bread oven

• Prep Time: 20 minutes
• First Rise: 10–12 hours
• Second Rise: 1½–2 hours
• Bake Time: 35–40 minutes
• Cooling Time: 1 hour
• Total Time: Approximately 14 hours

Yield

Makes 1 large artisan loaf (10–12 slices)

Difficulty Level

Easy to Intermediate

Ingredients

• 500 grams (about 4 cups) bread flour
• 375 grams (1½ cups plus 1 tablespoon) warm water (about 100–105°F / 38–40°C)
• 2 teaspoons fine sea salt
• 1 teaspoon instant yeast
• 1 tablespoon extra-virgin olive oil (optional, for a slightly softer crumb)
• Rice flour or additional bread flour for dusting

Equipment

• Large mixing bowl
• Digital kitchen scale (recommended)
• Dough scraper
• Banneton proofing basket or bowl lined with a clean kitchen towel
• Bread oven, wood-fired oven, or conventional oven
• Baking stone or baking steel (optional but recommended)
• Bread lame or sharp knife
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the bread flour, instant yeast, and sea salt.

Add the warm water and olive oil, if using.

Mix with a wooden spoon or your hands until all the flour is hydrated and a shaggy dough forms.

Cover the bowl and let the dough rest for 20 minutes.

Step 2: Stretch and Fold

Perform a series of stretch-and-folds by gently lifting one side of the dough and folding it toward the center. Rotate the bowl and repeat on all four sides.

Repeat this process every 30 minutes for the first 2 hours, completing a total of four stretch-and-fold sessions.

This develops gluten without extensive kneading.

Step 3: First Rise

Cover the bowl tightly.

Allow the dough to rise at room temperature for 10–12 hours, or until it has roughly doubled in size and appears bubbly.

Step 4: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape it into a tight round by folding the edges toward the center and gently rotating it against the countertop to build surface tension.

Dust a banneton or towel-lined bowl with rice flour.

Place the dough seam-side up in the prepared basket.

Step 5: Second Rise

Cover the dough and let it proof for 1½–2 hours, or until slightly puffy.

Meanwhile, preheat your bread oven.

For best results, the oven floor should be approximately 450–475°F (230–245°C).

If using a conventional oven, preheat it with a baking stone for at least 45 minutes.

Step 6: Score the Dough

Carefully turn the dough onto a piece of parchment paper or a bread peel.

Using a bread lame or sharp knife, score the top with one long slash or your preferred decorative pattern.

Scoring allows the bread to expand properly during baking.

Step 7: Bake

Transfer the dough to the hot bread oven.

Bake for 35–40 minutes, or until:

• The crust is a rich golden brown.
• The loaf sounds hollow when tapped on the bottom.
• The internal temperature reaches 205–210°F (96–99°C).

If using a conventional oven, introduce steam during the first 15 minutes by placing a small pan of hot water on the lower rack or lightly misting the oven walls (taking care to avoid the oven light and electrical components).

Step 8: Cool

Transfer the bread to a wire cooling rack.

Allow it to cool for at least 1 hour before slicing. This helps the crumb finish setting and prevents a gummy texture.

Tips for Success

• Measure ingredients by weight for the most accurate results.
• Use bread flour for better gluten development and a chewier texture.
• Don’t rush the fermentation; slow rising improves flavor.
• Keep the dough covered to prevent drying.
• Preheat the oven thoroughly before baking.
• Avoid slicing the loaf while it’s still hot.

Recipe Variations

Rosemary Artisan Bread

Add 2 tablespoons of finely chopped fresh rosemary to the dough during mixing.

Garlic Herb Bread

Mix in roasted garlic cloves and Italian herbs for extra flavor.

Whole Wheat Bread

Replace up to half of the bread flour with whole wheat flour. You may need to add a little more water.

Seeded Loaf

Coat the shaped dough with sesame seeds, sunflower seeds, pumpkin seeds, or flaxseeds before baking.

Olive Bread

Fold chopped Kalamata or green olives into the dough during the first stretch-and-fold.

Serving Suggestions

Fresh artisan bread is delicious served with:

• Salted butter
• Extra-virgin olive oil and balsamic vinegar
• Homemade soups
• Beef stew
• Pasta dishes
• Cheese boards
• Sandwich fillings
• Avocado
• Jam or honey
• Scrambled eggs

It also makes excellent toast, croutons, breadcrumbs, and grilled sandwiches.

Storage

Store the cooled loaf in a paper bag, bread box, or loosely wrapped in a clean kitchen towel at room temperature for up to 3 days.

Avoid refrigerating bread, as it can dry out more quickly.

Freezing

Slice the bread and freeze it in a freezer-safe bag for up to 3 months.

Toast slices directly from frozen or thaw them at room temperature.

Reheating

Whole Loaf

Bake at 350°F (175°C) for 8–10 minutes to refresh the crust.

Individual Slices

Toast until lightly crisp or warm in the oven for a few minutes.

Common Mistakes to Avoid

• Adding too much flour, resulting in a dense loaf.
• Underproofing or overproofing the dough.
• Baking in an oven that isn’t fully preheated.
• Skipping the scoring step.
• Cutting into the bread before it has cooled.
• Measuring flour by scooping directly from the bag instead of weighing it.

Frequently Asked Questions

Can I use all-purpose flour?

Yes, but bread flour produces a chewier crumb and better oven spring.

Do I need a bread oven?

No. A conventional oven with a baking stone or Dutch oven can produce excellent results.

How do I know when the bread is done?

The crust should be deeply browned, the loaf should sound hollow when tapped, and the internal temperature should reach 205–210°F (96–99°C).

Can I let the dough rise in the refrigerator?

Yes. An overnight cold fermentation enhances flavor and can make the dough easier to handle.

Nutrition Information (Per Slice)

• Calories: 170
• Protein: 5g
• Carbohydrates: 34g
• Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 390mg
• Fiber: 2g
• Sugar: 0g
• Calcium: 8mg
• Iron: 2mg
• Potassium: 55mg