The only bread you need for your butter.
Artisan Bread is the perfect recipe for novice bakers who have never made bread before. This bread is delicious for sandwiches, swiping up spreads and dips or our personal favorite, butter and jam. It requires minimal effort on your end. I was once a first time bread maker and trust me when I say, you’ll only get better with time.
First time making bread?
To all the aspiring or first time bread makers out there, welcome! You’re in the right place. This recipe and step by step guide was made for you. If you’ve made bread before and it hasn’t worked out for you, please don’t be discouraged Your first loaf will not look like your second or tenth. Experience is the best teacher. The more you practice, the more you learn. I was once a novice baker too. Trust me, the hardest part is getting the courage to start. You’re doing something right by simply being here!
Ingredients notes.
Flour
- When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Water
- Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.
Salt
- I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Yeast
- This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
For the rest of the ingredients, please see the recipe index card below!
What type of yeast should I use?
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio but keep in mind, proofing time will differ. If you are a seasoned baker, it will be a little easier to understand the visual cues and know when the dough is ready to use. Both types of yeast act differently and should be treated accordingly. Read more about the different types of yeast here.
How to activate yeast.
If using active dry yeast, first measure 240ml or 1 cup of warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder od the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Measure flour the right way.
Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking. Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour.
Best practice for measuring flour with/without a scale
Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)
Watch the full recipe tutorial on YouTube.
Expert tips for working with a high hydration dough.
Build strength with stretches and folds. Use wet hands.
This is a method I use in my focaccia recipes, which is a very high-hydration bread. Not only does it help build gluten but it creates a structure that makes bread handling a lot easier. Also, wet hands helps with stickiness that comes with a high hydration dough.
Flour the dough on the outside, not the inside.
After the dough has risen, use a dough scraper or wet your hands and use your fingers to release the dough from the sides of the bowl, pulling inwards to form a shaggy, round shape. Dust and rub the entire top surface of the dough with flour. Then, flip the dough onto the counter, flour side down. This is intentional. The stickiness of the dough on the inside helps keep the shape together when folding and shaping.
Place the dough in the refrigerator for the second proof.
Bread typically undergoes two rising stages: bulk fermentation (the initial rise) and shaping and proofing (the second rise or final proof). In the final proof when the dough has been shaped and set in the banneton, place it directly inside the refrigerator, covered with a tea towel to avoid a crust forming on top. The chill will firm up the dough, make it stand taller when transferred to the Dutch oven and much easier to score.
How do I get better at scoring bread?
Scoring is a fancy word for creating a cut into a bread loaf before baking. It’s not only for aesthetics but there’s actually a science behind it. It guides the loaf to rise in a consistent, controlled manner. It allows the bread to expand more during baking, creating an open and fluffy crumb. “Crumb” is baker language for everything inside the crust. It’s the network of bread with millions of tiny air bubbles. Here are a few of my best tips when scoring your loaf.
Cold is best
Cold dough is easier to score. This why in the final stage of rising, the loaf is placed in the refrigerator.
Use a sharp bread lame
Do not use a kitchen knife. A regular knife does not move as swiftly as a bread lame. I have a few options to pick from in my Amazon Storefront. (Affiliate link)
Make shallow cuts
Make a cut just on the surface, at a 45 degree angle to create the icon bread ear that will open up as the bread bakes. If the cut is too deep, the loaf will collapse and if it’s too shallow, the bread will burst. Most of the time, I like to stick with the “x” shape in the center.
Always add ice to the Dutch oven
When you place the scored loaf in the Dutch oven, do not skip the ice cube part. It helps create a steamy environment, which is important for the initial rise of the bread. Simple place an ice cube in each corner of the loaf, behind the parchment paper touching the hot Dutch oven.
Frequently Asked Questions about Artisan Bread.
Does the flour I use make a difference?
Yes, it does. Different flour contains different levels of proteins. Protein turns into gluten. The more gluten, the firmer the bread. Read more about the different types of flour here.
Where should I let my dough rise?
The ideal environment for bread to rise is in a warm spot, around 70°F to 80°F / 21°C to 26°C. If your kitchen is drafty, place it inside the oven, turned off, and close the door. A microwave works too. You can also place the bowl under a towel and a tea towel on top.
Why does my dough feel sticky?
This artisan recipe is a high-hydration dough. Hydration refers to the amount of water in relation to the amount of flour. A high-hydration dough means the ratio of water to flour is higher than most. This is on purpose. To calculate the hydration rate of a given bread recipe, simply divide the weight of the water by the weight of the flour and multiply by 100. For example, this recipe uses 360ml water and 480g of flour. 360/480 x 100 = 75% hydration.
Can I use active dry yeast instead of instant yeast?
You can substitute one for the other at a 1:1 ratio but keep in mind, active dry yeast needs to be activated first. First, measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
How to store leftovers.
Typically, homemade bread should be consumed within a few days for many reasons. The first reason is obvious. Fresh bread tastes better the day it was baked. Homemade bread will also go bad quicker because it doesn’t contain additives that extend shelf life like most bread at the grocery store. Below are a few ways we like to store leftovers.
Freezing slices
We go through bread very quickly in our home. Because it can be somewhat of a process, I always make two loaves at the beginning of the week. One to enjoy fresh and the other, to slice and freeze for toast.
Paper bag, kitchen towel and plastic wrap
I like to store my leftover bread in a paper bag and for extra measure, wrapped tightly in plastic wrap.
Do not store in the refrigerator
This will cause your bread to become stale and dry faster. It holds well at room temperature with the right precautions.
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Artisan Bread
Ingredients
- 4 cups bread flour spooned and leveled
- 1½ cups lukewarm water
- 2 teaspoons instant yeast see note below if using active dry yeast
- 2 teaspoons sea salt
- 1 teaspoon granulated sugar
- 2 teaspoons corn meal for coating the bottom of the loaf
Instructions
- Read my expert tips and watch the video tutorial before beginning. I suggest using metric measurements and weighing the dry and wet ingredients for best accuracy.
- In a large mixing bowl, combine flour, yeast, salt and sugar. See note below if using active dry yeast.4 cups bread flour, 2 teaspoons instant yeast, 2 teaspoons sea salt, 1 teaspoon granulated sugar
- Add warm water and use a Danish dough whisk or the neck of a wooden spoon to combine. As you mix, the dough will continue to hydrate and become wet and sticky. This may take 1-2 minutes and will be the hardest part of this recipe. Resist the urge to add extra water or flour.1½ cups lukewarm water
- Once the dough completely sticks to the bottom of the bowl and no flour is visible, use a dough scraper or very wet hands to clean the sides of the bowl and cover with cling wrap and a tea towel. Leave on the counter in a warm spot for 30 minutes.
- After 30 minutes, perform a set of stretch and folds. To do this, wet your hands before proceeding as it will make it easier to handle the dough. Pull the dough up and over to the other side of the bowl. Work your way around the dough like you are looking at clock - you want to perform a fold at 12, 3, 6 and 9 o’clock. Form into a round shape. Scrape the sides of the bowl with a wet scraper or your hands.
- Cover again with plastic wrap and tea towel. Let it sit in a warm spot for at least 1½ hours or until doubled in size. If the dough needs more time, let it rise for up to 2 hours, until bubbly and wobbly.
- Once the dough is proofed, place the Dutch oven inside the oven with the lid on. Pre-heat at 450°F for at least 30 minutes prior to baking.
- While the oven is pre-heating, let's form the dough. First, use a dough scraper or very wet hands to release the dough from the sides of the bowl, pulling inwards to form a shaggy, round shape. Similar to the set of folds you did earlier. Wet your hands as needed. Then, dust and rub the entire top surface of the dough with flour. Flip the dough onto the counter, flour side down. This is part intentional. The stickiness of the dough on the inside helps seal the dough shape together when folding. Note: I know the dough is very sticky when shaping and folding. Please use water and flour as needed with your discretion.
- Gently stretch out the dough to loosen it up. Then, fold into thirds. Do this by first, pulling the top portion of the dough up and towards you. Pull the bottom portion of the dough up and away from you. Turn the dough 180° and then roll the dough away, creating a tight, rough, round shape.
- Use your hands to pull the dough towards you, using resistance from the clean working surface to shape into an even more round shape.2 teaspoons corn meal
- Place the dough ball into a floured banneton, seam side up. Pinch the seams together and sprinkle corn meal over the top. This is my secret for minimizing burning on the bottom of the loaf. Place in the refrigerator for 30 minutes while the Dutch oven is pre-heating.
- Flip the dough onto the parchment paper and create an “x” score on top or a pattern of your preference.
- Place the bread with the parchment paper into the pre-heated Dutch oven, pull the paper away from the side and add an ice cub in each corner. Bake for 30 minutes covered with the lid.
- Remove the lid after 25 minutes.
- Bake for an additional 25-30 minutes or so until desired browning. Depending on the strength of your oven, bake time may vary.
- Remove from the Dutch oven and allow time to cool before slicing.
Notes
- I highly recommend to weigh your dry and wet ingredients for best accuracy. If you don't have scale, please measure liquids at eye level and flour with the fluff, spoon and level method. Measuring flour the accurate way is important for baking recipes. See How to Measure Flour blog post.
- If using active dry yeast, first measure 240ml or 1 cup of the warm water in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
love love love this recipe. I have loved every recipe you’ve put out as has my family and everyone that has tasted them. quick question for this recipe… i’ve tested cold rises but not loved any. is there a way you would do a refrigerated rise? and would you do this after stretch and folds, or after shaping?
Thank you so much! When using instant yeast, it’s not recommended for an overnight rise as it is easy to over-proof the dough. If you prefer to go the cold fermentation route (refrigerator rise), I recommend these steps: once the dough has risen in the initial rise, punch the dough to remove the air. Reshape it into a ball and cover tightly with plastic wrap. Place in the refrigerator overnight. The next morning, take the dough out and let it come to room temperature, about 1-2 hours. Then, shape the dough into your desired loaf shape/bread basket and let it rise for an additional hour until it has puffed up. Then, proceed with the baking directions. I hope this helps! 🙂
The crunchiness, the taste, and everything about this bread are special and delicious. You inspired me to start baking homemade bread, and it’s been more than a year since I began making bread. Thank you! I also found that kneading the dough is quite relaxing for me.
Hi Agneta! Wow, it’s an honor to be the one to inspire you to start making bread at home! 🙂
Whether you’re a professional baker or a first time baker, this recipe is perfect for you to get an easy bread that looks fresh out of the bakery. If you follow the directions as they are explained so well, you’ll get your bread looking just like the photo. Great recipe!!
Wow, thank you for such a gracious review! We love that you’re enjoy our recipe as much as we do! 🙂
Love this recipe! I make it a couple times a month and have used it so many times I have it memorized now. So simple and delicious every time!
Thank you for the lovely review, Andrea! We appreciate your love and support for our recipes. 🙂
First real success with bread. Have had a lot of failures but this bread turned out so well and is delicious.
Thank you for the lovely review, Helen! We’re so glad you joined the bread side 🙂
I am wondering what kind of Dutch oven you’re using to bake the bread.
I’m sure not any Dutch oven will do.
Thank you.
Hi Carmen, thank you for this question. It’s a good one! We have two Dutch ovens and both are 6 Quart size but a 5 Quart should work just as well. A size this big allows for proper expansion of the dough during baking while still providing enough room for the bread to rise and develop a nice crust. The dough should not be snuggly touching the sides or the lid. If it does, that could affect its shape and rise. I hope this helps. 🙂
Easiest, most delicious bread recipe! This was my first attempt ever at making bread, and it turned out beautifully on the first try! Patricia’s recipes are so beginner friendly, yet so gourmet tasting. You can’t go wrong with this one! A new household staple for our family and something I now make almost daily!
Hi Karina! Thank you so much for such a lovely review! We’re so happy to see bakers of every level trying our recipes. 🙂
Quite literally the easiest but yummiest bread recipe ever! I’ve made this bread way too many times and turns out perfectly every time!
Hi Adina, thank you so much! We love hearing the delicious, success stories.
This bread is perfection! My family loves it and it fits perfectly to my schedule.
That’s so wonderful! 🙂
Hi Patricia, I have a question. My dough is rising too much. It almost doesn’t fit in my banneton and in my 6qt Dutch oven. I’m using 6 gr of instant yeast for one bread. Is that right?
My crust is another thing that is not turning out as good as it was. I’m scoring and shaping in the same way. The top of the bread is turning just bright and not as yours.
Can you help me?
Thank you,
Flavia
Hi Flavia! I’m more than happy to help trouble shoot! I would say lets look at what factors contribute to the dough rising. One thing to note is the warmth of the room. Warmth not only activates the yeast but speeds up fermentation, resulting in a quicker rise. Next time, I would keep an eye on the dough in the first phase of rising and when it’s doubled in size, move on to the next, instead of waiting the full time. Did you weigh the flour? Did you use bread flour or substitute with all-purpose? Different flours have varying levels of gluten, which affects dough structure and how well it rises. I would start with my first suggestion and see how it goes. Regarding the crust, try adding a few more extra ice cubes in the Dutch oven before closing the lid and as long as you bake according to the suggested times, you should end up with golden brown crust. I hope you try again! 🙂
Do you have a conversion for grams of flour etc?
Hi Dan! Yes, in fact we prefer to use metric when making bread. You can find the metric conversion in the ingredients in the recipe card. There is a tab that changes between metric and US customary. Let me know if you have any trouble and happy baking!
This bread is absolutely amazing every time! A family favorite and so easy to make!!
Thank you, Alina! It never gets old hearing this! 🙂
Really good! I use White Rice Flour to dust the outside and bottom of bread. It does not burn. Very easy bread, the family loved it.
Hi Mary, thank you! I’m happy to hear you’re entire family is enjoying our bread recipe. 🙂
Your section “from novice to expert” was very helpful in my bread making success! I’m so thankful I found you! We’ve already made bread 3 times this week. I feel so accomplished to finally be able to make bread at home.
Thank you, Red! That’s what we’re here for 🙂
Seriously the easiest and yummiest bread recipe, so quick to make, most of it is just rise and cook time. My toddler loves helping me mix this and see the end result of such a warm and fluffy bread!!
Family friendly recipes are always a success in our book! 🙂
I never made bread before this one and it was so easy to follow the recipe and the bread turned out amazing. We ate the bread in a few days and I already made two more loaves. Now to learn how to make cool designs.
Thank you for trusting my recipe! Learning patterns is the fun part. I’ll try to share a few of my favorites on the blog. Come back soon. 🙂
Love, love this bread! This recipe is so easy and delicious!
Hi Manuela, thank you for your comment! I’m glad you’re enjoying our favorite artisan recipe. 🙂
Can you share what size Dutch oven you use for this recipe please?
This one is 5 quarts. 🙂
This bread is amazing! We eat the entire loaf before it even has a chance to cool down.
No judgement here. That is quite the compliment! Thank you, Alina. 🙂