Ken's Artisan Bread Recipe

Bread Directions

1. 1

   Activate Yeast

   In a small bowl, combine 1/2 cup of warm water (about 110°F or 43°C) with the active dry yeast and a pinch of sugar. Let it sit for about 5-10 minutes until foamy.

2. 2

   Mix Dry Ingredients

   In a large mixing bowl, combine the all-purpose flour and sea salt. Whisk together until evenly mixed.

3. 3

   Combine Wet Ingredients

   Make a well in the center of the dry ingredients and pour in the activated yeast mixture and the remaining water (1 cup). Mix with a wooden spoon or your hands until a rough dough forms.

4. 4

   Knead the Dough

   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

5. 5

   First Rise

   Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

6. 6

   Shape the Dough

   Once risen, punch down the dough and transfer it to a floured surface. Shape it into a round loaf or a batard (oval shape) and place it on a parchment-lined baking sheet.

7. 7

   Second Rise

   Cover the shaped dough with a damp cloth and let it rise again for about 30-45 minutes until puffy.

8. 8

   Preheat Oven

   While the dough is rising, preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat.

9. 9

   Bake the Bread

   Once the dough has completed its second rise, carefully transfer it to the preheated baking stone or sheet. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.

10. 10

    Cool and Serve

    Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Serve with cultured butter and a sprinkle of sea salt.