Artisan Crusty Bread

In a small bowl, whisk together yeast and water. Allow yeast to sit in water for 10 minutes. This activates the yeast, so that it will make the bread rise.

In a large bowl, add the flour and salt, Stir to combine. Pour the water/yeast in the flour mixture. Use a wooden spoon or bowl scraper and mix just to combine ingredients. Allow to sit for 10 minutes, then knead for 7 minutes. The 10 minute rest period allows for flour to become fully saturated and the gluten chains to begin forming.

Cover the bowl with plastic wrap or a kitchen towel and allow to rest for 24 hours at room temperature.

Use a bowl scraper or spatula and gently scrape dough out of bowl onto floured piece of parchment paper.  Gently shape dough into a baguette shape. Transfer parchment paper to baking sheet. Alternatively, you may bake this in a baking dish. Shape the dough according to the shape of your dish, then transfer the parchment paper to the baking dish. Trim the parchment paper as needed to fit. Cover the dough with a kitchen towel or plastic wrap and allow to rise 25 minutes.

Preheat oven to 425F.

Bake bread for 35 minutes.

Make the bread dipping oil. In a small bowl, whisk together all ingredients for the bread dipping oil. Serve with bread and enjoy!