Homemade Artisan Bread

Discover the unparalleled joy and satisfaction of baking your own bread at home with this simple yet rewarding recipe. Gone are the days of store-bought loaves once you experience the incredible aroma, the crisp crust, and the tender, airy interior of freshly baked homemade bread. This recipe is designed to demystify bread making, proving that with just a few basic ingredients and a little patience, you can create a truly artisanal loaf. It’s more than just food; it’s a comforting ritual that fills your kitchen with warmth and provides a delicious foundation for countless meals, from humble sandwiches to elegant bruschetta. Once you taste this, you’ll understand why homemade is always best.

Detailed Ingredients

For the Dough:

• 4 ¾ cups (570g) all-purpose flour, plus extra for dusting
• 1 tablespoon (10g) active dry yeast
• 1 teaspoon (6g) salt
• 1 ⅓ cups (320ml) warm water (around 105-115°F / 40-46°C)
• 4 tablespoons (60ml) olive oil, plus extra for greasing the bowl

Step-by-Step Instructions

Part 1: Mixing the Dough

1. Activate Yeast: In a large mixing bowl, combine the warm water and dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active.
2. Add Remaining Wet Ingredients: Stir in the 4 tablespoons of olive oil into the yeast mixture.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
4. Combine Wet and Dry: Gradually add the dry flour mixture to the wet yeast mixture, about one-third at a time, stirring with a wooden spoon or a sturdy spatula until a shaggy dough forms.
5. Knead the Dough (Manual): Turn the dough out onto a lightly floured surface. Knead vigorously for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a tiny bit more flour, a teaspoon at a time. If it’s too dry, add a few drops of water.
6. Knead the Dough (Stand Mixer): If using a stand mixer with a dough hook, mix on low speed for 6-8 minutes until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball.

Part 2: First Rise (Bulk Fermentation)

1. Prepare Bowl: Lightly grease a large clean bowl with olive oil.
2. First Rise: Place the kneaded dough ball into the greased bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
3. Proof: Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. The exact time will depend on the warmth of your kitchen.

Part 3: Shaping and Second Rise

1. Degas Dough: Once the dough has doubled, gently punch it down to release the air.
2. Shape Loaf: Turn the dough out onto a lightly floured surface. Gently shape it into your desired bread form (e.g., a round boule, an oval bâtard, or place it into a greased loaf pan if making sandwich bread). Try to create some surface tension by pulling the dough towards you on the counter without tearing it.
3. Prepare for Second Rise: Place the shaped dough on a parchment-lined baking sheet (if making a free-form loaf) or into a greased loaf pan. Cover loosely with plastic wrap or a damp kitchen towel.
4. Second Rise: Let the dough rise again in a warm, draft-free place for another 30-45 minutes, or until it has nearly doubled in size and looks puffy.

Part 4: Baking the Bread

1. Preheat Oven: While the dough is on its second rise, preheat your oven to 425°F (220°C). If you plan to bake with steam (for a crisper crust), place an empty oven-safe pan on the bottom rack of the oven.
2. Score (Optional): Just before baking, use a sharp knife or a bread lame to make 2-3 shallow slits (about ½ inch deep) on the top of the dough. This allows the bread to expand without tearing.
3. Bake with Steam (Optional): If using, pour ½ cup of hot water into the hot pan on the bottom rack (be careful of the steam!) immediately after placing the bread in the oven. Close the oven door quickly.
4. Bake: Bake for 25-35 minutes, or until the crust is deeply golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C). The bread should sound hollow when tapped on the bottom.
5. Cool: Once baked, immediately transfer the bread from the baking sheet or loaf pan to a wire rack to cool completely before slicing. This is crucial for achieving the proper texture and flavor. Slicing too early can result in a gummy interior.

Tips, Variations, and Storage

• Flour Types: While all-purpose flour works, bread flour will give a chewier texture due to its higher protein content. You can also experiment with a portion of whole wheat flour for a nuttier flavor.
• Yeast Activation: Ensure your water is warm (not hot, which kills yeast, or cold, which won’t activate it) for optimal yeast activity.
• Proofing Environment: A slightly warm oven (turned off, with the light on) or a microwave with a cup of hot water can create a good proofing environment.
• Crispy Crust (Steam): Baking with steam is key for a truly crispy, professional-looking crust. If you don’t have a bottom pan, you can spray the oven walls with water during the first 10 minutes of baking.
• Add-ins: Get creative! Add herbs (rosemary, thyme), cheese (Parmesan, cheddar), olives, sun-dried tomatoes, or roasted garlic to the dough during the kneading stage.
• Sweet Bread: For a slightly sweeter bread, you can add 1-2 tablespoons of sugar to the dry ingredients.
• Storage: Store homemade bread at room temperature in an airtight bread box or wrapped in plastic wrap for up to 3-4 days. For longer storage, slice the cooled bread and freeze in an airtight bag for up to 2-3 months. Toast slices directly from frozen.

Pairings

• Savory: Serve with olive oil and balsamic vinegar for dipping, alongside soups and stews, with cheese boards, or as the base for sandwiches.
• Sweet: Enjoy with butter and jam, honey, or alongside fresh fruit for breakfast.

Quick Info

• Prep Time: 20 minutes (active)
• Rise Time: 1 hour 30 minutes – 2 hours 15 minutes (total)
• Cook Time: 25-35 minutes
• Total Time: Approximately 2 hours 15 minutes – 3 hours (depending on rise times)
• Servings: 1 large loaf (approx. 12-16 slices)
• Cuisine: European / Bakery