Yeast Artisan Bread Recipe
servings: 12 slices
If you’ve ever wanted to make crusty artisan bread at home but felt intimidated, this recipe is the perfect place to start. It uses simple pantry ingredients and very little hands-on effort - no kneading, no complicated techniques, and no special equipment required if you don’t have a Dutch oven.
Ingredients
- 3 cups all purpose flour
- 1¼ cups warm water 110-115F
- 1 package active dry yeast
- 1½ teaspoons salt
- 1 tablespoon sugar or honey
- 2 tablespoons oil
Instructions
Proof the Yeast
- Pour your packet of yeast into a large mixing bowl and add warm water. Stir gently, then cover the bowl with a lid, plate, or clean kitchen towel.
- After about 10 minutes, the surface should look foamy. If no foam appears, the yeast is no longer active, just start over with a fresh packet.
Mix the Dough
- Add salt, sugar or honey, and oil to the yeast mixture and stir until well combined. Add the flour and mix until all of it is incorporated. The dough should be shaggy and slightly sticky, but your whisk or fork should pull away easily.
- If the dough seems too wet, sprinkle in a bit more flour. If it’s too dry, add a tablespoon of water at a time.
- Cover the bowl and let the dough rest for 30 minutes.
Stretch and Fold the Dough
- After 30 minutes, lightly wet your hands to prevent sticking. Perform a few stretch-and-folds:
- Pull one side of the dough up and fold it over the center
- Rotate the bowl
- Repeat with the next side
- You don’t need to pull the dough very high. Even a short stretch helps develop gluten and strengthen the loaf.
- Cover the bowl again and let rest another 30 minutes. Repeat a second round of stretch-and-folds.
- If you'd like, spread a little oil inside the bowl before the final rest. Cover and let sit for another 30 minutes.
Preheat the Oven
- Turn your oven to 425°F.
- If using a Dutch oven, place it in the middle of the oven with the lid on to preheat.
- If not using a Dutch oven, place an oven-safe skillet or casserole dish on a lower rack with a cup of water in it. This creates steam and helps your bread rise tall.
Shape the Dough
- Lightly flour your countertop and gently turn the dough out of the bowl.
- To shape the loaf, pat the dough into a loose rectangle
- Fold one short side toward the center
- Fold the opposite short side over it, like folding a letter
- Fold the remaining sides toward the center
- Pinch the seams together
- Place the dough seam-side down on a piece of parchment paper (or a bread sling). Cover it with an upside-down bowl until the oven finishes preheating to keep the dough from drying out.
Score and Bake
- Remove the bowl, dust the top lightly with flour, and use a bread lame or sharp knife to score the surface. A single long slash down the center works perfectly, or you can do a simple “X.”
- If using a Dutch oven, lift the dough into the preheated pot using parchment paper corners. Cover and bake for 20 minutes. Remove the lid and bake another 15-20 minutes.
- If not using a Dutch oven, place the dough with parchment paper on a baking sheet. Bake 35-40 minutes.
- The loaf is done when it sounds hollow when tapped on the bottom and reaches an internal temperature of 200-210°F.
- Let the bread cool before slicing for the best crumb.
Notes
- Use warm water (110–115°F) so the yeast activates properly.
- Perform the folding steps—this strengthens the dough without kneading.
- Bake with steam for a better crust (Dutch oven works best).
- For easier scoring, refrigerate the shaped dough after the final rise; bake straight from the fridge.
- If your Dutch oven browns the bottom too quickly, place a silicone trivet under the parchment (check heat limits).
- Let the loaf cool completely before slicing so the crumb sets.
- Wrap in a clean kitchen towel while cooling if you prefer a softer crust.
- Use a serrated bread knife for clean slices.