Artisan Bread

Step 1

Whisk the flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stirring until incorporated. Gently mix the dough and form it into a rough ball.

Step 2

Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size. This usually takes about 18 hours, however, it still turns out great with just 12 hours of rise time.

Step 3

When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat in the oven for 30 minutes.

Step 4

Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust the dough with flour, cover it with plastic wrap, and allow it to rest for 15 minutes. Using a sharp knife, at a 90-degree angle, score an X on the top of the loaf. Each score mark should be about 2 ½ inches long and about 1/4" deep. Using a mister, spray bottle, clean toothbrush, or pastry brush, lightly mist (or brush) the top of the bread with water.

Step 5

Carefully remove the Dutch oven from the oven. Place the shaped dough into it, cover, and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes, or until the top is nice and dark or golden brown (but not burnt). Remove from the oven and transfer the loaf of bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing.