This easy artisan bread recipe was one of the first recipes I published when AOC began in spring of 2009 and it quickly became one of my most popular posts. Super easy, with an effortless artisan crust that forms from baking in an enamel pot, it’s also just pennies to make vs. $4-$6 artisanal loaves you can buy. It’s been republished with new photos and printable recipe. Enjoy making your own artisan bread!
I make this easy artisan bread almost weekly – it’s pretty addictive, quick to mix up, and produces a bread at home that is very similar to what you might find in a bakery. Our extended family and friends have consistently ooh’d and ahhh’d over it – it’s one of my most tried-and-true favorite recipes.
And it could change the way you think about making bread.
Beyond that, looking at it from a frugal point of view, the total cost for 2 – 4 loaves (depending on how big you make them) is .65 cents! That’s when flour is between .30-.50 cents per pound with about .10 added for bulk yeast and salt.
EXTRA TIP: always try to buy your yeast in bulk. Any store that has bins will usually have yeast. It’s SO much cheaper than the little packets – and you’re going to be making a lot of bread when you try this – believe me! (note: some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you – thanks for your support!)
How to Make Easy Artisan Bread
One of the reasons bread is so inexpensive to make (and why you can save big-time by making your own artisan bread as well as an everyday, easy soft 100% whole wheat sandwich bread) is that the ingredients are basic pantry staples: flour, water, yeast and salt.
-You can make this bread by hand, but I’ve always used a mixer because, well, it’s easier. When mixing your ingredients, add lukewarm water (about 115 degrees) which is simply the warmest water from your tap (it’s important not to use water that’s too hot, as that will kill the yeast).
-Mix it until it starts to clean the sides of the bowl, usually about 30 seconds to a minute. This little bit of kneading, I’ve found, creates a better, more consistent texture. Transfer it to a very large, oiled, bowl (or if you mixed by hand, just leave it in the same bowl), and cover it with plastic wrap, but not airtight. Leave to sit on the counter 1-1/2 to 2 hours until it reaches the top of the bowl (bottom right photo above). Tip: Notice the time written on the plastic – that’s my little trick to remind me when the time’s up.
-Now just stick it in the refrigerator! You can leave it there for up to 14 days, according to the recipe I adapted this from, but I’ve found about a week is the longest we like it. It becomes more sour, like a sourdough, as it ages and I made a loaf at day 9 once and it was too sour for me. So, I always use it within a week. If I don’t need bread, I make it anyway and freeze it.
For the best results, with the most amazing crust ever, cook the bread in a hot enamel cast iron dutch oven with the lid on during the first 15 minutes. According to a Cook’s Illustrated article I read, when the steam escapes from the dough in the first minutes of baking at high temps, it hits the sides and creates it’s own steam. Basically, as close to a bakery oven as we can get at home. Perfect!
Enamel Dutch ovens run between $50 and $300 (LeCruset, the cadillac of enameled cookware) and even though I bought ours at the lower end, it’s the most I’ve ever spent on a single piece of cookware. It’s been SO worth it, since I’ve made so many loaves of bread that it’s paid for itself many times over – and I don’t have to worry about spraying the loaf, adding ice or water to the oven or anything.
But if you don’t have a dutch oven, you can still bake this bread! Try using a baking stone with a pan of water in the oven (though be careful- the steam from the water broke my stone when I tried this, but if the water was on the top rack, it may have worked better). I’ve also used a regular cookie sheet and sprayed some water on the loaf before going in the oven. Try different methods and see which you like best.
-About 1-1/2 hours before you want to serve the bread, take the bowl out of the refrigerator, pull the plastic off (the dough will be sticky) and dust the top with flour and start preheating the enameled Dutch oven.
-Pull the amount of dough you need, cutting with a serrated knife. You can choose to make four smaller loaves or two medium-large sizes. I find it easiest to make two loaves, so I always just cut it in half. Round it in your floured hands until it is a somewhat smooth ball, not handling it too much so you don’t loose the air in the dough that gives the bread it’s great texture.
-Place the dough ball on a cookie sheet lined with a piece of parchment paper and dust the top with flour. The parchment is crucial to making this easy, since you will use it to transfer the dough to the hot enamel pot (or to a baking stone, etc.). The parchment can be reused 2 to 3 times before it starts falling apart, too. I’ve also started using a small fry pan to hold the dough instead of a flat baking sheet, since the roundedness of the pan helps the dough keep its shape.
-When the thirty minutes is up, take a sharp, serrated knife and slash the top in any pattern you choose- just make sure to slash a good 1/2 inch to 3/4 inch deep (I use to barely cut into the top and then the dough would explode out the bottom making the dough look weird and misshapen).
How to transfer the dough to the hot pot: remove the lid of the hot dutch oven and using two opposite corners of the parchment, transfer the dough to the pot. Don’t worry so much if the dough loses its shape – it will rise and look fine. Replace the lid, close the oven, and set the timer for 15 minutes for the smaller loaves, 17 minutes for the larger loaf.
-After the timer goes off, remove the lid and set the timer for the same amount of time as the first (if using a stone or cookie sheet, just set the timer for 30-35 minutes, rotating the pan if you need to in your oven for even browning). Take the loaf out when it is nicely browned – don’t be afraid to put it back in the oven until it looks browned. Sometimes I’ve found it may need up to another 5 minutes, but check the bottom, since it may burn.
-Remove the loaf immediately to a wire rack – I just dump the loaf from the dutch oven onto the rack (’cause the pot is HOT and heavy!), then turn it over. You’ll want to wait at least a half hour before cutting it, preferably an hour, otherwise it will gum up on the knife (if you can’t wait, however, here’s a trick to keep your slices looking nice). I also love the bread knife from Rada pictured above – it’s the best I’ve ever used!
Do yourself a favor and make this bread as soon as you can – and prepare for all the raves!