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Crusty Artisan Bread Recipe

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This recipe for Crusty Artisan Bread is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all-purpose flour

1 ½ to 2 teaspoons kosher salt

1/2 teaspoon dry yeast (active dry or highly active dry work best)

1 1/2 cups lukewarm water

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid
Directions:
Directions:
In a large bowl, stir together the flour, salt and yeast. Gradually add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough.
Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

After dough is ready, preheat oven to 425 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.

While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (I put a piece of parchment under the dough. If your Dutch oven isn’t enamel coated, I would definity use parchment paper.)

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.
Preparation Time:
Preparation Time:
15 min.

 

 

 

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