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Homemade Artisan Bread Recipe

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4.1 from 1 review

This Homemade Artisan Bread recipe creates a rustic, crusty loaf with a tender crumb using simple ingredients and an easy overnight fermentation method. Perfect for beginners and bread lovers alike, this recipe requires no kneading and yields two flavorful loaves with a golden, crispy crust.

  • Total Time: 2 hours 35 minutes active plus 12 hours to 3 days resting time
  • Yield: 2 loaves

Ingredients

Dry Ingredients

  • 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
  • 2 teaspoons (about 6g) instant yeast
  • 2 teaspoons (about 9g) coarse salt

Wet Ingredients

  • 1 and 1/2 cups (360ml) water, close to room temperature (about 70°F/21°C)

Optional

  • Cornmeal for dusting pan

Instructions

  1. Mix Dry Ingredients: In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt until evenly combined.
  2. Add Water and Combine: Pour in the water and gently mix with a silicone spatula or wooden spoon until all the flour is moistened. The dough will appear dry and shaggy at first; keep mixing and using your hands as needed until a sticky ball forms.
  3. First Rise: Shape the sticky dough into a ball in the bowl, cover tightly with plastic wrap or aluminum foil, and let rise at room temperature for 2-3 hours until the dough nearly doubles in size and has many air bubbles.
  4. Optional Cold Fermentation: For enhanced flavor and texture, transfer the covered dough to the refrigerator for 12 hours up to 3 days. The dough will puff and may deflate slightly after 2 days, which is normal.
  5. Prepare Baking Surface: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured surface, cut it in half with a sharp knife or bench scraper, and shape each half into a loaf about 9×3 inches. Place the loaves about 3 inches apart on the baking sheet, loosely cover, and let rest for 45 minutes.
  6. Preheat Oven: During the resting period, preheat your oven to 475°F (246°C).
  7. Score Loaves: Just before baking, use a very sharp knife or bread lame to make 3 shallow, 1/2-inch deep slashes on each loaf. If the loaves have flattened, reshape them gently with floured hands.
  8. Add Steam for Crust (Optional): Place a shallow metal or cast iron pan on the bottom oven rack while preheating. Once the oven is ready and loaves are scored, quickly pour 3-4 cups of boiling water into this pan and immediately place the loaves on the middle rack. Quickly close the door to trap steam, which helps develop a crispier crust.
  9. Bake: Bake the loaves for 20-25 minutes or until the crust is golden brown. Tap the bottoms—they should sound hollow. An instant-read thermometer inserted in the center should read 195°F (90°C) for perfect doneness.
  10. Cool: Remove bread from oven and cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set.
  11. Storage: Store leftover bread loosely covered at room temperature for up to 5 days or refrigerated for up to 1 week.

Notes

  • Coarse salt is preferred for better flavor and texture.
  • Dough is sticky and shaggy; avoid adding too much extra flour during mixing to keep crumb moist.
  • The optional cold fermentation step greatly improves flavor and crust development.
  • Using steam in the oven helps create the signature crispy crust of artisan bread.
  • Ensure your baking sheet is nonstick or well dusted to prevent sticking.
  • Use a sharp knife or bread lame for clean scoring which allows for controlled expansion during baking.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French/American Artisan
  • Diet: Vegetarian

Find it online: https://iamstarved.com/homemade-artisan-bread-recipe/