Homemade Artisan Bread (4 Ingredients) | Sally's Baking

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter enhances flavor and digestibility.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthy fats with a similar flavor.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine provides a similar texture at a lower cost.

Whisk together the dry ingredients: bread flour, instant yeast, and salt.

Use room temperature or cool water to activate the yeast, as cooler water helps develop flavor.

Fold the ingredients together with a spatula or a wooden spoon until combined.

If the dough seems dry and shaggy, continue working it with your hands until it comes together.

Cover the dough tightly and let it rise at room temperature for 2 to 3 hours until it doubles in size.

For best flavor, refrigerate the dough for at least 12 hours and up to 3 days after the initial rise.

Flour a baking sheet generously or use cornmeal to prevent sticking.

Flour the work surface and gently pour the sticky dough onto it.

Shape the dough into one round loaf or two longer loaves, being careful not to overwork it.

Transfer the shaped loaves to the floured baking sheet and cover them to rest for 45 minutes at room temperature.

Preheat the oven to 475°F (246°C).

Score the tops of the loaves with shallow cuts for steam release.

Optionally, pour boiling water into a metal or cast iron pan on the bottom rack for a crispier crust.

Place the baking sheet with the loaves on the middle rack and bake for 20 to 25 minutes until golden brown.

Check for doneness by tapping the loaves; they should sound hollow, or check the internal temperature, which should be 195°F (91°C).

Let the bread set for 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens