How to Bake Artisan Bread at Home

Baking artisan bread at home is simpler than it seems and highly rewarding. Here’s a straightforward guide based on expert recipes that require minimal ingredients and equipment but yield bakery-quality results.

Ingredients You’ll Need

• Bread flour (about 3 ¾ cups or 450 grams)
• Instant or active dry yeast (about 2 ¼ teaspoons)
• Salt (around 1 ¾ teaspoons kosher salt)
• Warm water (about 1 ½ cups, 120°F to 130°F)

Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Dutch oven or heavy oven-safe pot with a lid (for best crust)
• Parchment paper (optional but helpful)
• Sharp knife or bread lame (for scoring)

Step-by-Step Instructions

1. Mix the Dough
   Combine flour, yeast, and salt in a large bowl. Stir in warm water until the mixture is sticky and no dry flour remains. Initially, the dough will look shaggy and sticky, but that’s normal. Use your hands or a spatula to ensure all flour is moistened23.
2. First Rise
   Cover the bowl with plastic wrap or a towel and let the dough rise in a warm, draft-free spot until it doubles in size, about 1½ to 3 hours depending on temperature. For deeper flavor and better texture, refrigerate the dough for 12 to 24 hours or up to 3 days after the initial rise234.
3. Shape the Dough
   Turn the dough out onto a lightly floured surface. Fold and stretch the dough a few times to build structure, then shape it into a round loaf (boule) or two smaller loaves. Place the shaped dough on parchment paper or a baking sheet and cover loosely to rest for 10–15 minutes34.
4. Preheat the Oven and Dutch Oven
   Preheat your oven to 450°F (232°C). Place your Dutch oven with its lid inside the oven to heat for at least 30 minutes. This creates a steamy, hot environment essential for a crispy crust345.
5. Score the Loaf
   Using a sharp knife or bread lame, cut a shallow slit about ¼-inch deep across the top of the dough. This controls expansion and gives the bread its characteristic look3.
6. Bake the Bread
   Carefully transfer the dough with parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 15–20 minutes until the crust is deeply golden and crisp345.
7. Cool Before Slicing
   Remove the bread from the oven and place it on a wire rack. Let it cool for at least 20 minutes before slicing to allow the crumb to set properly34.

Tips for Success

• Use bread flour for better gluten development and chewiness.
• The longer, slower fermentation in the fridge enhances flavor.
• Preheating the Dutch oven is key to mimicking professional steam ovens.
• Avoid adding too much flour during shaping to keep the crumb open and airy.
• Tap the bottom of the loaf after baking; a hollow sound indicates it’s done23.

This method produces artisan bread with a chewy interior and a crisp, crackly crust, reminiscent of ciabatta or French baguettes but much easier to make at home