Artisan Bread

Course: Side Dish
Cuisine: American
Keyword: Bread
Prep Time: 5 minutes
Cook Time: 40 minutes
Resting time: 2 hours
Servings: 4 Loaves
Calories: 744kcal
Crusty and delicious, artisan bread is easier than you may think!
Print Recipe


  • Baking stone


  • cups all-purpose flour spooned into measuring cup and leveled-off
  • 4 teaspoons kosher salt
  • tablespoons yeast see note
  • 3 cups lukewarm water no need to be exact but lukewarm is about 100°F
  • Cornmeal for dusting the pan


To make the dough

  • Place the water into the bowl of a stand mixer, or large bowl. Add the yeast, mix briefly, and allow to stand for 10 minutes or until foamy.
  • Add the flour and the salt and mix with the dough hook (or by hand) until smooth and sticky.
  • Place into a large container that DOES NOT seal air tight, and allow to rest at room temp for 2 hours.

To bake bread

  • Place the baking stone into the oven and preheat to 400°
  • Using wet hands, tear off a ball of dough about the size of a softball or grapefruit. Turn the edges of the dough under, rotate 45 degrees and repeat until you have a smooth ball. Place the dough on a pizza peel or a small cutting board that has been dusted with cornmeal to prevent the dough from sticking.
  • If the dough has been refrigerated, allow the dough to rest for 30 minutes to come up to room temp.
  • Score the top of the ball gently with a serrated knife. A steak knife works well for this step. Don't score too deeply, ⅛" deep is plenty.
  • Slide the dough off the peel onto the baking stone. Dump one cup of cold water into the bottom of the oven (or into a shallow baking dish that has preheated with the oven if you prefer), close the oven door, and bake for 40 minutes.
  • Remove the bread from the oven and allow to cool on a wire rack for at least 10 minutes before eating.


Sodium: 2330mg | Calcium: 30mg | Sugar: 1g | Fiber: 6g | Potassium: 232mg | Calories: 744kcal | Saturated Fat: 1g | Fat: 2g | Protein: 22g | Carbohydrates: 156g | Iron: 9mg