Artisan Bread Recipe
If you have ever dreamed of baking the perfect loaf with a crust so golden and a crumb so tender, then this Artisan Bread Recipe is going to become your new favorite kitchen adventure. It’s such a simple recipe, yet it produces a loaf that tastes like it came from a boutique bakery right on your countertop. With just flour, salt, yeast, and water, you can create bread that feels rustic and elevated all at once—an irresistible combination that turns any meal into a celebration of homemade goodness.
Ingredients You’ll Need
The magic of this Artisan Bread Recipe starts with just a few staple ingredients. Each one is essential, working together to bring out the perfect flavor, texture, and crust that make this bread shine.
- 3 cups all-purpose or bread flour: Provides structure and chew, choose bread flour for a stronger gluten network and a chewier loaf.
- ½ tablespoon kosher salt: Enhances flavor and controls yeast activity for better fermentation.
- ¼ ounce instant or active dry yeast (2 ¼ teaspoons): The leavening agent that helps your dough rise beautifully.
- 1 ½ cups warm water (105°F): Hydrates the flour and activates the yeast, ensuring a sticky yet manageable dough.
How to Make Artisan Bread Recipe
Step 1: Mix the Dry Ingredients
Start by combining your flour, kosher salt, and yeast in a large bowl. Mixing the dry ingredients first helps distribute everything evenly, which is key for even rising and flavor development later.
Step 2: Add Warm Water and Stir
Pour the warm water over your dry ingredients and stir until everything is just combined. The dough should be sticky but manageable—this stickiness is a sign your bread will have that coveted airy crumb inside.
Step 3: Let It Rise
Cover your bowl with a towel or plastic wrap and let the dough rest at room temperature for anywhere between 2 to 10 hours. If you can, leaving it overnight intensifies the flavor and improves texture, creating that artisan quality we all love.
Step 4: Shape Your Loaf
Dust a surface lightly with flour and wet your hands to handle the dough gently. Fold the edges into the center to form a round loaf. You can also divide it into two smaller loaves—either way, tucking the ends underneath gives each loaf its classic artisan shape.
Step 5: Rest and Score the Loaf
Place your shaped dough on a sheet of parchment paper, dust the top with flour, and use a sharp bread knife to score between 1 to 4 lines across the surface. This scoring allows steam to escape and adds those beautiful rustic cracks. Let it rest another 20 to 30 minutes to relax before baking.
Step 6: Preheat Your Oven Properly
Set your oven to 450°F and place a baking stone, pizza stone, Dutch oven, or iron skillet inside to get very hot. This intense heat is crucial for achieving that perfect, crackly crust so characteristic of artisan bread.
Step 7: Bake with Steam
Transfer your dough on the parchment paper to the preheated surface carefully. Quickly add 1 cup of hot water or 5 ice cubes to the bottom of your oven to create steam. This steam keeps the crust moist initially and helps it turn beautifully crisp during baking.
Step 8: Bake Until Golden Brown
Bake the bread for 25 to 30 minutes until it is a deep golden brown and sounds hollow when tapped. This visual and auditory check guarantees your loaf has baked through to perfection.
Step 9: Cool Before Slicing
Let your bread cool on a wire rack for at least 30 minutes. Cooling solidifies the crumb’s texture and prevents it from becoming gummy when sliced.
Step 10: Store to Retain Crust
Keep your bread in a paper bag rather than plastic to maintain that prized crust crispness while the crumb stays tender inside.
How to Serve Artisan Bread Recipe
Garnishes
Simple touches like a drizzle of extra virgin olive oil or a sprinkle of flaky sea salt can enhance the flavor of your artisan bread. Fresh herbs like rosemary or thyme brushed on lightly with butter add an inviting aroma perfect for soaking up olive oil or tomato soup.
Side Dishes
Artisan bread pairs wonderfully with all sorts of dishes—from a creamy bowl of stew or chili to a bright salad or rich cheese board. This loaf is sturdy enough to scoop up hearty dips and tender enough to enjoy alone with some butter.
Creative Ways to Present
Try slicing the loaf thickly and toasting it for bruschetta topped with tomatoes and basil. You can also hollow out a larger loaf to create a bread bowl for soups or dips, impressing guests with not only taste but playful presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftover artisan bread, keep it in a paper bag or bread box to allow air circulation that preserves its crispy crust and soft interior for a day or two. Avoid plastic bags as they trap moisture and soften the crust.
Freezing
To freeze, slice the bread first, then wrap it tightly in plastic wrap and place it in a freezer bag. This method lets you pull out just what you need without thawing the entire loaf, making it super convenient.
Reheating
Reheat frozen or day-old artisan bread in a preheated 350°F oven for about 5 to 10 minutes wrapped loosely in foil. For a crustier finish, unwrap it and heat for a couple of minutes longer. This revives that fresh-baked magic beautifully.
FAQs
Can I use whole wheat flour in this Artisan Bread Recipe?
Absolutely! You can substitute part or all of the all-purpose flour with whole wheat flour. Keep in mind whole wheat tends to yield a denser loaf, so consider mixing half whole wheat and half bread flour for a balanced texture.
Why is my dough too sticky or too dry?
Humidity and flour types can affect dough consistency. If too sticky, add a bit more flour gradually; if too dry, add a spoonful of water. Sticky dough is expected with this recipe but should still be manageable.
How long can I let the dough rise?
The dough is quite forgiving! You can let it rise anywhere from 2 to 10 hours at room temperature or overnight for the best flavor development. Just keep it covered to prevent drying out.
Do I need a special oven tool for baking?
While a baking stone or Dutch oven helps create a perfect crust, you can bake on a standard oven rack with a heavy pan on the bottom to create steam. The key is a hot environment and steam to get that crisp crust.
Can I add herbs or other flavors to this recipe?
Definitely! Incorporate herbs like rosemary, thyme, or garlic into the dough during mixing for a lovely aromatic bread variation. Just a tablespoon or two of fresh herbs finely chopped goes a long way.
Final Thoughts
There is something truly special about baking your own Artisan Bread Recipe from scratch. With just a handful of ingredients, a bit of patience, and the right technique, you can create a loaf that fills your kitchen with fragrant warmth and becomes the centerpiece of any meal. I encourage you to give this recipe a try—it’s simple enough for beginners yet impressive enough to earn you plenty of praise. Happy baking!
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Artisan Bread Recipe
- Total Time: 2 hours 40 minutes to 10 hours 40 minutes (including rise time)
- Yield: 1 loaf (approximately 8-10 servings) 1x
- Diet: Vegetarian
Description
This Artisan Bread recipe yields a crusty, flavorful loaf with a chewy crumb, made using simple ingredients and an easy no-knead method. Ideal for beginners and bread lovers looking to create bakery-quality bread at home, the long fermentation time develops deep flavor and perfect texture.
Ingredients
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
- Mix Dry Ingredients: In a large bowl, combine the flour, kosher salt, and yeast thoroughly to ensure even distribution.
- Add Water and Form Dough: Pour the warm water over the dry mixture and stir until the ingredients come together into a sticky yet manageable dough.
- 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 preferably overnight, to develop flavor and texture.
- Shape Loaf: Wet your hands to prevent sticking, transfer dough onto a lightly floured surface, and gently fold the edges into the center to form a round loaf. Alternatively, divide into two smaller loaves, tucking the ends underneath for a neat shape.
- Second Rest: Place the shaped dough onto parchment paper. Dust the top lightly with flour, score with 1 to 4 shallow lines using a bread knife to allow expansion, and let it rest 20 to 30 minutes to relax before baking.
- Preheat Oven: Heat your oven to 450°F (232°C) with a baking stone, pizza stone, Dutch oven, or iron skillet placed inside to create a hot baking surface.
- Create Steam: Transfer the dough on the parchment paper onto the hot surface in the oven. Immediately add 1 cup of hot water or 5 ice cubes to the bottom of the oven to generate steam, then close the oven quickly to trap moisture, resulting in a crustier loaf.
- Bake: Bake the bread for 25 to 30 minutes, until the crust is golden brown and crisp.
- Cool: Remove the bread from the oven and cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.
- Storage: Store the bread in a paper bag to maintain a crisp crust and avoid moisture buildup.
Notes
- Using bread flour will yield a chewier, more elastic crumb compared to all-purpose flour.
- Long fermentation (overnight) significantly improves flavor and texture.
- Scoring the dough controls expansion and creates an attractive appearance.
- Adding steam during baking is essential for a crusty exterior.
- Allow the bread to cool completely before slicing to avoid gummy texture.
- Store in paper rather than plastic to keep the crust crisp.
- This recipe can be doubled if using two loaves.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: No-Knead Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 56 grams)
- Calories: 150
- Sugar: 0.2 grams
- Sodium: 230 mg
- Fat: 0.5 grams
- Saturated Fat: 0.1 grams
- Unsaturated Fat: 0.3 grams
- Trans Fat: 0 grams
- Carbohydrates: 31 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 0 mg
Keywords: artisan bread, no-knead bread, homemade bread, crusty bread, easy bread recipe, bread baking, simple bread
