Artisan Bread

Why You’ll Love This Recipe

Artisan Bread is a rustic, crusty loaf known for its chewy texture, open crumb, and rich flavor developed through slow fermentation. With just a few basic ingredients and no kneading required, this bread is a favorite among home bakers seeking bakery-quality results. It’s perfect for sandwiches, toasts, or serving alongside soups and stews.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bread flouractive dry yeastwarm watersalt

directions

In a large bowl, combine flour, salt, and yeast.

Pour in warm water and stir until a shaggy dough forms.

Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12–18 hours, or until the surface is dotted with bubbles.

Lightly flour a surface and turn the dough onto it. Shape into a ball and let it rest for 30 minutes.

Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven inside.

Carefully transfer the dough to a piece of parchment paper. Use the parchment to lift and place the dough into the hot Dutch oven.

Cover and bake for 30 minutes, then uncover and bake for an additional 10–15 minutes until golden brown.

Remove from the oven and let the bread cool on a wire rack before slicing.

Servings and timing

This recipe yields 1 loaf (approximately 8-10 slices).
Preparation time: 10 minutes
Rising time: 12–18 hours
Baking time: 40–45 minutes
Total time: 13–19 hours

Variations

Add herbs like rosemary or thyme for extra flavor.

Mix in chopped olives, sun-dried tomatoes, or cheese for a savory twist.

Use whole wheat flour for a heartier loaf.

Sprinkle seeds like sesame or poppy on top before baking for texture.

storage/reheating

Store Artisan Bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days.
For longer storage, slice and freeze the loaf for up to 2 months.
To reheat, warm slices in a toaster or oven until crisp.

FAQs

What makes bread “artisan”?

Artisan bread is typically hand-crafted with minimal ingredients and long fermentation for enhanced flavor and texture.

Can I use all-purpose flour?

Yes, but bread flour yields better structure and chewiness.

Do I need a Dutch oven?

A Dutch oven helps create steam for a crusty exterior, but you can also use a baking stone and add steam manually.

Why is my dough so sticky?

Artisan doughs are usually high-hydration and sticky—this helps create an airy crumb. Handle with floured hands or a bench scraper.

Can I speed up the rise time?

You can shorten it to about 8 hours by using more yeast, but longer fermentation develops better flavor.

Can I double the recipe?

Yes, but you may need a larger Dutch oven or divide the dough into two loaves.

How do I know when it’s done baking?

The crust should be deep golden and the loaf should sound hollow when tapped.

Can I make this gluten-free?

Use a gluten-free flour blend specifically designed for yeast breads, but results will vary.

Why is my crust too hard?

Overbaking or too little steam can make the crust overly tough—monitor closely in the final minutes.

Can I refrigerate the dough?

Yes, refrigerating after the initial rise can improve flavor and make handling easier.

Conclusion

Artisan Bread offers a rewarding baking experience with minimal effort and maximum flavor. Its rustic appearance, crackly crust, and tender interior make it a beloved staple that pairs well with countless meals. Whether you’re new to bread making or a seasoned baker, this recipe delivers bakery-level quality right from your own oven.

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