Artisan White Bread Recipes

Steps:

• Mix yeast, salt, sugar, butter and water together.
• Add flour ans stir until all flour is incorporated.
• Put dough in a container and cover loosely with a lid.
• Allow dough to rise for 2 hours at room temperature.
• Refrigerate dough overnight or up to 7 days.
• On baking day:.
• Grease a 9x4x3 loaf pan.
• Dust the surface of the dough with flour and pull out a 1 1/2 pound piece of dough.
• Dust the dough with more flour and gently stretch the surface of the dough around to the bottom on all four sides. Form into an oval and place it in the pan.
• Allow the dough to rest and rise for at least 1 1/2 hours.
• Preheat the oven to 350 degrees.
• Bake the bread for 45 minutes or until golden brown and an internal temperature of 180 degrees.
• Remove from pan and cool on a rack until completely cool.

Steps:

• Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
• Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
• Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
• Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
• Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
• Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Steps:

• In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough.
• Cover the bowl with a wet kitchen towel. Place the bowl in a warm place and allow to rise overnight.
• Prepare an oven proof covered pot with a piece of parchment paper trimmed to be slightly smaller than the base and place the parchment paper in the pot.
• Sprinkle flour on the dough and use floured spatula to remove dough onto floured parchment surface on counter.
• Sprinkle the dough again with flour and start bringing in each edge of dough into center, forming a large ball. Flour as needed to prevent the dough from sticking.
• Place the dough ball in the center of the pot, on top of the parchment paper.
• Place the oven-safe lid on top of the pot and place it in the cold oven. Turn the oven on to 400 degrees F and set a kitchen timer for 30 minutes.
• After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot and place on a cooling rack.
• Allow the bread to rest at least 5 minutes (preferably closer to 30 minutes) before cutting into slices.