Recipes / Personal notebook
Tested · Experimented With · Original Wheat Recipe · Printable
Artisan Bread
A long-rest, covered-bake artisan loaf from the creator's notebook.
Ingredients
- 3 cups flour (wheat flour in the original version)
- 1½ cups warm water
- 1 teaspoon salt
- ½ teaspoon yeast
Directions
- Stir flour, salt, yeast and water together in a bowl until combined.
- Cover with plastic wrap and let rest at room temperature for 8–24 hours.
- Turn dough onto a floured surface and form into a ball.
- Rest for 30 minutes.
- Place a high-sided, oven-safe covered baking dish in the oven and preheat to 450°F.
- Transfer the dough to the heated dish, slash an X on top, and cover.
- Bake covered for 30 minutes; uncover and bake another 10–15 minutes.
- Cool before slicing.
From the creator's kitchen
The creator made and experimented with this bread. It turned out well when she made it. She eventually stopped making it because she can no longer eat wheat. The original recipe remains archived without untested wheat-free substitutions.
Specific flour type, yeast variety, and baking vessel dimensions are not identified in the notebook. The 8–24-hour room-temperature rise is transcribed from the original instructions.