Updated: Jun 26, 2020
This is a very easy and simplest form of bread. Whether you have ever used yeast or not it doesn't matter. Still, you can make this bread. This recipe is no-knead based. This makes it easier to understand and work with. This is a perfect recipe for beginners. This recipe requires only 4 ingredients without any special pan, mixer or kneading technique. Generally, bread needs shaping but for this recipe, I skipped that part to keep things easy.
Have you ever tried making homemade bread??? No. Still, you can make it. This is a real, soft, crusty and delicious bread. It's perfect to be eaten with soup and french omlet(which is my husband's favourite). I even tried this bread with plain butter and it came out so delicious.
To keep this recipe simple I am skipping all the flavourings we can use. It's best to first learn the basic recipe and then add flavours of your choice. This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf.
What is Homemade Artisan Bread?
What is "artisan"? "Artisan" is homemade, crusty and deliciously rustic looking bread. The kind of bread we have on a daily basis is soft but with artisan, we create a rustic outline.
What are the basics of making bread?
In this section, I am diving bread-making process into the following stages.
Mixing: This is the stage where we mix all dry ingredients with the wet ingredients. We can do this either by using hands or using a machine. But for this particular recipe, you don't need any machine.
Proofing and Shaping: Proofing is a technique which lets yeast eat the sugar and generated gas which gives the bread such a beautiful rise and flavour. This is a very important step as it gives strength to the bread. This process also generated gluten which makes the bread elastic and soft. Shaping is a technique which decides the final shape of your bread and how it will look like.
Baking: Baking time for any bread depends upon the dough shape. How do you decide your bread is done? You should always hold the bread in your hands and tap it using your fingers. If it sounds hollow it means it's done.
Baker’s Tip: Whenever you are making any kind of bread you should control your hands while adding liquid to it. Every flour has a different tendency of absorbing liquid so always go with your instinct. Indirectly this also helps in avoiding adding too much flour to the dough.
Bread Making Steps:
Mixing dry ingredients: At first in a bowl add all your dry and wet ingredients. Mix them well and you will realise this dough is a bit sticky.
Rising Time: Let the dough rise at room temp for 1.5-2 hours. During this time you should always cover your dough properly so that no external air can get in. After 2 hours you will realise the dough has doubled in volume.
Keeping in the Refrigerator: After your dough has risen fully, you should keep it in the fridge for a minimum of 18-24 hours. Why are we doing this? When you have your dough at lower temp it will slow down the overall rising process. This creates strong texture in your bread and makes it lighter.
Baking: This dough takes 25-30 min at 180c for baking.
1.5 cups (190) all-purpose flour, plus more for hands and pan
1 tsp instant yeast
2 tsp sugar
1/2 tsp salt
3/4 cup (180 ml) water
In a bowl add your water and microwave it for 20 sec(this works for me). It shouldn't be boiling hot when you put your finger in it you should be able to feel the temp a bit. Now mix in sugar and yeast. Let the yeast activate for 10-15 min.
In a separate bowl add your flour and pour the activated yeast mix. Fold the dough with a wooden spoon or your hands properly. This dough will a bot sticky to your hands. Shape into a ball in the bowl as best you can.
Cover the dough tightly with plastic wrap and set on the counter at room temperature. Allow to rise for 1.5-2 hours. The dough will just about double in size.
Place covered dough in the refrigerator for 18 hours – 36 hours. The dough will rise up.
Lightly dust a large baking sheet with flour. Turn the cold dough out onto a floured work surface and give a long shape. Place dough on the prepared baking sheet. Loosely cover and allow to rest for 45 minutes.
Preheat your oven at 200c for 10 min. Before putting the dough in the oven score three cuts using a knife or blade.
Rub your dough with egg and water (1 beaten egg + 2 tbsp water) mixture. This will give your bread a beautiful crust and brown colou\r.
Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.