I enjoy this recipe because it is easy to prepare without complicated techniques. The long rise gives the bread a delicious flavor and airy texture, while the hot oven creates a crusty exterior that feels truly artisan.
I also like how versatile this bread is. I can serve it with soups, pasta, sandwiches, or simply enjoy it warm with butter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour or bread flour 1/2 tablespoon kosher salt 2 1/4 teaspoons instant or active dry yeast 1 1/2 cups warm water
Directions
I place the flour, salt, and yeast into a large mixing bowl. Then I pour the warm water over the top, making sure it is not too hot.
Using a spoon, spatula, dough whisk, or my hands, I mix everything together until a wet and sticky dough forms. If the dough feels impossible to handle, I add a little extra flour.
Once combined, I cover the bowl with a towel or plastic wrap lightly sprayed with nonstick spray. I let the dough rise for at least 2 hours, though I sometimes leave it overnight for even better flavor.
When the dough has risen, I lightly flour my work surface and wet my hands before turning the dough out. I gently fold the sides inward to shape it without kneading or punching it down. I usually form a round boule or divide it into two loaves.
I place the shaped dough onto parchment paper, lightly dust the top with flour, and score a few lines across the surface with a bread knife. Then I let it rest for about 20 to 30 minutes.
While the dough rests, I preheat the oven to 450°F with a baking stone, Dutch oven, pizza stone, or cast iron skillet inside.
I carefully slide the dough with the parchment paper onto the hot surface. For a crispier crust, I place hot water or a few ice cubes into the bottom of the oven to create steam.
I bake the bread for 25 to 30 minutes until deeply golden brown.
After baking, I let the bread cool on a wire rack for at least 30 minutes before slicing and serving.
I sometimes use bread flour for a chewier texture and slightly taller loaf. When I want extra flavor, I mix in fresh herbs, roasted garlic, shredded cheese, or olives.
I also enjoy topping the dough with sesame seeds, rosemary, or flaky sea salt before baking.
storage/reheating
I store the bread in a paper bag or wrapped loosely in a clean kitchen towel to help keep the crust crisp.
For reheating, I place slices in a warm oven for a few minutes or toast them lightly. I can also freeze the bread for up to 3 months by wrapping it tightly and thawing it at room temperature.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, I can use either type of yeast in this recipe. If using active dry yeast, I sometimes let it sit in the warm water for a few minutes before mixing.
Why is my dough sticky?
This dough is naturally wetter than traditional bread dough, which helps create the airy artisan texture.
Do I need a Dutch oven?
No, I can also use a baking stone, pizza stone, cast iron skillet, or even a baking sheet.
How do I get a crispy crust?
I create steam in the oven with hot water or ice cubes, which helps form a crisp crust while baking.
Can I let the dough rise overnight?
Yes, I often let the dough ferment overnight because it develops deeper flavor and better texture.
Conclusion
Artisan Bread is a simple and rewarding homemade bread recipe that delivers a crisp crust, soft interior, and incredible flavor with very little effort. I love how flexible and reliable this recipe is, making it perfect for everyday baking or serving alongside comforting meals.
A homemade artisan bread with a rustic crust and fluffy interior perfect for soups, sandwiches, or serving warm with butter.
Author:Ella
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:2 hours 30 minutes
Yield:12 servings
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups (395 grams) all-purpose flour or bread flour
1/2 tablespoon kosher salt
1 packet instant yeast or active dry yeast (2 1/4 teaspoons)
1 1/2 cups warm water (105°F)
Instructions
In a large mixing bowl, combine the flour, kosher salt, and yeast.
Pour the warm water over the dry ingredients. Stir with a dough whisk, spatula, wooden spoon, or your hands until a sticky dough forms. Add a little more flour if the dough is too wet to handle.
Cover the bowl with a towel or plastic wrap lightly sprayed with nonstick spray. Let the dough rise for 2–10 hours or overnight at room temperature. Longer rising time develops more flavor.
Wet your hands and transfer the dough onto a lightly floured surface. Gently fold the dough inward to shape it into a round boule or divide into two loaves. Do not knead or punch down the dough.
Place the shaped dough onto parchment paper. Dust lightly with flour and score the top with a bread knife. Let rest for 20–30 minutes.
Preheat the oven to 450°F with a baking stone, pizza stone, Dutch oven, or cast iron skillet inside.
Carefully transfer the dough with the parchment paper onto the hot baking surface.
For a crustier loaf, place 1 cup of hot water in a broiler pan or add 5 ice cubes to the bottom of the oven to create steam.
Bake for 25–30 minutes or until the crust is golden brown and crisp.
Cool the bread on a wire rack for at least 30 minutes before slicing and serving.
Notes
Bread flour creates a slightly chewier texture, while all-purpose flour keeps the loaf soft and light. For best results, store artisan bread in a paper bag to maintain its crisp crust.
