Crusty Artisan Bread
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This crusty bread recipe is astonishingly easy—no kneading required—and makes three beautiful loaves, which you can bake as needed.
This homemade artisan bread recipe is astonishingly easy, and it makes enough for three delicious loaves, which you can bake as needed. What’s more, the dough takes just five minutes to make, does not require kneading or any special equipment, and can rest in the fridge for up to two weeks (the flavor becomes more complex the longer it sits). The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë François.
What You’ll Need To Make Crusty Artisan Bread
- All-purpose flour: Forms the structure of the bread; using high-protein flour, such as King Arthur, yields better results. If using a lower-protein flour, you may need to add a few more tablespoons of flour.
- Kosher salt: Enhances flavor and controls yeast activity; essential for a well-balanced taste.
- Instant/rapid-rise yeast: Leavens the dough, helping it to rise quickly without needing to activate it in water beforehand. Active dry yeast can be used instead, but it requires longer rising time. To activate, dissolve it in lukewarm water and let it sit until frothy before adding to the flour mixture.
- Lukewarm water: Hydrates the flour and yeast, helping to create the right dough consistency; lukewarm water (about 100°F) is ideal for activating the yeast.
- Cornmeal: Used for dusting the baking sheet to prevent the dough from sticking and to add a slight crunch to the crust.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine.
Add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°F).
Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour.
The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it’s too wet, add a few tablespoons of flour. Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. As you can see below, it will rise a lot!
When you’re ready to bake a loaf, pull out one-third of the dough.
Coat the outside lightly with flour (you don’t want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath.
Put the dough ball onto a cornmeal-dusted baking sheet and let rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that’s okay.
The dough will rise a bit.
Generously dust the dough with flour. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough — a scallop, cross, or tic tac toe pattern all look nice.
Set a metal pan on the bottom rack of a preheated 450°F-oven. Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. This creates steam in the oven. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.
This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered.
Freezing Instructions
The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced. Wrap in a zip-top freezer bag and freeze for up to 1 month. To thaw, take the bread out of the freezer and let it come to room temperature, about 3 hours. Reheat in a 350°F oven until warmed through, about 10 minutes.
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Artisan Bread
This crusty bread recipe is astonishingly easy—no kneading required—and makes three beautiful loaves, which you can bake as needed.
Ingredients
- 6½ cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur; see note)
- 4 teaspoons kosher salt
- 1½ tablespoons instant/rapid-rise yeast (see note)
- 3 cups lukewarm water (no need to be exact but lukewarm is about 100°F)
- Cornmeal, for dusting the pan
Instructions
- In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
- Dust a sturdy baking sheet with cornmeal.
- Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
- Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).
- Generously dust the dough with flour. Using a sharp knife, make a few ½-inch-deep slashes in the dough -- a scallop, cross, or tic tac toe pattern all look nice.
- Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.
- This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. (If it lasts beyond a day, I suggest slicing and freezing.)
- Freezer-Friendly Instructions The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced: Wrap in a zip-top freezer bag and freeze for up to 1 month. (If you plan to use slices one at a time, place pieces of parchment between them so they don't stick.) To thaw, take the bread out of the freezer and let it come to room temperature on the countertop. Reheat in a 350°F oven until warmed through, about 10 minutes.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour and salt, and proceed with the recipe.
- Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
Nutrition Information
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- Serving size: 1 slice
- Calories: 100
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 21 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 64 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Second loaf just baking and again flat as a pancake. Don’t know what I’m doing wrong – maybe too wet? I do have trouble forming it into a ball. Help!
Hi Jan, I’m sorry you’re struggling with this! If you’re having trouble forming it into a ball, it sounds like the dough may need a little more flour. Also, is it rising as I’ve described in the recipe? If not, you may want to check to see if your yeast is very old or expired. A third thought is to suggest King Arthur flour. This flour has a higher protein content than many other brands, which helps to give structure to breads/ baked goods.
Thanks Jen. Used in date rapid rise yeast and flour 10.4 protein. I’ll try a different brand of yeast I’m determined to get it right.
Sounds good, and you may want to give King Arthur flour a try; their all-purpose flour contains 12 g of protein per cup. Hope you have more success next time!
Could I add some fresh rosemary to the dough before shaping?
Hi Lori, I think it would work nicely – Enjoy!
Can I use gluten free flour
I’ve only made this with all-purpose flour, so I can’t say confidently how it would work with a gluten-free flour. I’m sorry I can’t be more helpful!
This is a very good recipe. I’ve been looking for a recipe that makes a larger loaf and this one gives that option. Instead of making 3 loaves, I made one large one and one smaller. Following the instructions, for the second rise, I put the dough in a taller round bowl (lined with parchment paper) to get a higher rise. I transferred the loaf in the parchment paper to a preheated Dutch oven and spritzed the top with water; I baked it with the lid on for 30 min (turned the pan once while baking) and with the lid off for an additional 10 minutes until it was a browned as I wanted it. The larger loaf looked perfect and it tasted great too. I baked the smaller loaf on a sheet as directed, but I wasn’t as happy with the results because it turned out too flat (the flavor, of course, was still very good). I’ve been making similar recipes that require a shorter rise time, but this recipe results in a more developed flavor and a better, more consistent crumb. I’m sticking with this recipe from now on! Next time I want to try refrigerating the dough for a day or so to see how that changes the flavor and texture. Thanks for a great recipe and detailed and clear instructions!
Can I use almond flour?
I don’t recommend it — sorry!
This was really delicious bread. The process was well communicated in the recipe instructions and turned out perfectly.
Is it possible to use this dough recipe for baguettes?
PS I LOVE your recipes! Thank you
So glad you like the recipes! You can shape this into a baguette. The bake time may be a bit different, so keep a close eye on it. Please LMK how it turns out if you try it!
Hi Jenn! Do you think King Arthur bread flour would work okay in place of the all purpose flour? Thanks!
Hi Becca, Yes, you can use bread flour, but you’ll need to increase the water by 1/3 cup to start and add more if needed. Hope you enjoy!
Hello, can I use fresh yeast (not dry) for this recipe? If so what would be the best quantities?
Hi Lilac, I’ve never used fresh yeast before. I think that should work here, but the rise time and quantities may be a little different. I read this on a website I trust: To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33. Instant yeast can be incorporated into the dough without first rehydrating it; however, it is sensitive to ice or ice-cold temperatures, and if the water temperature of the dough is cold, it is best to mix the dough for a minute or two before adding the yeast. In order to maintain dough yield, most manufacturers suggest making up the weight difference between dry yeast and fresh with additional water. Hope that helps!