Two Hour Artisan Bread
Our foolproof Two Hour Artisan Bread recipe gets that perfectly chewy, crispy crust on the outside together with a marvelously light and airy crumb on the inside. The recipe is so simple that you can easily bake it after work and have this delicious, freshly baked bread in time for dinner.
Servings: 10 people
Ingredients
- 400 g all purpose flour (3 cups)
- 280 ml warm water (1 cup + 8 teaspoons)
- 7 g instant yeast ( 2 ½ teaspoons)
- 10 g sugar (2 teaspoons)
- 4 g salt (¾ teaspoon)
Instructions
- Place a covered medium oven proof pot in the middle rack of an oven. Preheat the oven at 450° F. The pot needs to be heated for at least an hour before baking.
- In a large mixing bowl, first add the yeast, sugar and water together and stir to dissolve. Then add the flour and salt and mix.
- Knead the dough using the dough hook of a stand mixer or by hand, for about 8-10 minutes.
- Cover the bowl and proof the dough at room temperature for about a half hour.
- Roll out the dough onto a floured surface. Stretch and fold the dough into a tight ball - about 2 minutes, Place inside a bowl and cover.
- Proof the dough at room temperature for about a half hour.
- Uncover the dough. Carefully loosen the sides and place on a floured surface. Sprinkle with flour and smooth the flour over the top. Tighten into a ball by rotating and pressing the sides. Score the top with a sharp knife or blade.
- Place the dough from the mixing bowl, into the dutch oven. Cover and place it into the middle rack of the oven.
- Bake the dough in the covered dutch oven in the middle rack for 30 minutes.
- Uncover the pot and bake the bread for about 10 minutes or until the top is nicely brown. Rest the dough for at least 10 minutes before slicing.
Video
Notes
- Best flour - The best flour for this recipe is bread flour because is has more protein than normal flour. The higher percentage of protein creates more gluten resulting in a dough that is more elastic and easier to manipulate. The baked bread has a fluffy, cloud-like, yet chewy texture with a very crispy crust.
- Dough rise - if you live in a cooler climate, the dough rise may take longer because the yeast will not activate fast enough. To encourage the bread rise consider placing the dough inside a proofing drawer or place it in the oven with the oven light on.
- Fresh instant yeast - The dough may not rise if your yeast is not fresh. If you believe this might be the case, mix the instant yeast, warm water and sugar and wait for about 5 minutes. If the mixture contains bubbles, the yeast is fresh.
- Weigh the ingredients - The hydration level or the ratio of water to flour plays a crucial role in this recipe. Although approximate cup measurements for flour and warm water are provided, we strongly recommend using a kitchen scale, as factors like compactness and weather (humidity) can impact accuracy. If a scale is unavailable, ensure to fluff the flour before placing it into a measuring cup. To obtain the most accurate amount, remove excess flour by cutting across the top of the cup with a knife.
- No Dutch oven? To recreate the necessary humid environment, use a roaster pan and cover it with aluminum foil. Alternatively, you can place a loaf pan filled with boiling water on a lower rack and bake the bread on a cookie sheet or baking tray. For additional humidity, spray the surface of the bread and the oven interior with water and quickly close the door.