Artisan Bread
Created by Puppitypup on October 26, 2014
- Servings: 12-16
- Prep Time: 15m
- Cook Time: 40-45m
- Recipe #15243
Ingredients
- 15 ounces all-purpose flour
- 1/2 teaspoon yeast
- 1 1/2 teaspoons kosher salt
- 7 ounces water
- 3 ounces beer (not dark)
- 1 teaspoon white vinegar
How to Make
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Step 1: Before you start, see which oven rack will work best for your covered dutch oven. The higher, the better.
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Step 2: Whisk flour, salt and yeast, add wet ingredients and knead for 5 minutes. Let rise 2 hours, fold several times, and let rise another 2 hours.
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Step 3: Place parchment paper in bowl for rising and spray paper with Pam. Fold dough again and put into bowl on parchment paper. Push dough down and spray top lightly with Pam, cover with plastic wrap for final rise until doubled in size (about 1 1/2 hours). Dust with flour and slash top.
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Step 4: Heat oven and dutch oven with lid to 500 degrees for 1/2 hour. Remove dutch oven to stovetop and gently lift parchment paper and dough, placing both into dutch oven. Replace lid and place into oven, reducing oven to 450 degrees and baking 25 minutes.
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Step 5: Remove cover and bake another 15-20 minutes until golden brown or bread internal temperature is 200 degrees. Cool uncovered.