How do I know when artisan bread is done baking?

Your artisan bread is done when the crust is golden brown and the loaf sounds hollow when tapped . For best accuracy, use an instant-read thermometer—bread is fully baked at 195°F (90°C) internally. Avoid overbaking to prevent a dry interior.

Can I make this artisan bread recipe gluten-free?

While this recipe is optimized for bread flour, you can try using a 1:1 gluten-free all-purpose flour blend. However, the texture may not be as chewy or airy. For better structure, add 1 tsp of xanthan gum if it’s not already included in your blend.

How should I store artisan bread to keep it fresh?

Store your artisan bread loosely covered at room temperature for up to 5 days. Avoid airtight containers, as they soften the crust. For longer storage, freeze the loaf whole or in slices, then thaw at room temperature or reheat in the oven to restore crispness.

Artisan Bread Recipe: Easy Homemade Loaf with Crispy Crust

Name: Artisan Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h
Cuisine: American
Ingredients: 3 1/4 cups (430g) bread flour: provides strength and chewy texture; 2 teaspoons (6g) instant yeast: helps the dough rise quickly and efficiently; 2 teaspoons (9g) coarse sea salt: enhances flavor and balances the yeast; 1 1/2 cups (360ml) cool water (about 70°F/21°C): slows fermentation for better flavor; Optional: Cornmeal for dusting pan – adds crunch and extra flavor to the crust

Description

This easy artisan bread recipe delivers a rustic, crusty loaf with a chewy, airy interior using only four basic ingredients. Perfect for beginners, it requires no kneading, no mixer, and minimal hands-on time. Ideal for pairing with soups, dips, or just slathered with butter.

Ingredients

Scale

3 1/4 cups (430g) bread flour: provides strength and chewy texture
2 teaspoons (6g) instant yeast: helps the dough rise quickly and efficiently
2 teaspoons (9g) coarse sea salt: enhances flavor and balances the yeast
1 1/2 cups (360ml) cool water (about 70°F/21°C): slows fermentation for better flavor
Optional: Cornmeal for dusting pan – adds crunch and extra flavor to the crust

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Instructions

In a large mixing bowl, whisk together the bread flour, instant yeast, and salt.
Pour in the cool water and mix with a spatula until a shaggy dough forms, then use your hands to fully incorporate the flour. The dough will be sticky.
Cover the bowl tightly with plastic wrap or foil and let it rest at room temperature for 2–3 hours, until doubled in size and bubbly.
For best flavor, refrigerate the dough for at least 12 hours and up to 3 days.
Dust a baking sheet with flour or cornmeal. Turn out the dough onto a floured surface, divide in half, and shape into two 9×3-inch loaves or one boule.
Place loaves on the prepared sheet, loosely cover, and let rest for 45 minutes. Preheat oven to 475°F (246°C).
Score the tops with 3 shallow slashes using a sharp knife or bread lame.
Optional: Add a pan of boiling water to the bottom oven rack to create steam.
Bake on the center rack for 20–25 minutes or until golden brown and hollow-sounding when tapped. Internal temp should read 195°F (90°C).
Cool for at least 20 minutes before slicing and serving.

Notes

Sticky dough is key to achieving airy holes in the crumb—avoid over-flouring.
For more flavor, let the dough cold ferment in the fridge for up to 72 hours.
If using active dry yeast instead of instant, extend the first rise time slightly.
Leftovers can be stored at room temperature (loosely covered) for up to 5 days or frozen for up to 3 months.
You can add herbs, cheese, garlic, or spices to customize the flavor profile.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 slices
Calories: 136
Sugar: 0.1 g
Sodium: 389.8 mg
Fat: 0.7 g
Saturated Fat: 0 g
Unsaturated Fat: 0.7 g
Trans Fat: 0 g
Carbohydrates: 27.2 g
Fiber: 1 g
Protein: 4.7 g
Cholesterol: 0 mg