake on the centre rack for 20 to 25 minutes until golden brown, or until an instant-read thermometer in the centre reads 195°F (90°C).
10. Cool for at least 20 minutes before slicing.

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

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