Ingredients:

• 500g (4 cups) all-purpose or bread flour
• 10g (2 tsp) salt
• 7g (1 packet) active dry yeast or 15g (1 tbsp) fresh yeast
• 350ml (1 1/2 cups) warm water
• A pinch of sugar (for yeast activation, if using active dry yeast)
• Optional additions: seeds, herbs, or grains for flavor and texture

Equipment:

• Mixing bowl
• Wooden spoon or spatula
• Plastic wrap or a clean kitchen towel
• Dutch oven or baking stone
• Parchment paper
• Razor blade or sharp knife (for scoring)

Instructions:

1. Activate the Yeast (if using active dry yeast):

   • In a small bowl, combine the warm water and a pinch of sugar. Sprinkle the yeast on top and let it sit for about 10 minutes until it becomes foamy. Fresh yeast can be crumbled directly into the flour.

2. Mix the Dough:

   • In a large mixing bowl, combine the flour and salt. If you want to add any seeds or grains for flavor and texture, mix them in now.
   • Pour the activated yeast (or crumbled fresh yeast) into the flour mixture.
   • Stir the ingredients together with a wooden spoon or spatula until they come together into a shaggy dough. If the dough is too sticky, add a little more flour. If it's too dry, add a bit more water.

3. Knead the Dough:

   • Turn the dough out onto a floured surface and knead it for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, you can use a stand mixer with a dough hook for this step.

4. First Rise (Bulk Fermentation):

   • Place the dough in a clean, lightly oiled bowl.
   • Cover the bowl with plastic wrap or a clean kitchen towel.
   • Allow the dough to rise at room temperature for 1-2 hours, or until it has roughly doubled in size. The exact time will depend on the room temperature and the type of yeast used.

5. Shape the Dough:

   • Gently punch down the risen dough to release any trapped air.
   • Shape it into a round or oblong loaf, tucking the edges underneath to create surface tension.
   • Place the shaped dough onto a piece of parchment paper.

6. Second Rise (Proofing):

   • Cover the shaped dough with plastic wrap or a clean kitchen towel.
   • Let it rise for another 30 minutes to 1 hour.

7. Preheat the Oven:

   • About 30 minutes before the dough has finished proofing, preheat your oven to 450°F (232°C) with a Dutch oven or baking stone inside. Make sure the Dutch oven or stone is preheated thoroughly.

8. Score the Dough:

   • Just before baking, use a razor blade or a sharp knife to make a few shallow, decorative slashes (score) on the surface of the dough. This helps the bread expand properly in the oven.

9. Bake:

   • Carefully transfer the parchment paper with the dough onto the preheated Dutch oven or baking stone.
   • Cover the Dutch oven with its lid.
   • Bake for about 30 minutes.
   • Remove the lid and continue baking for an additional 15-20 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.

10. Cool and Enjoy:

    • Let the bread cool on a wire rack for at least 30 minutes before slicing. This allows the interior to set properly.

Your homemade artisanal bread is now ready to be sliced and enjoyed! The crispy crust and soft, flavorful interior are the hallmarks of a great artisanal loaf.