Robust and Crusty Artisan Bread 🍞🌾

This artisan bread is crusty on the outside, soft and chewy on the inside, with a robust flavor that comes from a slow fermentation process. Perfect for a cozy dinner or as a base for your favorite sandwiches, this bread is sure to impress your family and friends. Enjoy it warm with butter, or use it to soak up your favorite soups and stews! 🧈🍲

Ingredients

For the dough

• 3 cups of all-purpose flour (plus extra for dusting)
• 1 1/2 cups of warm water (about 110°F/43°C)
• 1 teaspoon of active dry yeast
• 1 teaspoon of sugar
• 1 1/2 teaspoons of sea salt
• 1 tablespoon of olive oil (optional)

For the crust

• Cornmeal or flour for dusting
• A sprinkle of sea salt for topping

Instructions

1. Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until frothy. This means the yeast is active and ready to go.

2. Combine the ingredients: In a large mixing bowl, combine the flour and sea salt. Create a well in the center and pour in the yeast mixture. If desired, add the olive oil for extra flavor.

3. Mix the dough: Stir with a wooden spoon or your hands until a shaggy dough begins to form. Don’t be tempted to add more flour; the dough will be sticky.

🌿 For added flavor, consider mixing in herbs such as rosemary or thyme at this stage, or even some grated cheese for a savory twist.

4. Knead the dough: Transfer the dough onto a floured surface and knead it gently for about 5 minutes. It will be quite sticky, but avoid adding too much flour; the goal is a moist dough.

5. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.

6. Shape the loaf: After the first rise, gently punch down the dough to release the air. Lightly flour your work surface again and shape the dough into a round or oval loaf.

7. Second rise: Place the shaped dough on a baking sheet dusted with cornmeal or flour, cover again, and let it rise for another 30 minutes.

8. Preheat the oven: While the dough rises, preheat your oven to 450°F (230°C). Place a heavy oven-safe pot with a lid (like a Dutch oven) inside the oven to heat up.

9. Prepare for baking: Once the dough has risen, carefully remove the pot from the oven. Place the loaf inside (you may need to use parchment paper for easier transfer), and sprinkle with sea salt for extra crunch.

10. Bake the bread: Cover the pot with the lid and bake for 30 minutes. After that, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crispy.

11. Cool and serve: Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This is important for the texture!

🍞 Letting the bread cool completely allows the steam to escape, resulting in a better texture.

Variations

• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
• Seeded Bread: Add a mix of seeds (like sunflower, flax, or sesame) to the dough or sprinkle on top before baking.
• Herb Infusion: Incorporate freshly chopped herbs such as basil or oregano directly into the dough for a fragrant twist.
• High Hydration: For an even airier crumb, increase the water amount to 1 3/4 cups, but be prepared for a stickier dough.

Gather your ingredients and give this Robust and Crusty Artisan Bread a try—the results will be deliciously rewarding! 🌟