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The Best Homemade Artisan Bread Recipe
5 from 234 votes

The Best Homemade Artisan Bread Recipe

The Best Homemade Artisan Bread Recipe blends 00 bread flour, whole wheat flour, water, kosher salt, and active yeast to create a loaf with a light, fluffy interior and a crisp, robust crust. The dough undergoes multiple rest periods and folds to develop gluten strength, resulting in an airy crumb structure typical of artisan breads. The baking process uses a heated Dutch oven to mimic a steam oven, enhancing crust formation. This bread fits well with meals as a fresh table bread or for sandwiches and toasts.

Prep Time
5 hrs
Cook Time
30 mins
Total Time
5 hrs 30 mins
Servings: 4
Calories: 669 kcal
Course: Side Dish, Appetizer
Cuisine: American

Ingredients

  • 560 grams 00 bread flour
  • 190 grams whole wheat flour
  • 600 grams water at 98° to 100°
  • 17 grams kosher salt
  • 3 grams active yeast

Instructions

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  1. In a large bowl, combine with your hands both of the flours and water until completely mixed together. Let rest for 10 minutes.
  2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching, and folding the dough over for 4 to 5 minutes.
  3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over for 2 minutes.
  4. Cover and rest for 45 to 60 minutes and then fold the dough over for 2 minutes. The dough may need a few more folds if the gluten is not strengthening.
  5. Cover and rest for 2 hours or until it has tripled in size.
  6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
  7. Place the dough into a floured Benetton and cover, and rest for 60 minutes.
  8. In the meantime, place a small Dutch oven pot into the oven at 475° for at least 30 minutes.
  9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
  10. Let cool for 20 to 30 minutes before slicing and serving.

Notes

  • You can prepare the dough up to one day in advance, allowing for flexibility in baking timing.
  • Store baked bread at room temperature in a covered container for up to five days, or freeze for up to six months.
  • Use a gram scale to measure ingredients accurately for consistent results.
  • Transferring the shaped loaf on parchment paper into the Dutch oven helps prevent sticking.
  • Avoid stand mixers to prevent tearing the gluten, which can weaken dough structure.

Nutrition Information

Calories 669kcal (33%) Carbohydrates 136g (45%) Protein 23g (46%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 1659mg (69%) Potassium 312mg (7%) Fiber 9g (36%) Sugar 1g (2%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 669

% Daily Value*

Calories 669kcal 33%
Carbohydrates 136g 45%
Protein 23g 46%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 1659mg 69%
Potassium 312mg 7%
Fiber 9g 36%
Sugar 1g 2%
Calcium 42mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.