Lisa’s Easy Artisan Bread

Name: Lisa’s Easy Artisan Bread
Cuisine: American, World Cuisine
Ingredients: 13 fluid ounces warm water; 1/4 teaspoon active dry yeast; 1.25 teaspoons iodized salt; 18 ounces bread flour (measured by weight); more flour, as needed; 1/4 teaspoon oil; 1/4 teaspoon corn meal

9 steps

To make this bread, you’ll need a Dutch oven or similar pot that’s heavy, has a tight lid, and is oven-safe. Non-stick is preferred. For the record, I’ve been using an embossed Pioneer Woman(TM) Dutch oven. For our purposes here, each loaf has 10 rather large “servings,” though it all depends on how you slice and serve it. So if you want to make one loaf, set it at 10 servings. If you want to make two loaves, set it at 20 servings, etc.

Updated at: Wed, 16 Aug 2023 19:50:21 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories191.2 kcal (10%)

Total Fat1 g (1%)

Carbs38.3 g (15%)

Sugars0.2 g (0%)

Protein6.3 g (13%)

Sodium296.1 mg (15%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

13 fluid ounceswater

warm

¼ teaspoonactive dry yeast

1 ¼ teaspoonsiodized salt

18 ouncesbread flour

measured by weight

flour

as needed

¼ teaspoonoil

¼ teaspooncorn meal

Instructions

Step 1

Combine the warm water, yeast, salt, and bread flour in a large bowl, kneading just enough to incorporate the flour. (The dough should turn out quite sticky.)

Step 2

Cover it and let it sit at room temperature for 12-18 hours.

Step 3

Sprinkle additional flour over and around the dough in the bowl. Keep kneading in more flour until it's barely thick enough to hold a round-ish loaf shape softly, but not firmly. After the dough is shaped, sprinkle additional flour under and over the loaf to help it lift easily out of the bowl later.

Step 4

Cover and let it rest at room temperature for another 1-2 hours.

Step 5

Preheat the kitchen oven to 425F.

Step 6

Use a paper towel to lightly spread the oil around the bottom interior of a Dutch oven. Add the cornmeal. Tip and shake the Dutch oven around to make the cornmeal evenly cover the bottom.

Step 7

Place the lid on the Dutch oven and put it in the kitchen oven to get hot.

Step 8

When the kitchen oven (and Dutch oven pot) are both hot, take the Dutch oven out and remove the lid. Gently transfer the dough into the Dutch oven. Cut two or three steam slits in the top of the dough with a knife.

Step 9

Place the lid back on the Dutch oven. Return the Dutch oven to the kitchen oven. Bake for 40 minutes covered, and another 10 minutes uncovered.