Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signature soft holes inside like ciabatta or French bread.
Bread Beginners– Start Here
Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This recipe is where you start. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. It’s so fresh, so flavorful, and so surprisingly easy because it basically makes itself.
You only need 4 ingredients without any special pans or mixer, there’s no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.
This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf.
What is Homemade Artisan Bread?
When it comes to bread, the term “artisan” doesn’t mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn’t much “work” involved with this recipe.
Why You’ll Love This Bread
- Easier than you ever imagined
- Soft + flavorful
- Chewy, slightly crisp crust
- Shape however you want
- No special pans, poolish, or dough starter required
- Only 4 ingredients
- You decide the length of time it rests
Homemade Artisan Bread Video Tutorial
Like sandwich bread, focaccia, homemade English muffins, seeded oat bread, and homemade bagels— the process is surprisingly easy. If you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Only 4 Ingredients
The crustier and chewier the bread, the less fat in the dough– also known as a “lean dough.” We’re using a lean dough for our artisan loaf today. (If you’re curious, a “rich dough” is a soft bread dough with the presence of fat, such as butter and eggs– the kind we need for overnight cinnamon rolls.) Without fat, we’re left with the basics.
- Bread Flour: While you can use all-purpose flour in this recipe, I strongly recommend using bread flour. Just like when we make olive bread, bread flour produces a stronger, chewier bread and that makes a big difference in recipe with only 3 other ingredients.
- Instant Yeast: Instant yeast is key in this recipe. While you can use active dry if that’s all you have, any quick rise or instant yeast will produce flavorful results in less time. I use more yeast in this recipe compared to my cranberry nut no-knead bread and no-knead jalapeño cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let the this dough rest in the refrigerator. (Cool air slows the fermentation process.)
- Salt: You can’t make good bread without salt and for best flavor, I recommend a coarse salt, such as coarse sea salt. I find the bread’s flavor lacking with regular table salt.
- Water: I normally encourage you to use warm liquid with yeast because warm liquid helps the yeast work faster. However, use cool or room temperature water here. Not freezing cold, not super warm– cool to touch. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm. The cooler the water, the longer the dough takes to rise and, usually, the better the bread’s flavor. (This is important since there are so little ingredients to add substantial flavor!) We use the same cool water method for no knead honey oat bread.
- Optional Cornmeal: Dusting the pan with cornmeal adds a pop of flavor and a little crunch to the bottom crust. This is completely optional. If you have it, use it. If you don’t have it, don’t worry about it.
You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here– you can add flavors to that loaf, too!
Baker’s Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is– and the longer it sits in the refrigerator– the more likely you’ll have those big airy pockets of air in the crumb.
How to Make Homemade Artisan Bread in 5 Steps
- Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed.
- Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.
- Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. 🙂
- Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. To help ensure a crispier crust, after the oven pre-heats– pour boiling water into a metal or cast iron baking pan/dish on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.
- Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they’re done.
Look at those deliciously soft holes inside! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make.
Serve Artisan Bread With
- Slather with homemade honey butter
- Slice and dunk in crab dip, beer cheese dip, or roasted garlic bacon spinach dip
- Serve alongside slow cooker chicken chili or pumpkin chili
- As a dunker for minestrone soup or creamy chicken noodle soup
- With a big bowl of mac & cheese
- Use for my goat cheese & honey crostini
- It’s the perfect starch in breakfast casserole
- With anything because homemade bread is everything’s best friend
See Your Homemade Artisan Bread!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Print
Homemade Artisan Bread Recipe
- Prep Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 4 hours, 25 minutes
- Yield: 2 8-inch loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 and 1/4 cups (about 430g) bread flour (spoon & leveled), plus more for hands and pan
- 2 teaspoons (about 6g) instant yeast
- 2 teaspoons coarse salt (see note)
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
- optional: cornmeal for dusting pan
Instructions
- In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
- Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
- Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
- During this 45 minutes, preheat the oven to 475°F (246°C).
- When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
- Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
- Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
- Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Notes
- Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste a bit dense.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
- Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
- Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
- Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
- Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the dutch oven instead.
- Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. Transfer shaped and scored loaves to hot pizza stone and bake as directed.
- No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
- Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Special Tools (affiliate links): Glass Mixing Bowls | Baking Sheets | 2-cup Measuring Cup | Bread Lame | Instant Read Thermometer
- Recipe adapted from King Arthur Flour & Red Star Yeast, similar method originally from Jim Lahey.
Keywords: bread, loaf
My bread came out great! The issue I had was cutting the slits on the top even though I had an extremely sharp knife. Suggestions? Thank you
Hi George, a bread lame works wonders if you bake bread occasionally. We link to our favorite in the recipe notes.
I added some cracked black pepper & thyme to the flour and let it rest in the fridge for 20 hours.
It turned out perfect, thank you for the recipe! 🙂
★★★★★
This is such an easy and delicious bread! Can I double or triple the recipe to get more loaves in one batch?
Hi Sheila, we’re so glad you enjoyed this artisan bread! For best results, we recommend making separate batches rather than doubling. This helps prevent over or under mixing, which can impact the final results.
Newbie bread maker and now I’m a pro because of this recipe! I have shared your recipe with friends who now are making it too. Looking forward to trying other recipes from your website. Thank you so much!
I made my dutch oven. Let dough sit in refrigerator about 20 hours. My parchment recommended high temperature was 400. I originally preheated my oven to 475 but lowered to 420 before putting bread in. I also used corn meal. Baked for 30 min and turned out well even though I forgot to score. I added some dried herbs I bought in eleuthera for extra flavor, a blend of Parsley, rosemary, onion, arugula, cilantro, coriander, Basil, and Spanish thyme.
★★★★★
Made this recipe and followed the instructions. Refrigerated for about 20 hours. The taste was awesome but the bread was not as airy. Any tips on how to make it light with lots of air pickets? Thank you.
★★★★
Hi Geeta! Every batch will be a little different. Make sure to handle the dough very carefully to avoid popping those air bubbles.
I’m a bread newbie and this recipe walked me through step-by-step to a perfect loaf! I added garlic rosemary and sea salt seasoning and let it sit in the fridge for about 18 hours. The crust turned out crispy and the bread tastes great. Thanks!
★★★★★
So easy and such great flavour with a crunch!
★★★★★
I loved this recipe. I made it for the 1st time a couple days ago. I added a tablespoon of Focaccia bread spices and it was perfect.
★★★★★
This is my favorite bread recipe! Thank you for sharing it 🙂
It tasted delicious but was quite dense! I had it in the refrigerator for over 12 hours. I do live at a high altitude, could that have affected it?
★★★★★
My go to recipe!! I have been baking this for two years now and it’s my most recommended thing to bake! Just wondering two things
1. Can I convection bake this?
2. Can I use traditional yeast and bloom it and then add it in instead of using instant yeast?
★★★★★
Hi Jelena, We’re so glad this recipe is a favorite of yours. If you use convection settings (fan-forced) for baking, the general rule is to lower your temperature by 25°F. Additionally, keep in mind that due to increased airflow in convection ovens, recipes usually take less time to bake. If using active dry yeast, the process is the same. See recipe note.
I haven’t tried it yet. I just made it and I will need to reheat in about a few hours any suggestions on reheating?
Hi Karen, We usually enjoy this at room temperature but don’t see why you couldn’t reheat it.
Can you put this dough in a Banneton proofing basket to rise? Thank you in advance!
Hi Sissy, We haven’t tested it, but let us know if you give it a try.
If baking after it’s in the fridge, it’ll take longer than 45 min to rise. This was a total flop. Baked to fast and the inside was doughy. Very sad. Read reviews and thought it was good.
★
I have been searching for a bread recipe that’s like my son in law’s. I finally found it. I have been making bread my entire adult life but this is the BEST. Chewy, crusty and flavourful. No “knead” to search further!
★★★★★
When would you add garlic and cheeses to this bread? Do you do it before it rests? Thanks!
Hi Madison, You can add them before pouring in the water in step 1. The recipe notes for details.
It was my first time making bread. It turned out amazing great flavor, taste, and texture. My family loved it. We finished a whole loaf in like 20 minutes! I just have one question to get the shiny finish of the bread did you put egg wash on it because mine wasn’t very shiny.
★★★★★
Hi Kiana, so glad you love it! This isn’t a particularly shiny bread. We don’t use an egg wash. It’s nice and crusty without one!
Hi! This is my first time baking bread. So far I love this easy go to recipe! My only issue is the inside is still “doughy”. It has GREAT flavor! The outside is light golden brown and the perfect crunchy texture
This recipe is so EZ and infallible. It’s now my “go-to” bread.
Bake it straight up or Freeze it, thaw it, let it rise & heat it.
Thx, Sally
It just always works and wows!!
★★★★★
Thank you Sally! A keeper recipe for my family! I used the Dutch oven, (larger pan size) method and baked up perfect! Would this recipe size also work for a 2 quart Dutch oven?
★★★★★
Hi Pier! So glad you enjoyed this recipe. A 2 quart dutch oven would be too small, we recommend 6 quarts or larger for the dutch oven baking method.
I love this bread, it was my first time, and even though I had a couple of mishaps on my end, it still turned out great. My parchment burned (king arthur brand) so I purchased the one you mention. Also, for my oven to accommodate my le creuset Dutch oven, i had to put it on the bottom rack, which I think may be too close to the bottom of the oven. My question: could you substitute 1/2 whole wheat bread flour in this recipe to make it a little healthier? Thanks for all of your terrific recipes. I plan to keep experimenting with bread, it is easy and so delicious!!!
★★★★★
Hi Paula! Whole wheat flour will yield a denser loaf. You may love our no knead seeded oat bread instead!
With the price of food skyrocketing, I have been dabbling in bread making. This is so good! Made for Christmas dinner, pairs perfect with my prime rib. Have made several times since. Excited to add herbs and cheese going forward.
★★★★★
The bread is unreal after 3 days on the fridge have try all the way the only problem I have is placing the dough into my oven and to the pizza stone the dough is so sticky that stick on my ceramic plate even if I spread flour under bread any better way to set on my pizza stone?? Have done 3 loaf already the house smell like a bakery excellent recipe one of the best
Using a heavier dusting of flour, or a combination of flour and cornmeal should help! So glad you’re enjoying this recipe.
First time making bread and this was a great way to ease into it! Thank you for taking the time to make these videos and instructions.
★★★★★
I would like to bake this bread and have a Dutch oven. Step number 4 says to put water in the oven when baking with steam and when you have a Dutch oven, put the lid on. I would like to double check, when i use my Dutch oven with lid on, then I don’t need the steam or do i?
Hi Mira, no need to use the pan of water for additional steam when using your Dutch oven. Enjoy!
I have 2 questions: I have tried this recipe twice and both times it stuck to the nonstick pan.
also, it is doughy and heavy. I followed your recipe exactly. any suggestions?
Hi Mary, are you coating the pan with flour and/or cornmeal? A doughy, heavy bread may mean that the yeast was either expired or perhaps the bread was under-baked. You could also try again with warm water, which will help activate the yeast quicker (but I still recommend following the rise/rest times given). You may have more rise this way.
Solid Recipe! I made a 1/2 portion as its my first time making bread. Wish i doubled it instead.
refrigerated dough for 1.5 days, good flavour. Would definitely prefer in round shape next time instead of baguette style.
★★★★★