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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.

homemade artisan 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.

homemade artisan bread loaves

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 french bread loaves

Homemade Artisan Bread Video Tutorial

Like sandwich bread, focaccia, homemade English muffins, and 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.

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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!

homemade artisan bread dough in a bowl
collage of 2 artisan bread dough images

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.

shaped artisan bread dough before baking

How to Make Homemade Artisan Bread in 5 Steps

  1. 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.
  2. 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.
  3. 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. 🙂
  4. 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.
  5. 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.

slices of homemade artisan french bread
slices of homemade artisan french bread on a plate

Serve Artisan Bread With

  1. Slather with homemade honey butter
  2. Slice and dunk in crab dip, beer cheese dip, or roasted garlic bacon spinach dip
  3. Serve alongside slow cooker chicken chili or pumpkin chili
  4. As a dunker for minestrone soup or creamy chicken noodle soup
  5. With a big bowl of mac & cheese
  6. Use for my goat cheese & honey crostini
  7. 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. 🙂

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homemade artisan bread loaves

Homemade Artisan Bread (With or Without Dutch Oven)

  • Author: Sally
  • Prep Time: 4 hours
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: 2 8-inch loaves 1x
  • 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 above 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

Scale
  • 3 and 1/4 cups (about 430g) bread flour (spoon & leveled), plus more for hands and pan
  • 2 teaspoons instant yeast
  • 2 teaspoons coarse salt (see note)
  • 1 and 1/2 cups (360ml) cool water
  • optional: cornmeal for dusting pan

Instructions

  1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool 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 above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
  2. 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.
  3. 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.
  4. 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.
  5. During this 45 minutes, preheat the oven to 475°F (246°C).
  6. 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.
  7. 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.
  8. 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.
  9. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  12. Recipe adapted from King Arthur FlourRed Star Yeast, similar method originally from Jim Lahey.

Keywords: bread, loaf

Reader Questions and Reviews

  1. Seems like I use your recipes for everything these days, Sally, and this one was another winner! I only had regular white flour but my bread still came out great. The corn meal added some nice flavor. On only question is in regards to the coarse salt – in some bites, I was hit by the salt flavor, and in others, not so much. Is that normal?

    1. Hi Katie, We are happy you enjoyed this recipe! It really depends on the brand of salt you are using, yours may simply not be ground very evenly. If you make it again you can try using a different brand.

    2. After taking bread dough out of the refrigerator, do you let dough warm to room temp & then form into loaves or do you form the cold dough into loaves and let rise?

  2. So I made this bread and my family ate it up immediately. Full disclosure, I didn’t wait 12 hours (only 4) but it was still good. So we decided on the next batch we’ll wait the full 18 hour rise before baking. We mixed everything like the first time and the dough didn’t rise. We used all the same ingredients. The yeast was from the same 3 that I purchased and has an expiration date of 11/2022. What could have gone wrong??

    1. Hi Michi, We are happy to hear you enjoyed your first loaf of this bread and are sorry the second one gave you trouble. Did you use the same temperature water the second time around? Did it rise out and not up or not at all? And did you happen to go ahead and bake it anyway – if so how did it turn out? Most modern yeast is active, but from time to time there could certainly be one pack that isn’t even though it’s within the expiration date.

  3. This is my all time go to recipe. I have probably made it 20 times now and every time it has been perfect! My husband will not eat store bought bread any longer. It is so easy and I can change it up any time for a different flavor. Our fav is parsley and cheddar cheese but the plain is YUMMY! Thank you so much for this recipe. I was so afraid to try homemade bread but this recipe has changed my outlook on that! I wish I had the option to give it 10 stars!

  4. Making this recipe for the second time in a week. I’m dicing up jalapeños out of my garden and adding to the flour mixture. The flavor is incredible!!

  5. This recipe is only so-so if you skip step 3 (refrigerating the dough for 1-3 days). The author, Sally, “strongly suggests” refrigeration for 12-72 hours. I agree. You should not regard this as an “optional” step. I refrigerate for 2 days and the resulting bread is delicious.

    1. You are exactly right! My family and I call it Three, Five, and Seven Day bread, delicious every time! Note, my refrigeration awesome I can’t guarantee results, a fantastic recipe.

    2. My flour burned and made the smoke alarms go off but when it was done it tasted wonderful

  6. Hi. I made this and my dough looked quite runny after the refrigeration period, so when it sat on the counter (as a boule), it didn’t hold a nice circle shape like shown in your photos. It also didn’t really hold the scores in the top. I’m using UK bread flour, so not sure if that’s an issue? I used the gram measurement. Hoping it comes out ok; it’s in the oven now.

    1. Hi Christa! This is meant to be a wet and shaggy dough, but you can try sprinkling flour on your wet dough next time to help it come together. Enjoy!

    2. I’ve found recipes on this site usually need a little more flour than given in the grams measurement. I’m in the UK too, so there might be a difference in the flour as you suggested.

    1. Hi Angela, you can try baking the bread at 450 for longer. Let us know how it goes!

  7. Question: should I shape it into loaves before placing it in the fridge for up to 3 days, or after I take it out right before baking?

    1. Hi John, shape loaves before baking (not before refrigerating). Enjoy!

  8. I made this for the third time today, at my husband’s request. He simply refuses to eat store bought bread ever again – and who can blame him when something this delicious is possible! I was really nervous the first time I made it, but I was silly to worry with your excellent instructions. I swear the dough felt like silk as I was shaping it. Definitely recommend putting the boiling water under the rack to create the steam while the bread is cooking. We’re going to try some of your suggestions to add herbs or cheddar/jalapeño the next time (which won’t be long!)

    Thank you for another GREAT recipe!

  9. Hi Sally, I absolutely love this bread. I make it all the time.
    Do you have any nutritional facts that I could use while counting my food? Calories, Fiber, etc per slice. I know it all depends on size and bread flour used – approximations would be ok. Many thanks, I look forward to baking many other products using your recipes.

    1. Hi Kathy, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  10. Hello sally
    I have made the artisans crusty bread but it was not airy could you tell me what I’m doing wrong thank you
    Flora

    1. Hi FLora, 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.

  11. Do I leave the lid on the ditch oven, or put it on for part of the cook?

    1. Hi Mike, If using a Dutch oven you will follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in this Cranberry Nut Bread. So you will bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown.

    1. Hi Polly! See recipe notes: 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.

    2. Hello, i love the tutorial which I followed step by step. This is my first attempt and the bread was dense and not as airy….I used bread flour and instant yeast and added a bit of olive oil and rosemary for the taste. Would you know where I got it wrong?. Should I try to bake it in a pyrex pot?. Thank you

      1. This bread is a big hit in my household. Has anyone used it to make rolls, wondering how long to bake it?

  12. This is the best bread ever! My family love it and I can’t believe how easy it is to make. No kneading, what? I didn’t even know that was a thing with yeasted breads. I use high quality bread flour and instant yeast (as suggested) and I get phenomenal results every time. The overnight suggestion is a bit airier, but baking right away is still delicious. I use the boiled water suggestion which makes a nice, crusty crust. My family is sad when they come to eat and there is no artisan bread.

  13. What is the baking time if I were to double the recipe to make 2 – 16 inch loaves ? I there anything else I need to do when I scale this recipe?

    1. Hi Joe, For absolute best taste and texture, we strongly recommend making each batch of dough separately instead of doubling.

  14. Thank you so much for this recipe that is as wonderful as it is simple!
    I weigh the ingredients (including water) but always get a fine crumb rather than those big “artisan” bubbles — perhaps because the climate is drier here than in Md? But then again, I like a fine crumb, so it’s not a problem!
    FWIW, my current favorite is to make it with half whole-wheat flour and make just a single loaf — same proportions, not a boule — and it still comes out great.
    The center can still be slightly moist at the end by the time the crust is getting overdone, so lately, I’ve been playing a bit with oven temperature, such as starting at 425 for 15 minutes and then 15 at 475 to get the center a bit drier. Do you have any advice for how best to do this? For example – should the baking start high and then switch to low or vice-versa? What are good temperatures for the high and the low? Or should I just stick to one temperature but longer?

    1. Hi Ariel, so glad you love this recipe! We would stick with one temperature for longer if you’re having issues with the crust browning too much. We would try baking at 450 instead.

  15. Can I bake this in loaf pans rather than shaping them on the sheet pan? Looking to make sandwiches from it.

    1. There is a little too much dough for a standard size (9×5 inches) loaf pan, so you could try dividing the dough in half and using 2 loaf pans. The edges should still crisp up and the bake time may vary.

  16. OMG. I am new to breadmaking and this one was AMAZING! I added 4 tsp chopped garlic, rosemary, and caraway seeds. We ate one loaf with oil and balsamic vinegar immediately!! Thank you so much for this recipe! I kept it in the fridge for 2 days and the elasticity was perfect!

  17. I love this recipe but since I use a Dutch oven I get a little confused with the directions. It directed me to the cranberry bread to follow those baking steps. I baked the Dutch oven to 475 and then added the prepped dough with parchment into the Dutch oven with lid on and baked for 25 minutes then took to the lid off for 10. The parchment baked into the bottom of the bread. How do I prevent that from happening?

    1. Hi Megan! Some extra flour or cornmeal on the bottom of the loaf will help keep it from sticking. Make sure you’re using parchment paper (not wax paper) as well!

  18. Love this recipe. Thinking of shaping dough into mini breads/rolls . Do you think it will work.

    1. Hi Diane, so glad you love this recipe! You can make smaller loaves/rolls, yes. Bake time will depend on the size you make them. Bake until the crust is golden brown and when you tap the loaves– they will sound hollow when done.

  19. Great easy recipe! I modified it and used 1 c. rye flour, 1 c. fine semolina, 1 1/4 c. bread flour. Poured in a little maple syrup, used 1.5 c. room temp water, 2+tsp. sea salt, 2 tsp. instant yeast. Stirred all together. Olive oiled ball and let rise as per instructions, then 2 days in fridge. Instructions, then used cornmeal dusted baking sheet. Baked for 20 minutes and attacked first loaf with honey butter, raspberry jam and plain, yum! but probably needed a few minutes to set up. set other uncut loaf back in oven (turned off) for 5 min and letting it rest now. I find bread to be very forgiving. People have been making it for centuries! Would absolutely make this again! Thanks!

  20. Isn’t 2 teaspoons of yeast too much? I have a recipe that I have been using for
    4 years and It calls for 61/2 cups of flour and 1 teaspoon of yeast.

    1. Hi Joseph, All recipes are different, but these are the ratios that we find works best for this particular method and outcome. Let us know if you give it a try!

  21. The bread turned out rustic and beautiful. My wife couldn’t believe I made it. I followed all the steps, used parchment paper without the corn meal. Definitely going to be making more. Thanks for another killer recipe.

  22. Could I double this recipe and make two bigger loaves? If so how long would bake time be, ty.

    1. Hi Paul, Sure can! For the shaping step, divide into 2 boules or 4 loaves.

  23. My first time ever making bread and it was sooo delicious. My second batch just came out of the over and my third is about to go into the fridge. A few questions… The loaves are sticking slightly to the pan. I’m using a nonstick pan with a generous amount of flour and cornmeal. (For my first batch I only used flour and they stuck like superglue!) Is there something I’m possibly doing wrong? Also, the flour and cornmeal on the pan that surround the loaves burn pretty badly. Doesn’t affect the bread but it makes kind of a bitter/burnt smell in the house. I’m wondering if maybe I should try 450 instead of 475? My loaves are completely cooked (and even a little bit overly browned) after 20 min at 475. Thank you!!

    1. Hi Colleen, We are so happy you enjoy this recipe! If you don’t have a nonstick baking sheet, line it with parchment paper first, and then add a dusting of flour and/or cornmeal before placing the dough on top. You may simply be using too much flour and cornmeal if it’s burning (and the parchment should help with the sticking so you don’t have to use as much!).

    1. Hi Ken, A dough’s consistency relies on many variables including how you measure the flour, brand of flour, even the weather and humidity in the air. While this should be a sticky dough, yours may be a little too sticky. Don’t be afraid to add 1/4 – 1/2 cup more flour to the dough before letting it rest at room temperature.

  24. I love this recipe so much!! Living in Indonesia, it’s so hard to find good bread (as it’s not part of local cuisine) so it’s amazing to find an easy and wonderful bread recipe. Due to our humid climate, I reduce the water to 300ml and it works really well.
    One question, my bread bakes up very yummy with lots of holes and nice texture, BUT they always turn out misshapen. I try to shape them into two oval loaves or one big oval loaf but they don’t bake up evenly. One end might be thicker. Do you have any tips? Thank you

    1. Hi Christine, we’re so glad you love this artisan bread recipe! Every artisan loaf is unique and may not be uniform in size — but that’s okay! You can shape them up again right before they go into the oven to try and get your desired shape.

      1. I really love this bread but when I made at my daughters in Denver it was really flat and baking took a lot longer. Is there recipe to adjust this for higher altitude as I think that was the problem.

  25. I love this recipe. I made it using my gas oven and it turned out great. But when baking in my electric oven the steam broke my stone sheet pan. We love the chewy crust but it wasn’t worth loosing my pan over. I use the stone because nothing sticks. I will have to purchase something different to bake bread on.

  26. Sally!!! I’ve been looking for a great easy bread recipe for what seems like forever. I found this recipe Sunday . I wanted to make it to go with dinner that night, so I let it rest for about 4 hours on the counter.
    I wanted to do a side by side test of the 4 hour version and the rest in the fridge version, so I split the dough and baked half of it. The bread I baked Sunday was really yummy, but the bread which was rested in the fridge was dynamite! I actually said out loud “I’m never buying bread again!”
    Thank you, thank you, thank you!!!

  27. Can I use my kitchenaid mixer to mix or there something magical about doing it by hand?

    1. Hi Elaine, We do not recommend a mixer for this particular dough– it’s very loose and sticky. A mixer wouldn’t be doing you (or the dough!) any favors. Luckily, it only requires a really quick mix with a wooden spoon or rubber spatula. Not much work involved!

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