The aroma of freshly cooked bread entering your kitchen is nothing like anything else. That golden crust, the delicate, airy center—pure heaven. But handmade Artisan bread baking right at home? Sounds challenging, indeed. The good news is that it’s simpler than you would guess. In no time, you will be pulling loaves fit for a bakery out of your oven with the correct ingredients and some patience.
The Basic Ingredients You Need
Making handmade bread calls for nothing special. Among a few basic pantry items:
- Though all-purpose works too, bread flour gives a chewier texture.
- Water: Room temperature, somewhat warm.
- For quick loaves, instant yeast; for extra taste, use a sourdough starter.
- Salt builds the dough and improves taste.
- That’s it. Only the basics—no sugar, no oils.
Steps to Make Artisan Bread at Home
The following are the main stages in baking handmade bread:
1. Mix the Dough
In a huge basin, toss:
- Three ¾ cups (450g) bread flour—or all-purpose
- 1 ½ cups (360g) water
- 1 ½ tsp, or 9g, salt
- Using ½ cup (120g) of active sourdough starter instead, ¼ tsp instant yeast (omit if using sourdough starter).
- Stirring will help all the components come together. That’s fine; the dough will be sticky.
2. Let It Rest (Autolyse)
- Lay a towel over the bowl and let it sit for half an hour.
- This facilitates working with flour since it absorbs the water.
3. Knead the Dough
- Move the dough to a surface covered in flour just barely.
- Knead for ten minutes or so until it turns elastic and smooth.
4. Bulk Fermentation (First Rise)
- Cover the bowl and let the dough rise at room temperature for one to two hours, or for stronger taste, refrigerate it for 12 to 24 hours.
- Should you be using a sourdough starter, ferment for up to 24 hours.
- The dough should seem frothy and double in bulk.
5. Shape the Dough
- Lightly cover your work surface.
- Turn out the dough and carefully form it into an oval or ball.
- Let it rest undressed for ten to fifteen minutes.
6. Final Proofing (Second Rise)
- Spoon the formed dough into a floured-proofing basket—or a basin covered with a towel.
- Cover and let it rise one more, room temperature, one to two hours.
- Let the dough rest at room temperature for thirty minutes before baking if proven in the refrigerator for 12 to 24 hours.
7. Preheat the Oven and Bake
If using a Dutch oven, place it inside and preheat to 450°F (230°C) for at least 30 minutes; if using a baking stone, do this 45 to 60 minutes.
- Once cooked, gently slide the dough seam-side down.
- For improved ascent, score the top with a razor or sharp knife.
- Bake for thirty minutes covered.
- Take off the cover and bake until golden brown, another 15 to 20 minutes.
8. Cool and Enjoy
- Before cutting, let the bread cool on a wire rack for a minimum of one hour.
- Enjoy butter, olive oil, or your preferred spread!
Conclusion
Home-baking artisan bread is not about perfection. It’s about the technique, the aroma of freshly made bread in your home, and the delight of cutting into a golden, crusty loaf you created by hand. Once you are underway, stopping is difficult.
Ready to take your bread game to the next level? Discover more mouthwatering recipes and become a true kitchen wizard!
