Artisan Bread: Bake Perfect Loaves at Home with Expert Tips!

There’s something unmistakably comforting about a freshly baked loaf of artisan bread—the crisp, crackly crust, the tender, open crumb, and that warm, toasty aroma that fills your kitchen. This recipe is designed to guide you through the process with ease, even if you’re new to bread making. You’ll learn how to get beautiful oven spring, how to shape with confidence, and how to develop flavor with simple, unhurried steps. Think of this as me standing beside you in your kitchen, sharing a favorite method that’s dependable, flexible, and truly rewarding.

What can you expect? A rustic, golden-brown loaf with a chewy crust and a pleasantly moist interior. The dough is mixed with minimal fuss, strengthened with a few gentle folds instead of aggressive kneading, and baked hot to deliver a professional-looking result. I’ll also share options for same-day baking or an overnight cold proof, plus a few smart tricks for managing steam and shaping—so your bread comes out gorgeous every time.

What Makes This Artisan Bread Worth Baking

This loaf balances simplicity and flavor. With a handful of pantry ingredients, you get a bakery-style result that’s equally at home under a swipe of butter, cradling a sandwich, or paired with soup. The method uses gentle folds during fermentation, which builds structure without a mixer. An autolyse rest (flour and water mixed before adding salt and yeast) deepens flavor and improves texture. Best of all, the recipe is forgiving—with room for a slightly warmer kitchen, a cooler fridge, or a bit of scheduling wiggle room.

What You’ll Need for Artisan Bread

• Bread flour (400 g / about 3 1/4 cups) – Higher protein boosts gluten strength for a chewy, well-risen loaf.
• Whole wheat flour (100 g / about 3/4 cup) – Adds nuttiness and depth; a small percentage enhances flavor without making the loaf dense.
• Water (375 g / about 1 2/3 cups), room temperature – Hydrates the dough; a slightly higher hydration supports an open crumb.
• Fine sea salt (10 g / about 1 3/4 tsp) – Balances flavor and strengthens gluten so the dough holds gas well.
• Instant yeast (3 g / about 1 tsp) – Reliable lift with a clean flavor; you can also use 4 g active dry yeast.
• Olive oil (1 tsp, optional) – A touch of softness in the crumb and a gentle sheen; completely optional.
• Rice flour (for dusting the basket) – Prevents sticking in the proofing basket better than wheat flour alone.
• Optional flavor boosts – Seeds, herbs, or a spoonful of honey for subtle sweetness and aroma.

Equipment helps, but the method matters most. A Dutch oven (or a heavy pot with lid), a kitchen scale, a bench scraper, and a proofing basket (or a towel-lined bowl) provide the best results, but you can improvise with what you have.

How to Make Artisan Bread, Step by Step

1. Mix the flour and water (autolyse). In a large bowl, combine the bread flour, whole wheat flour, and water until no dry spots remain. It’s okay if the dough is shaggy. Cover and rest for 30–60 minutes. This rest hydrates the flour, making the dough more extensible and the final crumb more open.
2. Add salt and yeast. Sprinkle salt and instant yeast over the dough. If using olive oil, add it now. Pinch and fold the dough until the ingredients are fully incorporated. The dough will be sticky; a damp hand helps prevent sticking.
3. First fold set. After 20 minutes, perform a set of stretches and folds: with wet hands, grab one edge of the dough, stretch it up gently, and fold it over the center. Rotate the bowl a quarter turn and repeat 4–6 times. This strengthens the dough without heavy kneading.
4. Second and third folds. Repeat the fold set two more times at 20–30 minute intervals (for a total of 3 sets). By the final set, the dough should feel smoother, more elastic, and slightly puffy.
5. Bulk fermentation. Cover the bowl and let the dough rise at warm room temperature (around 75°F/24°C) until it’s risen by about 60–80% and shows bubbles at the edges—typically 2–3 hours with instant yeast. Cooler kitchens may take longer; watch the dough, not the clock.
6. Preshape. Lightly flour the surface, gently turn out the dough, and shape into a loose round using your scraper. Avoid deflating it. Let it rest, uncovered, for 20–30 minutes. This bench rest relaxes the dough and makes final shaping easier.
7. Final shape. For a round (boule), flip the dough so the smooth side is down. Fold the edges toward the center to tighten, then flip and use your hands or scraper to drag the dough toward you, creating surface tension. For an oval (batard), shape into a rectangle, fold like a letter, then roll and seal. Surface tension is key to good oven spring.
8. Proof. Place the shaped dough seam-side up in a rice-flour-dusted proofing basket or towel-lined bowl. Cover and proof at room temperature for 45–75 minutes, until it looks slightly puffy and slowly springs back when gently pressed. For deeper flavor and easier scoring, refrigerate 8–16 hours and bake straight from the fridge.
9. Preheat the oven and pot. Place a Dutch oven (with lid) on the middle rack and preheat to 475°F (246°C) for 40–45 minutes. A fully preheated pot creates powerful steam for a glossy, blistered crust.
10. Score. Gently invert the dough onto parchment so the seam side is down. Dust off excess flour. Using a sharp lame or knife, score a 1/4-inch deep slash across the top to guide expansion. A confident, swift score works best.
11. Bake with steam. Carefully transfer the dough (on parchment) into the hot Dutch oven. Cover and bake for 20 minutes. This traps steam to maximize oven spring and develop a thin, crackly crust.
12. Finish uncovered. Remove the lid, reduce the oven to 450°F (232°C), and bake 20–25 minutes more, until the crust is a deep golden brown and the internal temperature is about 208–212°F (97–100°C). Color equals flavor—don’t be afraid of a darker crust.
13. Cool completely. Transfer the loaf to a wire rack and cool at least 1 hour (preferably 90 minutes). Resist slicing early. The crumb finishes setting as it cools, which keeps it moist and prevents gumminess.

Timing and Prep at a Glance

• Autolyse: 30–60 minutes
• Mix + folds: About 1 hour total (three fold sets spaced 20–30 minutes apart)
• Bulk fermentation: 2–3 hours at warm room temp (longer if cool)
• Bench rest (preshape): 20–30 minutes
• Final proof: 45–75 minutes at room temp, or 8–16 hours in the fridge
• Bake: 40–45 minutes
• Cooling: 1–2 hours

For same-day bread, you can start in the morning and enjoy a loaf by late afternoon. For maximum flavor and convenience, try the overnight cold proof—shape in the evening, refrigerate, and bake the next day. The bread is ready to enjoy when it’s fully cooled and the crust crackles softly as you slice.

Helpful Tips for Best Results

• Weigh your ingredients. A kitchen scale improves consistency and helps you repeat success, especially with higher hydration doughs.
• Mind the dough temperature. Aim for a dough temperature around 75°F/24°C after mixing. If your kitchen is cool, use slightly warmer water; if it’s hot, use cooler water.
• Embrace folds, not force. Gentle stretch-and-folds or coil folds build strength without tearing. If the dough resists shaping, let it rest 10 minutes and try again.
• Use the poke test. During final proof, press the dough lightly. If the indentation slowly springs back and doesn’t fully fill in, it’s ready to bake. If it springs back immediately, proof a bit longer.
• Score with confidence. A clean, decisive slash helps the dough expand upward instead of bursting at the sides. Angle the blade slightly for an “ear.”
• Steam is non-negotiable. No Dutch oven? Bake on a preheated stone or sheet pan with a cast-iron skillet on the lower rack. Pour in a cup of hot water at the start of baking to create steam, or use ice cubes for a slower release.
• Color equals flavor. Pulling the loaf too early leads to a pale crust and a raw-tasting interior. Go for a deep golden-brown, even mahogany tone.
• Storage and freshness. Let the loaf cool, then store cut-side down on a board or in a paper bag for 24 hours. For longer storage, slice and freeze in a zip-top bag. Toast straight from frozen.
• Simple sourdough swap. Use 100 g active 100% hydration starter; reduce water to 325 g and reduce yeast to a pinch (or omit and extend fermentation). Expect longer bulk (3–5 hours at warm room temp) and an overnight cold proof for best flavor.
• Preferment option (poolish). Mix 100 g flour, 100 g water, and a pinch of yeast the night before. Ferment 8–12 hours, then add to the final dough and reduce flour and water accordingly. This adds complexity and sweetness.

Nutrition at a Glance

These values are estimates for one slice (1 of 12) of the loaf made as written, without optional add-ins or oil.

• Calories: ~150
• Protein: ~5 g
• Carbohydrates: ~30 g
• Total Fat: ~1 g
• Fiber: ~2 g
• Sodium: ~190 mg

Nutrition will vary with flour brand, hydration, and any additions (seeds, nuts, or olive oil). Whole grain flours increase fiber and micronutrients, while seeds add healthy fats and protein.

Common Questions, Answered

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

Yes. All-purpose flour will produce a slightly more tender crumb with a bit less chew and oven spring, but it works well. If using all-purpose, consider reducing the water by about 10–15 g at first and add as needed until the dough feels soft and slightly sticky.

What if I don’t have a Dutch oven?

You can still bake great bread. Preheat a baking stone or inverted sheet pan. Place the dough on parchment and slide it onto the hot surface. Create steam by placing a cast-iron skillet on a lower rack and adding hot water at the start of baking. Keep the oven door closed for the first 15–20 minutes to trap steam.

Why is my loaf dense or not rising much?

Common causes include under-proofing (dough needs more time), weak gluten development (too few folds), or expired yeast. Check that your yeast is active, give the dough a warm environment (around 75°F/24°C), and don’t rush bulk fermentation. The dough should look airy and risen by at least 60% before shaping.

A Warm Closing

There’s real joy in pulling a golden loaf from your own oven, hearing the crust crackle, and knowing your hands built it from simple ingredients. This artisan bread isn’t just about a recipe—it’s about rhythm and practice, about getting to know the dough and trusting your senses. Each time you bake, you’ll grow more confident, and the bread will reflect that. Share it warm with a bowl of soup, tuck it into a sandwich, or toast it for breakfast tomorrow. However you enjoy it, I hope this loaf brings comfort to your table and a little pride to your day. Happy baking.