Bake (45 minutes) Carefully transfer the bread to your preheated Dutch oven (or use an alternative method!) I like to use a piece of parchment paper to make it easier to lift the bread in and out of the pot.
Let the dough rise one final time (30 minutes) When your dough is shaped, pop it into a medium-sized bowl or proofing basket to rise for 30 minutes while you preheat the oven.Shape the dough (5 minutes) Lightly flour a cutting board, tip the dough out, and gently form it into a round loaf (watch the videos below to see exactly how we do this!).Let the dough rise (1 hour) Kick back, relax, and let your dough do it's thing!.Mix the dough (10 minutes) This is a very slack dough (also known as a wet or sticky dough) - it won't form a ball or be immediately elastic like some recipes you might be used to! The dough will be shaggy and somewhat sticky, but it will smooth out as the gluten develops while it rises and again when it's time to shape.The instructions may look a little long, but they're all basically just notes on technique - so don't let the number of steps intimidate you!Īfter a couple of adventures with this bread, you'll be able to throw it together in your sleep. The basic order of operations for this artisan bread: No Dutch oven? You can still make great bread - check out this post for our best tried-and-true alternatives.Read through ALL of our recipe notes for best results!
What you need to know about this crusty bread:
Remove loaf of baked bread from Dutch oven and cool completely before slicing with a serrated knife.Īt Bob's Red Mill, we offer flours for any bread baking projects you may have, as well as pastry flour, whole wheat flour, organic flour and more.WE NEED TO TALK ABOUT THIS BREAD. Remove cover and bake for 12 minutes more. With floured hands, place the dough into heated Dutch oven.Ĭover Dutch oven with its lid and bake for 30 minutes. Cover dough loosely with plastic and let rest for 30 minutes. While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Place a 4-quart Dutch oven into the preheated oven, without lid, for 30 minutes. Let dough rise at room temperature for 10 hours. Add water and stir until a shaggy bread dough forms. In a large bowl, combine bread flour, salt and yeast. Try our artisan bread recipe below to get started!ġ/2 tsp Active Dry Yeast or Instant Yeast Whether you're baking bread by hand or with a bread machine, this is the flour for you! While AP flour is good for many all-purpose recipe, the protein and gluten of our bread flour makes it a strong flour to achieve those delicious, chewy crusts. #ProTip: to enhance a great bread recipe, bake your bread or pizza on a preheated baking stone for maximum crunch! Use a pizza peel to remove from oven. The high protein content in bread flour is better than white flour for gluten development, which is especially desirable for chewy baguettes and pizza crusts. This premium bread flour is milled from U.S.-grown wheat and mixed with malted barley flour, which helps yeast breads rise. Bakers love Artisan Unbleached Bread Flour, the perfect all-purpose flour for all of your bread recipes, from simple homemade bread to sourdough bread.
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