This savory artisan bread recipe will not disappoint you! It’s packed with flavor and has an amazing, rustic chewy texture. Plus, it’s crazy easy. I think this is one you’ll be making over and over again!
Quick video tutorial for this easy bread!
Notes to get you started
My best tip is going to be to use the best quality bread flour you can find. It really does make such a difference. Of course, any standard flour will still make a great loaf of yummy, hot bread. But a quality flour such as Bob’s Red Mill Artisan Bread Flour will give you a superior loaf!
This bread is so easy but it does require a bit of patience. The very small amount of yeast in this recipe needs time to develop and do it’s work for at least 12 hour. Don’t rush! Good things come to those who wait!
3 cups bread flour
¼ tsp. dry active yeast
1 ¼ tsp. salt
2 T. dried minced onion
1 T. dried sage
1 ⅝ cups water
In a large bowl, mix together the flour, yeast, and salt, onion and sage. Add the water and mix together with a wooden spoon until just combined. You will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, and do not disturb!
After rising, the dough will be very sticky! Carefully dump it onto a well floured surface. Stretch the dough and fold it into thirds. Then turn the dough 90° and stretch it out again, and fold it into thirds.
Gently shape the lump into a loaf with the ends tucked under, then slash the top. Allow the dough to rest 15 minutes.
Place the loaf on a pre-heated cast iron skillet or dutch oven. Put into a pre-heated 500° oven, and throw a few ice cubes into the bottom of the oven if desired (this helps the loaf and crust form best). Bake 30 minutes. Allow to cool before slicing!
Notes for good baking:
Artisan bread needs good crust! Creating steam in the oven at the beginning of the bake is the way to get this fantastic crust. I have found that using a few ice cubes is the easies way to do this, but some bakers use a spray bottle of water or a pan of hot water. Just make some steam!
I do recommend letting this bread cool (as long as you can bear it) before cutting into the loaf.
Just look at these bubbles. This bread has an artisan style, chewy texture. The herbs add so much flavor, too! I think this bread is best for dipping into soup, but can you imagine it as a gourmet grilled cheese sandwich.