Yeasted Artisan Bread Recipe | Crusty, simple, yet wonderful bread

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  1. Baila Reply

    Tnks for the heated bread recipe! How ever how long does it take for the dough to come to double the size? Also after slap n fold u don’t touch the dough???

    • It took around 3 hours for my dough to grow. It’s important that it doubles, more than anything else 🙂

      You can put it somewhere warm to speed up the process.

  2. Mark D Roberts Reply

    Hi Sune. Thank-you very much for this recipe! I’ve wanted something with a long ferment that can be done when my sourdough starter isn’t ready. I was looking forward to having perfect hydration with a simple one-flour recipe but I continue to have a problem… even though I develop lots of gluten and the dough seems to hold together for a very long stretch, and even though I get a decent oven spring from your recipe and a nice open crumb, the dough seems to flow out to a rather flat puddle when turned out of the banneton! I’m exaggerating a bit, but it definitely doesn’t hold its shape very well and I get a much wider loaf than I want. I’m following the recipe exactly with fresh bread flour and traditional dried yeast. I’ve also had this problem with my sourdough loaves too. Can you point me in the right direction to try and resolve this? Thanks. -mark

    • Hello Mark,

      It sounds like your flour isn’t absorbent enough for the hydration. I’d lower it to 70% for starters, if it’s still a problem I’d go for 65%.

      Here’s the scaled formula:



  3. Mark D Roberts Reply

    Thanks for the feedback, Sune! I will mix another two loaves tonight. Is there a simple way to determine correct hydration for a new blend of flour? That would be a useful test to develop! Something like repeatable consistency/thickness test that could ‘calibrate’ a flour quickly rather than baking several loaves.

  4. Mark D Roberts Reply

    I’ve lowered the hydration to 70% and then 65% and seen improvements each time. I think I will try 60% to complete the series of tests. I’ve never had a really good successful loaf in high hydration and I don’t know why, yet. Never had my sourdough rise as high as what I see in your results. This Canadian white bread flour is 13.3% protein and all hard red spring wheat. I’m using Fleischmann’s Traditional Yeast for this recipe.

    • Just because a flour has a high protein content, does not mean it’s good for high hydration. Out of the many flours I’ve used in my life, only a handful can do 80% hydration 🙂

  5. Bruno Reply

    Hey Sune! Thanks for the great recipe.
    I was thinking about doing the division & shaping right after bulk ferment (so, doing the fridge overnight proof already in bannetons). Do you think it’s a big deal? Would you change anything at all about the process?

  6. Robin Bowman Reply

    Hi Sune, Thank you so much for this recipe. Wonderful! And for all your super-useful videos, which are so helpful for all of us home bakers.
    I have a question, and I wonder if you can address it: I have started mixing using the wonderful Ankarsrum mixer, and the final loaf is often (though not always) worse than when I hand mixed, by which I mean the loaf is heavy. Super light is my ideal.
    I often leave the mixer on for extended periods, perhaps 20 minutes, maybe even 30. The dough seems fine. I know it’s possible to over-knead/mix, but I thought that was to do with generating too much heat, which the Ankarsrum doesn’t do. What do you think: am I over-mixing? Or am I just screwing up the final proof and/or oven temp? I always bake using a cloche.