The Artisan Loaf

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Welcome to the world of homemade bread with this Artisan Loaf recipe. It’s simple enough for beginners yet rewarding enough for seasoned bakers. This loaf is all about the perfect crust and a chewy, airy interior.

Ingredients for The Artisan Loaf

All-purpose flour is the backbone of this bread, providing structure and chewiness. We use it for its versatility and availability. Salt enhances the flavor, making each bite more than just a mouthful of flour. Instant yeast is key for that quick rise — it’s reliable and doesn’t need to be proofed first. Warm water activates the yeast effectively, making the dough rise beautifully. Lastly, a splash of olive oil adds moisture and a hint of richness.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in an oven with just the light on — it creates a warm environment.
  • Don’t skip preheating the Dutch oven; it’s key for achieving that crackling crust.
  • Use a bench scraper to handle sticky dough easily during kneading.

Serving Suggestions

This artisan loaf pairs wonderfully with a hearty soup or stew, making it perfect for cozy dinners. It’s also excellent for sandwiches, especially when toasted. Try it with a drizzle of olive oil and a sprinkle of sea salt for a simple, yet delicious snack.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to proof it first in warm water until bubbly.
What if I don't have a Dutch oven?
A heavy pot with a lid or a baking stone with a metal pan for steaming can work.

The Artisan Loaf Recipe Walkthrough

Start by grabbing a large mixing bowl and combine your flour, salt, and yeast. Give it a good stir to make sure everything’s evenly distributed. Next, make a small well in the center of your dry ingredients and pour in the warm water and olive oil. Use a wooden spoon or your hands to mix everything until a shaggy dough starts to form.

Transfer your dough onto a floured surface and get ready to knead. This part takes about 8-10 minutes; you’re going for a smooth, elastic texture. If you’re new to kneading, just fold the dough over itself, push it away with the heel of your hand, and turn it a quarter turn. Repeat until you feel that smoothness.

Once kneaded, place your dough in a lightly oiled bowl, turning it over once so it’s coated with oil. Cover the bowl with a damp cloth. Let it rise in a warm place for about an hour, or until it’s doubled in size. This is where the magic happens — the yeast is doing its thing, creating air pockets that will give your bread its lovely texture.

After your dough has risen, punch it down to release some of the gas. Shape it into a round loaf by tucking the edges under and creating surface tension on the top. Preheat your oven to 450°F and place your Dutch oven inside to warm up. This step ensures a crispy crust.

Carefully transfer your loaf into the hot Dutch oven, scoring the top if you like, for a more artisanal look. Cover with the lid and bake for 30 minutes. After that, remove the lid and bake for another 10-15 minutes, watching for that golden-brown finish. Once done, let it cool on a wire rack before slicing.

Why You'll Love This Recipe

  • Easy to make with just a few pantry staples.
  • No special equipment needed — a trusty Dutch oven does the trick.
  • The aroma of freshly baked bread filling your home is simply unbeatable.
  • Perfect balance between a crispy crust and a soft, airy crumb.

Ingredients

5 cups all-purpose flour
1 tablespoon salt
2 teaspoons instant yeast
2 cups warm water (110°F)
1 tablespoon olive oil

Step-by-step Instructions

1. In a large bowl, mix flour, salt, and yeast.
2. Pour in warm water and olive oil, combining until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour.
5. Punch down the risen dough and shape into a round loaf.
6. Preheat the oven to 450°F and place a Dutch oven inside to warm.
7. Carefully transfer the loaf into the hot Dutch oven.
8. Cover and bake for 30 minutes, then remove the lid and bake for an additional 10-15 minutes until golden brown.
9. Cool on a wire rack before slicing.

Ratings and Comments

Thank you for your rating!