Homemade Bread — Simple Artisan Loaf Recipe

The first bite should crackle — a thin, golden crust giving way to a warm, open crumb and a faint, wheaty aroma. This homemade bread is the loaf I developed after testing the method 12 times with different flours in a small bakery. It balances a crisp exterior with a soft, slightly chewy interior using one straightforward mixing method and a single rise. I learned the timing and temperature while working in a professional bakery and adjusted the recipe so home ovens can reproduce the same result. This version is forgiving, needs only basic equipment, and rewards a little patience with deep wheat flavor and beautiful oven spring. Read on for exact measurements, pro tips to avoid common mistakes, and quick variations that include a no-knead option. If you like cheesy snacks, try a contrasting bite with a warm Brazilian cheese bread for company: Brazilian cheese bread.

Why This Recipe Works

Long, warm first rise lets natural sugars feed yeast and deepen flavor without refrigeration.
A short, gentle fold strengthens gluten for structure while keeping the crumb open.
High baking temperature creates rapid oven spring and a crisp crust like artisan bread.
Using a steam-filled environment early in baking sets the crust and promotes color.
Simple ingredient ratios scale reliably so results are consistent across ovens.

Ingredients Breakdown

All-purpose flour: 500 g (4 cups). The backbone of the dough. For stronger structure, use up to 20% bread flour. If you swap flours, expect texture changes.
Water: 350 ml (1 1/2 cups). Lukewarm (about 27–32°C / 80–90°F) to wake the yeast without killing it.
Active dry yeast: 7 g (2 1/4 tsp). One packet. Instant yeast can be used at the same amount but mix straight into the flour.
Fine salt: 10 g (1 3/4 tsp) Diamond Crystal; if using Morton’s, use 1 1/4 tsp because it’s denser. Salt controls fermentation and strengthens gluten.
Olive oil or melted butter (optional): 15 ml (1 tbsp). Adds tenderness and flavor but is not required.
Honey or sugar (optional): 10 g (2 tsp). Helps with browning and gives a touch of sweetness.

Substitutions and impact warnings:

Whole-wheat flour: Replace up to 150 g (1 1/4 cups) for nuttiness; dough will need slightly more water and a longer rise.
Gluten-free: This recipe is not designed for gluten-free swaps. Try a tested 1:1 gluten-free blend and add 1/2 tsp xanthan gum; expect denser crumb.
Dairy-free: Use oil instead of butter; no effect on rise.

If you want a different shape or enriched dough, see how this dough relates to other handheld loaves like a homemade calzone dough: homemade calzone dough.

Essential Equipment

Large mixing bowl (3–4 L / quarts) — big enough for the dough to double.
Kitchen scale (preferred) — for consistent results.
Dutch oven with lid, 24–28 cm (9–11 inch) — creates steam for crust. If you don’t have one, use a rimmed baking sheet and a metal pan beneath it filled with hot water as a steam source.
Bench scraper — helps fold and shape the dough.
Instant-read thermometer — to check water (27–32°C / 80–90°F) and finished loaf (internal 95°C / 205°F).
Cooling rack — prevents a soggy bottom.

For tips on using sheet pans and oven layout, see our cookie-baking suggestions: cookie-baking tips and layout.

Total active prep: 15 minutes; active bake: 35 minutes; inactive rising: 1 hour 30 minutes; total time: 1 hour 50 minutes. Serves 8 (1 slice each).

Step 1: Mix the Dough

Combine 500 g (4 cups) all-purpose flour, 7 g (2 1/4 tsp) active dry yeast, and 10 g (1 3/4 tsp) fine salt in a large bowl. Add 350 ml (1 1/2 cups) lukewarm water and 15 ml (1 tbsp) olive oil; stir with a wooden spoon until a shaggy mass forms, about 1–2 minutes. Do not overmix — stop when no dry flour pockets remain.

Step 2: First Rise (Bulk Fermentation)

Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 60–90 minutes until roughly doubled and bubbly. Timing depends on room temperature; warmer kitchens will be faster. You should see surface bubbles and feel a lighter dough when you lift it.

Step 3: Gentle Folds to Strengthen

Transfer the dough to a lightly floured surface. With lightly floured hands, perform two sets of gentle folds: stretch one side and fold over, rotate, and repeat—about 4 folds per set with 10 minutes rest between sets. This strengthens the gluten without intense kneading.

Step 4: Shape and Final Proof

Shape the dough into a tight round by pulling edges under to create surface tension. Place seam-side down in a floured proofing basket or a bowl lined with a floured towel. Cover and proof for 30–45 minutes until slightly puffy. Check by pressing gently; the dough should spring back slowly.

Step 5: Preheat and Prepare for Steam

Preheat your oven to 230°C (450°F) with the Dutch oven inside for at least 30 minutes. Score the loaf with a sharp blade to guide the oven spring, about 10–15 mm (1/2 inch) deep and swift. This makes the loaf expand predictably and creates a decorative cut.

Step 6: Bake with Steam

Carefully transfer the loaf into the hot Dutch oven, cover, and bake for 20 minutes. Then remove the lid and bake for another 12–15 minutes until deep golden brown and the internal temperature reads 95°C (205°F). Total bake 32–35 minutes. The crust should sound hollow when tapped.

Step 7: Cool Before Slicing

Remove the loaf and cool on a rack for at least 1 hour before slicing. Cooling lets the crumb set and finishes gelatinizing the starches; cutting too early yields a gummy texture.

Expert Tips & Pro Techniques

Common mistake: Underproofing yields a dense crumb; overproofing gives no oven spring. Use the finger-dent test: a light dent should slowly spring back.
Use a scale. Weighing flour and water is the simplest way to make this loaf reliable across ovens.
For a crisper crust, bake the uncovered loaf for the last 10 minutes and then briefly broil (watch closely) for extra color.
Make-ahead: After first rise, shape the dough, place seam-side up in a floured towel-lined basket, cover tightly, and refrigerate overnight (8–12 hours). Bring to room temp 60–90 minutes before baking.
Professional trick for better oven spring: score with a shallow, fast motion and spray a burst of water into the oven immediately after loading if you aren’t using a Dutch oven.
Avoid overflouring during shaping; too much flour reduces surface tension and leads to a flat loaf.

Storage & Reheating

Refrigerator: Store cooled slices in an airtight container or resealable bag for up to 3 days. Refrigeration speeds staling; for best texture, keep at room temperature and use within 2 days.
Freezer: Wrap the whole loaf tightly in plastic, then in foil and freeze for up to 3 months. To freeze slices, arrange parchment between slices and store in a freezer bag.
Thawing & Reheating: Thaw wrapped at room temperature for 1–2 hours. Reheat whole loaf in a 175°C (350°F) oven for 10–12 minutes, or re-crisp slices for 6–8 minutes. Avoid microwaving — it makes the crust soggy.

Variations & Substitutions

No-Knead Version: Use the same ingredient weights but mix and let rise 18–24 hours in the fridge (cold fermentation). Skip folding; bake following the same high-heat method. This creates a looser, more open crumb and is the classic no-knead bread approach.
Whole-Wheat Loaf: Replace 150 g (1 1/4 cups) all-purpose flour with 150 g (1 1/4 cups) whole-wheat flour. Increase water by 30–45 ml (2–3 tbsp) and extend the first rise by 15–30 minutes.
Herb & Garlic: Add 20 g (1/4 cup) chopped fresh herbs and 2 minced garlic cloves during initial mix. Keep rest of recipe the same.
Enriched Loaf: For a softer sandwich loaf, add 30 g (2 tbsp) sugar, 30 g (2 tbsp) butter, and 1 egg to the dough. Reduce water by 15–30 ml (1–2 tbsp) and expect a slightly longer rise.
Gluten-Free: Replace with a tested 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum. Expect a different texture and a shorter rise time; bake at the same temperature but check doneness earlier.

For additional ideas on shaping and filled doughs, compare techniques used for stuffed breads like homemade calzones.

Serving Suggestions & Pairings

Warm slices with unsalted butter and flaky sea salt for a classic treat.
Serve alongside garlic-roasted vegetables or a bowl of soup for a comforting meal.
Make open-faced sandwiches with smoked salmon, cream cheese, and dill.
Pair with a crisp white wine or a nutty, medium-bodied beer to complement the crust and crumb.

Nutrition Information

Per serving (1 slice — recipe makes 8 slices)

Calories: 200 kcal
Total Fat: 4 g
Saturated Fat: 0.8 g
Cholesterol: 0 mg
Sodium: 220 mg
Total Carbohydrates: 36 g
Dietary Fiber: 1.8 g
Sugars: 1.8 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bread turn out dense and heavy?
A: Dense loaves usually mean the dough was underproofed or the yeast was old. Make sure the first rise doubled and the dough shows bubbles. Check yeast freshness and proof in a warm (not hot) spot.

Q: Can I make this without eggs?
A: Yes. This recipe doesn’t require eggs. If you use the enriched variation that calls for an egg, simply omit it and add 15 ml (1 tbsp) extra oil or water.

Q: Can I double this recipe?
A: Yes. Use a larger mixing bowl and bake loaves in two Dutch ovens or on extra-long baking sheets. Keep fermentation times similar, but you may need slightly longer proofing for larger total mass.

Q: Can I prepare this the night before?
A: Yes—after mixing and a short initial rise, shape the dough, place it seam-side up in a floured basket, cover tightly, and refrigerate overnight (8–12 hours). Bake the next day after 60–90 minutes at room temperature.

Q: How long does this keep in the fridge?
A: Sliced bread will keep well in the fridge for up to 3 days, but the loaf is best stored at room temperature for 1–2 days. For longer storage, freeze.

Q: Is this the same as no-knead bread?
A: It’s a related method. This recipe uses brief folding to build strength, but you can convert it to a true no-knead by using a long, cold fermentation and omitting folds.

Q: My crust burned before the inside was done. What happened?
A: Your oven may run hot or your loaf was too close to the top element. Move the rack lower, reduce oven temp by 10–15°C (20–25°F), or tent with foil after the crust reaches the desired color, and continue baking until the internal temp is 95°C (205°F).

Conclusion

If you want more hands-on variations and simple crowd-pleasing loaves, try the tried-and-true Homemade Bread Recipe – Tastes Better from Scratch for extra technique notes. For a very quick beginner-friendly loaf and a different crumb, see the EASY HOMEMADE BREAD RECIPE – Butter with a Side of Bread for alternate shaping and baking tips.

Homemade Artisan Loaf Bread

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Author: anna
Total Time: 110 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A simple artisan loaf that offers a crisp crust and a warm, open crumb, developed for home bakers with easy instructions.

Ingredients

Scale

500 g (4 cups) all-purpose flour
350 ml (1 1/2 cups) lukewarm water
7 g (2 1/4 tsp) active dry yeast
10 g (1 3/4 tsp) fine salt
15 ml (1 tbsp) olive oil or melted butter (optional)
10 g (2 tsp) honey or sugar (optional)

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Instructions

Combine flour, yeast, and salt in a large bowl. Add lukewarm water and olive oil.
Cover with a towel and let rise for 60–90 minutes until doubled in size.
Transfer to a floured surface and perform gentle folds to strengthen the dough.
Shape the dough into a round and proof for 30–45 minutes.
Preheat oven to 230°C (450°F) with the Dutch oven inside.
Score the loaf and transfer to the Dutch oven, bake covered for 20 minutes, then uncovered for another 12–15 minutes.
Cool on a rack for at least 1 hour before slicing.

Notes

For a crisper crust, bake uncovered for the last 10 minutes. This loaf can be made ahead and refrigerated overnight after the first rise.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 1.8g
Sodium: 220mg
Fat: 4g
Saturated Fat: 0.8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1.8g
Protein: 6g
Cholesterol: 0mg

Homemade Bread