This artisan bread recipe is perfect for creating a golden, crusty loaf with a soft interior, ideal for any meal.
Line a baking sheet with parchment paper and lightly dust with flour.
Dusting the parchment prevents sticking and adds a rustic touch to the loaf.
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until frothy.
Ensure the water is not too hot to avoid killing the yeast.
In a large mixing bowl, combine the flours and salt. Create a well in the center and pour in the yeast mixture.
Mixing the dry ingredients first ensures even distribution of salt.
Stir the mixture with a wooden spoon until a sticky dough forms.
If the dough is too dry, add a tablespoon of water at a time.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Kneading develops gluten, which gives the bread its structure.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour.
A warm environment helps the dough rise effectively.
Punch down the dough, shape it into a ball, and place it on the prepared baking sheet. Cover and let it rise for another 30 minutes.
Shaping the dough into a ball ensures even baking.
Preheat the oven to 425°F (220°C).
Preheating the oven ensures consistent baking temperature.
Dust the dough with flour and bake for 25-30 minutes until golden brown.
Tapping the bottom of the loaf should produce a hollow sound when done.
Remove the bread from the oven and cool on a rack before slicing.
Cooling allows the bread to set and makes slicing easier.
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