[ Prep Time: 20 hr | Baking Time: 45 min | Serving: 8 ]
Artisan-style bakery loaves have a thick, crisp crust with a chewy, open interior. With a highly hydrated dough and long resting period, gluten will form naturally without the need to kneading the dough!
Ingredients
425 g Plain Flour
6 g Salt
4 g Instant Yeast
300 mL Water
Method
1. In a bowl, mix flour (425 g), salt (6 g) and instant yeast (4 g).
![](https://static.wixstatic.com/media/268bf4_96328dabd4d84c4c89cc0346e36a2f4f~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_96328dabd4d84c4c89cc0346e36a2f4f~mv2.jpg)
2. Add water (300 mL), mix and fold the dough with specula until no dry flour left.
![](https://static.wixstatic.com/media/268bf4_692f8477ab9e4528b2331be1570b260b~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_692f8477ab9e4528b2331be1570b260b~mv2.jpg)
3. Cover the dough with cling film and let it sit at room temp for at least 12 h (and up to 24 h).
![](https://static.wixstatic.com/media/268bf4_5dbdb1a1ef234f9695b4770dc5ce16ee~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_5dbdb1a1ef234f9695b4770dc5ce16ee~mv2.jpg)
4. Deflate and shape dough into a ball on a floured surface.
![](https://static.wixstatic.com/media/268bf4_2866937ed86a4237a0989d02e8610fb8~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_2866937ed86a4237a0989d02e8610fb8~mv2.jpg)
5. Place the dough on parchment paper and let it rise in a round mould for 2 h.
![](https://static.wixstatic.com/media/268bf4_aa15874c803b43219cc70e62e6422986~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_aa15874c803b43219cc70e62e6422986~mv2.jpg)
6. Preheat oven to 220 °C / 430 °F with a baking tray with water (250 mL).
![](https://static.wixstatic.com/media/268bf4_ea7dff131c9d45dbb325bcb23f891ac5~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_ea7dff131c9d45dbb325bcb23f891ac5~mv2.jpg)
7. Make a cross cut on the dough with a sharp knife.
![](https://static.wixstatic.com/media/268bf4_d5da23a45ea8427abff32db6a3f428c8~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_d5da23a45ea8427abff32db6a3f428c8~mv2.jpg)
8. Bake at 220 °C / 430 °F for 45 min, let it cool down completely on a rack and serve.
![](https://static.wixstatic.com/media/268bf4_8931ce2fa7f74673a5099a2cbbd52461~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_8931ce2fa7f74673a5099a2cbbd52461~mv2.jpg)
Note
The bread slices can be stored in a freezer for up to 4 weeks.