Easiest Rustic Artisan Bread
This is the EASIEST rustic artisan bread and comes out wonderful every time! A crunchy outer crust, and perfectly soft and fluffy on the inside- this rustic loaf is sure to become a quick favorite!
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Servings: 2 loaves
Ingredients
- 3 cups warm water, between 95-110 degrees F
- 2 ½ teaspoons active dry yeast
- 1 tablespoon sugar
- 3 teaspoons salt
- 6 cups all purpose flour
- 2 tablespoons butter, melted
Instructions
- Begin by proofing the yeast. In the bowl of a stand mixer add the active dry yeast, warm water and sugar. Gently stir. Allow the yeast to proof for 15 minutes.
- When the yeast mixture has become frothy, add the flour, salt and melted butter. Using a dough hook attachment, (or by hand!), mix the dough on low until it forms into a soft sticky dough. If the dough is too sticky to handle, add 1 tablespoon of flour at a time. It should be sticky, but not too sticky.
- Cover the bowl with plastic wrap and place in a warm spot to rise for 2-3 hours. If you're looking for a warm spot in the winter, turn your oven on to warm and allow the bowl to sit on top of your stove!
- When the dough has doubled in size, punch the dough down and turn it out of the bowl and onto a lightly floured work surface. Fold the dough a few times over itself and divide in half. (If the dough is too sticky add a little bit of flour at a time.) Form into two equal dough balls. The dough only needs to be folded a few times, don't knead more than you need to! Using a sharp knife or razor score the tops by making an x on the top of the dough. This allows the dough to expand while baking.
- Preheat your oven to 450° degrees F and place a pizza stone or a flipped-over cookie sheet in the oven to heat up while the oven is preheating. For an extra crispy crust: Fill a baking dish with 2 inches of water and place on the bottom rack to create steam. The steam will create a crunchier outer layer while the bread bakes.
- Using another cookie sheet, sprinkle the baking sheet with flour to prevent sticking. You can also use the flipped over cookie sheet in the oven, just be careful while you dust it with flour and place the bread dough on top, that cookie sheet will be hot!
- Place the cookie sheet with the bread on top of the pizza stone or preheated cookie sheet, and bake for 25-30 minutes or until an internal temperature reaches 190 degrees F.
- Allow to cool for at least 30 minutes, this will set the crumb. Serve with butter. ENJOY!