Name: 30-Minute Artisan Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-491716H27M42S
Cuisine: French-inspired Artisan
Ingredients: 3 cups (395 grams) all-purpose flour or bread flour; 1/2 Tablespoon kosher salt; 1/4 ounce instant or active dry yeast packet (about 2 1/4 teaspoons); 1 1/2 cups warm water (about 105°F)

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Introduction

This artisan bread recipe yields a crusty, golden loaf with a chewy interior, perfect for sandwiches or enjoying with butter. With just a few simple ingredients and a bit of patience, you can create bakery-quality bread right at home in about 30 minutes of active time.

A loaf of bread with a light golden crust dusted with white flour sits on a wooden board. The bread has a rounded shape with shallow cuts on top creating a textured pattern. One thick slice is cut from the loaf, showing a soft, pale interior with a fine crumb and a slightly golden edge. There are a few small crumbs around the bread on the board. The overall look is fresh and rustic. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (395 grams) all-purpose flour or bread flour
1/2 tablespoon kosher salt

1/4 ounce instant or active dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (around 105°F)

Instructions

Step 1: In a large bowl, combine the flour, kosher salt, and yeast. Pour the warm water over the dry ingredients, making sure the water is not too hot to avoid killing the yeast.
Step 2: Mix the ingredients using a dough whisk, spatula, wooden spoon, or your hands until a wet, sticky dough forms. If it feels too sticky to handle, add a little more flour.

Step 3: Cover the bowl with a towel or plastic wrap sprayed with nonstick spray. Let the dough rise at room temperature for 2 to 10 hours, or overnight for a more fermented flavor.
Step 4: Wet your hands and turn the dough onto a lightly floured surface. Do not punch down or knead the dough. Gently fold the sides toward the center to shape it into a round boule or divide into two loaves, tucking the ends underneath.
Step 5: Place the shaped dough onto a piece of parchment paper. Lightly dust the top with flour and score 1 to 4 lines with a bread knife. Let the dough rest for 20 to 30 minutes.

Step 6: Preheat your oven to 450°F. Place a baking stone, pizza stone, Dutch oven, or iron skillet inside to heat up while the oven preheats.
Step 7: Carefully slide the dough on the parchment paper onto the heated stone or vessel. For a crustier loaf, add 1 cup of hot water to a small broiler pan or place 5 ice cubes in the bottom of the oven and quickly close the door to trap steam.
Step 8: Bake the bread for 25 to 30 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped.

Step 9: Transfer the bread to a cooling rack and allow it to cool for at least 30 minutes before slicing to set the crumb.

Tips & Variations

Use bread flour for a chewier texture, or all-purpose flour for a softer crumb.
Adding a tablespoon of olive oil during mixing will create a slightly softer crust.

Experiment with adding herbs or garlic powder for a flavorful twist.
For an even crispier crust, bake with steam as instructed or use a Dutch oven with the lid on for the first 20 minutes, then remove the lid to brown.

Storage

Store leftover bread in a paper bag at room temperature for up to two days to maintain crust crispness. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to one month. To reheat, warm the bread in a 350°F oven for 10 minutes to refresh the crust.

How to Serve

A round loaf of bread with a golden brown crust dusted lightly with white flour sits on a wooden cutting board. The top of the bread has several deep, curved slashes showing the soft, white inside. Two thick slices are cut and laid beside the loaf, revealing a light, airy texture with small holes in the crumb. The bread looks fresh and rustic, placed against a simple white marbled surface for contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works well but should be dissolved in warm water and proofed for about 5 minutes before mixing with the flour to ensure it’s active.

What if my dough is too sticky to handle?

Add flour gradually while mixing, but be careful not to add too much, as this can make the bread dense. It’s normal for this dough to be somewhat wet and sticky before shaping.