Tips for Making Holey Artisan White Bread
Master the art of baking beautifully holey artisan white bread with this comprehensive guide, designed to yield a loaf that's both visually stunning and irresistibly flavorful. Featuring simple ingredients—just all-purpose flour, water, sea salt, and yeast—this recipe relies on a slow 12-18 hour fermentation process to develop an airy, delicate crumb structure filled with signature holes and a rich, tangy flavor. Techniques like stretch-and-folding and baking in a blistering-hot Dutch oven help create a robust, golden crust that crackles with every slice. Whether you're a seasoned baker or a beginner, this step-by-step method unveils the secrets to crafting bakery-quality artisan bread at home. Perfect for pairing with soups, cheeses, or simply slathering with butter, this bread is a showstopper on any table!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams All-purpose flour
- 375 ml Water (room temperature)
- 10 grams Sea salt
- 2.5 grams Active dry yeast
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, sea salt, and active dry yeast. Mix thoroughly using a whisk or your hands to distribute the ingredients evenly.
Step 2
Gradually add the room-temperature water to the dry ingredients. Using your hand or a wooden spoon, mix until a shaggy dough forms. Scrape down the sides of the bowl to ensure everything is incorporated.
Step 3
Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for 12 to 18 hours. During this long ferment, the dough will rise and develop flavor while forming wonderfully airy internal holes.
Step 4
Once the dough is well-fermented and doubled in size, lightly flour a clean surface. Gently turn the dough out onto the surface without punching it down. Be careful to preserve the air pockets that have formed.
Step 5
Perform a stretch-and-fold technique by gently stretching one side of the dough and folding it back onto itself. Rotate the dough and repeat 3 to 4 times (this strengthens the gluten structure).
Step 6
Shape the dough into a round or oval loaf. Place the loaf seam-side down onto a floured proofing basket (or a bowl lined with a floured kitchen towel). Cover and let it proof for 1 to 2 hours at room temperature or until it has slightly puffed up.
Step 7
Preheat your oven to 230°C (450°F) and place a Dutch oven (or heavy oven-safe pot with lid) inside to heat for at least 30 minutes.
Step 8
Carefully transfer the proofed dough into the preheated Dutch oven. Ensure the seam is facing up to allow the bread to expand naturally. Score the top of the loaf with a sharp knife if desired.
Step 9
Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and bake uncovered for an additional 15 to 20 minutes to deepen the crust's color and crispness.
Step 10
Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This cooling step prevents the crumb from becoming gummy and allows the flavors to fully develop.
Nutrition Facts
| Serving size | (892.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1827.5 |
| Total Fat 5.0g | 0% |
| Saturated Fat 0.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4659.4mg | 0% |
| Total Carbohydrate 382.5g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 1.1g | |
| Protein 52.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 68.7mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 586.4mg | 0% |
Source of Calories