This artisan bread recipe is easy to make at home with just five basic ingredients. It features a golden crust and soft, airy interior, baked in a Dutch oven for perfect texture. No knead machine required—just a bowl, flour, yeast, water, and salt. Great for beginners and ideal for serving with soups, salads, or sandwiches.

This rustic artisan bread features a crisp golden crust and soft, airy interior—made with simple ingredients and no special techniques. It’s the perfect beginner-friendly bread recipe that delivers bakery-quality results at home.

Ingredients

7 g (2 tsp) instant yeast
5 g (1 tsp) caster sugar (or superfine sugar)
300 ml (1¼ cups) warm water (slightly warmer than lukewarm)
450 g (3¾ cups) plain (all-purpose) flour, plus 60 g (½ cup) for dusting and shaping
8.5 g (1½ tsp) salt (table or kosher salt)

Instructions

Activate the Yeast:
In the bowl of a stand mixer or a large mixing bowl, combine the yeast, sugar, and warm water. Let it sit for 5 minutes until it begins to foam.
Make the Dough:
Add the flour and salt to the bowl. Mix until a dough forms, then knead using the dough hook on medium speed for 10 minutes.
If kneading by hand: Oil your work surface and hands, then knead for 10 minutes. The dough will be sticky—this is normal.
First Rise:
Transfer the dough to a lightly oiled bowl. Cover with cling film or wax wrap and let rise for 1 hour, or until doubled in size.
Shape the Dough:
Dust your work surface with 30 g (¼ cup) of flour. Gently turn out the dough. Without punching it down, start shaping by pulling the edges of the dough toward the center, working all the way around.
Form a Round:
Flip the dough over and use your hands to gently round it into a smooth ball. Place seam-side down into a well-floured proving basket or floured bowl. Cover and let rise for another 30 minutes.
Preheat Oven and Dutch Oven:
While the dough is proving, place a Dutch oven (approx. 25 cm / 10 inches) with its lid inside your oven and preheat to 230°C (450°F) fan.
Transfer the Dough:
After the second rise, place a sheet of parchment paper on top of the bowl and carefully invert the dough onto it. Remove the hot Dutch oven from the oven and take off the lid (use a tea towel as a reminder it’s hot).
Bake:
Use the edges of the parchment to lower the dough into the Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10–15 minutes, until the crust is deeply golden.
Cool:
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Tips

Use warm water, not hot: Water that’s too hot can kill the yeast. Aim for 40–43°C (105–110°F).
Sticky dough is good: Don’t add extra flour during mixing; stickiness leads to an airy crumb.
Dutch oven tip: Preheating the Dutch oven helps create steam for a crispy crust.

Variations and Substitutions

Whole wheat version: Replace up to 150 g (1¼ cups) of the flour with whole wheat flour for a nuttier taste.
Add-ins: Fold in olives, roasted garlic, or herbs during shaping.
Flour types: Bread flour can be used instead of all-purpose for a chewier texture.

FAQs

Can I make this without a Dutch oven?
Yes. Use a baking sheet with an oven-safe bowl of water on a lower rack to simulate steam, but the crust won’t be as crisp.

How do I know the bread is done?
Tap the bottom—it should sound hollow. You can also check for an internal temperature of about 93°C (200°F).

Can I refrigerate the dough overnight?
Yes, after the first rise. Cover and refrigerate overnight. Bring to room temperature before shaping.

Serving Suggestions

With meals: Serve warm with soups, stews, or pasta.
For breakfast: Toast and top with butter, jam, or avocado.
Appetizer idea: Slice and serve with olive oil and balsamic vinegar for dipping.

Why You’ll Love This Recipe

This artisan bread requires no fancy ingredients or complicated techniques—just basic pantry staples and a bit of time. It delivers a beautifully rustic crust and tender crumb, perfect for everyday meals or special occasions.