You can make bakerystyle artisan bread at home! My incredibly easy recipe can rise overnight or the same day. Naturally egg and dairy free!

Recipe: https://sugarspunrun.com/artisanbread/

Ingredients
3 ½ cups bread flour, plus more if needed (437g plus more if needed)
2 ¼ teaspoons instant yeast (7g)
1 Tablespoon granulated sugar, optional (12g)
1 ½ teaspoons salt (10g)
1 ½ cups warm water (115F/46C) (360ml)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
4 qt Dutch oven (see note) (Affiliate Link): https://amzn.to/2XeiG0S

Instructions
00:00 Introduction
00:15 In a large mixing bowl, whisk together flour, yeast, sugar, and salt.
01:16 Add warm water and stir until combined. Dough will be sticky but should come together.
02:19 Cover bowl with plastic wrap and place in a warm place to rise until doubled in volume, usually 23 hours. Alternatively, cover dough and refrigerate overnight (no need for it to rise first, pop it right in the fridge).
03:01 When dough has risen, scrape out onto a generously floured surface and form into a ball with your hands. If dough is too sticky to handle, sprinkle a light amount of flour over the surface, adding more as needed to handle the dough.
03:42 Stretch and fold: Grasp the dough at the top (think 12 o’clock, if the dough were a clock face) and stretch it over the bottom (6 o’clock). Turn the dough 90 degrees and repeat. Repeat this step two more times for a total of 4 stretch and folds.
04:22 Use your hands to form the dough into a ball, place on a large piece of parchment paper (the parchment should be large enough that you can lift it up and lower it into a Dutch oven), and lightly cover with a piece of plastic wrap.
05:13 Allow dough to rest, covered, for 30 minutes. As it rests, preheat oven to 450F (230C) and place a 4qt Dutch oven (with lid) in the center rack of your oven.
06:03 After 30 minutes, carefully remove Dutch oven from the oven. Score your bread down the middle, remove the lid off of the Dutch oven, and gently lower the parchment paper and bread into the pot. Place lid on top, and return to 450F (230C) oven.
06:47 Bake for 30 minutes with the lid on, and after 30 minutes remove lid and allow to bake for another 10 minutes.
07:02 Remove from oven and allow to cool in Dutch oven for 10 minutes, then use the parchment paper to carefully lift the loaf from the pot and transfer to a cooling rack to cool completely before slicing. to cool on a cooling rack.

Notes
Baking in different dishes:
A 4 qt Dutch oven works best for this recipe, but you do have some other options that will work, too:
9x5” bread pan: After the “stretch and fold” process, gently roll dough into a loaf shape, tucking the ends under. Place in a greased bread pan and let sit, covered, for 30 minutes while oven preheats. After 30 minutes, score bread, cover pan with an inverted loaf pan (or tent with foil) and bake in 450F (230C) oven for 20 minutes, then remove the “lid” and bake another 10 minutes.
Bake on a cookie sheet: After dough has risen, (step 3) scrape onto a generously floured surface and divide into two pieces. Form each into a ball, and follow the “stretch & fold” instructions in the recipe for each. Place on parchment paper lined cookie sheet, cover lightly with plastic wrap, and sit for 30 minutes while oven preheats (space the dough as it will increase in size). After rising, score each loaf and bake in 450F (230C) oven for 1720 minutes.
Larger Dutch oven: Baking time will likely be reduced and bread will be flatter.

Facebook:   / sugarspunrun  
Instagram:   / sugarspun_sam  
Pinterest:   / sugarspunrun  
Email List: https://sugarspunrun.com/subscribe/