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Homemade Artisan Bread (With or Without Dutch Oven)

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Homemade Artisan Bread (With or Without Dutch Oven)

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Homemade Artisan Bread (With or Without Dutch Oven)

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Homemade Artisan Bread (With or Without Dutch Oven)

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By sallysbakingaddiction.com

Homemade Artisan Bread (With or Without Dutch Oven)

Prep:4hCook:25min

Even if you've never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial above and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

Updated at: Tue, 03 May 2022 21:40:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

74

High

Glycemic Load

137

High

Nutrition per serving

Calories763.3 kcal (38%)

Total Fat3.5 g (5%)

Carbs153.4 g (59%)

Sugars0.7 g (1%)

Protein25.3 g (51%)

Sodium2135.9 mg (107%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

423gbread flour

spoon & leveled, plus more for hands and pan

2 teaspoonsinstant yeast

2 teaspoonscoarse salt

1 ½ cupwater

optional, for dusting pan

Instructions

View on sallysbakingaddiction.com

↑Support creators by visiting their site 😊

Notes

25 liked

2 disliked

Easy

Delicious

Go-to

Crispy

Fresh

Trevan Ainsworth· last year

Loved the recipe for not owning a Dutch oven or pizza stone. My bread turned out great!

Amber Cofield· 2 years ago

Still a little doughy on the inside. Use steam method to crisp outside but won't do that next time so I can bake it a little longer w/o the crust blackening.

Still a little doughy on the inside. Use steam method to crisp outside but won't do that next time so I can bake it a little longer w/o the crust blackening.

TZ· 2 years ago

1 batch is about 3 baguettes; ~24 min

Brooke M· 2 years ago

I skipped the fridge step and it still turned out great! I did the optional step to steam up the oven and it worked great. I want to try parchment paper next time because one of my loaves stuck pretty bad.

Laurel Miles· 2 years ago

Good and fast to prepare and bake. As advised in the recipe I made the dough the night before and baked after about 18 hours in the fridge. Dough is very sticky and a little hard to work with though, I was not expecting it to be quite that sticky.

Ashley Esry· 2 years ago

best to make as rolls or a baguette, not traditional or round loaf

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