How to Bake your Own Artisan Loaf 

How to bake your own Artisan loaf 

"Crusty on the outside, soft and airy on the inside—there’s nothing quite like the satisfaction of pulling a freshly baked artisan bread out of the oven. The best part? You don’t need to be a master baker to make this rustic loaf at home! With just a few simple ingredients and minimal effort, this no-knead bread delivers bakery-quality results right from your kitchen. Ready to bake your own masterpiece?" 

INGREDIENTS 

• 360g or 3 cups self-raising flour

• 1 3/4 teaspoons salt

• 1/2 teaspoon Instant or Rapid-rise yeast

• 1 1/2 cups water

The How to Bit

1.  Start with the yeast activated in 1/4 cup warm water and reduce the water added to the flour to 1 1/4 cups.

2. Next, you put the dry ingredients in a bowl, or if you are lazy like me, pop it in the mixer with a dough hook on.

3. Mix the water and yeast until it is a gloopy mess - yes it is meant to look like this.

4.  Leave in a covered bowl to rise overnight or at least 12 hours. I usually do it the evening before and leave it on the counter until morning when I cook it. Put the oven on to 230 degrees C - it has to be hot and put in the bowl you are cooking it in, they suggest a cast iron casserole dish. I went high-tech with Pyrex and yes it worked. As long as it is ovenproof, has a lid, and is big enough you are good to go.

5.  While the oven is heating the fun begins, take the dough out of the bowl. It is still sticky I am not going to lie and you will need a floured piece of baking parchment to plop it on and you will get messy people. 

6. We are not kneading it remember, I am not sure you could knead this sticky mess!

7. Gently shape it into a loaf shape or until it resembles something like a loaf.  Cover and leave to rise while your oven is heating.

8. Take your hot bowl out "CAREFULLY" and place = in your dough.

9. Bake in the oven with the lid on for 30 minutes, take the lid off and cook for a further 15 minutes, and marvel at the wondrous smell of bread in your kitchen.