Name: Artisan Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3 1/2 cups bread flour (plus extra for dusting); 2 1/4 teaspoons instant yeast; 2 teaspoons granulated sugar (optional); 1 teaspoon kosher salt; 1 tablespoon olive oil; 1 1/2 cups warm water (about 115°F)

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Introduction

Artisan bread is a rustic, crusty loaf with a soft, airy interior that’s perfect for sandwiches or enjoying with butter. This simple recipe requires minimal ingredients but delivers bakery-quality results at home.

Several pieces of light golden brown crusty bread with soft, airy interiors are scattered on a wooden cutting board lined with white parchment paper. To the left of the cutting board sits a small white bowl filled with pale yellow olive oil. The cutting board and bowl rest on a smooth white marbled surface. The bread slices show different shapes and textures, with some edges more crispy and others soft. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups bread flour (plus extra for dusting)
2 1/4 teaspoons instant yeast

2 teaspoons granulated sugar (optional)
1 teaspoon kosher salt

1 tablespoon olive oil
1 1/2 cups warm water (about 115°F)

Instructions

Step 1: In a large bowl, whisk together the bread flour, instant yeast, granulated sugar (if using), and kosher salt until well combined.
Step 2: Pour in the olive oil and warm water. Stir until just combined; the dough will be sticky. Dust your hands with flour if needed to help handle it.
Step 3: Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size, about 2 to 3 hours.

Step 4: Turn the dough out onto a well-floured surface. With floured hands, shape it into a round ball, adding extra flour if necessary to make handling easier.
Step 5: Perform a series of stretch and folds by grasping one edge of the dough and folding it over the center. Rotate the dough 90° and repeat about 4 times to strengthen the dough’s structure.
Step 6: Place the shaped dough on a large piece of parchment paper and cover it lightly with plastic wrap. Let it rest for 30 minutes.

Step 7: Preheat your oven to 450°F and place a Dutch oven with its lid inside to heat thoroughly.
Step 8: Carefully transfer the dough on the parchment paper into the preheated Dutch oven. Use a sharp knife or bread lame to score a shallow cut on top of the dough.
Step 9: Cover the Dutch oven and bake for 30 minutes to develop a crust.

Step 10: Remove the lid and bake uncovered for another 10 minutes until the bread turns deep golden brown. Transfer to a wire rack and cool completely before slicing.

Tips & Variations

Use bread flour for better gluten development and a chewier texture.
For a richer flavor, add a tablespoon of honey or replace water with milk.

Try mixing in herbs like rosemary or thyme for a flavorful twist.
Ensure the Dutch oven is fully preheated for the best crust formation.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days. To keep it longer, slice and freeze the bread, then toast slices directly from the freezer. Reheat day-old bread in a 350°F oven for 5–10 minutes to refresh the crust.

How to Serve

A round loaf of bread with a thick, golden-brown crust covering about one-third of the top right side, while the remaining two-thirds has a pale, floured, matte surface. The crust looks crispy and textured, with darker brown spots showing some charring. The loaf rests directly on a crumpled white paper sheet, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but expect a softer crust and less chewy texture since all-purpose flour has less gluten-forming protein than bread flour.

Why does the dough need to be sticky?

The stickiness indicates proper hydration, which helps create an open crumb and moist interior. Don’t add too much flour when handling; a slightly sticky dough yields better results.