After this recipe, you will no longer buy bread, you will make it yourself at home.
This crusty artisan loaf is surprisingly simple to master, requiring just four basic ingredients and a Dutch oven to achieve that professional bakery finish at home.
Ingredients
- 3 cups all-purpose or bread flour
- 1 ½ cups warm water
- 2 tsp active dry yeast
- 1 tsp salt
Preparation Instructions
1. Mix and First Rise
In a large bowl, whisk the flour, yeast, and salt. Add the warm water and stir until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm spot for 2 to 3 hours until doubled in size and bubbly on top.
2. Preheat the Dutch Oven
Place an empty Dutch oven (with its lid) into your oven and preheat to 230°C (450°F). Let the pot heat for at least 30 minutes while you prep the dough.
3. Shape the Loaf
Turn the dough onto a well-floured surface. Gently fold the edges toward the center to form a round ball. Place the dough onto a piece of parchment paper. Using a sharp knife, score an “X” or a square into the top of the dough to control the expansion.
4. The Two-Stage Bake
Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough and drop it into the pot.
- Stage 1: Cover with the lid and bake for 30 minutes. The trapped steam creates the characteristic airy interior.
- Stage 2: Remove the lid and bake for another 12–15 minutes. This allows the crust to become deep golden brown and exceptionally crispy.
5. Cool Before Slicing
Lift the bread out of the pot and let it cool on a wire rack for at least 30 minutes. This is crucial for the internal structure to finish setting.
Would you like to try making the soft, yogurt-enriched Naan dough next?Oui
