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loaf of homemade artisan bread on a wooden cutting board
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5 from 28 votes

Homemade Artisan Bread

What could be better than a warm loaf of Homemade Artisan Bread that you made in your very own kitchen. You'll amaze your family and friends with my easy to make "almost" no-knead bread.
Prep Time25 mins
Cook Time40 mins
Course: Bread
Cuisine: American
Keyword: easy bread recipe, homemade bread, no knead bread
Servings: 8
Calories: 218kcal
Author: Chef Dennis Littley

Equipment

  • cloche or ductch oven

Ingredients

Bread Dough

  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • tsp salt
  • ½ tsp dry active yeast
  • cup water room temperature

Proof and Bake

  • 1 tsp olive oil
  • ½ cup flour to finish dough and use on countertop
  • water to brush the bread with to brush the bread with

Instructions

Bread Dough

  • Mix all the dry ingredients together. Use a whisk to make sure they are mixed well. Place into the bowl of your stand mixer set up with the dough hook.
    **you can also mix this by hand using a wooden spoon or your hands.
  • Add the water and stir into the dry ingredients until a dough forms. It should start to pull away from the bowl. The dough will look wet and sticky.
  • Place the dough in a large bowl that has been lightly oiled. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen away from any drafts.
  • Allow the dough to rise for at least 12 hours up to a maximum of 16 hours. 12-14 hours is the sweet spot. Bubbles wil form in the dough and it may drop a bit after rising.

Proof and Bake

  • Lightly flour the countertop and dump out the bread dough on the floured surface.
  • Add flour into the dough as you work the dough around. This will take about 5 minutes. Keep adding flour until the dough isn't sticky. Form the dough into a ball.
  • Flatten the dough out to make a rectangle.
  • Fold over ⅓ of the dough to the center (you're folding the widest part first as shown in the pictures). Fold over the other side of the rectangle overlapping the first fold of the dough.
  • Continue the folding process by folding the bottom ⅓ of the dough upwards towards the center of the little package you've made. then fold the top part of the dough down overlapping the fold you just made.
    Turn the dough over (seam side down) and make a disc or oblong loaf depending upon what shape bread you want to make.
  • Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough)
  • Cover the dough with a bowl or damp tea towel for the second rise. Preheat your oven to 450 degrees F.
  • Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for about 30 minutes.
  • When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Make deep cuts.
    Brush the entire bread dough with water.
  • Very Carefully remove the cloche from the oven (close the oven door).
  • Place the parchment paper with the dough onto the cloche, cover with the lid and place back into the oven.
    It's okay to bake the bread on the parchment paper. 
  • Bake for 30 minutes at 450 degrees F.
  • Remove the lid from the cloche or dutch oven, leaving the bread in the oven. Turn off the oven. Allow bread to stay in the oven for about 10 minutes. Less if it looks like its getting too dark. This will finish the baking process, crisping up the outside of the crust bread adding more color to the crust.
    Dark Bread is okay, it looks more rustic!
  • Let the bread rest for at least an hour before cutting. Cutting the bread too soon will release the steam (water) and toughen the bread.

Nutrition

Calories: 218kcal | Carbohydrates: 45g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 66mg | Fiber: 2g | Sugar: 3g | Calcium: 8mg | Iron: 3mg