Worlds Best Homemade Bread

This handmade artisan bread is perfect for anybody, regardless of whether or not they have previous experience working with yeast or making homemade bread. Before you get started, make sure you watch the training video that’s already been posted and go through the recipe directions and notes.

Ingredients

(3 and a quarter cups, or approximately 430 grams) of bread flour, spooned and smoothed, plus more flour for the hands and the pan
2 tablespoons of dry yeast instant
2 tablespoons of granulated or coarse salt (see note)
1 and a half cups (360 milliliters) of cold water (optional): a coating of cornmeal for the dusting pan

Instructions

Flour, yeast, and salt should be mixed together in a large mixing basin that has not been greased. Pour in the lukewarm water, then use a rubber spatula or a wooden spoon to gently combine everything together. Even though the dough may seem crumbly and dry, continue to knead with it until all of the flour is incorporated into the mixture. If necessary, use your hands to knead the dough components together (just like I do in the video lesson up above), but you may also use a spoon. The dough will have a sticky consistency. Make an effort to roll the mixture into a ball inside the basin.

Wrap the dough in plastic wrap or aluminum foil and secure it with a rubber band. Place it on the counter at room temperature (really, any temperature that is normally considered room temperature will do!). Allow to rise for at least two to three hours. The dough will almost double in size, adhere to the edges of the bowl, and have a lot of air bubbles after it has been allowed to rise.

You may go on to step 4 right away, but if you want the taste and consistency to be perfect, you should definitely let this rising dough rest in the refrigerator for at least 12 hours and up to 3 days. If you do this, you will get the greatest results possible. Put the dough, still covered, into the refrigerator for anything between 12 hours and three days. I normally let it approximately 18 hours to rest in the refrigerator after making it. The dough will get more airy during this time, but after two days it may start to lose some of its volume. That is completely acceptable and standard; there is no need for alarm.

Flour and/or cornmeal may be used to lightly sprinkle a big baking sheet that is nonstick (it can have rims or not, but it should be nonstick any way). Place the dough, still cold, on a work surface that has been dusted with flour. The dough should be sliced in half using a sharp knife or a bench scraper. As you continue to work with it, some of the air bubbles will pop. Put the dough halves on the baking sheet that has been prepared. Form into two long loaves, around 9 by 3 inches each (the dimensions don’t have to be perfect), spacing them about 3 inches apart using floured hands. Cover in a loose manner and let it sit for forty-five minutes to relax. Onto this sheet that has been prepped for baking, you will bake the dough. See recipe note if you wish to use a pizza stone.

In the meanwhile, set the oven temperature to 475 degrees Fahrenheit (246 degrees Celsius).
After the bread has been scored and the oven has been prepared, put a shallow baking pan or skillet made of metal or cast iron on the lowest oven rack (I often use a metal 9×13 baking pan for this). Pour rapidly but carefully three to four cups’ worth of boiling water into it. Put the dough that has been scored and the baking pan on a higher rack, and then immediately close the oven door to keep the steam within. The steam contributes to the development of a crunchier crust.

Place the formed and scored dough (on the pan that has been sprinkled with flour and cornmeal) on the middle rack of the oven that has been preheated. Bake for 20 to 25 minutes, or until the crust has reached the desired color. Tap the loaves carefully; the bread is ready when it sounds hollow when you do so.
Take the bread out of the oven and let it cool for at least five minutes before you slice it and serve it. Keep leftovers in an airtight container in the refrigerator for up to 10 days or in an airtight container at room temperature for up to 5 days.

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