Effortless Artisan Bread

Here’s a simple eggless recipe for Artisan Bread that’s perfect for beginners. This recipe requires minimal ingredients and no kneading, making it an excellent introduction to bread making.

Ingredients:

• 3 cups all-purpose flour
• 1¾ teaspoons salt
• ½ teaspoon instant yeast
• 1¾ cups water (lukewarm)

Tools:

• Large mixing bowl
• Wooden spoon or spatula
• Plastic wrap
• Dutch oven with lid (or any heavy lidded pot)

Instructions:

1. Mix Ingredients:
   • In a large bowl, combine flour, salt, and instant yeast. Stir until well mixed.
   • Gradually add the water to the dry ingredients, and stir with a wooden spoon or a spatula until a shaggy, sticky dough forms. The dough will be rough and a bit sticky, which is perfect.

2. First Rise:
   • Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature (ideally around 70°F or 21°C) for 12 to 18 hours. The dough should double in size and show bubbles on the surface.

3. Shape the Dough:
   • After the first rise, lightly flour a work surface. With floured hands, gently remove the dough from the bowl and fold it over on itself a couple of times. Shape the dough into a ball.
   • Place the dough on a piece of parchment paper. This will make it easier to transfer the dough into the hot Dutch oven later.

4. Second Rise:
   • Allow the dough to rest on the parchment paper, covered loosely with plastic wrap, for about 2 hours. It should nearly double in size again.

5. Preheat the Oven:
   • At least 30 minutes before the dough is ready, preheat your oven to 450°F (232°C). Place your Dutch oven, with the lid on, in the oven as it preheats.

6. Bake:
   • Once the dough has completed its second rise and the oven is preheated, carefully remove the Dutch oven from the oven. Lift the dough using the parchment paper and lower it into the hot Dutch oven.
   • Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes until the bread is golden brown and crusty.

7. Cool:
   • Remove the bread from the oven, lift it out of the pot using the parchment paper, and let it cool on a wire rack for at least an hour before slicing. This rest period allows the bread to finish cooking inside and develop the perfect crust.

Tips:

• Water Temperature: Make sure the water is not too hot; otherwise, it might kill the yeast. Lukewarm or room temperature water is ideal.
• No Dutch Oven: If you don’t have a Dutch oven, any heavy pot with a lid can work. Just ensure it is oven-safe at high temperatures.
• Variations: Feel free to add herbs like rosemary or mix in olives for a Mediterranean twist.

Enjoy your homemade artisan bread with soups, stews, or simply a drizzle of olive oil!