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    Home ยป Recipes ยป Breads (Yeast & Quick Breads)

    Artisan Bread

    January 8, 2024 By Sam 192 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of artisan bread, top image of loaf in dutch oven photographed from above, bottom image same loaf photographed from side

    You can make bakery-style artisan bread at home! My incredibly easy recipe can rise overnight or the same day. Naturally egg and dairy free! Recipe includes a how-to video.

    Loaf of homemade crusty artisan bread in a teal dutch oven.

    My Favorite Artisan Bread

    Today I’m sharing an amazingly simple and EASY recipe for artisan bread. It has the same great flavor and texture we all love about this type of bread, but is incredibly simple to make. I’m talking mere minutes of hands-on time!

    Not to be confused with your average sandwich bread, artisan bread is the rustic and hearty type best saved for dipping in soups (though it tastes great on its own or slathered with honey butter). It has a thick, chewy crust and a soft interior. The crumb is slightly moist and chewy, and it often has large air pockets, especially if you let it ferment overnight in the fridge.

    Why You’ll Love This Recipe

    • Choice of two preparation methods; either let the dough rise at room temperature for a few hours, or let it rise overnight in the fridge (and you can do this right after preparing–no need to let it rise on the counter first). Some people say the bread tastes better after a night in the fridge, and while I find this to be true for my sourdough bread, I personally don’t feel like it makes a huge difference.
    • Pairs well with so many dishes, from beef stew and shepherd’s pie to garlic butter shrimp and broccoli cheddar soup.
    • Naturally egg-free and dairy-free, and you can even make it sugar-free if you choose to omit the sugar.
    • Bake in a variety of vessels! A Dutch oven is best for baking artisan bread, but I know not everyone has one. To make this recipe accessible to everyone, I included options for baking in different pots/pans in the recipe notes.

    And don’t forget–this recipe is EASY! While there’s some substantial time required for the bread to rise, that’s all hands-off and there’s less than a half hour of actual hands-on time required.

    What You Need

    With so few ingredients (only five!), it’s very important that each one you add be high quality. Here’s what you need to make my homemade artisan bread!

    Overhead view of labelled ingredients including flour, yeast, sugar, water, and salt.
    • Bread flour. Using a bread flour will yield a nicer final result, since bread flour contains more protein than regular all-purpose flour. You will need 3 ½ cups for the bread itself, plus more for dusting your work surface. In a pinch, you could substitute an equal amount of all-purpose flour.
    • Yeast. Use instant or rapid rise yeast and make sure it’s fresh and not expired before you get started.
    • Warm water. Make sure your water is 115F; if it’s too hot, it could kill your yeast, and if it’s too cold, your yeast might not activate.
    • Sugar. This is optional and your bread will be fine without it, but I like to add the sugar because it helps the yeast and also adds a slight subtle depth of flavor (but not sweetness) to the bread. 
    • Salt. For flavor, of course! Regular table salt works just fine here.

    SAM’S TIP: It’s very normal if your dough is sticky, as this is a high hydration dough. Don’t be afraid to be generous with the flour on your work surface and on your hands to make the dough easier to handle.

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Artisan Bread

    Four photos showing bread dough being prepared and folded.
    1. Whisk the flour, yeast, sugar, and salt together, then stir in the warm water. Mix until everything is combined, then cover with plastic and let rise until doubled in size (or place in the fridge overnight).
    2. Form the dough into a ball on a generously floured surface. Add as much flour as you need here to make the dough easy to manage–it will be sticky!.
    3. Stretch and fold: Grab the top of the dough and fold it over the bottom, then turn the dough 90 degrees and repeat. Do this a total of four times. I demonstrate this in the video below if you need a visual!
    4. Form the dough onto a ball (you want it nice and round, the taller it is here the taller your loaf will be), then place in the center of a large piece of parchment paper. We will use this as a sling to transfer our dough to our pan. Cover the dough with plastic wrap and let sit while your oven preheats.
    Two photos showing bread dough before and after baking.
    1. Lower your bread into your pan using the parchment sling. Bake for 30 minutes covered, then remove the cover and bake for an additional 10 minutes.
    2. Let the bread cool in its pan for 10 minutes, then carefully remove to a cooling rack to cool completely.

    SAM’S TIP: If you are using one, place your dutch oven in your oven while it preheats. This will create an ideal baking environment for your bread. Note that you need to be careful handling the pot and lid after it comes out of the oven–it will be very hot!

    Loaf of crusty bread with one slice missing.

    Frequently Asked Questions

    Can artisan bread be baked in a loaf pan?

    Yes! While a dutch oven is ideal, you can bake artisan bread in a loaf pan if that’s what you have on hand. I provide instructions for how to bake in a 9×5″ bread pan or on a cookie sheet in the recipe notes below.

    Note that I do recommend having two 9×5 loaf pans so you can use one as a lid. Tented foil can also work if you don’t have two pans.

    Can artisan bread be frozen?

    Yes! Make sure to let it cool completely, then wrap it really well and place in a freezer safe bag or container. I recommend enjoying your artisan bread within 3-6 months for best flavor. You can also slice the bread before freezing it to easily defrost one slice at a time (if I do this I usually individually wrap each slice to help ward off freezer burn).

    To thaw, let the bread sit on the counter for a few hours to thaw, or toast individual slices in the toaster. You can also warm up in a 350F preheated oven for a few (about ten) minutes.

    Is artisan bread healthier?

    Unlike many store-bought breads, homemade artisan bread doesn’t include any processed ingredients or preservatives. So yes, you could say it is a healthier option!

    Overhead view of a round loaf of artisan bread in a teal dutch oven.

    What other bread recipes would you like to see this year? Let me know in the comments below!

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Overhead view of a round loaf of artisan bread in a teal dutch oven.

    Artisan Bread

    You can make bakery-style artisan bread at home! My incredibly easy recipe can rise overnight or be made the same day. Naturally egg and dairy free!
    Recipe includes a how-to video!
    5 from 61 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Bread
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 40 minutes minutes
    Rising Time: 2 hours hours
    Total Time: 3 hours hours 5 minutes minutes
    Servings: 1 loaf
    Calories: 1713kcal
    Author: Sam Merritt

    Ingredients

    • 3 ½ cups (437 g) bread flour plus more if needed
    • 2 ¼ teaspoons (7 g) instant yeast
    • 1 Tablespoon (12 g) granulated sugar optional
    • 1 ½ teaspoons (10 g) salt
    • 1 ½ cups (360 ml) warm water 115F/46C

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    • 4 qt Dutch oven (see note)

    Instructions

    • In a large mixing bowl, whisk together flour, yeast, sugar, and salt.
      3 ½ cups (437 g) bread flour, 2 ¼ teaspoons (7 g) instant yeast, 1 Tablespoon (12 g) granulated sugar, 1 ½ teaspoons (10 g) salt
    • Add warm water and stir until combined. Dough will be sticky.
      1 ½ cups (360 ml) warm water
    • Cover bowl with plastic wrap and place in a warm place to rise until doubled in volume, usually 2-3 hours. Alternatively, cover dough and refrigerate overnight (no need for it to rise first, pop it right in the fridge).
    • When dough has risen, scrape out onto a generously floured surface and form into a ball with your hands. If the dough is too sticky to handle, sprinkle a light amount of flour over the surface, adding more as needed to handle/shape the dough.
    • Stretch and fold: Grasp the dough at the top (think 12 o’clock, if the dough were a clock face) and stretch it over the bottom (6 o’clock). Turn the dough 90 degrees and repeat. Repeat this step two more times for a total of 4 stretch and folds. I demonstrate this in the photos above and in the video, if a visual helps!
    • Use your hands to form the dough into a ball again (don't be afraid to shape it, you want it to be more round than flat!), place on a large piece of parchment paper (the parchment should be large enough that you can lift it up and lower it into a Dutch oven), and lightly cover with plastic wrap.
    • Allow dough to rest, covered, for 30 minutes. As it rests, preheat oven to 450F (230C) and place a 4qt Dutch oven (with lid) in the center rack of your oven.
    • After 30 minutes, carefully remove Dutch oven from the oven. Score your bread down the middle, remove the lid off of the Dutch oven, and gently lower the parchment paper and bread into the pot. Place lid on top, and return to 450F (230C) oven.
    • Bake for 30 minutes with the lid on, then remove lid and allow to bake for another 10 minutes. I like to check the internal temperature of my bread with an instant read thermometer to be sure it's finished baking, look for an internal temperature of 195-200F (90-93C) in the thickest part of the bread.
    • Remove from oven and allow to cool in Dutch oven for 10 minutes, then use the parchment paper to carefully lift the loaf from the pot and transfer to a cooling rack to cool completely before slicing. Do let the bread cool until no longer warm to the touch or the interior will be gummy.

    Notes

    Video Note

    I accidentally say to return the pot to the (350F) oven once the bread is added. I misspoke! You want the oven to remain at 450F the entire time. 

    Baking in different dishes:

    A 4 qt Dutch oven works best for this recipe, but you do have some other options that will work, too:
    9×5” bread pan: After the “stretch and fold” process, gently roll dough into a loaf shape, tucking the ends under. Place in a greased bread pan and let sit, covered, for 30 minutes while oven preheats. After 30 minutes, score bread, cover pan with an inverted loaf pan (or tent with foil) and bake in 450F (230C) oven for 20 minutes, then remove the “lid” and bake another 10 minutes.
    Bake on a cookie sheet: After dough has risen, (step 3) scrape onto a generously floured surface and divide into two pieces. Form each into a ball, and follow the “stretch & fold” instructions in the recipe for each. Place on parchment paper lined cookie sheet, cover lightly with plastic wrap, and sit for 30 minutes while oven preheats (space the dough as it will increase in size). After rising, score each loaf and bake in 450F (230C) oven for 17-20 minutes.
    Larger Dutch oven: Baking time will likely be reduced and bread will be flatter.

    Flour

    An equal amount of all-purpose flour could be substituted in a pinch. 

    Storing

    Wrap tightly or store in an airtight container for up to 5 days. Bread may also be tightly wrapped (or sliced and individual slices wrapped) and frozen for several months. To thaw, let sit at room temperature for several hours or toast individual slices. Whole loaves may also be rewarmed in 350F/175C oven for several minutes.

    Nutrition

    Serving: 1loaf | Calories: 1713kcal | Carbohydrates: 340g | Protein: 63g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 3529mg | Potassium: 696mg | Fiber: 18g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 5mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Cecelia

      May 16, 2025 at 8:02 pm

      5 stars
      First time ever making bread and this recipe was so descriptive and helpful โ€” and yummy! Would love to see any tips for using a stand mixer and bread hook instead of hand kneading

      Reply
      • Sam

        May 23, 2025 at 9:56 am

        Hi Cecelia! I’m glad you enjoyed it! A stand mixer may be a bit overkill on this recipe, but it could be done. You could really only do steps 1 and 2 in the stand mixer, which is just combining the ingredients. ๐Ÿ™‚

        Reply
    2. William Wong

      May 16, 2025 at 7:10 am

      5 stars
      Great

      Reply
    3. Mahalia

      April 29, 2025 at 12:22 am

      5 stars
      This is the first thing I’ve made in my Dutch oven and it turned out amazing! So fluffy and with the perfect crust. I also love that you put the measurements in the instructions.

      Reply
    4. Meggin

      April 15, 2025 at 6:09 am

      Hello! I just wanted to add that I did add 2 T of fresh, finely chopped rosemary. Delicious! I have a question. I used a 4 qt Dutch oven and it was 200 degrees F at 30 minutes. I did not continue baking uncovered. The bread was amazing, but it did not have a crusty outer crust when it cooled. Should I have continued baking even after it had reached 200 degrees F ? Thank you in advance for your response.

      Reply
      • Sam

        April 15, 2025 at 12:13 pm

        Hi Meggin! This should have a thick chewy crust, not a crispy outer crust. Sounds like everything went well. ๐Ÿ™‚

        Reply
    5. Meggin

      April 11, 2025 at 2:27 pm

      This is my favorite artisan bread recipe. Do you think you could add finely chopped fresh rosemary?

      Reply
      • Emily @ Sugar Spun Run

        April 11, 2025 at 3:26 pm

        Absolutely! Enjoy, Meggin ๐Ÿ˜Š

        Reply
    6. Alexandra

      April 11, 2025 at 10:31 am

      5 stars
      Hi!! Can you add honey to this mixture?

      Reply
      • Sam

        April 22, 2025 at 9:49 am

        Hi Alexandra! You may need a touch more flour, but honey could work here. ๐Ÿ™‚

        Reply
    7. Colleen

      April 01, 2025 at 5:57 pm

      5 stars
      I love that you give weight measurements in addition to volume. I have made this several times and it always turns out great.

      Reply
      • Emily @ Sugar Spun Run

        April 02, 2025 at 10:15 am

        We are so happy it’s helpful Colleen! Enjoy ๐Ÿ˜Š

        Reply
    8. Scott Spencer

      March 31, 2025 at 2:28 am

      5 stars
      I love this bread !!
      every now and then I do add a around half a tablespoon of olive oil to the water prior to initial mixing you to soften up the bread texture a little without having an effect on the wicked crust.
      Thanks for sharing the recipe ๐Ÿ™‚

      Reply
    9. Anna

      March 20, 2025 at 6:31 pm

      Hi I made this loaf as follows and I loved it the only issue I had was mine turned out soft like sandwich bread the crust and all. I thought it would be crisp on the outside but it never crisped up!

      Reply
      • Sam

        March 24, 2025 at 3:54 pm

        Hi Anna! This is supposed to come out with a thick chewy crust.

        Reply
    10. Natalie

      March 16, 2025 at 2:46 pm

      Hi! I see a loaf is listed as 1713 kcal. Is this loaf really 1.7 million calories? How is that possible? Or did you mean that the full loaf is 1700 CALORIES (forget the โ€œkโ€?) Thank you for clarifying for me!

      Reply
      • Casey @ Sugar Spun Run

        March 19, 2025 at 2:16 pm

        Hi Natalie! That would be a ton of calories! This full loaf is only 1713 Calories. 1 kcal does equal 1000 small calories, and 1000 small calories equal 1 large Calorie (with a capital “C”). Small calories are such a small unit of measurement that they’re primarily only used in physics, while the food industry has adopted the large Calorie as their standard. So typically, when you see a Calorie it is referring to large Calories, and a kcal is what your’e thinking of as just a typical Calorie. So it’s okay to go ahead and enjoy the whole loaf. ๐Ÿ˜‰

        Reply
    11. Adrianna

      March 09, 2025 at 10:59 am

      5 stars
      Super easy and people ask me for the recipe!

      Reply
    12. Kristin Lord

      March 05, 2025 at 5:48 am

      5 stars
      This has become my go to bread recipe. Iโ€™ve made the bread both ways: 2 hour proof and alter overnight fridge proof- both perfect! This makes the best toast!!

      Reply
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