Same-Day Artisan-Style White Bread
A non-sourdough artisan bread with a crispy crust and soft center. You can make this recipe in a day - no need to wait for it to rise overnight in the fridge for several days.
Ingredients
- 500 Grams All-Purpose Flour (or Bread Flour) (4 Cups + 2 1/2 Tablespoons)
- 375 Grams Warm Water (1 1/2 Cups + 1 Tablespoon)
- 10.5 Grams Fine Sea Salt (1 3/4 Teaspoons)
- 1.5 Grams Dry Active Yeast (1/2 Teaspoons)
Instructions
- 10:00 AM - Mix flour and water by hand in plastic container until just incorporated. Cover and let rest for 1 hour.
- 11:00 AM - Add salt and yeast and mix thoroughly. Cover and let rest for 30 minutes.
- 11:30 AM - 12:30 PM - Stretch and fold the dough three times with 30 minute rests between each session.
- 12:30 PM to 2:30 PM - Bulk ferment the dough until it has doubled in volume.
- 2:30 PM to 2:45 PM - Shape and pre-shape the dough into a round.
- 2:45 to 3:30 PM - Transfer dough to a floured banneton basket. While the dough proofs, preheat the Dutch oven in the oven to 475° Fahrenheit (246° Celsius).
- 3:30 PM - 4:00 PM - Turn the dough out onto parchment paper. Score the dough, and transfer the dough to the Dutch oven. Replace lid and bake for 30 minutes.
- 4:00 PM - 4:15 PM - Remove lid from Dutch oven, and bake for another 15 minutes.
- 4:15 PM - 5:00 PM - Turn loaf out onto a wire cooling rack and allow it to cool completely before slicing and serving.
Notes
Same-Day Artisan-Style White Bread rises best when kitchen temperatures are between 68 and 72 degrees Fahrenheit (20 and 22 degrees Celsius). Colder temperatures will require longer rise temperatures than warmer ones.