A quick and easy artisan bread that we make almost every week.
14 oz warm water
1 ½ tsp dry bread yeast
2 tbsp sugar
2 tsp salt
16oz Stone Ground Wheat Flour
5 oz White Bread Flour (or all-purpose)
Combiner water, yeast, and sugar in a stand mixer.
Using a dough hook, slowly add in the flour and salt.
Once thoroughly mixed, cover stand mixer bowl with plastic (not airtight) and it let sit for approximately 1 ½ hours at room temperature.
Place an empty large Dutch oven with lid into the oven and preheat to 450 degrees.
Using well-floured hands, shape the dough into a ball and place it on a floured surface. Dust the top with more flour and cover with plastic. Let this rest for 30 minutes. Then place slash marks on top of the loaf.
Transfer to the hot Dutch oven and cover with the lid. Cook for 15 to 17 minutes.
Remove lid and continue to cook for another 15 to 17 minutes or until golden brown.
Remove to a cooling rack for 30 minutes before cutting and serving.
We hope you enjoy this recipe as much as we do.