Artisan Bread Recipe (2024)

No need to visit the fancy bakery when you can make this Artisan Bread at home! The no knead dough comes together in 5 minutes and can be refrigerated for up to 14 days, making it easy to have freshly baked bread every night.


There is nothing like a fresh slice of bread with a hot bowl of soup or a big plate of pasta! This Artisan Bread is so easy, you’ll easily be able to have fresh bread on the dinner table!

Artisan Bread Recipe (1)

Bread is my love language. I am not that girl that can pass up the bread basket on the table. In fact, I’ll usually take the bread before I take the dinner.

And freshly baked, homemade bread? I cannot resist.

If you are like me, what would you do if I told you that it only takes 5 minutes of hands on time to have fresh bread?

Why You’ll Love This Bread

I know that bread can be intimidating to some people. I totally get it. I’ve had plenty of times when my bread didn’t rise, or when it burns on the outside but is raw on the inside, or when I just end up with hockey puck dinner rolls.

But this bread will make a bread baker out of anyone.

It is so easy. Really, anyone can make it.

This artisan bread is the best for many reasons.

1st – it’s easy. Only 5 minutes of hands on time.
2nd – it only takes 4 ingredients. And one of those is water. I bet you have everything on hand to make it right now.
3rd – make up a batch of the dough and you have enough for 4 loaves of bread. Make one tonight, refrigerate the dough, and make another loaf tomorrow. Or the next day. The dough can actually be refrigerated for up to 14 days, and it gets better with time!

Artisan Bread Recipe (2)


Water: You want water that is just warmer than room temperature. If you have an instant read thermometer, you can try to get it around 100ºF, but it doesn’t need to be exact. You just don’t want it too warm because you want it to rise slowly.

Yeast: You could use rapid rise yeast or active dry yeast, but I suggest using active dry yeast. If you do use rapid rise yeast, I would cut the amount down by about 25%.

Salt: You will get the best results by using a coarse salt. I use coarse kosher salt, but any coarse salt should work.

Flour: I use regular all-purpose flour. You could definitely use bread flour, if you prefer. It will give you a chewier texture. But I usually just use all-purpose flour!

Artisan Bread Recipe (3)

How to Make Artisan Bread

    1. Pour the water into a large bowl, then add the yeast and salt.
    2. Use a wooden spoon to stir it together.
    3. Add the flour all at once.
    4. Use the spoon to stir everything together.
    5. Continue to stir until you don’t have any dry patches. The dough will be sticky, but you don’t need to go crazy. Just make sure it’s mixed.
    6. Cover the bowl with a towel or with plastic wrap. Set it in a warm place to rise.
    7. Allow it to rise until it starts to flatten on top. At this point you can bake the dough or refrigerate it to use it later.
    8. When you’re ready to bake the bread, sprinkle the surface with flour, then use your hands and a serrated knife to cut 1/4 of the dough.
    9. Start pulling all of the edges to the bottom, making the top semi smooth.

Artisan Bread Recipe (4)

  1. Place the ball on a piece of parchment paper or on a pizza peel dusted with cornmeal.
  2. Cover, and let the dough rise again.
  3. Sprinkle the top of the dough with flour.
  4. Use a serrated knife or very sharp kitchen knife to score the top of the loaf.

Artisan Bread Recipe (5)

How to Bake Artisan Bread

There are a few ways you can bake this bread:

On a Pizza Stone: This is my preferred way to bake artisan bread. Simply preheat the pizza stone in oven 30 minutes before you want to bake the bread. Place a dish or a broiling pan on the bottom shelf of the oven. Transfer the dough to the pizza stone with a pizza peel, then immediately pour about 1 cup of water in the broiling pan and shut the oven door. Bake until the bread is browned and cooked through.

On a Baking Sheet: The process is much the same as a pizza stone, except you don’t need to preheat the baking sheet in the oven. Simply place the dough on the baking sheet and transfer the baking sheet to the oven to bake. You will still want to do the broiling pan with the water.

In a Dutch Oven: If you have a dutch oven with a lid, this is also an option. You’ll want to make bigger loaves, getting 2 loaves from this recipe instead of 4. Shape your dough on a piece of parchment paper so that it is easy to transfer. Cover and let it rise. Preheat the dutch oven in the oven for 30 minutes with the lid on. Remove the pot from the oven and transfer the dough on the parchment paper into the dutch oven. Put the lid back on and bake for 30 minutes, then remove the lid and continue to bake until browned and cooked through, another 10-15 minutes.

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Tips and Tricks

  • This bread gets better the longer you refrigerate the dough. It is delicious when you make it right away, but continues to develop more flavor the longer it is refrigerated.
  • As tempting as it is to eat the bread straight from the oven, allow it to cool before serving for the best texture.
  • I like to shape mine into rounds, but you could always do longer loaves, as well.
  • Feel free to make larger loaves by dividing the dough into 3 portions instead of 4.

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How to Store It

Once the dough is made, you can keep it in the refrigerator with a non-airtight lid for up to 14 days.

When the bread is baked, you can keep any leftovers in a plastic or paper bag for a couple of days. It will start to dry out, so if it gets to that point, you may want to toast it and use it for crostini, turn it into breadcrumbs, or make homemade croutons.

You can also freeze the baked bread. Make sure the bread is completely cooled, then wrap in plastic wrap and then foil. Freeze for up to 6 months.

Artisan Bread Recipe (8)

More Bread Recipes

White Bread Recipe
Polenta Bread
Dinner Roll Recipe
Whole Wheat Rolls
Easy French Bread
Potato Bread

Artisan Bread Recipe (9)

Artisan Bread

Author: Deborah Harroun

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 3 hours hours 15 minutes minutes

Servings: 4 (1-lb) loaves

Course: Bread

Cuisine: French

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No need to visit the fancy bakery when you can make this Artisan Bread at home! The no knead dough comes together in 5 minutes and can be refrigerated for up to 14 days, making it easy to have freshly baked bread every night.


  • 3 cups 720mL lukewarm water, about 100ºF
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons coarse salt
  • 6 1/2 cups 845g all-purpose flour


Make the dough:

  • In a large bowl*, mix together the water, yeast and salt.

  • Add the flour all at once. Stir with a wooden spoon until there are no dry patches and everything is uniform. There is no need to knead the dough.

  • Cover the bowl with a non-airtight lid or with a kitchen towel. Allow the dough to rise until it flattens on top, about 2 hours. The time will be determined by the temperature of the water that you used and the temperature of the room.

  • If making the bread right away, continue on to baking the bread. If not using right away, refrigerate, covered in the non-airtight container for up to 14 days.

Bake the bread:

  • Sprinkle the surface of the dough with flour. Using your hands, pull up the dough and cut a portion (1/4 of the dough, about the size of a grapefruit) with a serrated knife.

  • Stretch the dough around to the bottom of the ball, rotating so that the bottom looks like a bund of ends and the top is smooth.

  • Place the dough on a piece of parchment paper or a cornmeal dusted pizza peel. You can also just use a baking sheet. Cover the dough and let it rest for 40 minutes. (If the refrigerated dough is being used, let it rise for 60-90 minutes.)

  • While the dough is resting, preheat a pizza stone in the oven at 450ºF for 30 minutes. (If you are not using a pizza stone, you won’t need the oven to be preheated for as long, but you will want it up to temperature before the rising time is up.)

  • After the dough has risen, lightly dust the top with flour. Use a serrated knife to slash the top of the bread. You can do 2 or 3 parallel slashes, or an x, or get creative with your slashes.

  • Place an empty broiling pan in the oven under the pizza stone.

  • Slide the dough onto the pizza stone. Quickly pour about 1 cup of water into the broiling pan, and quickly shut the oven door to trap the steam.

  • Bake for about 30 minutes, until the crust is browned.

  • Allow the bread to cool completely before cutting for the best flavor and texture.

Recipe Notes:

*If you are planning on saving some or all of the dough for another day, it’s easiest to make the dough in the same bowl that you are going to refrigerate it. I use a large bowl that has a loose fitting lid.

The dough is less sticky when it’s cold, so refrigerating it for at least 3 hours (preferably overnight) is recommended.

Recipe from Artisan Bread in 5 Minutes a Day

Nutrition Information

Serving: 1/4 of 1 loaf (16 total servings), Calories: 155kcal (8%), Carbohydrates: 28g (9%), Protein: 8g (16%), Fat: 1g (2%), Saturated Fat: 1g (6%), Sodium: 557mg (24%), Fiber: 4g (17%), Sugar: 1g (1%)

Keywords: artisan bread, artisan bread recipe, no knead bread

Artisan Bread Recipe (2024)


Does artisan bread need to rise twice? ›

This real artisan bread calls for a 12-hour rise of the starter and then another two 45-minute rises. Remember, you don't have to do absolutely anything while the bread is rising.

What is the best yeast for artisan bread? ›

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

What makes a bread an artisan bread? ›

Artisan breads are characterized by their lean formulation (i.e. low sugar and fat level), little to no use of dough conditioners (except for enzymes used for dough strengthening and crumb softening), and high or low hydration levels (depending on shape and spread desired by the baker).

What is the ratio of flour to water for artisan bread? ›

And three, I received a copy of Michael Ruhlman's new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking. According to Ruhlman, baking bread is as simple as four ingredients (flour, water, salt and yeast) and two numbers: 5 and 3. That's the ratio of flour to water that will create a basic bread dough.

How long to let artisan bread rest? ›

Let the Dough Rest

It needs to sit for anywhere from 8-18 hours. I always just mix up the dough the day before, but technically you could do it early in the morning and have it for dinner as well. Just know the longer it sits, the better the texture will be so I recommend at least 12 hours.

Why is my homemade artisan bread so dense? ›

Too Much Flour

Even if you select the correct flour, if you overdo it your bread will come out heavy and dense. The addition of too excessive flour in the dough is a common error, particularly for those who are new and don't know how it is what bread dough ought to look like.

What yeast do professional bakers use? ›

Fresh yeast, sometimes called cake yeast or compressed yeast, is a block of fresh yeast cells that contains about 70% moisture and is commonly used by baking professionals. It's pale beige in color, soft and crumbly with a texture similar to a soft pencil eraser, and has a stronger yeast smell than dry yeast.

Does older yeast make better bread? ›

Yeast that's active and ready to go will make a great loaf of bread. Yeast that's past its prime will leave you with dense bread that you probably will not want to eat.

What is the best flour for bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

How do you know when artisan bread is done? ›

“For crusty artisan bread, one way to determine doneness is by thumping the bottom of the loaf,” says Barb. “Give it a few quick knocks on the bottom of the loaf with your knuckles; if it sounds hollow, that tells you it's fully baked.”

Is bread flour or all-purpose flour better for artisan bread? ›

All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc. Bread flour, on the other hand, is ideal for bread, pizza dough, pretzels, etc. – items where a strong crumb and a chewy texture are coveted.

Can you use too much yeast in bread? ›

Because yeast does not divide much in bread dough (only 20-30% increase in cell numbers in 4 hours), what you start with is what you end up with in terms of yeast numbers. This can affect the bread by adding a "yeasty" taste if you put too much into the dough.

What kind of flour do you use for artisan bread? ›

FLOUR: Bread flour results in a softer, fluffier bread because of the higher protein content. Regular all purpose or plain flour also work really well, with the texture changing only a little. If using wholewheat flour, use about 1/4 cup less flour and add more as you go, if needed.

What happens if I use too much yeast? ›

That being said, many home recipes, particularly older ones, use more yeast than this; so when you double or triple the yeast, you may find that your dough is rising too fast — faster than you can comfortably deal with it.

Why didn t my artisan bread rise? ›

Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.

Why isn t my artisan bread rising? ›

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

Why didn't my bread rise the second time? ›

Basically your dough is over proofed. For oven spring there needs to be strength left in the dough. Once it has over proofed there won't be much oven spring if any at all. Once a yeasted dough has doubled then final proofing should be quite quick at 40 minutes to 1 hour depending.

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