Crusty Artisan Bread

It had been a goal of mine for years to learn how to bake bread at home. I LOVE bread, it is one of my most desired foods, so why not learn to make it right? I often thought about how joyful it would be to enjoy freshly baked bread with my family whenever we wanted and not have to pay for such a simple weekly staple. Most importantly I desired to provide as many homemade items for my family as I could. I have been on a journey of creating a lifestyle of using clean and simple ingredients in the foods I provide for my family, so it only seems right to start with bread.

So this year, I decided, let's give it a try. I went out and bought this Dutch oven and gathered my ingredients. I went down the bread-making rabbit hole. I watched so many videos and read several blogs to understand the best tips and processes to create a quick and simple Artisan bread.

If you don’t have much experience or time this is the recipe for you! You will have a fresh loaf of the most delicious artisan bread in less than 4 hours start to finish! (Warning!!! Once you start making this bread you will not be able to stop. It will easily become a staple in your home).

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Dough:

• 3 cups of bread flour, I use this one

• 1 pack or 2 tsp instant or rapid-rise yeast, this one hasn’t failed me yet

• 2 tsp kosher salt, like this one

• 1 1/2 cups warm tap water, not hot or cold

* Flour for dusting

Instructions:

• In a large bowl mix flour, yeast, and salt. Once mixed add water, then use the handle of a wooden spoon to form the dough. 

• The dough should have some buoyancy, so add more water if needed

• Rise: Cover with a damp towel or plastic wrap (pro tip: buy a pack of disposable plastic shower caps, they fit perfectly over most bowls and will lock in place). Allow the dough to rise for at least 2 hours or until the dough doubles in size.

• When you have about 30 minutes left for the dough to rise preheat your oven with the Dutch oven inside at 450°F oven

• Once your dough has risen sprinkle your countertop with flour, scrape dough out of the bowl, and lightly dust the top of the dough with flour.

• Using a dough scraper like this one or anything of similar shape fold the sides inwards.

• Slide the dough onto a large piece of parchment paper and reshape if needed

• Remove the preheated Dutch oven from the oven and carefully place the parchment paper with the dough inside and cover

• Bake for 30 minutes covered, then an additional 10 minutes uncovered to brown the top

• Cool on a rack for at least 10 minutes before slicing. The longer the better!

Garlic Dipping Oil

• 1 cup of EVOO, this one is my preference

• 1 Tbsp crushed red pepper

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 1 Tsp Celtic sea salt, love this one

• 1 Tsp parsley

• 1 Tsp sage

• 3 cloves of minced garlic

Instructions

• Combine minced garlic and EVOO in a bowl ( *Pro tip: if you desire a more caramelized, buttery garlic taste, I’d suggest roasting your garlic before adding it to your oil). Here is how:

  • Preheat your oven to 400 degrees

  • Cut a whole garlic head in half and place on a large piece of foil

  • Drizzle EVOO on both halves of the garlic head and seal the foil

  • Bake for 30 mins, it should be gold brown when finished

  • Once cooled, remove from the head by squeezing them out

• Once EVOO and garlic are combined, mix well and add the remaining seasonings

*For an extra punch of flavor add 2 tbsps of balsamic vinegar