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Homemade Artisan Bread Recipe

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3.9 from 15 reviews

This Homemade Artisan Bread recipe guides you through making crusty, flavorful artisan loaves right in your own kitchen. Using simple ingredients like bread flour, instant yeast, salt, and water, this no-knead bread requires minimal hands-on time but produces bakery-quality results. Long fermentation in the refrigerator enhances the flavor and texture, while baking with steam creates a crispy crust. Perfect for sandwiches, toasting, or as a table bread, these loaves offer a satisfying aroma and rustic charm.

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 Ingredient

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

Optional

  • Cornmeal for dusting pan

Instructions

  1. Mix Ingredients: In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt. Pour in the water and gently mix using a silicone spatula or wooden spoon until all flour is moistened. The dough will be sticky and shaggy; use your hands if needed to combine into a rough ball.
  2. First Rise at Room Temperature: Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise on the counter at room temperature for 2 to 3 hours. It should nearly double in size, feel bubbly, and stick to the sides of the bowl.
  3. Cold Fermentation: For enhanced flavor and texture, refrigerate the covered dough for 12 hours up to 3 days. The dough will puff up and may deflate slightly after 2 days, which is normal. This long fermentation develops the artisan character.
  4. Shape Loaves: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured surface and cut it in half with a sharp knife or bench scraper. Shape each half into a long loaf about 9 by 3 inches, spacing them about 3 inches apart on the baking sheet. Loosely cover and let rest for 45 minutes.
  5. Preheat Oven: During the 45-minute rest, preheat your oven to 475°F (246°C).
  6. Score Bread: Using a very sharp knife or bread lame, make three shallow slashes about 1/2 inch deep on each loaf. If the loaves flattened while resting, use floured hands to gently narrow them into shape again.
  7. Add Steam (Optional): For a crispier crust, place a shallow metal or cast iron pan on the bottom oven rack once the oven is preheated. Carefully pour 3-4 cups of boiling water into this pan just before placing the bread in the oven, then quickly close the door to trap steam.
  8. Bake: Place the loaves on the center oven rack and bake for 20-25 minutes or until golden brown. Tap the bottom of the loaves — if they sound hollow, they are done. Alternatively, an instant-read thermometer inserted into the center should register 195°F (90°C).
  9. Cool and Store: Remove the bread from the oven and cool on a wire rack for at least 20 minutes before slicing. Store leftovers loosely covered at room temperature up to 5 days, or refrigerate for up to 1 week.

Notes

  • Use bread flour for better gluten development and a chewier texture compared to all-purpose flour.
  • Coarse salt adds flavor; fine salt can be used but may require slight adjustment of quantity.
  • The long cold fermentation in the refrigerator improves flavor complexity and crust development.
  • Scoring the bread allows controlled expansion during baking and creates an appealing pattern.
  • Adding steam in the oven during baking helps achieve a crispier, glossy crust.
  • Use a sharp knife or bread lame for best scoring results to avoid tearing the dough.
  • Letting the bread cool fully before slicing prevents a gummy texture inside.
  • The recipe makes two loaves approximately 9x3 inches each, perfect for sharing or storing.

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