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Crusty Artisan Bread

History:

Bread has been a dietary staple for millennia, with early civilizations using wild yeast and fermentation to create the first leavened loaves. Traditional artisan breads rely on slow fermentation, minimal ingredients, and hand shaping. This time-honored process results in the crackly crust and airy interior we know and love today.

What You'll Need:

Bread flour (or all-purpose)

Salt (coarse sea salt recommended)

Instant or quick-rise yeast

Cool water

Mixing bowl and spatula

Dutch oven or baking stone

Parchment paper

Optional: Bench scraper, sharp knife, metal pan for steam

There’s nothing quite like the smell of fresh, crusty artisan bread baking in the oven. This rustic bread is made with just four ingredients and no kneading, making it a rewarding and accessible way to introduce traditional baking techniques. It’s a fun hands-on activity that blends history, science, and delicious results.

Why We It

Bread Baking Instructions

Mix the Dough – Combine flour, water, salt, and yeast. The mixture will be sticky and shaggy. Stir first with a spatula, then finish by hand.
First Rise – Cover and let rise at room temperature for 2–3 hours, or until doubled.
Cold Rest (Optional) – For better texture and flavor, refrigerate the dough for 12 to 72 hours.
Shape and Second Rise – Shape into 1 or 2 loaves and let rest as the oven preheats.
Bake with Steam – Bake at 475°F. Use a Dutch oven or pour boiling water into a pan in the oven to trap steam and create a golden, crackly crust.