Baking artisan bread has always been a satisfying process for me, blending simple ingredients into something both flavorful and beautiful. Over time, I’ve come to appreciate the subtle techniques that make each loaf unique. This recipe is one I’ve refined through practice, focusing on balance and texture for a consistently rewarding result.
To make artisan bread, you can choose between a traditional recipe or a sourdough variant. Below are detailed recipes for both types, along with tips on how to successfully bake sourdough artisan bread.
Ingredients
- 3 ½ cups (437 g) bread flour (plus more for dusting)
- 2 ¼ teaspoons (7 g) instant yeast
- 1 tablespoon (12 g) granulated sugar (optional)
- 1 ½ teaspoons (10 g) salt
- 1 ½ cups (360 ml) warm water (about 115°F/46°C)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, yeast, sugar, and salt.
- Add Water: Stir in the warm water until fully combined. The dough will be sticky.
- First Rise: Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 2-3 hours. Alternatively, refrigerate overnight for a slower rise.
- Shape the Dough: Turn the dough out onto a floured surface and shape it into a ball. Dust with flour as needed to prevent sticking.
- Second Rise: Place the shaped dough on a large piece of parchment paper, cover it lightly with plastic wrap, and let it rest for about 30 minutes while preheating your oven to 450°F (230°C).
- Prepare for Baking: Place a Dutch oven in the oven while it preheats. After resting, score the top of the dough with a sharp knife.
- Bake: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and lower it into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Cool: Remove from the oven and let cool on a wire rack before slicing.
Sourdough Artisan Bread Recipe
Ingredients
- 3 cups (360 g) all-purpose or bread flour
- 1 ¼ cups (296 ml) warm water
- ¾ cup (177 ml) active sourdough starter
- 1 tablespoon (15 ml) honey (optional)
- 1 ½ teaspoons (9 g) salt
Instructions
- Mix Ingredients: In a large bowl, combine flour, water, sourdough starter, honey, and salt until just mixed. Let it rest for about 15 minutes to allow hydration.
- Knead Dough: If using a stand mixer with a dough hook, knead for about 5 minutes; if kneading by hand, do so for about 8-10 minutes until smooth and elastic.
- First Rise: Transfer to an oiled bowl, cover with plastic wrap or a cloth, and let rise at room temperature for about 3 hours or until doubled in size.
- Shape the Dough: Gently shape the dough into a ball on a floured surface and place it on parchment paper.
- Preheat Oven: While shaping, preheat your Dutch oven in a cold oven set to 450°F (230°C).
- Second Rise: Let the shaped dough rest while the oven heats up, about 30 minutes.
- Score and Bake: Once preheated, carefully remove the Dutch oven, score the top of your loaf, and transfer it into the pot using parchment paper as handles. Cover with the lid and bake for about 12-15 minutes; then remove the lid and continue baking for another 13-15 minutes until golden brown.
- Cool: Allow to cool on a wire rack before slicing.
Tips for Sourdough Bread
- Ensure your sourdough starter is active; perform a float test by dropping some in water; if it floats, it’s ready.
- Watch your dough rather than relying strictly on time; it should double in size during rising phases.
- For an open crumb structure with larger holes in your sourdough bread, consider using higher hydration levels by reducing flour slightly and allowing longer fermentation times.
These recipes provide a great starting point for making delicious artisan bread at home!
