Artisan Bread
Easy Artisan Bread made from simple ingredients like flour, yeast, salt, and water. When you need a no fuss recipe for bread, make this!
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ARTISAN BREAD RECIPE
There’s something magical about pulling a fresh loaf of artisan bread out of the oven. The crackly golden crust, the soft chewy center, and that incredible bakery-style smell filling your kitchen? Pure comfort.
Sundays seem to be the day that I’m craving some warm bread with dinner but don’t want all the fuss of rolls.
The best part is that homemade artisan bread is surprisingly simple. You don’t need fancy equipment, a bread machine, or years of baking experience. With just a few pantry staples and a little patience, you can make a rustic loaf that tastes like it came from your favorite bakery.
Why You’ll Love This Artisan Bread
- Crispy, golden crust with a soft interior
- No kneading required
- Simple ingredients you already have at home
- Perfect for soups, sandwiches, or serving with butter
- Tastes like bakery-style sourdough without the extra work
What Is Artisan Bread?
Artisan bread is a rustic-style bread made using traditional methods with simple ingredients like flour, water, yeast, and salt. Unlike store-bought sandwich bread, artisan loaves are known for their chewy texture, crisp crust, and beautiful irregular air pockets.
Most artisan bread recipes are baked at high heat, often in a Dutch oven, which creates steam and gives the bread its signature crusty exterior.
Ingredients for Homemade Artisan Bread
- FLOUR
- YEAST
- SALT
- WARM WATER
How to Make Artisan Bread
Step 1: Mix the Dough
In a large bowl, combine the flour, salt, and yeast. Pour in the warm water and stir until a shaggy dough forms.
The dough will look sticky and messy — that’s exactly what you want.
Cover the bowl with plastic wrap or a kitchen towel.
Step 2: Let the Dough Rise
Allow the dough to rise at room temperature for 2-3 hours.
You can let it rise longer for up to 3 days in the fridge for a more developed flavor.
Step 3: Shape the Dough
Lightly flour a clean surface and gently turn out the dough. Fold the edges toward the center a few times to shape it into a round loaf.
Don’t overwork it.
Place the dough on parchment paper while your oven heats.
Step 4: Preheat the Dutch Oven
Place a Dutch oven with the lid on into your oven and preheat to 450°F.
Heating the pot first helps create steam, which gives artisan bread that bakery-style crust.
Step 5: Bake
Carefully place the dough into the hot Dutch oven.
Bake covered for 30 minutes, then remove the lid and bake another 10–15 minutes until deeply golden brown.
Let the bread cool before slicing.
How to Store Homemade Bread
Store artisan bread loosely wrapped at room temperature for up to 3 days.
For longer storage, slice and freeze it in an airtight bag. Reheat in the oven for a freshly baked texture.
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes! Bread flour creates a slightly chewier texture and extra structure but all-purpose flour still works.
Why Is My Artisan Bread Dense?
Usually this happens from:
- Not letting the dough rise long enough
- Using expired yeast
- Adding too much flour
OTHER ROLL RECIPES
Artisan Bread
Ingredients
- 3 1/2 cups bread flour or all-purpose flour, (See Note)
- 2¼ teaspoons instant yeast , (1 packet)
- 1½ teaspoons coarse salt, (if using fine salt reduce to 1 teaspoon)
- 1⅕ cups warm water, (about 115℉ - 125℉)
Equipment
Instructions
- Mix all the ingredients together in a large bowl. You can use a stand mixer or do it by hand. You might not need all of the flour. You want to add enough so that the dough isn't super sticky but still wet. Cover and let rise for 2 hours at room temperature until doubled. *If making later, move immediately to the fridge before rising and let rise slowly in the fridge for up to 3 days for a more developed flavor. If refrigerating dough, remove from the oven about 45 minutes before you want to bake your bread.
- Place Dutch oven with the lid on in the oven and preheat oven to 450℉. Place the dough on a lightly floured surface. Starting with the top, pull the top part of the dough down to the bottom, rotate 90° and repeat about 5 more time or until the dough takes a round shape. Shape into a ball and place seam side down on parchment paper. Cover and let dough rest while the oven continues to preheat.
- Before baking, take a knife and cut a 1/4 inch slit down the middle of the bread. Lift bread carefully using the parchment paper and place inside preheated Dutch oven. Bake with the lid on for 30 minutes. Remove the lid and bake for an additional 10-15 minutes or until desired color is reached. Remove from the Dutch oven and let cool on a wire rack. Let sit for 20 minutes before slicing. Serve with salted butter and jam if desired.
