Artisan Bread
Artisan Bread is the perfect recipe for novice bakers who have never made bread before. This crusty bread is delicious for sandwiches, swiping up spreads and dips or our personal favorite, butter and jam. It requires minimal effort on your end but yields the most delicious result.
Why you'll love my artisan bread recipe
No special equipment needed
All you need is a mixing bowl and a baking pan.
Beginner-friendly
My artisan bread recipe is easy to follow, perfect for novice or expert bakers. Read through my blog post and expert tips from my test kitchen and you will be rewarded with a beautiful, fluffy focaccia on the first try.
First time making bread?
If you are an aspiring bread maker, you’re in the right place. This recipe and step by step guide was made for you.
Ingredients and substitutions
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.
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?
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” or proofed before use. First, heat up your milk or water until its lukewarm, about 110°F. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Why should I weigh my flour?
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
How to measure flour with a scale
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
Watch the full recipe tutorial on YouTube
Expert tips from my test kitchen
Build strength with stretches and folds
This is a method I use in my focaccia recipes, which is a very high-hydration bread. It builds gluten and creates a structure that makes bread handling a lot easier. Wet hands helps with stickiness that comes with a high hydration dough.
Place the dough in the refrigerator for the second 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 guides the dough to rise in a consistent, controlled manner and expand more during baking, creating an open and fluffy crumb. 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. Keep it there for up to 1 ½ hours or as little as 30 minutes, while the Dutch oven is pre-heating. hour.
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, place an ice cube in each corner of the loaf behind the parchment paper. This creates a steamy environment, which is important for the initial rise of the bread.
Why is my dough not rising?
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
Yeast issues
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
Temperature problems
The problem
Most dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
If your kitchen is drafty, use the oven method. Place the bowl wrapped in plastic wrap and covered with a tea towel in the oven with the light turned on and the oven off.
Too much sugar or salt
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
Undeveloped gluten
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Enriched doughs with eggs and butter take longer to knead. Anywhere between 5-8 minutes of kneading is the sweet spot for these rolls. Knead until the dough is smooth, elastic and tacky but not too sticky.
FAQ 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. A high-hydration dough means the ratio of water to flour is higher than most. It is sticky while still being manageable. Using flour when shaping the dough helps!
How to store leftover Artisan Bread
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
Once cooled, wrap tightly in plastic wrap and place in a resealable bag. To reheat leftovers, sprinkle some water on top and reheat in the oven to restore freshness.
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, fluffed, spooned and level
- 1 ¾ cups lukewarm water
- 2 teaspoons instant yeast see note below if using active dry yeast
- 2 teaspoons sea salt
- 2 teaspoon granulated sugar
- 2 teaspoons corn meal for coating the bottom of the loaf
Instructions
Before you start
- I highly recommend using a kitchen digital scale for measuring flour and liquids as both are easily over-measured.
Make the dough
- In a large mixing bowl, combine flour, yeast, salt and sugar. See note below if using active dry yeast. 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. Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. Measure out water from the recipe, stir in the active yeast with a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.4 cups bread flour, fluffed, spooned and level, 1 ¾ cups lukewarm water, 2 teaspoons instant yeast, 2 teaspoons sea salt, 2 teaspoon granulated sugar
- Keep mixing until the dough completely sticks to the bottom of the bowl and no flour is visible. Then, use a dough scraper or very wet hands to clean the sides of the bowl with excess dough and cover with cling wrap and a tea towel. Leave on the counter in a warm spot for 30 minutes.
Stretch and fold
- 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.
First rise
- 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.
Shape the dough
- While the oven is pre-heating, 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. Then, dust and rub the entire top surface of the dough with flour. Flip the dough onto the counter, flour side down.Note: I know the dough is sticky when shaping and folding. Please use flour only as needed.
- Fold into third, pinch the seams and then flip seam side down.
- Use your hands to pull the dough towards you, using resistance from the clean working surface to shape into an even more round shape.
- 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.
Second rise
- Place in the refrigerator for up to 2 hours or as little as 30 minutes, while the Dutch oven is pre-heating.
Pre-heat the oven
- 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.
- Flip the dough onto the parchment paper with sprinkled corn meal. Dust the top with flour and use a bread lame create an “x” score on top.2 teaspoons corn meal
Bake
- 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. Bake for an additional 20-30 minutes UNCOVERED or until desired browning. Depending on the strength of your oven, bake time may vary.
- Remove from the Dutch oven and allow time to cool on a rack before slicing.
Video
Notes
- I highly recommend to weigh your dry and wet ingredients for best accuracy. Toggle between the US Customary and Metric tab in the ingredients section above for weight in grams. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
- Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" or proofed before use. First, heat up your water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. 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
52 Responses
This bread was wonderful- nothing beats fresh warm bread.
Yay! We’re glad you enjoyed our recipe. 🙂
Absolutely, phenomenal.
Thanks Kellea!
This was absolutely amazing bread I’ve made several crusty breads in this was hands-down, the best !! Thank you !
Could I add sourdough starter and if so, how much?
Hi Roxann, you may substitute the yeast with 100g of sourdough starter. I recommend to increase the time between each stretch and fold to 30 minutes. After the stretches, proof the dough overnight in the fridge. Follow the rest of the recipe instructions. I hope this helps! 🙂
Delicious bread!! Our favorite artisan bread recipe, so easy.
Thanks Rue!
Best artisan bread recipe ever !!! I can never make just 1! These boys fight over the hot bread and butter!! Thank you! Easy to follow recipe
Thank you, Raluca! We’re so happy our recipe is a hit!
I have not made this recipe yet but I did try it when my aunt made it. Oh my word, absolutely delicious!! Reading the steps, this is the perfect recipe for anyone, and for someone wanting to try bread making.
Yay! Thanks so much, Brit! 🙂
Hi . Looking forward to making this bread . However is it ok if I use a high protein all purpose flour
Hi Seema, thank you for your question! Yes, you may substitute for high protein flour but keep in mind that the dough may rise more vigorously. Keep an eye on it to avoid over-proofing. Typically, high protein flour requires more water for absorption to maintain a soft crumb but because my artisan recipe is high hydration, this shouldn’t be an issue. I hope this helps!
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. 🙂