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, whole wheat 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 and honey butter 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. 🙂
PrintHomemade 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 (spooned & leveled), plus more for hands and pan
- 2 teaspoons (about 6g) instant yeast
- 2 teaspoons (about 9g) 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 silicone 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.
- 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-inch 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheets | 2-cup Measuring Cup | Bread Lame | Instant Read Thermometer
- 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. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. 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.
- Recipe adapted from King Arthur Flour & Red Star Yeast, similar method originally from Jim Lahey.
So easy & turned out wonderful! Thank you
I’m a newbie to bread baking. I made this bread for the first time and followed the instructions leaving the dough in the frig for about 20 hours. I used the spoon and leveled way of measuring the flour. It was very sticky/elastic but I was able to form the two 9″x3″ loaves. When I scored them the dough kept coming back together almost making it look like I hadn’t scored them at all. I used a sheet pan with a silpat and put a baking pan with boiling water on the bottom rack of the oven. After baking I could see the scores but only slightly, certainly less than in the pictures. The consistency of the bread was not what I hoped for. It was denser and the air holes were much fewer and smaller than expected. My first thought was simply that I should have baked them a bit longer but I’m not even sure if that makes sense. I would very much like to try this again and would appreciate any suggestions
Although I’ve made several flatbreads and sweetbreads, I’d still consider myself a beginnerish bread maker and get intimidated by leavened bread recipes. This seemed easy to me and IT CAME OUT AMAZING! I followed all of the little optional tips like letting the dough sit in the fridge for 18 hours, dusting the pan with cornmeal and placing a pan of boiling water on the oven rack just below the bread pan. It ended up with all the pretty air pockets, with a crispy crust and fluffy interior. My family loved it. I’m looking forward to getting more creative with herbs and other additions next time.
hi sally – love the new web site – responding to your instructions that salt is required to produce a good loaf of bread – i’ve been baking bread for many years now with a scant 1/8 tspn and my bread comes out great – lean or enriched the results are excellent – yes the salt enhances the dough ( slows down fermentation allowing more flavor to develop) and balances the natural sweetness of the wheat but having said that my bread comes out great – i think we get so used to the pop that salt provides that it becomes a mantra – for those of us who are on low sodium diets trust me after hundreds and hundreds of loaves made with 1/8 tspn of salt – it can be done and still produces great bread
again thanks for all the great recipes i’m addicted to sally’s baking addiction!
This is awesome! I made into the two baguette style loaves, used a baking stone, and did the boiling water trick. This recipe will stand alongside Sally’s jalapeño cheddar bread as a regular on our table.
This recipe was so easy and so tasty. The family loved it. One question, the bread stuck to the bottom of the baking pan. For next time, would you recommend using parchment paper or a cooking spray? Would love some advice!
More flour/corn meal or parchment would do the trick!
I have been baking bread for years but this one is exceptional
Absolutely amazing!! Followed the instructions exactly as written baked them on a pizza stone Tastes and looks like they came from an artisan bakery . Will definitely be making this again
I’ve tried this recipe as my first time ever baking bread and it turned out very tasty. My wife was pleasantly surprised. It was different than your pictures, not as dark and the holes inside were quite small. I did the 3 hr one and am going to try the fridge one soon.
I’m new to the bread making world. This has been the easiest recipe to start with. My family loves this bread and I look like some kind of baking goddess. Lol.
So good and so easy! The biggest challenge for me will be planning ahead to make the dough the day before, but it’s so worth it. We eat a lot of soup during the cold months, and this bread with some butter is amazing beside a big bowl of soup.
I’ve made this many times and it always comes out great. Question though – if refrigerating the dough after the initial counter rise, do you just place the whole covered bowl in the fridge? or punch it down and then refrigerate it? I’ve been doing the latter – I throw the dough in a ziploc and let it do the fridge rise in the ziploc, but it occurs to me that maybe then this constitutes a second rise and the rise at the end after the loaves are formed is a third rise. I wonder if the bread would come out even better if I didn’t punch it down so it was only doing two rises.
Hi Tessie! Just place the whole bowl covered in the fridge – don’t punch it down, you want all those air bubbles to stay in the dough!
I tried the recipe as it is written, and it gets the 5 stars for that!
I have, however, in my new oven can only add water to the steam function when it’s cold, and if I wait for it to heatbup, all the steam is gone. So I add the bread to the unheated oven, and let it heat to 220C with the fan and extra steam functions on. I check it after 25 minutes, usually turn the baking sheet, and bake for 5 more minutes. In my old oven that wouldn’t have worked, though.
I’ve made this recipe 3 times and the loaves came out crusty and chewy every time. I’ve used a pizza stone and my only complaint is that the bottoms of the loaves don’t brown. I had the stone in the oven for at least and hour so am certain it was up to temp before putting the bread on it. I had the stone on a rack in the middle of the oven and the tops of the loaves browned nicely. The stone has turned dark brown from using it for pizza. Any suggestions/ideas?
Hi Linda, Have you tried making this bread on a baking sheet with the same issues? If you’d like to keep using your pizza stone we are happy to help! First, try baking the dough on a lower oven rack to prevent the exterior/top from setting too quickly. Similarly, tent the bread about halfway through bake time with aluminum foil to help it bake a little more evenly. Finally, you can try lowering the oven temperature and baking for longer (which ALWAYS helps) so the bread can cook a little more evenly.
I’ve used this recipe a lot over the last few years, it’s my go to for proportions because I bake by weight as often as possible.
One note if anyone tries this-when I bake it in a dutch oven I have to adjust the baking time to 20-25 m with the lid on and another 20m or so with the lid off until it gets nice and golden. I still bake it at 475°.
I bake the bread with a glass dish of hot water under it on the bottom rack also. Aging the dough definitely gives it more complexity kind of like sourdough but it can be baked after a three hour proof as she says and it still turns out great.
I love this recipe and send it to people all of the time.
I loved this recipe also in my dutch oven and adjusted baking times similarly, but I don’t use a dish of hot water…. not sure it’s necessary with the dutch oven which captures the moisture, but will try it! Sally hits it out of the park again.
If using a dutch oven and you desire a crispy crust, it is best to line the DO with parchment, preheat the pan for 15-20 minute before loading your dough and then slip 3-4 ice cubes under the parchment, cover with lid and bake. I use this technique on any DO loaf for which a crispy crust is desired and it has never failed.
I always wanted to bake bread but was intimidated for so long. I baked this on a sheet pan and it was very good. It certainly has given me confidence to do more.
If we shape into one boule, is the cooking time still 20-25 min?
Hi Natalie, bake time will be a few minutes longer. Gently tap the boule – if it sound hollow, the bread is done.
Easy, tasty, and just what we wanted for a little bread with dipping oil. All the tips are helpful, especially for someone who never bakes bread.
Hi! I made this yesterday and it turned out beyond amazing!
Question: can this be made with 100% whole wheat flour? Thanks!!!
So glad you love this bread, Kathy, thanks! We 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.
Perfect recipe. The bread is great! I made it in a Dutch oven.
Sally; I tried this recipe for the first time and it was GREAT ! I would have liked more air bubbles however. It rested for 24 hours in the frig. Would a longer rest help ?
Hi James, Thank you for trying this recipe! All loaves bake up differently. For example the bread in the video wasn’t as hole-y as the pictured loaf that Sally made the day earlier! See the Baker’s Tip in the post for a little help. 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.
The recipe and outcome were amazing! My only downfall was me loaves didn’t get air pockets…..wondering what I may of done wrong
But I must say, still amazing flavor! I also did one with cheese and jalapeños
I tried this recipe and left the dough to proof in the fridge for a few days and baked it this morning and it came out beautiful! Crunchy crust with soft fluffy bread. OMG. This is the best no knead bread recipe ever. I was also worried it would taste like white bread, but you are right, leaving it in the fridge brings great flavor! Will definitely continue using this recipe. I use a dutch oven, so don’t know how baking 2 loaves on a sheet will work.
Baked the bread today and was very pleased with the results. I let the dough sit in the refrigerator for almost 2 days and think that enhanced the flavor. Only problem that I had was transferring from the baking sheets to the baking stone. Will try using more flour/corn meal next time. Will definitely be making this bread again! Thank you for the detailed instructions!
I mixed the bread dough yesterday afternoon, let it rise 3 hours at room temperature and refrigerated it for approximately 22 hours. Then today I brushed the tops of the loaves with melted butter and sprinkled sesame seeds on one loaf and a bit of flaky maldon sea salt on the other . I baked them on my pizza stone sprinkled with a mixture of cornmeal and flour for 23 minutes. First of all, the smell is intoxicating and then when they emerge from the oven, I could not believe I baked them given how simple the recipe was given no kneading and no double rising etc. The exterior has a gorgeous golden crust and the interior is unbelievably tender and moist but most surprising is how delicious this recipe is given such few ingredients! My loaves did not rise quite as high as the ones pictured here on your website, but they still looked respectable. I did transfer them from the nonstick baking sheet that they were rising on after they had been formed into loaves onto the pizza peel so I do not know if that may have deflated them some but all in all I am totally in love with this recipe and know that I will be making it often. What is the best way to store the bread? Your instructions say “store loosely”. Does that mean do not seal in a plastic bag? I do not own a bread box so I wasn’t sure if I should put it in a paper bag or a plastic bag but do not seal it? Also, do you recommend reheating the leftover loaves? Thanks again for such a wonderful easy and delicious recipe.
Hi Debbie! We’re so happy to hear that you enjoyed this recipe. Yes, we recommend not sealing the baked bread in an airtight container or bag. Leave a corner open to allow so air flow. We usually enjoy the leftovers at room temperature but don’t see why you couldn’t reheat them – I would do a quick google search to find a tried and true method.
I made this bread yesterday. It was so easy and it was better than anything I can get at the store.
I want to bake this today and want to use a pizza stone. My question is do you still use parchment paper on the stone or just bake it on the stone bare? Also, is Diamond Crystal Kosher Salt considered coarse salt for this recipe, or what type of salt constitutes coarse salt? I also have Fleur de Sel Sea Salt, Maldon Sea Salt Flakes, and a Coarse French Grey Sea Salt from Penzey’s Spice Company but I am confused as to which to use because I do not bake bread & usually use them for different sweet baked recipes.
Hi Debbie! You should be able to use your pizza stone with a sprinkling of extra flour or corn meal (like you would on a baking sheet). Diamond Crystal Kosher Salt would be perfect – enjoy!
Really enjoyed this recipe. It was a success and fairly forgiving. Thank you
Hi Sally!
I mixed this dough on Tuesday morning planning to bake it Wednesday night for dinner. I was not able to bake it until tonight, Friday (our power went out 2 nights in a row! ugh!). Even after it was left in the refrigerator for more than 3 days, it still came out amazing. Thank you, Sally, for this wonderfully simple yet delicious bread! One question…I do not have non-stick baking sheets. Any tips for helping this come away from the pan easily? Silpat? Parchment? Thank you!
Hi LisaMarie! Make sure to dust your baking sheet with extra flour or cornmeal. You can definitely add parchment paper, just make sure it can withstand the oven temperature. (Usually says it on the box!)
When using a Dutch Oven to bake this bread recipe, what size is the Dutch Oven?
Hi Doro! You’ll need a 6 quart or larger dutch oven.
Hi Sally!!!
I’m so excited to try this recipe today!!! My question: Can I top with sesame seeds? Will I need an egg wash to do so?
Thanks for lways filling my home with delectable baked goods!!!
Hi Gayle! An egg wash, brush of milk, or brush of melted butter will do the trick to help them stick – happy baking!