Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signature soft holes inside like ciabatta or French bread.
Bread Beginners—Start Here
Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This is where you start. This artisan bread recipe is for beginners, but even bread masters will appreciate its flavor and ease. It’s so fresh, so flavorful, and so surprisingly easy because it basically makes itself.
You only need 4 ingredients without any special pans or mixer, there’s no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.
This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf. You can even turn it into garlic bread and homemade croutons.
What is Homemade Artisan Bread?
When it comes to bread, the term “artisan” doesn’t mean 1 particular thing. But, generally, artisan bread is homemade, fresh, crusty, and deliciously rustic-looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn’t much “work” involved with this recipe.
Why You’ll Love This Bread Recipe
- Easier than you ever imagined
- Soft + flavorful
- Chewy, slightly crisp crust
- Shape however you want
- No special pans, poolish, or dough starter required
- Only 4 ingredients
- You decide the length of time it rests
Like sandwich bread, whole wheat bread, focaccia, homemade English muffins, seeded oat bread, and homemade bagels—the process is surprisingly easy. If you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Only 4 Ingredients
The crustier and chewier the bread, the less fat in the dough—also known as a “lean dough.” We’re using a lean dough for our artisan loaf today. (If you’re curious, a “rich dough” is a soft bread dough with the presence of fat, such as butter and eggs—the kind we need for overnight cinnamon rolls, sweet potato dinner rolls, brioche, and honey butter rolls.) Without fat, we’re left with the basics.
- Bread Flour: While you can use all-purpose flour in this recipe, I strongly recommend using bread flour. Just like when we make olive bread, pizza bread, and asiago-crusted skillet bread, bread flour produces a stronger, chewier bread and that makes a big difference in a recipe with only 3 other ingredients.
- Instant Yeast: Instant yeast is key in this recipe. While you can use active dry if that’s all you have, any quick rise or instant yeast will produce flavorful results in less time. I use more yeast in this recipe compared to my cranberry nut no-knead bread and no-knead jalapeño cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let this dough rest in the refrigerator. (Cool air slows the fermentation process.)
- Salt: You can’t make good bread without salt and for best flavor, I recommend a coarse salt, such as coarse sea salt. I find the bread’s flavor lacking with regular table salt.
- Water: I normally encourage you to use warm liquid with yeast because warm liquid helps the yeast work faster. However, use cool or room temperature water here. Not freezing cold, not super warm—cool to touch. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm. The cooler the water, the longer the dough takes to rise and, usually, the better the bread’s flavor. (This is important since there are so little ingredients to add substantial flavor!) We use the same cool water method for no knead honey oat bread.
- Optional Cornmeal: Dusting the pan with cornmeal adds a pop of flavor and a little crunch to the bottom crust. This is completely optional. If you have it, use it. If you don’t have it, don’t worry about it.
You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too!
Baker’s Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is—and the longer it sits in the refrigerator—the more likely you’ll have those big airy pockets of air in the crumb.
How to Make Homemade Artisan Bread in 5 Steps
- Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed.
- Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.
- Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. 🙂
- Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make two longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. Score the loaves on top right before baking. Scoring also helps control the bread’s expansion. To help ensure a crispier crust, after the oven preheats, pour boiling water into a metal or cast iron baking pan on the bottom oven rack. Immediately place the baking sheet inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust.
- Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they’re done.
Look at those deliciously soft holes inside! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make.
Serve Artisan Bread With
- Slather with homemade honey butter or cinnamon butter
- Slice and dunk in crab dip, beer cheese dip, garlic & bacon spinach dip, or even homemade Italian dressing
- Serve alongside slow cooker chicken chili or pumpkin chili
- As a dunker for homemade tomato soup, creamy cauliflower potato soup, minestrone soup, creamy chicken noodle soup, crab soup, or slow cooker creamy chicken & corn soup
- With a big bowl of mac & cheese or spaghetti with slow cooker turkey meatballs
- Use for my goat cheese & honey crostini
- It’s the perfect starch in breakfast casserole or baked apple cider French toast
- Use it to make homemade garlic bread or homemade croutons
- With anything because homemade bread is everything’s best friend
Homemade Artisan Bread Recipe
- Prep Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 4 hours, 25 minutes
- Yield: 2 8-inch loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
- 2 teaspoons (about 6g) instant yeast
- 2 teaspoons (about 9g) coarse salt (see note)
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
- optional: cornmeal for dusting pan
Instructions
- In a large ungreased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
- Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal—nothing to worry about.
- Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
- During this 45 minutes, preheat the oven to 475°F (246°C).
- When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
- Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
- Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
- Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheets | 2-cup Measuring Cup | Bread Lame | Instant Read Thermometer
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste dense.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
- Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
- Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
- Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
- Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the Dutch oven instead.
- Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed.
- No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
- Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Recipe adapted from King Arthur Flour & Red Star Yeast, similar method originally from Jim Lahey.
Nutrition
- Serving Size: 2 slices
- Calories: 136
- Sugar: 0.1 g
- Sodium: 389.8 mg
- Fat: 0.7 g
- Carbohydrates: 27.2 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Reader Comments and Reviews
I have tried to bake bread before but it never came out right I have tried this receipe once before and my wife and I couldn’t stop eating this toasted with butter, It had a great taste not like the bland store bought bread . thank you for this simple recipe.
Can this recipe and/all bread recipes be made in a mixer with dough hook?
Hi Michele, We do not recommend a mixer for this particular dough– it’s very loose and sticky. A mixer wouldn’t be doing you (or the dough!) any favors. Luckily, it only requires a really quick mix with a wooden spoon or rubber spatula. Not much work involved!
I just started to experiment making homemade bread. The two recipes I followed turn out to be very, very salty. I am not sure what I am doing wrong. Any advice.
Hi Kristy! See recipe notes for details on salt. Are you using table salt? If you only have fine table salt, reduce to 1 and 1/2 teaspoons.
Can you comment on using a Bread Rising Banneton with this recipe? I haven’t used one because I wasn’t sure if the rapid rise instant yeast made a difference. I’ve been using a glass bowl and putting it straight into the refrigerator after resting for 2 hours. Let me know! Thank you again!
Hi TeeDVee, We typically do not use a proofing basket here because we like to reshape the dough into two longer loaves before baking. But if you prefer to keep it as one boule (or you have longer loaf shape baskets) you certainly can use one.
Seriously kick butt bread recipe. I like kneading usually but you’ve got to appreciate not needing to knead or clean+grease the bowl after mixing. Super easy. Thanks a bunch
I have been saving myself a fortune making this bread almost daily for 2 weeks. It is awesome. I have also been bringing it hot out of the oven to dinner parties. I’m a HUGE hit!!
Thanks Sally. You have never been wrong on any recipe.
I forgot to put the dough in the fridge before I went to bed. It sat on my cool temp counter overnight. I put it in the fridge in the morning. Is that OK?
That will be just fine.
Ok wow been making this every other day for 3 weeks and it gets better everytime! I realize cooking it more produces a tastier crunchier crust. Sometimes I skip the fridge time and coat it both sides with the flour/corn flour dust mix. I’ve added molasses def adds more depth of artisan flavour and garlic bits w oil or pumpkin,sunflower and hemp seeds or even olives and it’s phenomenal. Just let it grow in a warm oven.I also grease the bottom and sides a bit to help it not stick and mess up the rise! Thank you I’m not even good with dough and this made me into a baker. In this economy wow this has saved me so much money. I need to know how to elevate this with whole wheat now.
I enjoyed this recipe. I only had all purpose flour and expired yeast.. After I made the dough, I looked at the date…. The bread had great flavor. Did rise some but dense, tasty with butter
I do love your recipe and now make bread all the time! Thank you! I follow the recipe exactly, but seem to have inconsistent results with the crust. I take it out at when it reaches 195, but often it’s not browned well. I love the trick with the water for a crispy crust! I’m enjoying trying to perfect my results! Is it okay to use a food processor to mix the flour, yeast, salt and water? I didn’t know if this made a difference. All the best!
I’m so glad to read that you love this recipe. I don’t recommend a food processor for this dough because it is very, very sticky. Even though the center has cooked through, you could turn the oven’s temperature up a bit and bake for just a couple extra minutes to really brown the exterior.
I’ve made this recipe about 7 times since I discovered it a couple weeks ago! It’s perfect but I am having a very hard time getting the inside of the boule to cook. The outside gets very dark almost burnt looking while the inside is still very much a dough. I’m thinking of dropping the temperature and cooking longer? Help!
So glad you’re enjoying this one! It sounds like the bread is simply undercooked. You can certainly try lowering your temperature and baking for a bit longer. You can also try moving your bread up or down a rack, away from the heating element, to see if that helps with the darkening on the outside. Hope these tips help for next time!
I absolutely love this recipe, and the bread tastes amazing. After enjoying a slice of bread, I started making more dough for the next loaf ☺️ this time, it will sit in the fridge for 18 hours. Thank you for posting the recipe.
It is possible to add seeds to this no-knead bread? I was thinking of adding some nigella seeds and possibly using some whole wheat flour in place of some of the white flour.
Hi Marie, we recommend giving our no knead seeded oat bread recipe a try!
I am going to make this bread but I would like to bake 1 loaf at a time, since I will be baking in a Dutch oven and only have 1. Can I leave the second loaf in the refrigerator to back later?
Hi Darlene! If using a Dutch oven, this recipe will make 1 larger boule – enjoy!
I did it!!! Followed recipe, notes and comments carefully and my first-ever bread came out great. Thrilled! Thank you, Sally and crew. I’ve learned so much from you coming to this site as a complete beginner. With you giving me confidence I’ve made cookies, pies and cakes. Bread was the final frontier. Thank you again.
Thank you so much for your kind and positive feedback, Bette. We’re thrilled to hear you’ve had such success with our recipes!
Can I put this in the oven after proofing without putting it in the fridge?
Yes you can!
Love this bread so good and easy to make actually getting ready throw a loaf in my oven now. The hardest part is waiting for the rise!!!
This recipe is awesome! So easy and very detailed! My bread came out delicious. One loaf was a little lopsided I don’t think I scored the bread good enough on one of the loaves. Look forward to making it again! Thank you fornthe recipe I am so grateful!
This bread recipe is so good and easy to make. The texture and taste, amazing!
Hi Sally, Love this recipe! When is a good time to add in the herbs (rosemary, thyme, garlic etc)?
Is it best to add-in herbs prior to 1st or 2nd rest? Generally, I do my add-ins after 2nd rest and Always turns out fine. And, when is best time to add in Cinnamon or Nutmeg? My family enjoys every one of your recipes that I’ve had the pleasure of making…thank you ever so much Sally! You are a great teacher, and baker I might add! 🙂
Hi Mair, when adding spices or herbs, we add them to the dry ingredients before pouring in the water in step 1. You can do the same with cinnamon or nutmeg. So glad you’ve been enjoying this bread!
My bread came out great! The issue I had was cutting the slits on the top even though I had an extremely sharp knife. Suggestions? Thank you
Hi George, a bread lame works wonders if you bake bread occasionally. We link to our favorite in the recipe notes.
I added some cracked black pepper & thyme to the flour and let it rest in the fridge for 20 hours.
It turned out perfect, thank you for the recipe! 🙂
This is such an easy and delicious bread! Can I double or triple the recipe to get more loaves in one batch?
Hi Sheila, we’re so glad you enjoyed this artisan bread! For best results, we recommend making separate batches rather than doubling. This helps prevent over or under mixing, which can impact the final results.
Newbie bread maker and now I’m a pro because of this recipe! I have shared your recipe with friends who now are making it too. Looking forward to trying other recipes from your website. Thank you so much!
I made my dutch oven. Let dough sit in refrigerator about 20 hours. My parchment recommended high temperature was 400. I originally preheated my oven to 475 but lowered to 420 before putting bread in. I also used corn meal. Baked for 30 min and turned out well even though I forgot to score. I added some dried herbs I bought in eleuthera for extra flavor, a blend of Parsley, rosemary, onion, arugula, cilantro, coriander, Basil, and Spanish thyme.
Made this recipe and followed the instructions. Refrigerated for about 20 hours. The taste was awesome but the bread was not as airy. Any tips on how to make it light with lots of air pickets? Thank you.
Hi Geeta! Every batch will be a little different. Make sure to handle the dough very carefully to avoid popping those air bubbles.
I’m a bread newbie and this recipe walked me through step-by-step to a perfect loaf! I added garlic rosemary and sea salt seasoning and let it sit in the fridge for about 18 hours. The crust turned out crispy and the bread tastes great. Thanks!
So easy and such great flavour with a crunch!
I loved this recipe. I made it for the 1st time a couple days ago. I added a tablespoon of Focaccia bread spices and it was perfect.
This is my favorite bread recipe! Thank you for sharing it 🙂
It tasted delicious but was quite dense! I had it in the refrigerator for over 12 hours. I do live at a high altitude, could that have affected it?
My go to recipe!! I have been baking this for two years now and it’s my most recommended thing to bake! Just wondering two things
1. Can I convection bake this?
2. Can I use traditional yeast and bloom it and then add it in instead of using instant yeast?
Hi Jelena, We’re so glad this recipe is a favorite of yours. If you use convection settings (fan-forced) for baking, the general rule is to lower your temperature by 25°F. Additionally, keep in mind that due to increased airflow in convection ovens, recipes usually take less time to bake. If using active dry yeast, the process is the same. See recipe note.