Artisan Bread Recipe

Introduction

This artisan bread recipe yields a crusty, golden loaf with a soft and chewy interior. It’s simple to prepare and requires minimal ingredients, making it perfect for home bakers who want fresh homemade bread without hassle.

Ingredients

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

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and yeast.
2. Step 2: Pour the warm water over the dry ingredients and mix until combined. The dough 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.
4. Step 4: Wet your hands and turn the dough onto a lightly floured surface. Gently fold the edges into the center to form a round loaf, or divide into two loaves, tucking the ends underneath.
5. Step 5: Place the dough on parchment paper, dust the top with flour, score 1 to 4 lines with a bread knife, and let it rest for 20 to 30 minutes.
6. Step 6: Preheat your oven to 450°F with a baking stone, pizza stone, Dutch oven, or iron skillet inside to get it hot.
7. Step 7: Slide the dough with parchment onto the hot surface. Add 1 cup of hot water or 5 ice cubes to the bottom of the oven to create steam for a crustier loaf, then close the oven quickly.
8. Step 8: Bake the bread for 25 to 30 minutes until the crust is golden brown and crusty.
9. Step 9: Cool the bread on a rack for at least 30 minutes before slicing.

Tips & Variations

• For a more complex flavor, let the dough rise overnight in the refrigerator instead of at room temperature.
• Try adding herbs, garlic, or olives to the dough to customize your bread.
• If you don’t have a baking stone or Dutch oven, use a heavy baking sheet and place a pan of hot water in the oven for steam.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread in an airtight container. Reheat by toasting slices or warming the whole loaf in a 350°F oven for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well in this recipe and will produce a slightly less chewy texture than bread flour, but the difference is subtle.

How do I know when the bread is fully baked?

The bread should have a deep golden brown crust and sound hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should read about 200°F.

Artisan Bread Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

This Artisan Bread Recipe delivers a simple yet classic homemade bread with a crusty exterior and a tender, chewy interior. Using just a few basic ingredients and an overnight rise, you can create a delicious loaf perfect for sandwiches, toast, or accompanying soups and salads. The bread is baked on a preheated stone or skillet with steam to achieve a gorgeous crust.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes to 11 hours 40 minutes (including rise time)
• Yield: 1 large loaf or 2 medium loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry 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)

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 until evenly distributed.
2. Add warm water. Pour the warm water over the dry mixture and stir to combine until the dough is sticky but manageable.
3. First rise. 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 best flavor development.
4. Shape the dough. Wet your hands to prevent sticking and turn the dough onto a lightly floured surface. Gently fold the edges into the center to form a round loaf or divide the dough to create two loaves, tucking the ends underneath neatly.
5. Prepare for second rest. Place the shaped dough on parchment paper, dust the top with flour, and score 1 to 4 lines on its surface with a sharp bread knife. Let it rest for 20 to 30 minutes to relax and rise slightly.
6. Preheat the oven. Heat your oven to 450°F (232°C) and place a baking stone, pizza stone, Dutch oven, or heavy iron skillet inside to heat thoroughly.
7. Transfer dough and add steam. Carefully slide the parchment paper with dough onto the preheated surface inside the oven. Add 1 cup of hot water or 5 ice cubes to the bottom of the oven to create steam, which helps form a crisp crust. Quickly close the oven door to trap the steam.
8. Bake the bread. Bake the loaf for 25 to 30 minutes, until it turns golden brown and develops a crusty exterior.
9. Cool before slicing. Remove the bread from the oven and cool it on a wire rack for at least 30 minutes to set the crumb and make slicing easier.

Notes

• Use warm water at about 105°F to activate the yeast without killing it.
• The long rise time (up to overnight) enhances flavor and texture.
• Scoring the dough allows controlled expansion and creates an attractive pattern.
• Adding steam in the oven improves crust crispiness and creates a glossy finish.
• Letting the bread cool completely prevents gummy texture inside when slicing.
• You can experiment with whole wheat or other flours but may need to adjust water amounts.

Keywords: artisan bread, homemade bread, no-knead bread, crusty bread, simple bread recipe, bread baking