Artisan Bread is a rustic, crusty loaf with a soft, airy interior that I love baking when I want fresh, homemade bread without needing fancy tools or kneading. With just four basic ingredients and some resting time, this no-fuss recipe delivers that classic bakery-style texture and flavor right from my own oven.
Why You’ll Love This Recipe
I love how incredibly simple this bread is. No kneading, no stand mixer, and no complicated shaping — just mix, rest, and bake. The long rise gives the dough beautiful structure and flavor, and the result is a golden, crackly crust with a light and chewy crumb. It’s perfect with soups, sandwiches, or just warm with butter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose or bread flour
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Warm water
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Active dry yeast
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Salt
Directions
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In a large bowl, I combine the flour, salt, and yeast.
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I pour in warm water and stir just until a shaggy dough forms — no kneading needed.
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I cover the bowl loosely and let it rise at room temperature for 8–12 hours (overnight is perfect).
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Once the dough is bubbly and doubled in size, I turn it out onto a floured surface and shape it into a round loaf.
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I let it rest for 30 minutes while the oven preheats to 450°F (230°C) with a Dutch oven or heavy pot inside.
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I carefully place the dough into the hot pot, cover it, and bake for 30 minutes.
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Then I uncover and bake another 10–15 minutes until the crust is deep golden brown.
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I let it cool before slicing — that crust crackle is worth the wait.
Servings and timing
This loaf makes about 8 slices. It takes 10 minutes to mix, 8–12 hours to rise, and around 45 minutes to bake.
Variations
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I sometimes add fresh herbs, garlic, or shredded cheese into the dough.
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For a whole-grain version, I swap out a portion of the flour for whole wheat.
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A sprinkle of oats or seeds on top before baking adds a beautiful touch.
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I use everything bagel seasoning for a flavorful crust.
Storage/Reheating
I store the loaf wrapped in a kitchen towel or paper bag at room temperature for up to 3 days. To refresh the crust, I reheat slices in the oven or toaster. It also freezes well — I slice it first and freeze in a zip-top bag, pulling out pieces as needed.
FAQs
Can I use instant yeast?
Yes, I’ve made it with both active dry and instant yeast — just mix it directly into the flour as usual.
Do I need a Dutch oven?
A Dutch oven gives the best results, but I’ve also baked it on a baking sheet with a pan of hot water in the oven to mimic steam.
Can I speed up the rise?
You can let it rise in a warm place for about 3–4 hours, but the overnight rise gives the best flavor and texture.
Why is my bread dense?
I make sure not to add too much flour and let the dough rise fully. A sticky dough gives the best airy crumb.
What flour works best?
I usually use bread flour for better chew, but all-purpose works perfectly too.
Conclusion
Artisan Bread is my go-to recipe when I want that rustic bakery feel at home. It’s easy, reliable, and makes the house smell amazing while it bakes. Whether I’m serving it with soup, making sandwiches, or just enjoying it warm with butter, it’s a loaf that never lasts long in my kitchen.
Print
Artisan Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 8–12 hours (including rise time)
- Yield: 1 loaf (8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Artisan Bread is a rustic, no-knead loaf with a crusty exterior and soft, chewy interior. Made with just four simple ingredients, this overnight bread recipe delivers bakery-style results at home — perfect for soups, sandwiches, or snacking.
Ingredients
- 3 cups all-purpose or bread flour
- 1 1/2 cups warm water
- 1/2 tsp active dry yeast
- 1 1/2 tsp salt
Instructions
- In a large bowl, combine flour, salt, and yeast.
- Stir in warm water until a shaggy dough forms. No kneading needed.
- Cover the bowl loosely and let rise at room temperature for 8–12 hours (overnight).
- When the dough is bubbly and doubled in size, turn it out onto a floured surface and shape into a round loaf.
- Let rest for 30 minutes while you preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Carefully place the dough into the hot pot, cover, and bake for 30 minutes.
- Uncover and bake another 10–15 minutes until crust is golden brown.
- Cool on a wire rack before slicing.
Notes
- Add herbs, garlic, or cheese to the dough for variation.
- Swap in some whole wheat flour for a nuttier taste.
- Sprinkle with oats or seeds before baking for texture.
- Use everything bagel seasoning for a flavorful crust.
- To re-crisp crust, toast slices or warm in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 290mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
