This homemade artisan bread recipe is perfect for baking on a pizza stone, resulting in a crusty exterior and a soft, chewy interior. Using a pizza stone helps to evenly distribute heat, giving the bread a professional touch.
The process is simple and requires minimal ingredients, making it accessible for home bakers. You can enjoy the delightful aroma of freshly baked bread right from your oven.
The Art of Baking Artisan Bread
Baking artisan bread at home is a rewarding experience that fills your kitchen with an irresistible aroma.
The process highlights the beauty of simple ingredients coming together to create something extraordinary.
With a few basic components, you can achieve a loaf that rivals those from a bakery.
Choosing the Right Ingredients
The foundation of any great bread lies in its ingredients.
For this artisan bread, all-purpose flour, salt, and instant yeast are essential.
Warm water brings everything together, creating a dough that is both pliable and easy to handle.
Using high-quality flour can make a noticeable difference in the final product.
Opt for fresh ingredients to ensure the best flavor and texture.
Understanding the Dough Preparation
The dough preparation is straightforward and requires minimal effort.
Start by mixing the flour, salt, and yeast in a large bowl, then gradually add warm water.
Stir until a shaggy dough forms, which is the first step toward your delicious loaf.
After mixing, allow the dough to rise.
Cover the bowl and let it sit at room temperature until it doubles in size, typically taking one to two hours.
This fermentation process is crucial for developing flavor and texture.
Shaping and Scoring the Loaf
Once the dough has risen, it’s time to shape it.
Gently turn the dough out onto a floured surface and shape it into a round loaf.
Be careful not to deflate it too much, as you want to retain the air bubbles that contribute to a light, airy crumb.
Scoring the bread before baking is an important step.
Using a sharp knife, make shallow cuts on the surface to allow steam to escape during baking.
This technique not only helps with the rise but also adds a beautiful finish to the crust.
The Importance of Preheating the Pizza Stone
Preheating your pizza stone is essential for achieving that perfect crust.
Place the stone in the oven and heat it to 450°F (230°C) for at least 30 minutes.
This step ensures that the bread bakes evenly and develops a crispy exterior.
Once preheated, transfer the dough onto a piece of parchment paper dusted with cornmeal.
This will help prevent sticking and make it easier to slide onto the hot stone.
Baking and Cooling the Bread
Carefully slide the parchment paper with the dough onto the preheated pizza stone.
Bake for 30 to 35 minutes, until the bread turns a golden brown and sounds hollow when tapped on the bottom.
The transformation from dough to bread is truly magical.
After baking, let the bread cool on a wire rack.
This cooling period allows the interior to set properly and enhances the flavor.
Once cooled, slice into the loaf to reveal the soft, airy interior, perfect for enjoying with butter or your favorite spread.
Easy Artisan Bread Recipe for Pizza Stone
This artisan bread features a crispy crust and a soft, airy crumb. The recipe takes about 2 hours from start to finish, including rising time, and yields one large loaf.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
- Cornmeal for dusting
Instructions
- Mix the Dough: In a large bowl, combine the flour, salt, and instant yeast. Gradually add the warm water and stir until a shaggy dough forms.
- First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for about 1 to 2 hours, or until doubled in size.
- Shape the Dough: Once risen, turn the dough out onto a floured surface. Gently shape it into a round loaf without deflating it too much.
- Preheat the Pizza Stone: Place your pizza stone in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Prepare for Baking: Sprinkle cornmeal on a piece of parchment paper. Transfer the shaped dough onto the parchment paper.
- Score the Bread: Using a sharp knife or a bread lame, make a few shallow cuts on the surface of the dough to allow steam to escape.
- Bake: Carefully slide the parchment paper with the dough onto the preheated pizza stone. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Servings: 1 loaf
- Calories: 120kcal per slice
- Fat: 0.5g
- Protein: 4g
- Carbohydrates: 24g