Rustic Artisan Bread

Step 1

Mix dry ingredients together in a large bowl. Add the warm water and 1 tablespoon of olive oil. Mix everything well with a silicone spatula (or wooden spoon if you prefer), scraping the sides of the bowl - your dough will be sticky and shaggy. As I mentioned above, if you're using all-purpose flour, I find 2 cups of water is needed. With bread or Italian flour, 1.5 cups should be fine. Whichever flour you are using, start with less water and add more as needed if it is too dry.

Step 2

Optional - drizzle the remaining tablespoon of olive oil over the top of your dough. I never actually measure this, I just pour it over the top!

Step 3

Cover the bowl with plastic wrap and a tea towel. Place in a warm spot to rise - I like to use the oven with the light turned on. You can leave it at room temperature as well if you prefer. After about 2 hours, your dough should be double in size. It's ready!

Step 4

Place your covered dutch oven on the middle rack of your oven and heat to 450 degrees. You want the pot to be hot!

Step 5

Place a sheet of parchment paper to the side of your work surface, large enough to fit into the dutch oven. Lightly flour your work surface. Using your spatula, scrape the dough onto your work surface. The dough will be wet, loose and oily - don't worry!

Step 6

Sprinkle some flour over the top of your dough. With your bench scraper or silicone spatula, fold the dough over and onto itself in half, repeating four or five times from each side, shaping as you work, until a rough ball shape is formed. Using your scraper or spatula, gently pick up and transfer your dough to the center of the parchment paper. You might need to reshape it, that's fine.

Step 7

When your oven has reached 450 degrees, carefully remove the dutch oven and remove the lid. Pick up the corners of the parchment paper and transfer your dough to the dutch oven. Carefully cover the dutch oven with the lid and place into the oven.

Step 8

After 30 minutes, carefully remove the lid and continue to bake for another 5-10 minutes. Remove the dutch oven, place on the stovetop. Carefully lift the bread, by grabbing the corners of the parchment paper. Place onto a cooling rack and let cool slightly before cutting. Slice and serve warm with room temperature butter or anything your heart desires!