Artisan Bread Recipe 🍞 • A Classic French Bread! 😊 - Episode 814

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being cost-effective.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is readily available and speeds up the process.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a natural sweetener that can be used in place of honey.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

In the bowl of a stand mixer, add active dry yeast, lukewarm water (between 105ºF to 110ºF), and honey.

Stir the mixture quickly and let it proof for 7 to 8 minutes.

In a medium bowl, combine bread flour and ground sea salt, whisking for 1 minute before setting aside.

Add the dry ingredients to the proofed yeast mixture in the stand mixer.

Using the dough hook attachment, mix on low speed until somewhat blended, then increase to speed 3 until nicely incorporated.

When everything comes together, increase to speed 4 and knead for 1 minute and 30 seconds until the dough clings around the hook.

Transfer the sticky dough to a lightly greased large bowl, cover with plastic wrap and a clean dish towel.

Let the dough rise in a draft-free area (like the oven with no temperature) for 2 hours or until doubled in size.

Preheat the oven to 450ºF and place a Dutch oven with the lid on inside for 30 minutes.

Tip the risen dough onto a floured work surface, flour your hands, and sprinkle about ½ tablespoon of flour on the dough.

Gently fold the dough in half, then fold each side over until it forms a big ball, flipping it and folding under to shape it.

Prepare a piece of parchment paper large enough to cover the inside of the Dutch oven, sprinkle with flour, and place the dough in the center.

Cover the dough with the same bowl used for rising and proof for 30 minutes.

After proofing, cut a slit about ¼-inch deep across the top of the dough with a sharp knife.

Carefully remove the hot Dutch oven from the oven using oven mitts and place the dough inside using the parchment paper.

Place the lid on the Dutch oven and bake at 450ºF for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 10 minutes or until the top is golden brown.

Transfer the bread along with the parchment paper onto a wire rack and allow to cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens