Artisan Bread

So here is what the finished product looks like!  Yay!  It turned out great and tastes wonderful. 🙂

Here is what it looked like after sitting covered for the past 12 hours.






The new baking trick I had never before heard of was to heat the dish and lid before placing the dough inside.  This bread bakes better when it has a lot of humidity.  The lid helps trap the moisture inside the dish giving the bread a fantastic crispy crust while the inside is light and fluffy.




My littlest helper watching the baking process.  He smells the food and comes looking for the source.  Haha!






Just after pulling out of the oven piping hot.  Definitely need to use a serrated knife with this bread.  Beautiful crispy crust and melt-in-your-mouth inside. 🙂






Artisan Bread


  • 3 C. flour
  • 1/4 tsp. dry active yeast
  • 1 1/4 tsp. salt

Mix together in large bowl until well combined.  Add 1 1/2 C. warm water and mix until completely combined. Cover and let set for a minimum of 12 hours in a warm area.  Preheat oven to 500 and place Dutch oven of Pyrex bowl and lid inside while preheating.  Dump dough onto a floured surface and knead in flour until dough is no longer sticky and can be folded easily.  Fold left and right sides of dough toward middle then top and bottom toward middle.  Place seem side down on a lightly floured non-terry cloth dish towel.  Lightly dust with flour on top of dough.  Turn dough smooth side down into the dish.  Cover and bake for 30 minutes.  Remove lid and continue baking for another 10-15 minutes.


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