I Did Less… and This Rustic Artisan Bread Turned Out Perfect.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more affordable.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Store-bought starters are convenient, while yeast is cheaper for quick rises.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly option.

Start with 290 g of water (about 10.25 oz) and use normal tap water unless your kitchen is cold, in which case use lukewarm water.

Add 1 teaspoon (around 3 g) of yeast to the water. If your kitchen is very cold, you can increase the yeast to 1 and 1/2 teaspoons.

Add extra virgin olive oil (optional) for flavor and softness.

Mix the water, yeast, and olive oil together and set aside.

Weigh 360 g of bread flour (about 12.7 oz) and add it to a large mixing bowl.

Add 1 teaspoon (around 5 g) of salt to the flour.

Pour the yeast mixture into the flour and mix until the dough is very sticky and no dry flour remains. Adjust the texture by adding flour or water as needed.

Cover the bowl and let the dough rest for 1 hour to allow the flour to hydrate.

Perform the first stretch and fold, then cover and let the dough rest for 45 minutes.

After 45 minutes, perform the second stretch and fold, then cover and let it rest for another 45 minutes.

After the second rest, perform the third stretch and fold.

Finish with a few coil folds to build gluten without kneading.

Divide the dough into five pieces for shaping, but adjust based on your preference.

Lightly spray the dough with canola spray to prevent sticking while shaping.

Dust the surface with flour if needed, and shape the dough into rustic forms, leaving uneven edges for a crispy texture.

Arrange the shaped dough on a baking tray seam side up, leaving space between each piece.

Cover the dough and let it proof for 20 to 25 minutes.

Preheat the oven to 230° C (446° F).

After proofing, lightly dust the top of the dough with flour and make a clean cut across the top with a sharp knife or bread lame.

Spray a little water inside the baking tray before baking to create steam.

Cover the bread and bake for the first 25 minutes, then remove the cover and bake for another 20 minutes, adjusting the time based on desired crust color.

Remove the bread from the oven and let it cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens