I never thought bakery-style bread with a crackly crust and soft, airy center could be this effortless. One bite of this rustic loaf and store-bought bread just cannot compete.

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I’m fully obsessed with this Crusty Homemade Artisan Bread because it gives me everything I want in a loaf: a crackly, chewy crust, a soft, airy middle, and that deep bakery-style flavor that makes me hover around the cutting board. I love how simple all purpose flour can turn into something this ridiculously good.

And when I swipe on soft butter, forget it. Total bread spiral.

The crust shatters a little, the inside pulls apart in tender pieces, and I immediately want another slice. But honestly, I never stop at one.

This is the kind of bread I crave constantly.

Ingredients

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All purpose flour gives the loaf structure, chew, and that cozy bakery-style bite.
Fine salt keeps the bread from tasting flat.
Basically, it wakes everything up.
Active dry yeast does the quiet work, bringing airy pockets and gentle flavor.
Lukewarm water pulls it all together and helps create that rustic, crackly crust.
Extra flour or cornmeal keeps sticking away and adds a little gritty crunch.
Soft butter melts into warm slices, and honestly, you’ll want more than one.

Ingredient Quantities

3 cups (about 420 g) all purpose flour

1 1/2 teaspoons fine salt

1/4 teaspoon active dry yeast

1 1/2 cups (about 360 ml) lukewarm water

1 tablespoon extra flour or cornmeal for dusting

Soft butter for serving, as desired

How to Make this

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1. In a large bowl whisk together 3 cups flour, 1 1/2 teaspoons salt, and 1/4 teaspoon active dry yeast until evenly combined.

2. Pour in 1 1/2 cups lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.

3. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, until bubbly and doubled in size.

4. Lightly flour a work surface with the extra flour or sprinkle with cornmeal and gently turn the dough out onto it. Do not deflate it completely; fold the dough over itself a couple of times to shape into a rough ball.

5. Place the dough seam side down on a piece of parchment paper, cover loosely with a towel, and let rest while you preheat the oven.

6. Place a heavy lidded Dutch oven or ovenproof casserole with its lid in the oven and preheat to 450 F (230 C) for at least 30 minutes.

7. When the oven is fully hot, carefully remove the hot pot, lift the dough on the parchment into the pot, replace the lid, and bake covered for 30 minutes.

8. Remove the lid and bake an additional 10 to 15 minutes until the crust is deep golden brown and crisp.

9. Use the parchment to lift the bread onto a cooling rack and let cool for at least 45 minutes before cutting so the center finishes cooking.

10. Slice, slather with soft butter as desired, and enjoy the crusty artisan bread.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Wooden spoon or spatula
4. Measuring cups and measuring spoons (or kitchen scale)
5. Plastic wrap or clean kitchen towel
6. Parchment paper
7. Heavy lidded Dutch oven or ovenproof casserole
8. Oven mitts or pot holders
9. Cooling rack
10. Bench scraper or dough scraper

FAQ

Q: Why is there so little yeast? A: This is an overnight, slow-fermentation method using a tiny amount of yeast to develop flavor and an open crumb without requiring kneading.

Q: My dough is very sticky. Is that right? A: Yes. The dough should be wet and shaggy. Sticky texture yields a light interior and crisp crust. Use well-floured hands or a bench scraper when handling.

Q: How long does the dough need to rise? A: First rise is about 12 to 18 hours at room temperature until doubled and bubbly. If short on time, a warmer spot will shorten the rise.

Q: Do I need a Dutch oven to bake this bread? A: A covered Dutch oven gives the best oven spring and crust, but you can bake on a preheated baking stone or sheet and add steam with a tray of hot water or by spraying the oven.

Q: How do I get a crisp, golden crust? A: Bake hot, start covered for the first 20 minutes to trap steam, then uncover to brown. Cool completely on a rack before slicing to finish the crumb set.

Q: How should I store leftover bread? A: Keep at room temperature wrapped in a clean cloth or paper bag for up to 2 days. For longer storage, freeze slices in airtight bags and toast or reheat from frozen.

Crusty Homemade Artisan Bread Recipe Substitutions and Variations

All purpose flour: use bread flour for chewier, taller loaf; whole wheat (replace up to 50 percent) for nuttier flavor and denser crumb; 1-to-1 gluten free flour blend for gluten free, expect a different texture.
Active dry yeast: instant yeast (use about 25 percent less and mix straight into flour); fresh yeast (use roughly 3 times the weight of active dry); natural levain or sourdough starter (adjust hydration and proofing times).
Lukewarm water: replace with lukewarm milk for a softer, richer crumb; use part beer for subtle malt and yeast notes; use filtered water if your tap is heavily chlorinated.
Extra flour or cornmeal for dusting: use semolina for crispier bottom crust; rice flour for very light, nonsticking dusting; fine cornmeal for rustic texture and crunch.

Pro Tips

1. Use a kitchen scale when you can. Measuring flour by weight keeps hydration consistent so the dough stays pleasantly sticky instead of either bricklike or soupy.

2. Resist the urge to poke or overwork the dough after the long rise. Treat it gently when turning and shaping so those airy bubbles stay intact and give you an open crumb.

3. Preheat the pot for the full 30 minutes and handle it carefully. A properly heated heavy pot creates steam and gives a thin crackly crust and good oven spring, so don’t skip that step.

4. Let the loaf cool at least 45 minutes before slicing. Cutting too soon will make the crumb gummy because the interior needs time to finish setting.

Crusty Homemade Artisan Bread Recipe

Recipe by Jot Punji

0.0 from 0 votes

I never thought bakery-style bread with a crackly crust and soft, airy center could be this effortless. One bite of this rustic loaf and store-bought bread just cannot compete.

Servings

servings

Calories

191

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Wooden spoon or spatula
4. Measuring cups and measuring spoons (or kitchen scale)
5. Plastic wrap or clean kitchen towel
6. Parchment paper
7. Heavy lidded Dutch oven or ovenproof casserole
8. Oven mitts or pot holders
9. Cooling rack
10. Bench scraper or dough scraper

Ingredients

3 cups (about 420 g) all purpose flour
1 1/2 teaspoons fine salt
1/4 teaspoon active dry yeast
1 1/2 cups (about 360 ml) lukewarm water
1 tablespoon extra flour or cornmeal for dusting
Soft butter for serving, as desired

Directions

In a large bowl whisk together 3 cups flour, 1 1/2 teaspoons salt, and 1/4 teaspoon active dry yeast until evenly combined.
Pour in 1 1/2 cups lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, until bubbly and doubled in size.
Lightly flour a work surface with the extra flour or sprinkle with cornmeal and gently turn the dough out onto it. Do not deflate it completely; fold the dough over itself a couple of times to shape into a rough ball.
Place the dough seam side down on a piece of parchment paper, cover loosely with a towel, and let rest while you preheat the oven.
Place a heavy lidded Dutch oven or ovenproof casserole with its lid in the oven and preheat to 450 F (230 C) for at least 30 minutes.
When the oven is fully hot, carefully remove the hot pot, lift the dough on the parchment into the pot, replace the lid, and bake covered for 30 minutes.
Remove the lid and bake an additional 10 to 15 minutes until the crust is deep golden brown and crisp.
Use the parchment to lift the bread onto a cooling rack and let cool for at least 45 minutes before cutting so the center finishes cooking.
Slice, slather with soft butter as desired, and enjoy the crusty artisan bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.