Artisan Bread

Learn to make classic artisan bread with a perfect crust and flavorful crumb using simple ingredients and techniques.

Scale

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Weigh ingredients precisely.
Mix flour and water for autolyse, letting it sit for 20–40 minutes.
Add salt and yeast, mixing until combined.
Perform stretch-and-fold technique every 20–30 minutes during bulk fermentation for 1.5–2 hours.
Turn dough onto a floured surface and pre-shape into a round. Rest for 15–20 minutes.
Final shape the dough, creating surface tension by tucking seams underneath.
Proof at room temperature or refrigerate for 8–18 hours for flavor development.
Preheat oven to 450–500°F (230–260°C).
Score the dough and bake covered for the first 20–25 minutes, then uncovered for an additional 15–25 minutes.
Allow the bread to cool for at least 1 hour before slicing.

Use a digital scale for accuracy and consider a Dutch oven for better steam retention while baking.