Artisan Bread Recipe

The recipe for Artisan Bread is so easy. I’m including it here but I really recommend that you check out the book, too. The authors give lots of tips and include many more delicious recipes as well. Here is a link to their website.

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Artisan Bread Recipe

Basic Recipe
6 1/2 cups unbleached white flour
3 cups lukewarm water
1 1/2 Tbs. salt
1 1/2 Tbs. yeast

All you have to do is mix the ingredients together and then put them in a plastic container so they can rise. Make sure the container is NOT air tight or you will end up with dough on your ceiling, like I did. Let the dough rise all day, then put it in your fridge. This is an important step, because it helps it become less sticky.

An hour and half before you are ready to bake, take a chunk of dough off, shape it into a round loaf, cover it and let it rise for 1 1/2 hours. In the meantime, preheat your oven to 450 F. Make sure you have a rack on the very bottom and another rack over it. You will steam your bread so find a pan you don’t mind to ruin. Bake your bread on a preheated stone, so put that in the oven when you turn it on.

After your bread has risen, and your oven is hot, get a cup of water ready. Quickly transfer the bread to the hot stone, dump the water in the bottom pan and shut your oven door. Bake the bread for a half hour.

Once you’ve got the basics down, get creative and see what you can make! Enjoy.

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  1. I've seen this a number of times on and I think I'll give it a try. I like to bake but just started learning how to. I will need to get a stone, don't have one yet.
  2. Marlis - I miss the German bakeries so much. This is good...but still doesn't compare to picking it up from the street corner.
    Good luck! ;-)
  3. I'll totally give this a try, thanks for sharing! I've done something similar but haven't used hot water in another pan.
  4. How many loaves of bread does this recipe make? We are a family of 5 trying to cut down on our expenses and I have found everything that I am reading here very helpful. Thank You
  5. Erin - This recipe makes 5 - 1 pound loaves. I usually double it and make 5 bigger loaves. :-)
  6. Hi Michelle, How long do you mix the dough for the artisan bread in the bosch to work the gluten? I tried this recipe and it didn't take all day to let the dough double. Is it necessary to let it rise all day before putting it in the fridge? Thanks!
    • Hi Victoria, the book says it's not necessary to knead, so I don't mix it in the bosch for the full 5 minutes like I do my non artisan bread - but I usually do knead it for a few minutes. You can put it in the fridge whenever you want - as long as it has risen all it will rise and has begun to sink. I've found that depending on how hot the water is that you use and how long you knead, the dough can rise much faster than the book suggests. :-)

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