Artisan Bread Recipe
If you’ve ever bitten into the crisp, caramelized crust of a well-made loaf and tasted that warm, open-crumb interior, you know why artisan bread keeps people hooked. This Artisan Bread Recipe is built to teach you not only a reliable loaf but the thinking behind each step — so you can bake with confidence, tweak for taste, and troubleshoot when something goes off-script. I’ll walk you through ingredients, equipment, fermentation strategies, shaping, scoring, baking, variations (including a sourdough option), storage, and common problems — everything a home baker needs to create bakery-level artisan loaves.
Why this recipe works (short primer)
Artisan bread relies on three core things: flour, time, and technique. The method below emphasizes long fermentation (for flavor), high hydration (for an open crumb), and steam + high heat (for a shiny, crackly crust). You’ll use simple ingredients and a technique that’s forgiving for home kitchens: a slow bulk ferment and a final proof in a banneton or bowl, baked in a preheated Dutch oven or steam-enabled oven.
Ingredients (for one large loaf — about 900–1,100 g finished loaf)
- 500 g bread flour (or 450 g bread flour + 50 g whole wheat for a heartier loaf)
- 370–390 g water (74–78% hydration — I recommend starting at 375 g / 75% and adjusting based on flour)
- 10 g fine sea salt (about 1.8% of flour weight)
- 4 g instant yeast (or 6 g active dry yeast) — or substitute with 150–200 g active sourdough starter (100% hydration) and reduce water accordingly (see sourdough section)
- Optional: 1 tsp honey or olive oil for slight richness (not necessary)
Notes on ingredients:
- Flour: High-protein bread flour (11.5–13% protein) gives structure and chew. Mixing in whole wheat or rye adds flavor but reduces gluten strength; use up to 10–20% whole grain for best results.
- Water: Hydration determines crumb openness. 70–75% is a comfortable home range; 80%+ produces more open crumb but is harder to handle.
- Yeast: Small yeast amounts + long fermentation produce complex flavor. If you want faster results, increase yeast to 7–8 g and shorten fermentation times.
Equipment you’ll find helpful
- Mixing bowl (large)
- Bench scraper
- Dutch oven (cast iron with lid) or baking stone and a steam tray
- Kitchen scale (accurate to ±1 g) — essential for consistent results
- Proofing basket (banneton) or well-floured bowl and clean towel
- Lame or razor blade (for scoring) or a sharp knife
- Instant-read thermometer (optional, but useful)
- Cooling rack
If you don’t have a Dutch oven, see the alternative baking method below — it’ll still give you great results.
The method — step-by-step
This method is a no-fuss artisan loaf that rewards patience.
1. Autolyse (mix flour + water)
- In a large bowl, combine 500 g flour and 375 g water (75% hydration). Mix until no dry flour remains — it will look shaggy.
- Cover and rest 30–60 minutes.
Autolyse allows the flour to hydrate and enzymes to begin breaking down starches, improving extensibility and flavor.
2. Add salt and yeast
- After autolyse, sprinkle 10 g salt and 4 g instant yeast over the dough.
- Pinch and fold to incorporate: grab the dough, stretch it, fold it over, and rotate the bowl. Repeat until salt and yeast are evenly distributed.
3. Bulk fermentation with stretch-and-folds (2–4 hours at room temperature)
- Place the covered bowl in a warm spot (ideally 24–26°C / 75–78°F).
- During the first 90 minutes, perform 3–4 sets of stretch-and-folds (every 20–30 minutes). To stretch-and-fold: pull one side of the dough up and fold it over the center; rotate the bowl 90° and repeat 4–6 times total.
- After the last fold, let the dough rest and finish bulk fermentation. Total bulk ferment time depends on temperature and yeast: 2–4 hours at warm room temp; dough should rise 20–50% and show bubbles.
Tip: For better flavor, refrigerate during bulk fermentation (cold bulk) for 8–24 hours. Reduce yeast to 1–2 g if you plan a long cold bulk.
4. Pre-shape and bench rest
- Lightly flour your work surface. Turn the dough out and gently degas to shape into a loose round.
- Pre-shape into a boule or batard and let rest seam-side up for 20–30 minutes, covered. This relaxes the gluten for final shaping.
5. Final shaping
- Shape the dough tightly to create surface tension — this helps oven spring and structure. For a boule: cup the dough, pull it towards you across the work surface to tighten the top. For a batard: use a letter fold and then roll to tighten.
- Place the shaped loaf seam-side up in a well-floured banneton (or bowl lined with a floured towel).
6. Final proof
- Room-temperature proof: 60–90 minutes, until roughly 30–50% larger.
- Cold proof (recommended for flavor): cover and refrigerate 12–18 hours. Cold proof also makes scoring easier and improves crust color.
7. Scoring and baking
- Preheat your oven to 250°C (482°F) with a Dutch oven inside for at least 30 minutes. If you use a baking stone, preheat stone and prepare a steam tray.
- Carefully invert the proofed dough onto parchment where you can lift it into the Dutch oven. Score with a lame (a 1/2–3/4-inch deep incision). Aim for clean, decisive cuts.
- Transfer to the preheated Dutch oven: bake covered for 20 minutes at 250°C, then remove the lid, lower oven to 230°C (446°F), and bake 18–25 minutes until deeply browned (internal temperature ~96–98°C / 205–210°F for a well-baked loaf).
- Cool completely on a rack for at least 1 hour before slicing.
Alternative steam method: If no Dutch oven, bake on a preheated stone. Add steam by placing a metal tray on the bottom rack and pouring a cup of boiling water into it just after you load the loaf (be careful). Or use an inverted roasting pan over the loaf for the first 12–15 minutes.
Timing summary (example, room temp 24°C)
- Autolyse: 30–60 min
- Mix in yeast/salt: 5–10 min
- Bulk fermentation with folds: 2–4 hours (or overnight cold bulk)
- Bench rest: 20–30 min
- Final proof: 1–18 hours (cold)
- Bake: 40–50 min
You can shorten bulk fermentation by increasing yeast, but flavor and texture will change.
Sourdough variation (using natural starter)
If you prefer a true sourdough artisan loaf:
Ingredients (replace yeast with starter)
- 500 g flour
- 350–370 g water (70–74% hydration) — adjust for starter hydration
- 150–200 g active sourdough starter (100% hydration) — feed starter 4–8 hours before using so it’s active and bubbly
- 10 g salt
Method highlights
- Mix starter with water first, then add to flour for autolyse (or include starter in autolyse).
- Bulk fermentation will be longer: 4–6 hours at warm temp or overnight cold bulk.
- Expect a tangier flavor and a slightly different crumb due to organic acids.
If using starter weight, reduce water by the water content in the starter. Example: if starter is 100% hydration and you use 150 g starter (75 g flour + 75 g water), subtract 75 g water and 75 g flour from original formula accordingly.
Tips for great crust and open crumb
- Hydration matters: More water gives open crumb but is stickier to handle. Practice with 70–75% then increase.
- Stretch-and-folds vs kneading: For high hydration doughs, stretch-and-fold builds strength gradually without heavy kneading.
- Cold fermentation: Refrigeration for the final proof (or bulk) develops flavor and makes the dough easier to score.
- Scoring: Use a sharp blade and make decisive cuts; shallow scrapes won’t open properly. Score at a 30–45° angle to create ear (lifted crust).
- Steam is essential: Steam for the first 10–20 minutes keeps crust soft long enough for the loaf to expand, then the crust dries and crisps. Dutch oven gives the most consistent steam in home ovens.
- Temperature control: Warmer fermentation speeds things up but produces less flavor; cool slows fermentation and improves taste.
Flavor and mix-in variations
- Olive & rosemary: Add 70 g pitted olives & 1–2 tbsp chopped rosemary during a stretch-and-fold.
- Seeded loaf: Toast 40–60 g mixed seeds (sunflower, pumpkin, sesame) and fold in 50–70 g during the final folds. Sprinkle seeds on the loaf before baking.
- Whole grain: Replace 50–100 g of bread flour with whole wheat; add an extra 5–10 g water. Let autolyse 60 minutes.
- Cheese & herbs: Fold in 100 g grated hard cheese (Parmesan, aged cheddar) and 1 tbsp dried herbs at the last fold.
- Sweet crust: Brush with olive oil and sprinkle coarse sugar before scoring for slightly sweet, caramelized crust (great with breakfast breads).
Troubleshooting — common problems and fixes
- Dense crumb: Under-fermented dough, not enough rise, or too much flour. Fix: lengthen bulk ferment, check yeast activity, increase hydration slightly, and ensure shaping built surface tension.
- Collapsed loaf: Over-proofed or too hot during final proof. Reduce proof time or proof in the fridge. Also, check scoring depth — too deep can cause collapse.
- Pale crust: Not enough oven temperature or poor steam. Make sure oven and Dutch oven are fully preheated. Bake a few minutes longer at a slightly higher temperature.
- Tough crumb: Over-kneading or too much salt. Also under-hydration. Aim for proper gluten development and correct salt ratio.
- No oven spring: Dough under-proofed or over-proofed, or insufficient steam. Adjust proofing times, score properly, and ensure steam/covered bake for first 15–20 minutes.
Storage and freezing
- Short-term (1–2 days): Store at room temperature in a paper bag or loosely wrapped in a kitchen towel — this keeps crust crisp but slows staling. Avoid plastic if you want to preserve crust crispness.
- Long-term (up to 3 months): Slice the loaf and freeze in airtight bags. Toast slices directly from frozen or thaw at room temperature and refresh in a warm oven for 5–7 minutes.
- Reviving day-old bread: Sprinkle with a little water and warm in a 180°C (350°F) oven for 5–10 minutes to refresh the crust and crumb.
Serving suggestions and pairings
Artisan bread is versatile — serve it with:
- Extra-virgin olive oil and flaky sea salt for dipping
- Soft butter and honey for a breakfast treat
- Hearty soups (tomato bisque, beef stew) — the loaf soaks up broths nicely
- Cheese boards — pair with aged cheddar, blue cheese, or creamy brie
- Sandwiches — slices from a batard make excellent panini
For presentation, slice with a serrated bread knife and arrange on a wooden board. Fresh herbs or a smear of compound butter elevate a simple loaf into a special dish.
Nutrition snapshot (approximate, per whole loaf)
Nutrition varies by ingredients and additions. A basic white artisan loaf (500 g flour) yields about 900–1,100 g finished weight; calorie and nutrient info depends on flour types and extra ingredients. If you need precise nutrition, I can estimate with your chosen flour types and serving size.
Frequently Asked Questions
Q: Can I use all-purpose flour?
Yes. All-purpose flour works, though the loaf will have slightly less chew and structure than bread flour. If using all-purpose, consider adding 1–2 tbsp vital wheat gluten per 500 g flour for improved structure.
Q: How do I know when the dough is ready after bulk fermentation?
Look for bubbles across the surface and some expansion (20–50% increase). The dough should feel aerated and slightly jiggly. A poke test: a shallow fingertip indent should slowly spring back but leave a slight dent.
Q: What’s the difference between artisan and normal home bread?
“Artisan” emphasizes technique-driven characteristics: longer fermentation for flavor, higher hydration for texture, and baking methods that develop a thick, blistered crust and open crumb. Ingredients are still simple — the method creates the artisanal quality.
Q: My loaf sticks to the banneton — how to prevent?
Generously flour the banneton with rice flour or a mix of rice and wheat flour. Rice flour is less likely to absorb moisture and prevents sticking.
Q: Can I scale this recipe up or down?
Yes. Keep ratios the same. Use a kitchen scale for accuracy. For multiple loaves, bake in separate batches for best oven conditions.
Finishing thoughts and encouragement
Baking artisan bread is equal parts science and craft. Small changes — a longer ferment, a different fold, a slight tweak in hydration — make meaningful differences. Start with the base Artisan Bread Recipe here, and once you’re comfortable, experiment with flours, seeds, and timing. Each loaf teaches you more about dough behaviour and your oven.
Artisan Bread Recipe
Ingredients
- 500 g bread flour or 450 g bread flour + 50 g whole wheat flour
- 370 –390 g water 74–78% hydration
- 10 g fine sea salt
- 4 g instant yeast or 6 g active dry yeast
- Optional: 1 tsp honey or olive oil
Instructions
Autolyse:
- In a large bowl, mix 500 g flour with 375 g water until no dry flour remains. Cover and rest for 30–60 minutes.
Add Salt and Yeast:
- Sprinkle 10 g salt and 4 g instant yeast over the dough. Mix by pinching and folding until well incorporated.
Bulk Fermentation (2–4 hours):
- Cover and let rest at room temperature. During the first 90 minutes, perform 3–4 sets of stretch-and-folds every 20–30 minutes. Let the dough rise 20–50% in volume.
Pre-shape and Bench Rest:
- Turn dough onto a lightly floured surface. Pre-shape into a round and let rest 20–30 minutes, covered.
Final Shaping:
- Shape into a tight round (boule) or oval (batard). Place seam-side up in a well-floured banneton or towel-lined bowl.
Final Proof:
- Let rise at room temperature for 1 hour or refrigerate 12–18 hours for a cold proof.
Bake:
- Preheat oven with a Dutch oven inside to 250°C (482°F). Carefully transfer dough onto parchment, score with a sharp blade, and place into the Dutch oven. Bake covered for 20 minutes, then uncovered at 230°C (446°F) for 20–25 minutes until deep golden brown.
Cool:
- Remove from oven and let cool on a wire rack for at least 1 hour before slicing.
Notes
- For sourdough version, substitute yeast with 150–200 g active starter and adjust water accordingly.
- For added flavor, refrigerate dough overnight during bulk fermentation.
- Storage: Store in a paper bag at room temperature for 2 days or freeze sliced loaf for up to 3 months.
- Variations: Add olives, herbs, seeds, or cheese for customized flavors.