How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

💰Cheaper: store-bought yeast

Store-bought yeast is easier for beginners.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Milk + vinegar mimics buttermilk at a lower cost.

Measure out bread flour using a gram scale and transfer it to a bowl.

Measure out whole wheat flour using a gram scale and add it to the bowl with bread flour.

Measure water at a temperature of 98 to 100 degrees Fahrenheit and pour it into the bowl with the flours.

Mix the ingredients by hand until there is no dry flour left in the bowl.

Let the mixture sit for 10 minutes.

Sprinkle salt and yeast over the dough and incorporate them by folding the dough for about 4-5 minutes.

Cover the bowl with a towel and let it rest for 15-20 minutes.

After resting, stretch and fold the dough for about 2 minutes to activate the gluten.

Cover the bowl again and let it sit for 45 minutes to 1 hour.

After the first rise, let it sit for another 1.5 to 2 hours until it has almost tripled in size.

Sprinkle flour on a clean surface and turn the dough out onto it, being careful as it may be sticky.

Fold the dough over a few times to shape it into a round loaf without over-kneading.

Place the shaped dough into a floured banneton and cover it with a towel to proof for 45 minutes to 1 hour.

Preheat a Dutch oven in the oven to 475 degrees Fahrenheit for 30 minutes before baking.

Once proofing is done, carefully tip the dough into the hot Dutch oven and cover it with the lid.

Bake in the Dutch oven at 475 degrees Fahrenheit for 30 minutes.

Remove the lid and bake for an additional 30 minutes to brown the crust if desired.

Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens