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Saturday, May 18, 2024

Artisan Bread – Sugar Spun Run

You can also make bakery-style artisan bread at residence! My extremely straightforward recipe can rise in a single day or the identical day. Naturally egg and dairy free! Recipe features a how-to video.

My Favourite Artisan Bread

At present I’m sharing an amazingly easy and EASY recipe for artisan bread. It has the identical nice taste and texture all of us love about any such bread, however is extremely easy to make. I’m speaking mere minutes of hands-on time!

To not be confused together with your common sandwich bread, artisan bread is the country and hearty sort finest saved for dipping in soups (although it tastes nice by itself or slathered with honey butter). It has a thick, chewy crust and a mushy inside. The crumb is barely moist and chewy, and it typically has giant air pockets, particularly when you let it ferment in a single day within the fridge.

Why You’ll Love This Recipe

  • Alternative of two preparation strategies; both let the dough rise at room temperature for a number of hours, or let it rise in a single day within the fridge (and you are able to do this proper after making ready–no have to let it rise on the counter first). Some folks say the bread tastes higher after an evening within the fridge, and whereas I discover this to be true for my sourdough bread, I personally don’t really feel prefer it makes an enormous distinction.
  • Pairs properly with so many dishes, from beef stew and shepherd’s pie to garlic butter shrimp and broccoli cheddar soup.
  • Naturally egg-free and dairy-free, and you may even make it sugar-free when you select to omit the sugar.
  • Bake in a wide range of vessels! A Dutch oven is finest for baking artisan bread, however I do know not everybody has one. To make this recipe accessible to everybody, I included choices for baking in several pots/pans within the recipe notes.

And don’t neglect–this recipe is EASY! Whereas there’s some substantial time required for the bread to rise, that’s all hands-off and there’s lower than a half hour of precise hands-on time required.

What You Want

With so few components (solely 5!), it’s crucial that every one you add be top quality. Right here’s what it’s good to make my do-it-yourself artisan bread!

  • Bread flour. Utilizing a bread flour will yield a nicer last end result, since bread flour accommodates extra protein than common all-purpose flour. You will want 3 ½ cups for the bread itself, plus extra for dusting your work floor. In a pinch, you would substitute an equal quantity of all-purpose flour.
  • Yeast. Use instantaneous or fast rise yeast and ensure it’s contemporary and never expired earlier than you get began.
  • Heat water. Make sure that your water is 115F; if it’s too scorching, it might kill your yeast, and if it’s too chilly, your yeast won’t activate.
  • Sugar. That is elective and your bread will probably be tremendous with out it, however I like so as to add the sugar as a result of it helps the yeast and likewise provides a slight refined depth of taste (however not sweetness) to the bread. 
  • Salt. For taste, in fact! Common desk salt works simply tremendous right here.

SAM’S TIP: It’s very regular in case your dough is sticky, as this can be a excessive hydration dough. Don’t be afraid to be beneficiant with the flour in your work floor and in your fingers to make the dough simpler to deal with.

That is simply an summary of the components I used and why. For the total recipe please scroll all the way down to the underside of the submit!

Methods to Make Artisan Bread

  1. Whisk the flour, yeast, sugar, and salt collectively, then stir within the heat water. Combine till all the things is mixed, then cowl with plastic and let rise till doubled in dimension (or place within the fridge in a single day).
  2. Kind the dough right into a ball on a generously floured floor. Add as a lot flour as you want right here to make the dough straightforward to handle–it is going to be sticky!.
  3. Stretch and fold: Seize the highest of the dough and fold it over the underside, then flip the dough 90 levels and repeat. Do that a complete of 4 instances. I reveal this within the video beneath when you want a visible!
  4. Kind the dough onto a ball (you need it good and spherical, the taller it’s right here the taller your loaf will probably be), then place within the middle of a big piece of parchment paper. We’ll use this as a sling to switch our dough to our pan. Cowl the dough with plastic wrap and let sit whereas your oven preheats.
Two photos showing bread dough before and after baking.Two photos showing bread dough before and after baking.Two photos showing bread dough before and after baking.
  1. Decrease your bread into your pan utilizing the parchment sling. Bake for half-hour coated, then take away the quilt and bake for a further 10 minutes.
  2. Let the bread cool in its pan for 10 minutes, then fastidiously take away to a cooling rack to chill utterly.

SAM’S TIP: If you’re utilizing one, place your dutch oven in your oven whereas it preheats. It will create a great baking setting in your bread. Be aware that it’s good to watch out dealing with the pot and lid after it comes out of the oven–it is going to be very popular!

Steadily Requested Questions

Can artisan bread be baked in a loaf pan?

Sure! Whereas a dutch oven is right, you may bake artisan bread in a loaf pan if that’s what you might have readily available. I present directions for bake in a 9×5″ bread pan or on a cookie sheet within the recipe notes beneath.

Be aware that I do advocate having two 9×5 loaf pans so you should use one as a lid. Tented foil may work when you don’t have two pans.

Can artisan bread be frozen?

Sure! Make sure that to let it cool utterly, then wrap it very well and place in a freezer protected bag or container. I like to recommend having fun with your artisan bread inside 3-6 months for finest taste. You can too slice the bread earlier than freezing it to simply defrost one slice at a time (if I do that I normally individually wrap every slice to assist keep off freezer burn).

To thaw, let the bread sit on the counter for a number of hours to thaw, or toast particular person slices within the toaster. You can too heat up in a 350F preheated oven for a number of (about ten) minutes.

Is artisan bread more healthy?

Not like many store-bought breads, do-it-yourself artisan bread doesn’t embody any processed components or preservatives. So sure, you would say it’s a more healthy possibility!

What different bread recipes would you wish to see this 12 months? Let me know within the feedback beneath!

Get pleasure from!

Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜

Artisan Bread

You can also make bakery-style artisan bread at residence! My extremely straightforward recipe can rise in a single day or be made the identical day. Naturally egg and dairy free! Recipe features a how-to video!


Course: Bread

Delicacies: American

Prep Time: 25 minutes

Cook dinner Time: 40 minutes

Rising Time: 2 hours

Complete Time: 3 hours 5 minutes

Servings: 1 loaf

Energy: 1713kcal

Forestall your display screen from going darkish


  • In a big mixing bowl, whisk collectively flour, yeast, sugar, and salt.

    3 ½ cups (437 g) bread flour, 2 ¼ teaspoons (7 g) instantaneous yeast, 1 Tablespoon (12 g) granulated sugar, 1 ½ teaspoons (10 g) salt

  • Add heat water and stir till mixed. Dough will probably be sticky.

    1 ½ cups (360 ml) heat water

  • Cowl bowl with plastic wrap and place in a heat place to rise till doubled in quantity, normally 2-3 hours. Alternatively, cowl dough and refrigerate in a single day (no want for it to rise first, pop it proper within the fridge).

  • When dough has risen, scrape out onto a generously floured floor and kind right into a ball together with your fingers. If the dough is just too sticky to deal with, sprinkle a lightweight quantity of flour over the floor, including extra as wanted to deal with/form the dough.

  • Stretch and fold: Grasp the dough on the prime (assume 12 o’clock, if the dough have been a clock face) and stretch it over the underside (6 o’clock). Flip the dough 90 levels and repeat. Repeat this step two extra instances for a complete of 4 stretch and folds. I reveal this within the images above and within the video, if a visible helps!

  • Use your fingers to kind the dough right into a ball once more (do not be afraid to form it, you need it to be extra spherical than flat!), place on a big piece of parchment paper (the parchment must be giant sufficient you could elevate it up and decrease it right into a Dutch oven), and frivolously cowl with plastic wrap.

  • Permit dough to relaxation, coated, for half-hour. Because it rests, preheat oven to 450F (230C) and place a 4qt Dutch oven (with lid) within the middle rack of your oven.

  • After half-hour, fastidiously take away Dutch oven from the oven. Rating your bread down the center, take away the lid off of the Dutch oven, and gently decrease the parchment paper and bread into the pot. Place lid on prime, and return to 450F (230C) oven.

  • Bake for half-hour with the lid on, then take away lid and permit to bake for an additional 10 minutes. I wish to examine the inner temperature of my bread with an instantaneous learn thermometer to make sure it is completed baking, search for an inside temperature of 195-200F (90-93C) within the thickest a part of the bread.

  • Take away from oven and permit to chill in Dutch oven for 10 minutes, then use the parchment paper to fastidiously elevate the loaf from the pot and switch to a cooling rack to chill utterly earlier than slicing. Do let the bread cool till now not heat to the contact or the inside will probably be gummy.


Baking in several dishes:

A 4 qt Dutch oven works finest for this recipe, however you do have another choices that may work, too:
9×5” bread pan: After the “stretch and fold” course of, gently roll dough right into a loaf form, tucking the ends underneath. Place in a greased bread pan and let sit, coated, for half-hour whereas oven preheats. After half-hour, rating bread, cowl pan with an inverted loaf pan (or tent with foil) and bake in 450F (230C) oven for 20 minutes, then take away the “lid” and bake one other 10 minutes.
Bake on a cookie sheet: After dough has risen, (step 3) scrape onto a generously floured floor and divide into two items. Kind every right into a ball, and comply with the “stretch & fold” directions within the recipe for every. Place on parchment paper lined cookie sheet, cowl frivolously with plastic wrap, and sit for half-hour whereas oven preheats (area the dough as it can enhance in dimension). After rising, rating every loaf and bake in 450F (230C) oven for 17-20 minutes.
Bigger Dutch oven: Baking time will probably be lowered and bread will probably be flatter.


An equal quantity of all-purpose flour could possibly be substituted in a pinch. 


Wrap tightly or retailer in an hermetic container for as much as 5 days. Bread can also be tightly wrapped (or sliced and particular person slices wrapped) and frozen for a number of months. To thaw, let sit at room temperature for a number of hours or toast particular person slices. Entire loaves can also be rewarmed in 350F/175C oven for a number of minutes.


Serving: 1loaf | Energy: 1713kcal | Carbohydrates: 340g | Protein: 63g | Fats: 9g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 2g | Sodium: 3529mg | Potassium: 696mg | Fiber: 18g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 5mg

Dietary info is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.

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