Artisan Bread Recipe

There’s something magical about pulling a golden, crusty loaf of Artisan Bread from the oven, its aroma filling your kitchen with warmth. This recipe delivers a perfect balance of textures—crispy on the outside, soft and airy on the inside—with a rich, slightly tangy flavor that’s deeply satisfying. In just 25 minutes of prep and a couple of hours for rising, you’ll create a masterpiece that feels both rustic and refined.

Whether you’re slicing it fresh for a hearty sandwich or pairing it with olive oil and herbs, this bread is a celebration of simplicity and craftsmanship. With 40 minutes of baking, you’ll achieve a loaf that’s as beautiful as it is delicious, making every bite worth the wait.

Ingredients for Artisan Bread

• 3 ½ cups (437 g) bread flour (plus more for dusting)
• 2 ¼ teaspoons (7 g) instant yeast
• 1 Tablespoon (12 g) granulated sugar (optional, for a slightly sweeter flavor)
• 1 ½ teaspoons (10 g) salt
• 1 ½ cups (360 ml) warm water (115°F/46°C)

Step-by-Step Instructions

1. In a large mixing bowl, whisk together the bread flour, instant yeast, sugar, and salt until well combined.
2. Add the warm water and stir until a sticky dough forms. (Don’t worry if it’s messy!)
3. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size, about 2-3 hours. Alternatively, refrigerate overnight (no need to let it rise first).
4. Once risen, scrape the dough onto a generously floured surface. Shape it into a ball with your hands, adding a light sprinkle of flour if it’s too sticky to handle.
5. Perform the stretch and fold technique: Stretch the dough from the top (12 o’clock) over the bottom (6 o’clock), then turn it 90 degrees and repeat. Do this a total of 4 times to build structure.
6. Shape the dough into a ball again and place it on a large piece of parchment paper. Cover lightly with plastic wrap and let it rest for 30 minutes.
7. While the dough rests, preheat your oven to 450°F (230°C) and place a 4-quart Dutch oven (with lid) in the center rack to heat up.
8. After 30 minutes, carefully remove the Dutch oven from the oven. Score the bread down the middle with a sharp knife or razor blade.
9. Gently lower the parchment paper and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
10. Remove the lid and bake for another 10 minutes, or until the crust is golden brown and the internal temperature reaches 195-200°F (90-93°C).
11. Let the bread cool in the Dutch oven for 10 minutes, then transfer it to a cooling rack using the parchment paper. Cool completely before slicing to avoid a gummy texture.

Perfect Pairings: Serving Suggestions

Artisan Bread is incredibly versatile and pairs beautifully with a variety of dishes. Serve it warm with a drizzle of olive oil or a pat of butter for a simple yet satisfying treat. It also makes an excellent accompaniment to soups, stews, and salads. For a more indulgent option, try it with a smear of creamy goat cheese or a slice of aged cheddar.

Keep It Fresh: Storage and Reheating Tips

To maintain its freshness, store your Artisan Bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, slice the bread and freeze in an airtight container for up to 3 months. To reheat, simply place the bread in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.

Mix It Up: Recipe Variations

Experiment with different flours to create unique flavors. Try using half bread flour and half whole wheat flour for a nuttier taste. You can also add herbs like rosemary or thyme for an aromatic twist. For a sweeter version, mix in a handful of raisins or dried cranberries before the first rise.

Tool Talk: Equipment Guidance

A 4-quart Dutch oven is essential for achieving that perfect crust. If you don’t have one, a heavy-bottomed pot with a tight-fitting lid will work as an alternative. A kitchen scale is also helpful for precise measurements, ensuring consistent results every time.

Rising to the Occasion: Time-Saving Tips

If you’re short on time, you can skip the initial rise and refrigerate the dough overnight. This not only saves time but also enhances the flavor. When ready to bake, let the dough come to room temperature for about 30 minutes before shaping and baking as usual.

Artisan Bread

Rahat

There’s something magical about pulling a golden, crusty loaf of Artisan Bread from the oven, its aroma filling your kitchen with warmth. In just 25 minutes of prep and a couple of hours for rising, you’ll create a masterpiece that feels both rustic and refined.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Rising Time 2 minutes mins

Total Time 3 minutes mins

Servings 1 loaf

Calories 1713 kcal

Ingredients

  

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• 3 ½ cups bread flour plus more if needed
• 2 ¼ teaspoons instant yeast
• 1 Tablespoon granulated sugar optional
• 1 ½ teaspoons salt
• 1 ½ cups warm water 115F/46C

Instructions

 

• In a large mixing bowl, whisk together flour, yeast, sugar, and salt.
• Add warm water and stir until combined. Dough will be sticky.
• Cover bowl with plastic wrap and place in a warm place to rise until doubled in volume, usually 2-3 hours. Alternatively, cover dough and refrigerate overnight (no need for it to rise first, pop it right in the fridge).
• When dough has risen, scrape out onto a generously floured surface and form into a ball with your hands. If the dough is too sticky to handle, sprinkle a light amount of flour over the surface, adding more as needed to handle/shape the dough.
• 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. I demonstrate this in the photos above and in the video, if a visual helps!
• Use your hands to form the dough into a ball again (don’t be afraid to shape it, you want it to be more round than flat!), 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 plastic wrap.
• 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.
• 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.
• Bake for 30 minutes with the lid on, then remove lid and allow to bake for another 10 minutes. I like to check the internal temperature of my bread with an instant read thermometer to be sure it’s finished baking, look for an internal temperature of 195-200F (90-93C) in the thickest part of the bread.
• 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. Do let the bread cool until no longer warm to the touch or the interior will be gummy.

Nutrition

Calories: 1713kcalCarbohydrates: 340gProtein: 63gFat: 9gSaturated Fat: 1gSodium: 3529mgPotassium: 696mgFiber: 18gSugar: 13gVitamin A: 9IUVitamin C: 0.1mgCalcium: 87mgIron: 5mg

Keyword bread baking, crusty bread, homemade bread, sourdough, yeast dough

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