Artisan Bread

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts – James Beard


  • 3 cups all purpose flour
  • 1 tsp kosher salt
  • 1 tsp yeast
  • 1 ½ cups warm water (should be able to put your finger in without getting burned)


  • Start the dough the night before you’re ready to bake it. It needs about 8-16 hours to properly ferment
  1. Mix the flour, salt, and yeast together
  2. With a wooden spoon, stir the mixture
  3. Add the warm water
  4. Stir the mixture until it forms a “shaggy” dough
  5. Cover with plastic wrap or a towel and store in a warm place (room temperature should be ok)

(Next Day)

  1. Preheat oven to 450℉
  2. The dough should have almost doubled and be a little wet
  3. Sprinkle flour on your working surface. Put the dough on the flour
  4. Turn/knead the dough until it becomes round. Cover with a towel and let it rest for approx 30 minutes
  5. Once the oven has preheated, place the dutch oven in the oven for 30 minutes
  6. Place the dough on parchment paper and carefully place into the dutch oven
  7. Bake for approx 45 minutes
  8. Remove the bread from the dutch oven and let it sit for about 30 minutes. Enjoy with the Tuscany Bean Soup (see recipe post below)

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