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Homemade artisan bread freshly baked on a wooden table with a crispy crust.

Artisan Bread

This Artisan Bread Recipe creates a golden crust and soft, airy center that's perfect for any occasion, making the art of bread baking effortless and enjoyable.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 g 7 g (2 tsp) instant yeast
  • 5 g 5 g (1 tsp) sugar (caster or superfine)
  • 300 ml 300 ml (1.25 cups) warm water Slightly warmer than lukewarm, but not hot
  • 450 g 450 g (3.75 cups) plain (all-purpose) flour PLUS 1/2 cup (60g) for dusting and shaping
  • 8.5 g 8.5 g (1 1/2 tsp) salt Regular table salt/Kosher salt

Method
 

Preparation
  1. In the bowl of your stand mixer or a large bowl, add the yeast, sugar, and warm water. Let it sit for about 5 minutes until the yeast begins to foam.
  2. Add the flour and salt to the bubbly mixture. Combine everything until you have a shaggy dough.
  3. Knead on a medium setting for 10 minutes using a mixer or by hand until the dough feels smooth and elastic.
  4. Lightly grease a bowl with oil, place your kneaded dough inside, cover it, and let it rise in a warm, cozy spot for about an hour.
  5. Once the dough has risen, sprinkle flour on your work surface and gently tip the dough out. Shape it by pulling pieces of the dough toward the center.
  6. Place the dough seam-side down in a floured proving basket or bowl, cover it, and let it rise for another 30 minutes.
  7. Preheat the oven to 230°C (450°F) with a Dutch oven inside.
  8. Carefully remove the hot Dutch oven, tip the proving basket upside down onto a piece of parchment paper, and lower the dough into the Dutch oven. Cover it and bake for 30 minutes.
  9. Remove the lid and bake for another 10-15 minutes until golden brown.
  10. Once baked, let the bread cool on a rack before slicing.

Notes

Store leftover bread wrapped in a towel at room temperature for up to two days, or freeze for up to a month. Experiment with adding herbs or cheese to the dough for variations.