How long should I let artisan bread dough rise?

Let the dough rise for at least 2 hours at room temperature, or up to 10 hours. Overnight fermentation delivers the best flavor and structure.

Can I use active dry yeast in this artisan bread recipe?

Yes. Active dry yeast works just as well. There's no need to proof it first—just mix it in with the dry ingredients.

How should I store artisan bread to keep it crusty?

Store it in a paper bag or wrap in a towel at room temperature for up to 2 days. Avoid plastic wrap unless you prefer a softer crust.

How do I get a crispier crust on artisan bread?

Add steam to your oven. Either pour 1 cup hot water into a broiler pan or toss in 5 ice cubes when you start baking. Quickly close the oven door to trap the steam.

Can I freeze artisan bread?

Absolutely. Slice it first for convenience, then freeze in a zip-top bag. Reheat slices in the oven or toaster.

Crusty Artisan Bread Recipe With No Kneading or Special Tools

Artisan Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This no-knead artisan bread is a simple, homemade loaf that delivers a golden crust and a soft, airy interior. Perfect for beginners or busy bakers, it uses only four ingredients and minimal hands-on time to create bakery-quality results.

Author: Elena
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 10 hours 35 minutes
Yield: 12 slices
Category: Bread
Method: No-Knead Baking
Cuisine: Artisan
Diet: Vegetarian

Ingredients

3 cups (395 grams) all-purpose flour or bread flour
1/2 tablespoon kosher salt
1/4 ounce (2 1/4 teaspoons) instant or active dry yeast
1 1/2 cups warm water (105°F)

Instructions

In a large bowl, combine flour, salt, and yeast.
Pour warm water over the dry ingredients and mix until a sticky dough forms.
Cover the bowl with a towel or plastic wrap and let rise at room temperature for up to 10 hours or overnight.
Wet your hands and turn the dough onto a lightly floured surface. Gently fold the edges into the center to form a round loaf or divide into two loaves.
Place the dough on parchment paper, lightly dust the top with flour, and score 1 to 4 lines across the surface with a bread knife. Let rest for 30 minutes.
Preheat the oven to 450°F and place a Dutch oven, cast iron skillet, or baking stone inside to heat.
Slide the dough with the parchment paper onto the hot surface. Add 1 cup of hot water or 5 ice cubes to the bottom of the oven to create steam, then quickly close the door.
Bake for 30 minutes, or until golden brown and crusty.
Cool on a wire rack for at least 30 minutes before slicing.

Notes

Letting the dough rise overnight enhances the flavor.
You can substitute half the flour with whole wheat flour for a heartier texture.
Add-ins like herbs, cheese, or olives can be mixed into the dough for variations.
To maintain the crust’s crispness, store the bread in a paper bag.
Reheat slices in a 350°F oven for 10 minutes to refresh the crust.

Find it online: https://www.recipebyelena.com/artisan-bread/