Artisan Bread Recipe

Introduction

There’s something deeply satisfying about baking your own artisan bread at home. This simple recipe yields a crusty, golden loaf with a soft, flavorful crumb, perfect for sandwiches or enjoying with butter. With just a few ingredients and some patience, you can create bakery-quality bread right in your kitchen.

Ingredients

• 3 cups (395 grams) all-purpose flour or bread flour
• ½ tablespoon kosher salt
• ¼ ounce instant or active dry yeast packet (or 2 ¼ teaspoons)
• 1 ½ cups warm water (105°F)

Instructions

1. Step 1: In a large bowl, combine the flour, kosher salt, and yeast thoroughly.
2. Step 2: Pour the warm water over the dry ingredients and mix until the dough comes together. It should be sticky but manageable.
3. Step 3: Cover the bowl with a towel or plastic wrap and let the dough rise at room temperature for 2 to 10 hours, or overnight for the best flavor development.
4. Step 4: Wet your hands and gently turn the dough onto a lightly floured surface. Fold the edges into the center to shape a round loaf, or divide into two loaves and tuck the ends underneath.
5. Step 5: Place the shaped dough on parchment paper. Dust the top with flour and score 1 to 4 lines with a bread knife. Let it rest for 20 to 30 minutes.
6. Step 6: Preheat your oven to 450°F, placing a baking stone, pizza stone, Dutch oven, or iron skillet inside to heat up.
7. Step 7: Slide the dough on the parchment onto the hot surface. Quickly add 1 cup of hot water or 5 ice cubes to the bottom of the oven to create steam, then close the oven immediately.
8. Step 8: Bake the bread for 25 to 30 minutes until the crust is golden brown and crusty.
9. Step 9: Remove the bread and cool it on a rack for at least 30 minutes before slicing.
10. Step 10: Store the bread in a paper bag to keep the crust crisp.

Tips & Variations

• For a deeper flavor, let your dough rise overnight in the refrigerator instead of at room temperature.
• Experiment with whole wheat or rye flour by substituting up to half of the all-purpose flour.
• Adding herbs like rosemary or thyme to the dough can enhance the aroma and taste.
• If you don’t have a baking stone, a preheated cast iron skillet works great for baking artisan bread.

Storage

Store your artisan bread at room temperature in a paper bag to maintain the crisp crust and prevent moisture buildup. It’s best eaten within 2 days but can be frozen for up to 3 months. To refresh stored bread, warm it in a 350°F oven for 10 minutes to revive the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use either active dry yeast or instant yeast. If using active dry yeast, dissolve it in warm water for about 5 minutes before mixing with the other ingredients.

Why is creating steam in the oven important?

Steam helps keep the dough surface moist during the first minutes of baking, allowing it to expand fully before the crust sets. This results in a crispier, thinner crust typical of artisan breads.

Artisan Bread Recipe

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4.8 from 51 reviews

This artisan bread recipe yields a crusty, golden loaf with a chewy interior, perfect for sandwiches or enjoying with butter. Easy to prepare with simple ingredients, the dough undergoes a long fermentation process for enhanced flavor and texture, then is baked in a hot oven using steam to develop a signature crispy crust.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes to 10 hours 45 minutes (including rise time, varies by fermentation duration)
• Yield: 1 large loaf or 2 smaller loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (395 grams) all-purpose flour or bread flour
• ½ tablespoon kosher salt
• ¼ ounce (2 ¼ teaspoons) instant or active dry yeast

Wet Ingredients

• 1 ½ cups warm water (105°F)

Instructions

1. Combine Dry Ingredients: In a large bowl, mix the flour, kosher salt, and yeast thoroughly to ensure even distribution of each component.
2. Add Warm Water and Mix: Pour the warm water over the dry ingredients and stir until a sticky but manageable dough forms, making sure all flour is incorporated.
3. First Rise: Cover the bowl with a towel or plastic wrap, then let the dough rise at room temperature for 2 to 10 hours, or preferably overnight to develop the best flavor.
4. Shape the Dough: Wet your hands to prevent sticking, turn the dough onto a lightly floured surface, and gently fold the edges towards the center to create a round loaf. Alternatively, divide the dough into two smaller loaves and tuck the ends underneath.
5. Prepare for Proofing: Place the shaped dough onto parchment paper, sprinkle flour on top, and score 1 to 4 lines into the surface with a bread knife. Let it rest for 20 to 30 minutes to undergo a second proof.
6. Preheat Oven: Preheat your oven to 450°F (232°C), placing a baking stone, pizza stone, Dutch oven, or iron skillet inside to heat thoroughly.
7. Bake with Steam: Slide the dough on parchment paper onto the hot surface inside the oven. Quickly add 1 cup of hot water or 5 ice cubes to the bottom of the oven to create steam, then close the door immediately to trap moisture, which helps develop a crusty exterior.
8. Bake Until Golden: Bake the bread for 25 to 30 minutes until it turns golden brown and crusty on the outside, signaling it’s properly cooked through.
9. Cool: Remove the bread from the oven and place it on a wire rack to cool for at least 30 minutes to set the crumb and improve slicing quality.
10. Store: To maintain the crust crispness, store the bread in a paper bag rather than plastic, which helps preserve texture without moisture buildup.

Notes

• For best flavor and texture, allowing the dough to rise overnight is recommended but not mandatory.
• Using a baking stone or Dutch oven helps mimic professional bread ovens by distributing heat evenly.
• The steam in the oven is crucial for developing the signature crustiness of artisan bread.
• Wet hands when handling dough to prevent sticking and preserve the structure.
• Store bread in paper bags to keep the crust crispy longer than plastic bags.

Keywords: artisan bread, homemade bread, crusty bread, easy bread recipe, no knead bread