How to make Artisan Bread

Artisan Bread

I’ve been dreaming of owning a Dutch oven (cast iron pot) just so I could make this bread but that didn’t justify the price of it in my head. I can bake perfectly good bread without the Dutch oven, thank you very much. So, when my daughter surprised me with it for Christmas I was overjoyed. We will ignore the fact that it took whole three months before I actually baked the bread and instead focus on the recipe.

How to make artisan bread? Real simple. You make the dough without getting your fingers all sticky and let it sit for at least 12 hours up to 24. Ok, so this part required some calculation and timing. It’s me; I like to have a plan ahead of time. I let it sit overnight and gave myself plenty of time in the morning before I tended to it. Nice and relaxed, no pressure whatsoever.


The recipe calls for only 3 cups of flour and I was a bit leery that it would be the size of a bread roll rather than feed a family, but it is just perfect. The crusty outside and soft insides remind me of breads from back home; there was that familiarity when biting into it – almost like my teeth remembered the times they sank into the warm freshness on my way home from the local bakery. Needless to say, this is my favorite bread recipe and well worth the price of that Dutch oven. If you don’t own a cast iron pot, you can still bake the dough in a loaf thin, try or whatever you want to bake it in. It’ll still be a pretty good bread though I can’t guarantee the same crust.

 

Ingredients:

3 cups unbleached, unsifted all-purpose Flour
1 ½ teaspoon Salt
½ teaspoon granulated Instant Yeast**
1 ½ cup Water, room temperature
1 tablespoon Sugar

**Instant yeast doesn’t have to be activated ahead of time. I used Active-Dry yeast but activated it with a pinch of sugar and ¼ cup warm water before I added it to other ingredients.

 

Directions:

Whisk together flour, salt, sugar and yeast in a very large mixing bowl. The size matters in this instance – dough will rise and you don’t want to find it on your counter some 12 hours later.

Add water and mix with a wooden spoon until combined. No need to overwork it, but try not to leave big lumps. The dough will be sticky.

Cover bowl with plastic wrap lightly sprayed with Pam, cooking oil spray. Let it sit for 12-18 hours but DO NOT REFRIGERATE!

Artisan BreadArtisan Bread

 

 

 

Preheat oven to 450 degrees Fahrenheit. Place the Dutch oven with the lid in the oven and heat the pot for 30 minutes. Make sure the lid has a metal cap, otherwise if it’s plastic it will melt or even worse, blow-up in that hot oven.

As soon as you put the pot in the oven, put the dough on a heavily floured surface and shape it into a ball. The dough is now stickier, so it won’t be a perfect ball but that is ok. Do not overwork it as it will deflate the air bubbles. Cover with the plastic wrap that was over the bowl. Let it rest for 30 minutes while your pot is pre-heating.

Carefully remove the pot from the oven. Flour your hands, pick up the dough and drop it carefully into the pot (that is very hot!). Put the lid back on and bake for 30 minutes.

Remove the lid and continue to bake for another 15 minutes. Carefully remove the bread from the pot (I used two metal spatulas) and place on a cooling rack until completely cooled. Told you it was super simple and totally worth the wait.

Artisan Bread

Artisan Bread

Artisan Bread

How to make Artisan Bread

How to make Artisan Bread

Whether used for scooping up your soup, dipping in your favorite sauce or just plain, topped with butter, this crusty artisan bread is ideal to accompany any meal.

Ingredients

  • 3 cups unbleached all-purpose Flour
  • 1 ½ teaspoon Salt
  • ½ teaspoon Instant Yeast**
  • 1 ½ cup Water, room temperature
  • 1 tablespoon Sugar
  • **Instant yeast doesn't have to be activated ahead of time. I used Active-Dry yeast but activated it with a pinch of sugar and ¼ cup warm water before I added it to other ingredients.

Directions

Whisk together flour, salt, sugar and yeast in a very large mixing bowl. The size matters in this instance - dough will rise and you don't want to find it on your counter some 12 hours later. Add water and mix with a wooden spoon until combined. No need to overwork it, but try not to leave big lumps. The dough will be sticky.

Cover bowl with plastic wrap lightly sprayed with Pam, cooking oil spray. Let it sit for 12-18 hours but DO NOT REFRIGERATE!

Preheat oven to 450 degrees Fahrenheit. Place the Dutch oven with the lid in the oven and heat the pot for 30 minutes. Make sure the lid has a metal cap, otherwise if it's plastic it will melt or even worse, blow-up in that hot oven.

As soon as you put the pot in the oven, put the dough on a heavily floured surface and shape it into a ball. The dough is now stickier, so it won't be a perfect ball but that is ok. Do not overwork it as it will deflate the air bubbles. Cover with the plastic wrap that was over the bowl. Let it rest for 30 minutes while your pot is pre-heating.

Carefully remove the pot from the oven. Flour your hands, pick up the dough and drop it carefully into the pot (that is very hot!). Put the lid back on and bake for 30 minutes.

Remove the lid and continue to bake for another 15 minutes. Carefully remove the bread from the pot (I used two metal spatulas) and place on a cooling rack until completely cooled.

https://all-thats-jas.com/2015/03/how-to-make-artisan-bread.html

This recipe is featured on What’s for Dinner.

I have submitted this recipe to The Recipe Hunter for the February 2017 Share and Inspire Others challenge.

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day 🙂

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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45 Comment

  1. […] with crusty bread for a complete meal. Top with crispy bacon. Saute shallot and garlic, then add blanched beans and […]

  2. […] before Nutella was cool. Growing up it was my favorite treat equally enjoyed on a warm piece of homemade artisan bread and as a filling for […]

  3. […] once you try it. You can serve this simple, yet very tasty dish as an appetizer alongside crusty artisan bread or as a side dish to baked chicken or your favorite […]

  4. […] better for dipping bread is this Spanish sauce of garlic, lemon, and dry sherry. So much so, it was gone before I even served […]

  5. […] read tips on baking, posts on how to make Artisan bread, but nothing works. If bread seems tedious and scientific, well, it is. You have to be a master of […]

  6. […] Artisan Bread courtesy of All that’s Jas I’ve been dreaming of owning a Dutch oven (cast iron pot) just so I could make this bread but that didn’t justify the price of it in my head. I can bake perfectly good bread without the Dutch oven, thank you very much. So, when my daughter surprised me with it for Christmas I was overjoyed. We will ignore the fact that it took whole three months before I actually baked the bread and instead focus on the recipe. […]

  7. […] Artisan Bread courtesy of All that’s Jas I’ve been dreaming of owning a Dutch oven (cast iron pot) just so I could make this bread but that didn’t justify the price of it in my head. I can bake perfectly good bread without the Dutch oven, thank you very much. So, when my daughter surprised me with it for Christmas I was overjoyed. We will ignore the fact that it took whole three months before I actually baked the bread and instead focus on the recipe. […]

  8. […] There are several similar games already circulating around old US of A. And somehow they found me and started inviting me to play by their rules. I like to be challenged. The first game I got invited to is Share and Inspire Others. Although I didn’t have time to make something new for their February theme – BREAD Sweet and Savory, I also realized that I don’t have enough bread recipes on my blog. So, I submitted the only good one I have, my Artisan Bread. […]

  9. Reply
    Cook & Enjoy
    February 12, 2017 at 5:09 pm

    I happy to inform you that I have now concluded and released the compilation for the February Share and Inspire Feb 2017 – Bread Sweet and Savoury post.
    Link: https://cookandenjoyrecipes.wordpress.com/2017/02/12/february-2017-share-and-inspire-others-bread-sweet-and-savory/
    As of now up to and inclusive of February 20th – Promote please proceed to do a post/reblog on your own blog, linking back to the original post.
    Thank you again for your participation, and do not forget to keep an eye out for our new theme which will be released on 1st March. Please promote the Share and Inspire Others! Recipe Exchange and maybe your followers will also participate in the coming months.
    Take care and Happy Blogging.

    1. Reply
      Jas
      February 12, 2017 at 6:24 pm

      Thank you! Will reblog tomorrow 🙂

  10. Reply
    A_Boleyn
    January 14, 2017 at 9:43 am

    Parchment paper is your friend. At the point where you’re shaping your dough into a ball onto a flour coated surface, put it on a sheet of parchment paper with a sprinkle of flour. (Your can brush off the flour before transferring the risen dough, using the paper as a sling, into your hot dutch oven. It won’t deflate and you won’t risk burning yourself on the hot pot. 🙂

    1. Reply
      Jas
      January 14, 2017 at 10:13 pm

      See, I wasn’t smart enough to think of that, lol. Thanks for the advice! Will definitely try it next time. Hope you’re having a wonderful weekend!

      1. Reply
        A_Boleyn
        January 14, 2017 at 10:53 pm

        I got the idea from people with a lot more bread baking experience, esp. sourdough, than I had. I don’t eat bread often but I really enjoy baking it. It’s a very visceral experience. And it tastes good too. 🙂

        If you’re ever bored and want to check out my bread posts, the link is posted below.

        https://aboleyn01.wordpress.com/category/bread/

        1. Reply
          Jas
          January 16, 2017 at 10:16 am

          In my home country bread is a staple. We eat it with everything and every day! Since I moved to the States I got rid of that habit, but surely enjoy a piece of homemade bread once in a while. I will definitely check out your bread recipes, although, I am never bored. Lol

          1. A_Boleyn
            January 16, 2017 at 4:22 pm

            I was born in the former Yugoslavia (we spoke Romanian at home) but moved to Canada when I was 7 yrs old. I was never a big bread eater though my parents could go through several loaves a week.

          2. Jas
            January 16, 2017 at 7:37 pm

            I was born in the former Yugoslavia too! That’s why I saw cevapi on your blog and bread that looks like kifle 😀 I had no clue any parts of the country spoke Romanian. You must have lived very close to the border. Do you speak Serbian too? I’m from Bosnia and moved to Germany during our civil war, then to the States almost 20 years ago. Do you ever go back?

          3. A_Boleyn
            January 16, 2017 at 9:41 pm

            We lived close enough to the Romanian border that my dad would take his crops in a horse drawn wagon over the border into Romania to sell it on Saturday and then come back. I was starting to learn to speak Serbian at school but lost most of what I learned once we left Yugoslavia. We called the sausages mititei and crepes were scoverdze not clatite as they’re known in Romania so there were some regional differences.

            I’ve never been back after more than 50 yrs in Canada.

          4. Jas
            January 17, 2017 at 8:37 am

            How interesting! So glad we “met”. Gotta love technology, ha! Hope your week is wonderful!

  11. Reply
    juliadiets.com
    October 6, 2016 at 10:01 pm

    I made this today and I added Rosemary and lemon zest and it was delicious! How do I get those marks that are on top of your bread? It looks like two lines crossing one another?

    1. Reply
      Jas
      October 7, 2016 at 3:36 pm

      Hi Julia! I bet the fragrance of that bread was wonderful! The marks on my bread are always different – they’re created by baking as the bread rises, but you can quickly run a serrated knife over the top of the dough before baking it. That way you make room for the dough to rise and are in control of the marks 🙂 Thanks for stopping in!

  12. Reply
    Maria
    July 27, 2016 at 8:33 pm

    You are such a talented cook and baker, one of the best of many blogs that I have seen
    Maria

    1. Reply
      allthatsjas
      July 29, 2016 at 8:52 am

      Oh, Maria, thank you so much! You made my day 😀 That is the nicest thing anyone said to me. Wish I made money with all that talent, LOL! Hope your weekend is filled with blessings! XOXO

  13. […] and cook for additional 1 ½ hours or until meat is tender. Stir before serving. Serve with this crusty bread to scoop up the […]

  14. […] Pingback: How to make Artisan Bread – All that's Jas […]

  15. Reply
    Leigh
    December 14, 2015 at 4:06 pm

    I found my Dutch oven at a yard sale and am grateful to have it. Thanks for sharing your lovely bread recipe!

    1. Reply
      allthatsjas
      December 14, 2015 at 8:22 pm

      Oh, I’m so happy for you. They’re everything they claim to be 🙂 Thanks for stopping in!

  16. Reply
    Helen Fern
    December 14, 2015 at 9:20 am

    This is great! What simple instructions too! – thanks for sharing on What’s for Dinner!
    Helen Fern recently posted…Christmas DuckMy Profile

    1. Reply
      allthatsjas
      December 14, 2015 at 9:24 am

      Made it again yesterday and ate almost all of it with just butter. Soo good! Thanks for hosting and have a great week!

  17. Reply
    Funtastic Friday #18 ⋆ olives-n-okra
    August 16, 2015 at 10:02 pm

    […] Caramel Desserts by Dreaming of Leaving Lemon and Lavender Mason Jar Simmer Pot by The Crowned Goat How to Make Artisan Bread by All That’s Jas PB Knock Off – Fur Trimmed Sweater Pillow Cover by Redo It Yourself […]

  18. Reply
    joylovefood
    April 4, 2015 at 5:18 pm

    This bread looks so good! I do have a cast iron Dutch Oven so I can make this, pinning! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!

    1. Reply
      allthatsjas
      April 4, 2015 at 8:28 pm

      I’m making it right now again and it will go into the oven tomorrow morning 🙂

  19. Reply
    bohemianbabushka
    March 31, 2015 at 10:07 am

    Here from the Grand Social, pinned the post and now about to google “dutch oven equivalents”. ; ) BB2U

    1. Reply
      allthatsjas
      March 31, 2015 at 11:02 am

      Any oven safe dish (check the documentation on temperature just to be safe) would do – a skillet, pot or round casserole dish would do. If you don’t have a lid, cover with heavy-duty aluminum foil. 🙂

  20. Reply
    rxhomeremedies
    March 31, 2015 at 9:21 am

    Oh my goodness – this looks amazing! Its been too long since I’ve made bread from scratch; time to break out the dutch oven! Thanks so much for sharing with us at Talented Tuesdays!

    1. Reply
      allthatsjas
      March 31, 2015 at 9:56 am

      It’s so easy to make – all you need is time 🙂

  21. Reply
    Lou Lou Girls
    March 30, 2015 at 4:27 pm

    This looks so incredible! Loving it! Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7. Lou Lou Girls

    1. Reply
      allthatsjas
      March 31, 2015 at 9:22 am

      Thanks LLG!

  22. Reply
    ashandcrafts
    March 27, 2015 at 7:04 pm

    Hi! Stopping by from Funtastic Friday. I’ve seen recipes for dutch oven breads before, and have always wanted to try it but totally forgot about them because I don’t have a dutch oven. Seeing your pictures makes me want to go buy one now! Pinning to try later when I get my dutch oven!

    1. Reply
      allthatsjas
      March 28, 2015 at 10:28 am

      I think it’s worth the money, of course, I can say that because I didn’t buy mine, lol. But it has more uses than just baking a bread. Thanks for stopping by! XO

  23. Reply
    jacquiodell
    March 26, 2015 at 10:33 am

    I will have to try this. Sounds amazing! Thank you for linking up to Party Time and we hope to see you again next week!

    1. Reply
      allthatsjas
      March 26, 2015 at 1:49 pm

      Thanks!

  24. Reply
    Holly
    March 25, 2015 at 10:35 am

    Yummy! I can practically smell how amazing I think that bread smells! Thank you for linking up with Waiting on…Wednesday @ While I’m Waiting! Have a great day!

    1. Reply
      allthatsjas
      March 25, 2015 at 12:14 pm

      Thanks Holly, the house smelled pretty amazing while baking it 🙂

  25. Reply
    jasna
    March 24, 2015 at 6:26 pm

    Nothing smells so homely like homemade bread. Your artisan bread looks perfect.

    1. Reply
      allthatsjas
      March 25, 2015 at 8:13 am

      Thanks Jasna, you are absolutely right 🙂

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