Artisan Bread: An In-Depth Guide

This is my guide for creating the perfect loaf of crusty, artisan bread. My recipe uses dried yeast, for those of us that struggle to keep a jar of sourdough starter alive! In this post, I’m going to do my best to explain the process and techniques so that you’re confident and prepared to make your own artisan bread at home. If you’re anything like me, you need to know the “why”s, not just the “what”s and “how”s before having a go at something. Once you understand this process, you can really start to play around with things and make it your own. Hopefully, the following guide is informative and inspires you to bake your own crusty artisan-style loaf!

Ingredients

Bread Flour

Also known as strong white bread flour, this is the foundation of great artisan bread. Dough made from strong bread flour has a slightly higher gluten content (12-14% vs. 8-11% from plain flour). Gluten is formed when water is added to the flour. The proteins glutenin and gliadin naturally present in flour link together in the presence of water. Gluten creates density and strength in the dough and the final baked bread, but the difference between these two kinds of flours is not huge. That said, you can use either bread flour or plain flour, but bread flour is best if you have it.

Yeast

The function of yeast is to convert sugars in the dough into carbon dioxide. These tiny bubbles of carbon dioxide create the airy texture artisan bread is known for, further expanding in the heat of the oven. Another by-product of yeast is alcohol, which contributes to the flavor of the bread. If you’re not using fresh yeast, your main choices are instant or active dry yeast. Instant yeast can be mixed directly with your dry ingredients, whereas active dry yeast needs rehydrating first. Before you start baking, double-check which kind you have. My recipe below is a no-knead bread, meaning I’ll be performing stretch-and-folds (more on this later) with long resting periods. This is why I use a lower amount of yeast, as my proving time will be quite long.

Salt

Salt enhances the flavor of artisan bread and plays a key role in gluten structure. The ideal proportion of salt relative to flour is 1.8-2%, so between 9-10g for a 500g batch of flour. Salt also slows down yeast activity, which is beneficial as it prevents the yeast from overworking. Additionally, salt strengthens the gluten strands, improving the bread’s structure and ability to trap carbon dioxide bubbles. Salt’s inhibition of yeast activity also enhances crust color, as more sugars remain available for caramelization during baking.

Water

Water binds all the ingredients together to form a dough. It initiates gluten development and activates the yeast. The amount of water you use will determine the final texture and structure of your artisan bread. Through years of baking, I’ve found that American bread flour absorbs more water than UK flour. Because of this, I recommend following UK-based recipes if you’re in the UK. My favorite hydration level is 70%—high enough to create an airy, open crumb while still allowing the dough to hold its shape. If you’re using a loaf tin or baking focaccia, you can use a higher hydration level as the container supports the dough.

Techniques

Mixing Everything Together

This is the easiest step and doesn’t require any special equipment. If you’re using instant yeast, simply mix all of your dry ingredients together before adding lukewarm water. Stir just enough to incorporate everything, then leave the dough to rest for 45 minutes to 1 hour.

Stretch-and-Folds

Instead of kneading, we use stretch-and-folds to develop gluten for a strong, well-structured loaf. Wet your hand, scoop under a section of the dough, pull it out towards you, then fold it back over. Repeat this 3-4 times around the dough ball. After each round, let the dough rest for 45 minutes. Repeat 3-6 times. If you don’t have time for this process, you can refrigerate the dough for 12-24 hours before shaping and baking.

Shaping

Shaping is essential for achieving the classic look and structure of artisan bread. The key is to create surface tension by folding the dough inward, then pulling it along the work surface to tighten the shape. A well-shaped loaf will rise evenly and hold its definition after scoring. Make sure to pop any large air-bubbles that come to the surface.

Final Prove

After shaping, flour the surface and set the dough on a square of baking paper and cover with a damp tea towel. Let it rest for 30 minutes. During this time, preheat your oven and your casserole dish (Dutch oven), which is essential for trapping steam and achieving a crisp crust.

Baking

Preheat the oven to 230°C (450°F / Gas Mark 8). Ensure the casserole dish is fully heated. Once the bread has proved, score it with a sharp blade. Pick up the loaf using the baking paper and drop it into the dish. Cover with the lid and bake for 35 minutes.

For an extra-crusty artisan bread, remove the lid and bake for another 5-15 minutes. Otherwise, remove the loaf from the oven and let it cool before slicing—this step is tough but essential!

Enjoy baking your own homemade artisan bread!

For more bread recipes, click here