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A Person Holding a Freshly Baked Round Loaf of Artisan Bread

Basic Artisan Bread Recipe

If you’ve ever dreamed of baking a loaf with a crisp, shattering crust and a soft, airy crumb, you’re in the right place. Let’s talk about how to make bread that will impress not just your family and friends—but yourself.
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Prep Time 15 minutes
Course Bread
Cuisine European
Servings 1 loaf
Calories 160 kcal

Equipment

  • Large mixing bowl
  • Wooden spoon or hands for mixing
  • Kitchen towel or plastic wrap
  • Dutch oven (preferred) or baking stone
  • Sharp knife or bread lame (for scoring)
  • Cooling rack

Ingredients
  

  • 4 cups bread flour High-protein flour gives the best structure
  • 1 ½ cups warm water Ideally between 100-110°F (38-43°C)
  • 2 tsp salt Strengthens gluten and enhances flavor
  • ½ tsp instant yeast Or use 100g (½ cup) active sourdough starter for a more complex taste

Optional Add-Ins

  • Roasted garlic
  • Fresh or dried herbs (rosemary, thyme)
  • Olives, seeds, or nuts

Instructions
 

  • Mixing – The Beginning of Something Beautiful
    In a large bowl, combine flour and salt.
    Dissolve yeast in warm water, then pour into the flour mixture.
    Stir with a wooden spoon or your hands until no dry spots remain. The dough will be shaggy and sticky—don’t worry, that’s normal!
  • Bulk Fermentation – The Slow Rise That Builds Flavor
    Cover the bowl with a damp towel and let it sit at room temperature for 12-18 hours (overnight is perfect).
    The dough should double in size and have a bubbly, slightly domed surface.
    If you're in a rush, a warm environment (like inside your oven with the light on) can speed up fermentation, but a slow, cold rise creates the best flavor.
  • Shaping – Giving Your Loaf a Home
    Turn the dough onto a floured surface and gently stretch it into a rectangle.
    Fold the sides in, then roll it up tightly from the bottom.
    Cup your hands around the dough and pull it towards you, creating surface tension.
    Place it on a floured towel or in a proofing basket, seam side up. Let it rise for another 1-2 hours.
    A Bowl of Risen Bread Dough on A Wooden Cutting Board, Ready to Be Shaped
  • Scoring – The Final Touch Before Baking
    Just before baking, take a sharp knife or razor blade and score the top of the dough.
    This helps control how the bread expands in the oven. A simple single deep slash is classic, but feel free to get creative with designs!
    A Round Loaf of Bread Dough with A Scored Cross Pattern
  • Baking – Where the Magic Happens
    Preheat your oven to 475°F (245°C) for at least 30 minutes. If using a Dutch oven, preheat that too.
    Carefully place the dough inside, cover with a lid, and bake for 30 minutes.
    Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
    When you take it out of the oven, listen—the crackling sound is a sign of a perfect crust!
    A Person Placing a Black Dutch Oven Into a Preheated Oven to Bake Artisan Bread
  • Cooling – The Hardest Part
    Wait at least one hour before slicing. This allows the steam to redistribute, preventing a gummy crumb.
    Pour yourself a cup of coffee or a glass of wine and enjoy the anticipation.

Video

Notes

Cooking Tips

  • For a crispier crust, place a tray of hot water at the bottom of the oven or spritz the dough with water before baking.
  • If your bread is dense, it may not have proofed long enough, or it needs more hydration.
  • If your bread is too flat, it may be over-proofed.
  • For an open, airy crumb, handle the dough gently during shaping.
Keyword Artisan Bread, Baking From Scratch, Crusty Bread, Easy Bread Recipe, Homemade Bread