The Best Homemade Artisan Bread Recipe
Published August 31, 2022. This post may contain affiliate links. Please read my disclosure policy.
Learn how to make a simple and delicious Homemade Artisan Bread Recipe using only flour, water, salt, and yeast for the perfect loaf. You will be blown away at how delicious this is.
Baking bread is one of the most fulfilling and satisfying procedures that you can do. If you are looking for more tasty bread recipes, try my Zucchini Bread or Homemade Bagel Recipe.
Artisan Bread
Artisan bread is a simple-to-prepare few ingredient bread loaf that takes about 6-8 hours from start to finish to make. It consists of flour, salt, water, and yeast and can often use a starter as the natural yeast.
Artisan comes from the term artisanal, which implies that a food or beverage has been primarily handmade and created in small batches using traditional methods. my culinary point of view is to focus on classical techniques as it applies to homemade recipes from scratch, and this artisan bread recipe fits right in.
Bread Making Tools
While I have a few things like a bannaton proofing basket and a flour sack towel, you do not need these things to have a successful loaf. The main tools to make this are a bowl, towel, and a pot with a lid that can sustain high heat. Do not overthink bread making. If, for some reason, you do not have a scale, there are ways to look up how to convert ingredient weight to volume.
Ingredients You’ll Need
- Flour – I often use 00 or bread flour, but all-purpose flour can be used. In addition, I like to add wheat flour or other artisan wheat such as Kamut or Spelt.
- Water – You will need warm water between 98° and 100°.
- Salt – I use sea salt in all bread recipes, but kosher salt can be used.
- Yeast – You can use active dry yeast, instant yeast, or levain in this recipe.
How to Make Homemade Artisan Bread
To make this homemade bread recipe, you are looking at about 5 hours. If you do this recipe, you need to start in the morning to have it by dinner time.
In a large bowl, combine with your hands both of the flours and water until completely mixed together. Let it rest for 10 minutes at room temperature.
Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching, and folding it over for 4 to 5 minutes.
Cover with a towel or plastic wrap and rest the dough in a warm dark place for 15 to 20 minutes before kneading the dough by folding it over for 2 minutes. You’ll notice the dough rise during this time.
Cover and rest for 45 to 60 minutes and then fold the dough over for 2 minutes. The dough may need a few more folds if the gluten is not strengthening.
Cover and rest for 2 hours or until it has tripled in size.
Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
Place the dough into a floured Benetton and cover, and rest for 60 minutes.
In the meantime, preheat the oven to 475° while placing the dutch oven pot into the oven during the entire preheating cycle or for at least 30 minutes.
Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes or until golden brown.
Let cool for 20 to 30 minutes before slicing and serving.
Make-Ahead and Storage
Make-Ahead – You can make this artisan bread recipe up to 1 day ahead of time.
How to Store – Cover and keep at room temperature for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.
chef notes + Tips
- The bread should be light and fluffy inside with a beautiful hard crust on the outside.
- Bread, when done right, is loaded with all of the minerals and vitamins you need to sustain life.
- When it comes to bread baking, I only like to use a gram scale for its precision.
- You can also transfer the loaf to a sheet of parchment paper before transferring it into the dutch oven pot.
- It is not advised to do this in a stand mixer as it will tear the dough too much, relapsing the gluten strength.
More Bread Recipes
Video
The Best Homemade Artisan Bread Recipe
Ingredients
- 560 grams of 00 bread flour
- 190 grams of whole wheat flour
- 600 grams of water at 98° to 100°
- 17 grams of Kosher salt
- 3 grams of active yeast
Instructions
- In a large bowl, combine with your hands both of the flours and water until completely mixed together. Let rest for 10 minutes.
- Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching, and folding the dough over for 4 to 5 minutes.
- Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over for 2 minutes.
- Cover and rest for 45 to 60 minutes and then fold the dough over for 2 minutes. The dough may need a few more folds if the gluten is not strengthening.
- Cover and rest for 2 hours or until it has tripled in size.
- Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
- Place the dough into a floured Benetton and cover, and rest for 60 minutes.
- In the meantime, place a small Dutch oven pot into the oven at 475° for at least 30 minutes.
- Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
- Let cool for 20 to 30 minutes before slicing and serving.
Notes
Nutrition
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Made this today. Came out beautiful. I make lots of bread and my neighbors benefit greatly from it. Will make again. Love your recipes! Wish I could post a picture!
I’ve made this bread for almost two years and it’s perfect. Is it OK to cut the salt back by half, or at all? Doc says I need to cut my salt intake quite a bit. Thanks Billy!
Yes feel free to cut back on the salt, no problem.
Just made the bread. Hardest thing is waiting 30 minutes for it to cool!
Made this twice. Both were excellent. First time the bottom burned though. Second time I put a sheet of aluminum foil on the underneath rack just below the Dutch oven. Worked like a charm! Didn’t burn or stick! Also instead of a banetton I just used a mixing bowl lined with plastic wrap which I sprayed with a bit of oil.
Hi Billy
Can I use Malt powder in addition to the dry instant yeast in both the poolish recipe and the the main dough ingredients cos i find that it gets my dough a lot more bubbly and active.
Thanks
you could
Can I make the recipe using only 00 flour? Does it affect the result too much if I don’t use the other flour?
You can use bread flour.
I assume you are using active dry yeast, correct? Also what is the conversion if you don’t have kosher salt?
active yeast yes. Back of the salt by 25%.
Changes for high altitude?
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I make this every Saturday now . My family loves it! Only issue I have is the bottom crust gets a little to crusty. Is that a stone in your over you are setting the Dutch oven on? I’m wondering if I use something underneath my Dutch Oven would that work? Thanks love ALL your recipes!!
I enjoyed making this bread. Very tasty. But why don’t you score the bread before baking? Thank you!
preference
Thank you!
MJB
Can I use fast acting instant yeast in same amounts with this recipe?
P.S. I just love all your recipes!
yes
Can this be made with gluten free flour?
No, unfortunately. To-date, gluten-free flour will not produce the same results when yeast is involved.
Very, VERY good bread!
This was amazing… the instructions are right on point and the loaf comes out perfect, exactly like the photos. Has the perfect amount of chew in the crust. Thank you for sharing your talents with us!
Hello, i noticed that this dough has a tight crumb. Is it possible to make it proof longer, say overnight in the refrigerator to develop more air pockets?
For sure you could.
Hi Billy, I’m super keen to try this recipe, but don’t own a dutch oven or any oven-safe pot large enough to hold this… Is there any alternative for baking it in the oven?
pot with a lid?
Absolutely love the recipes I’ve tried so far. Having said that, you should know, if you don’t already, your personality sells first!
I’d watch you even if I never made a thing. You just seem to be a nice somebody!!! And there’s just not enough “nice somebodies”!!!
Tried this today, and my family LOVED it. Super crusty on the outside, wonderful soft and doughy on the inside, great taste, perfect to serve with a hot bowl of soup like we did tonight. I don’t have a Dutch oven, so I used a large oven-safe saucepan, and the results were great. I’ve never been a good baker, bc I hate to be precise, but this recipe was easy enough that even I could follow it. My only complaint is that the recipe says it makes 4 servings, whereas I’d estimate its makes 8-10 servings. I almost doubled the recipe – so glad I didn’t!
Discovered this recipe and just love this bread. My daughter can never wait it to cool down completely to start eating. My mother though is allergic to gluten. Do you have a good recipe for a tasfull traditional bread, but gluten free? Thanks for your help.
I’m really excited to try this RIGHT NOW. I was just wondering why you add the water before the salt and yeast? It seems like it’d be easier to combine before the water. Does the salt kill the yeast?
don’t steer from the recipe!
If you want to double the amount do you use the same exact ingredients x2? If you wanted to add rosemary or garlic ect.. how much would you add for flavor? Thanks!
You could double it but I would split the dough and not do all the processes with 1 big dough. Add the extra stuff during the last fold and make sure it’s incorporated so take an extra minute or 2 to fold in.
We are loving this bread – it is the best.
I have one question please – the Le Creuset pot I use is almost too shallow because the bread comes out with the top pressed flat. All my other Le Creuset pots are too big for a loaf. Could I use some parchment paper and tin foil as a lid instead of the one that belongs with the bottom. Thanks, Judy.
You could certainly try!
I love your recipes and we have made several. Chicken Tinga Tacos, hummus, drunken noodles, bulgolgi, loco loco, zuppa tuscanna….. all wonderful.
I was wondering if you could recommend a Benetton. I had never heard of them before.
Thanks so much
can this recipe be made on a stone with a pan of water under the stone to steam?
Yes you can.
Billy. Exceptional recipes and instructions. I’ve made this and several of your other breads and all came together better than any bakery. Huge fan. Thank you!!
Hurray, I now can ask you a question
Do you have a cook book available to buy.
We love your recipes and would like to give each of my kids your book (if you have one)
Thank you
No, I don’t, but maybe one day!
Hello! Thank you for this great recipe! I’ve baked it several times now, but my problem is that the dough doesn’t rise enough before it goes into the oven. It definitely doesn’t tripple in size during the 2h, I would say it doesn’t even double. I followed the instructions precisely (or so I thought). Any advice would be much appreciated. Thank you!
Try putting it into an oven that is completely turned off with the door cracked and the oven light on to help warm up your environment a little bit.
Thank you!
Hello! Love this bread! I have made it many times always with wonderful results. I wanted to ask…if I would like to add something, such as herbs or roasted garlic, at what point in the process would you suggest doing so? Also, if I wanted to add some rye flour and caraway seeds, should I just substitute the rye flour for the whole wheat?
You would mix all those spices and herbs in on your last fold. Sub the flours but you may need to up the hydration a bit.
What a lovely bread to make- thank you! I love opening my cast iron at the end to see the results!!
First time i ever made bread, couldnt find active dry yeast and used instant dry yeast instead put a little bit less than 3 grams the bread came out delicious. Thank you for sharing the recipe
Thank you for the delicious bread recipe I always make my bread from your recipe very easy and the bread comes out delicious
Very easy and delicious bread
Thank you!
This is a lovely recipe, thank you chef for sharing it. The crust was perfect, lovely and soft inside, plus it worked beautifully with our Irish bread flour!! Can I just ask if I’m making for an overnight second rise, how long would you leave in the fridge after you shape it please? And would you wait to get to room temp before popping into the oven the next morning?
Cheers from rainy Ireland 😀
The best!
Thanks for the recipe!
How many quarts is the small dutch oven you used?
Thanks!
6
Could I use a 7.3 quart Enameled Dutch Oven?
I’d hate to have buy another Dutch Oven just for bread, ( but I will ) LOL
yes!
Can I refrigerate After the second kneading? And what would be the process after taking it out of the fridge?
refrigerate after you put it in the banneton.
Still having a hard time finding bread flour around here… Any chance I could use all purpose with any success?
You can, drop the hydration percentage by about 5%-6^
What if I don’t have a benneton?
a bowl with a kitchen towel will do
Hi, what brand/style food scale do you have?
The bread is deliciousLy fantastic! Texture and taste are there. I cannot get the crunchy outer crust. Would a quick spray of water into the pot help with that?
Im following the recipe to the letter (except subed wheat flour With more bread flour), weighing all ingredients and using a Dutch oven.
Take the lid off and cook for another 10-15 minutes. This is meant to be a blonde style bread.
Sorry, hit send before I was finished! Thanks for this recipe, it is delicious and a big thumbs up from my husband! Win! Win!
This bread is stupendous! I have been making a sourdough starter (5 attempts but I finally got it!) Can I use my starter in place of the commercial yeast? What would be the conversion?
you can, the starter should be 10-12% of the total flour and water weight.
I do not have wheat flour and none is available in the stores. Can I sub with more bread flour?
yup
This is the bread recipe I have been looking for! I am new to bread making and it made the perfect loaf. Thank you so much for this great recipe. It has made me and my family very happy in this crazy time. Can I ask why it works without kneading? I’m trying to get my head around bread making techniques.
great recipe… very simple with amazing results. thanks for sharing.
Would like to have it ready fresh in the morning. can it be refrigerated at a late stage?
thanks.
Yes, once it goes into the benneton, wrap it in plastic and pop it in the refrigerator.
Quarantined still, no bread flour. Will AP suffice or should I just not until I have bread flour?
you will have to scale back on the amount of liquid
Real simple with a very satisfactory result.
Can I use a loaf pan for this bread instead? I do not have a dutch oven.
Not sure that will work. Do you have another pot with a lid?
Did you slice the top to get those markings, like one would do with sourdough?
No I did not,
Hi, I just made your Country Loaf and I didn’t have whole wheat flour so I used just the Red Mill unbleached unenriched Artisan Bread Flour. I did everything else just as your recipe dictated. I haven’t tasted it yet, but the top is definitely not crusty. Did the flours make a difference? I’d like to try it again….
Try continuing to cook it with out the lid for a further 10-15 minutes. The flour could prevent it from getting crusty as well.
I thought that mixing yeast and salt directly retards the yeast. Could you please explain why it doesn’t in this case? Thank you!
When you mix the flour with the water ahead of time it’s called autolyse. It turns the complex carbohydrates in the flour to complex sugars for the yeast to immediately feed on when added.
Just discovered you and am now LOST in your videos. Can you tell me what size dutch oven you use here?
3.5 qt! Thanks for watching 🙂
Can you assemble the dough a day in advance and refrigerate overnight? If so, at what point in the process can you cover and refrigerate?
Yes. After the last fold, throw it in the refrigerator.
You have made me a better cook. I have done some amazing things with pork ribs and shoulder as well as steaks and pasta. And I have found I really like doing it, which was somewhat of a surprise.
My efforts with bread have been less successful that other things. Biggest problem is the bottom burns. I have tried putting a pizza stone on the bottom shelf and baking the bread on the highest shelf possible, lowering the oven temp. Nothing seems to help. I also don’t get the oven spring I would hope for. Maybe the two problems are somehow related?
In any case, I want you to know I appreciate what you do. Many thanks.
I found the magic! A piece of aluminum foil on the shelf below the dutch oven!
Just came across your video. I’ve been baking “no knead” breads for about a year and absolutely love baking my own bread (my friends and family are pretty happy as well!). In the video it looks like your placing the Dutch oven on a baking stone. Is this correct, I do have one. Thanks again for the video and the recipe, excited to try it!
Love baking bread! Baking stone is in there cause I was too lazy to take it out, nothing more than that.
Thank you so much for this recipe. This is my very first time making homemade bread and I’ve now done it three times with your recipe. The last time was my most successful and it was for a parents dinner, and they were over-the-top happy that their daughter can make her own bread…. I followed your recipe to the T, learned from a few mistakes, and am now really excited about where I can take this new hobby.
So awesome!! I am so glad it is working out so well for you!
Did you activate the yeast prior to adding it to the flour/water mixture? Or did you use Instant yeast?
yeast is already active -> see ingredients 🙂
Can you use rye flour instead of the wheat ?
You may be able to use a few tablespoons but you will not get the same bread. Rye flour needs a ton of time to rise and even to that end it will not rise like white or wheat flour.
Hi! I’ve made this recipe a few times now and it turns out perfect every time! my family loves it. I’m currently making it again but am experimenting with splitting it into two smaller loafs. do i need to cut the baking time down, or still do 30 minutes?
Yeah, I would check after 22-25 minutes. If you see the bread starting to turn really dark on the outside then I would pull it. I am BEYOND ecstatic that this is working so well for you!
This looks great- However, my Dutch oven is not small, as is the one in the video. Will this effect the outcome of the bread?
It will just be flatter is all. Do you have a stone?
What is 00 flour?
Bread flour!
Looks great I’m going to try this. When you flip it into the Dutch oven do you flip it straight in with the top down?
That’s correct. Good luck!!
How about printing this recipe with US measurements such as ounces, cups etc. A lot of us were not school with metrics!
Unforuntaely, there will be no exact conversion from grams to ounces. Honestly I learned a long time ago, if you want to make perfect bread than you need perfect measurements and grams is the only way to get there. There may be some calculators out there to help you get close but there is no guarantee that this bread will turn out if you use ounces.
Thank you Chef for not changing your recipe. It’s in US measurements as far as I can tell. I have used a scale for many years and the only way to truly get the same results is to go by your recipe. Thank you so much for sharing. I can’t wait to make it.
Totally agree! Thanks for the encouraging words!