Artisan Bread

• 3 ¾ cups bread flour
• 2 ¼ teaspoons instant yeast
• 1 ¾ teaspoons kosher salt
• 1 ½ cups water, warmed to about 120°F

Preparation

1. Step 1

   0:05
   In a large bowl add the bread flour, instant yeast, and kosher salt. Stir to combine.
2. Step 2

   1:10
   Add the warm water and stir until the mixture is very sticky with no lumps of flour remaining. Scrape down the bowl.
3. Step 3 · 1 1/2-2 hours

   2:24
   Cover the bowl. For same-day bread, let rise in a warm place for 1 1/2 to 2 hours or until doubled. For more flavor, refrigerate for about 8 hours (up to 24 hours) or until doubled.
4. Step 4 · 450°F / 232°C

   2:58
   Towards the end of the rise time, preheat the oven to 450°F with a Dutch oven inside for at least 30 minutes.
5. Step 5

   3:22
   Lightly flour your hands. Reach into the bowl and pull and fold the dough over onto itself 8 to 10 times, rotating 90° and reflouring hands as needed, until the dough holds its shape. Pinch any seams at the center closed. Use a spatula to help release the dough from the bowl if needed.
6. Step 6

   4:55
   Lightly flour the countertop. Transfer the dough to the counter and shape into a round by cupping and turning with both hands.
7. Step 7 · 10 minutes

   5:41
   Transfer the shaped dough to a piece of parchment paper. Lightly sprinkle with flour and cover loosely with a tea towel or plastic wrap. Let rest for 10 minutes.
8. Step 8

   6:03
   Uncover the dough. Using a very sharp knife or bread lame, score down the center about 1/4 inch deep.
9. Step 9

   6:23
   Carefully remove the hot Dutch oven from the oven using oven mitts. Use the parchment paper as handles to transfer the dough into the Dutch oven. Cover with the lid.
10. Step 10 · 30 minutes

    7:13
    Bake covered for 30 minutes, then uncover and bake an additional 15 minutes.
11. Step 11

    7:36
    Remove the bread from the Dutch oven and transfer to a wire rack to cool completely or until slightly warm.