Artisan Bread Recipe (Without a Dutch oven)

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.

Add 1 teaspoon of activated dry yeast and 2 teaspoons of sugar to 1 and 1/2 cups of warm water (108°F) and mix for about 2 minutes until incorporated.

Wait 10 minutes until the mixture is frothy.

Add 1 teaspoon of salt and 1 teaspoon of vinegar to the mixture and mix again.

Add 3 cups of all-purpose flour and mix with a spatula, scraping the edges until combined.

Cover the mixture with plastic wrap and let it rise in a warm place for about 1 and a half hours.

After rising, fold in the sides of the dough with a spatula until most of the flour is incorporated and cover again for another hour and a half.

After the second rise, the dough should have doubled in size; fold the sides again to develop the gluten structure.

Prepare a 10-inch cast iron skillet and place a non-oven-safe bowl inside it, wrapping the bowl with tin foil for safety.

Flour a board and carefully place the dough onto it, shaping it as desired and adding more flour if it’s sticky.

Transfer the shaped dough into the cast iron skillet lined with parchment paper and sprinkle flour on top.

Score the top of the dough with a sharp knife to create designs.

Preheat the oven to 450°F and cover the dough with the tin foil hat.

Bake for 35 minutes with the foil on, then remove the foil and bake for an additional 15 to 20 minutes until golden brown.

Remove the bread from the skillet and let it cool for at least an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens