Easy Artisan Bread Recipe

Artisan bread, with its fresh and rich flavor, sounds like something belonging to the world of gourmets. But, come on, making bread shouldn’t be that fancy! 

That’s why I’ve taken matters into my own hands and created super easy artisan bread recipes for beginners. Even my husband can whip them up when I’m not around!

Reasons We Love It So Much

• Long fermentation is the secret sauce behind amazing artisan bread. It breaks down the sugar in the dough to give you this whole new flavor you just can’t get from your run-of-the-mill bread! And let’s not forget about the drooling combo of a crispy crust and a soft, chewy interior.
• When it comes to ingredients, everyday artisan bread keeps it simple and natural. Think whole wheat flour, water, yeast, and salt – stuff you can find anywhere. No fancy, expensive ingredients are needed!
• Homemade artisan bread skips the preservatives, so its taste is at its absolute best when fresh out of the oven. The best part? The multi-layer flavors make it the perfect partner for all sorts of dishes. 

Dip it in olive oil and balsamic vinegar for a simple yet divine treat, or pair it with bold cheeses, hearty soups, stews, or even a fancy charcuterie board. The options are endless!

9 Basic Steps To Make Artisan Bread

Ingredients

Let’s break down the four fab ingredients for this recipe!

Bread Flour: First, we’ve got bread flour. You could use all-purpose flour, but I highly recommend this one for that stronger, chewier feel.

Instant Yeast: This stuff is key! Of course, you can get away with active dry yeast if that is all you’ve got, but instant yeast is where it’s at. It gives our bread that amazing flavor in WAY less time. 

Compared to other bread recipes (like banana bread or whole wheat bread), I use a bit more yeast here. Why? Instead of letting the dough rest at room temperature, we’re chilling it in the fridge. Cool air will slow the fermentation, so we need extra yeast to compensate.

Salt: You cannot skimp on this one; it’s a must for good bread. I recommend using coarse sea salt for the best flavor. Trust me, it makes a world of difference! Regular salt just won’t cut it when it comes to bringing out the full flavor of our bread.

Water: Normally, I’d suggest using warm water with yeast to speed things up. But for this recipe, we’re going room temperature or cool water all the way — not freezing or warm — just cool enough. Around 70°F or 21°C is perfect, but don’t stress too much about the precise water temperature!

Instructions

Step 1.

Grab your whisk and mix the yeast, flour, and salt in a big mixing bowl – no need to grease it beforehand!

Pour the water in and gently stir with a wooden spoon or silicone spatula. The dough may seem clumpy and dry at first but keep at it until the flour is nice and moist. Go ahead if you need to get your hands dirty (like I usually do), and try to shape the sticky dough into a small ball in the mixing bowl.

Step 2.

Cover that dough snugly with aluminum foil or plastic wrap and place it on your kitchen counter — honestly, any room temperature will do the trick! Let it hang out and rise for about 2 to 3 hours. You’ll notice its size double, cling to the bowl’s sides, and start bubbling up like crazy.

Step 3. 

You could move on to the next step right away, but here’s my secret for the best texture and flavor: let the risen dough chill in the fridge for 12 hours (or as long as 3 days if you’ve got the patience). I often let mine rest for 18-20 hours. 

During this period, the dough is likely to puff up even more, but don’t stress if it starts to deflate a bit in a couple of days — that’s normal and nothing to panic about.

Step 4.

Let’s set the stage for our bread loaves! 

Dust a large baking sheet with light cornmeal or flour (or both). And hey, whether it’s got rims or not, make sure the sheet is nonstick; that’s the key!

Step 5.

Grab our chilled dough and plop it onto a flour-coated work surface. Whip a bench scraper (or your sharpest knife) and slice that dough right down the middle. Don’t be surprised if you see air bubbles escaping as you work; that’s normal. 

Now, pop those dough halves onto your baking sheet, leaving a bit of space between them. Then, with your hands dusted in flour, shape them into two long loaves, roughly 3×9 inches each. They don’t need to be precise, so don’t stress about perfection! Just make sure they’re about 2.5” to 3” apart. 

Cover them up loosely and let them rest for about 45 minutes.

Step 6.

While our loaves get their beauty sleep, let’s preheat your oven to a toasty 475°F or 246°C.

When it’s time, grab a bread lame (fancy, I know!) or sharp knife and score (shallow cut) the loaves about half an inch deep with three slashes. And if your loaves get a bit flat during their nap time, no worries; use your floured fingers to gently shape them up again along their sides.

Step 7.

Here’s my optional tip for an extra crispy crust: once the oven’s all heated up and the loaves are scored, grab a shallow cast or metal skillet or baking pan (I usually go for a metal 13×9 baking pan) and pop it on the last oven rack. Then, quickly and carefully pour in about 3 cups of hot water. 

Place your scored dough on the higher oven rack and shut the door immediately to trap in all the steam. This steam will work magic and give you that crispy crust we crave!

Step 8.

It’s time to pop those shaped loaves into our preheated oven right on the middle rack! I recommend baking bread for about 20 to 25 minutes until that crust turns a beautiful golden brown. 

Want to double-check if they’re ready? Give them a gentle tap; if the sound seems hollow, that’s our cue that they’re done. Or, if you want to be extra accurate, stick a thermometer into the loaf’s center. You’re good to go once it hits 195°F or 90°C!

Step 9.

Now that our loaves are perfectly baked, let them cool down for 5 minutes or longer before slicing. Enjoy!

Notes

1. Artisan bread doughs often benefit more from stretch and fold techniques than intense kneading! This method gently develops gluten while maintaining air pockets for a light, airy crumb.

2. Pay attention to dough growth, not time, during bulk fermentation (first rise). As I said earlier, it should double in size with visible bubbles throughout.

FAQs

Can I Make Artisan Bread Without A Stand Mixer? 

Duh! Many artisan bread recipes (including mine) rely on stretch and fold techniques instead of kneading, which can be done easily by hand.

My Dough Seems Too Dry! What Went Wrong?

The temptation to add flour like crazy is real, but hold off! A slightly sticky dough is more manageable with wet hands or a scraper. Adding too much flour only leads to a dense, dry loaf of bread.

Wish you all the best with my bread flour recipes!

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