Crusty Artisan Bread
This bread is crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with Amish butter and raw honey.
- 3-4 cups bread flour plus extra
- 1 tsp Celtic sea salt
- ½ tsp yeast
- 1 ½ cups warm water
In a large bowl, whisk three cups of flour with the salt and yeast. Gradually add the warm water and mix until it comes together in a cohesive ball. If it's too wet, try adding additional flour. It should still be rather sticky though. Cover the bowl with plastic wrap and let it rest for 8-24 hours.
When you're ready to bake the bread, turn out the dough onto a well-floured surface and cover with a clean dish towel. Let the loaf rise for about 30 minutes in a warm place if possible.
Meanwhile, preheat the oven to 450 degrees Fahrenheit. Place a baking dish with high sides in the oven to preheat as well.
Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes. Then remove the cover and continue baking for 10-15 minutes or until the top is golden brown.