Artisan Bread
2 hrs 30 min + overnight option8 loaves
A rustic no-knead Dutch oven bread with a crispy crust and open crumb, made with a long cold fermentation or quick warm rise.
| prepPreheat oven to 450°F / 230°C | ||||||||||
| prepPlace Dutch oven with lid in oven for at least 30 minutes | ||||||||||
| 450 g bread flour | Mix flour, yeast & salt; stir in water | Cover, rise until doubled, 1½–2 hrs | Or refrigerate covered, 8–24 hrs | Rest at room temperature, 15 min | Fold dough 8–10 rotations, pinch seams | Turn onto floured surface, shape round | Transfer to parchment, cover 10 min | Score top ¼ inch deep with knife | Bake covered 30 min, then uncovered 15–17 min until golden | Cool on wire rack at least 20 min |
| 2 ¼ teaspoons instant yeast | ||||||||||
| 10 g kosher salt | ||||||||||
| 360 ml warm water (120–130°F / 49–54°C) | ||||||||||
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