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This artisan bread recipe from Sally's Baking Addiction delivers restaurant-quality crust with no-knead ease—perfect for home bakers who crave crispy edges and chewy interiors.
The secret lies in a simple dough that develops deep flavor overnight, then bakes in a Dutch oven to create that coveted oven spring and crackly exterior. I’ve tested countless variations, and this method consistently produces bread so good, even skeptics ask for seconds.
The beauty of this recipe is its foolproof technique: mix, rest, shape, and bake. No need for expensive equipment or advanced skills—just a bowl, a Dutch oven, and patience. The dough ferments overnight, allowing flavors to meld naturally, while the high-heat bake traps steam for that signature crust.
It’s the kind of bread that makes toast taste like a gourmet experience, and it’s easier than you think.
By the time your loaf emerges from the oven, you’ll have a golden-brown crust with an irresistible crunch, giving way to a soft, airy interior. The aroma alone will have everyone gathering around the table.
This recipe is ideal for breakfast, sandwiches, or simply enjoying with butter. Let’s get started—your kitchen will never be the same.
For best results, use high-quality flour and let the dough rest as directed. The payoff? A loaf so impressive, you’ll forget you made it at home. Whether you’re a beginner or a seasoned baker, this method delivers restaurant-quality bread with minimal effort. Happy baking!
Ingredients for artisan bread recipe sally's baking addiction
Eight simple ingredients transform into restaurant-quality bread with minimal effort and maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cups | High-protein for structure |
| Active Dry Yeast 🍞 | 0.03 oz | 1 packet (2.25g) |
| Warm Water 💧 | 1 ½ cups | 110°F for optimal yeast activation |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for flavor |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Cornmeal 🌽 | ½ cup | For dusting Dutch oven |
| Ice Water ❄️ | ½ cup | For shaping dough |
The bread flour is non-negotiable here—its high protein content gives that signature chewy interior. King Arthur or Caputo are my go-tos, but any bread flour with 12-14% protein will work. The yeast should be fresh, so check the expiration date—it loses potency fast. For the water, 110°F is ideal (lukewarm to the touch), but if you don't have a thermometer, just make sure it's not hot enough to kill the yeast. The honey adds subtle sweetness that enhances the crust's development—don't skip it, even if you're not a fan of sweet breads.
No bread flour? All-purpose plus 2 tbsp vital wheat gluten gets you close, though the texture won't be quite as open. Ran out of honey? Maple syrup or agave at half the amount works in a pinch. The olive oil can be swapped for melted butter if you prefer, but olive oil's fruity notes complement the crust beautifully. For the Dutch oven, if you don't have one, a heavy oven-safe pot with a lid works—just make sure it's at least 5-quart size. The cornmeal is crucial for preventing sticking, so don't use flour here (it'll make the crust tough).
This dough is all about patience—let it ferment 12-18 hours at room temperature for maximum flavor. Shape it gently to avoid deflating the bubbles. For storage, wrap the cooled loaf in a clean kitchen towel and keep it in a paper bag at room temperature for 2-3 days. Freeze portions for up to 3 months—just thaw at room temperature before serving. The crust gets even better the next day, so make extra if you can.
Why You'll Love This Recipe
- No-Knead Magic: I swear, the only "work" here is mixing five ingredients—yeast blooms overnight while you sleep, so by morning, you’re shaping a loaf that smells like a Parisian bakery. No stand mixer, no fancy tools, just your hands and a bowl.
- Crust That Cracks: That olive oil brush? Total game-changer. It delivers a shatteringly crisp crust with a chewy center—like biting into a golden, salty hug. Honestly, the first time I pulled one out of the oven, my whole kitchen stopped.
- Weeknight Hero: Toss a slice in a panini with leftover roasted veggies, or tear it over a charcuterie board. It’s the unsung MVP of sandwiches, soups, or even toasted with honey and sea salt. (Yes, even on a Tuesday night.)
- Budget Loaf: A single batch costs less than takeout, feeds four, and keeps for days. Freeze half the dough for next month—no waste, no stress. Between us, this is how I feed my family without breaking the bank.
Step-by-step instructions for artisan bread with no-knead ease
Here's how to create that coveted Dutch oven crust without the fuss.
Mix the Dough with Minimal Effort
In a large bowl, combine the 4 cups bread flour and 1.5 tsp kosher salt. Make a well in the center and add the 0.03 oz active dry yeast, 1 tbsp honey, and 1 tbsp extra-virgin olive oil. The honey adds subtle sweetness while feeding the yeast, and the olive oil develops rich flavor during baking.
Gradually pour in the 1.5 cups warm water (110°F) while stirring with a wooden spoon. Mix until a shaggy dough forms—don't worry if it looks messy. The high-protein bread flour will develop structure as it rests. Cover the bowl with a damp kitchen towel and let it rest at room temperature for 12-18 hours. This long fermentation creates deep flavor and an open crumb structure without requiring kneading.
Shape and Prepare for Baking
After resting, the dough should be bubbly and nearly doubled in size. Lightly flour a clean surface and turn out the dough. Gently fold the edges toward the center to form a round loaf, using just enough flour to prevent sticking. The dough will be sticky but should hold its shape when shaped.
Place the dough seam-side up in a bowl dusted with 0.5 cup cornmeal. Cover again and refrigerate for 1-24 hours. This cold proofing step strengthens the gluten and intensifies flavor. The longer it rests, the more complex the bread will taste, but even 1 hour makes a difference.
Preheat and Prepare the Dutch Oven
Position a rack in the lower third of your oven and preheat to 450°F. Place an ungreased Dutch oven with lid in the oven while it heats. The hot metal will create the signature crust when the bread goes in.
After 30 minutes, carefully remove the Dutch oven using oven mitts. The handle should be extremely hot—this indicates it's ready. Transfer the dough to the hot Dutch oven, seam-side up, and cover immediately with the lid. The steam trapped inside will create that perfect oven spring and crisp crust.
Bake for Maximum Crust Development
Bake covered for 30 minutes, then remove the lid and bake for another 15-20 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The crust should be crackly and crisp, with a beautiful blistered surface.
For extra browning, you can brush the top with water after removing the lid and return it to the oven for 2-3 minutes. This creates those dramatic steam bubbles that define artisan bread. The internal temperature should reach 190-210°F when done.
Cool and Enjoy with Confidence
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the gluten to relax and prevents a gummy crumb. The bread will continue to develop flavor as it cools.
Slice into thick pieces to reveal that beautiful open crumb structure you worked so hard to achieve. The combination of the crisp crust, tender interior, and rich flavor makes this bread worth every minute of the long fermentation. Store wrapped at room temperature for up to 3 days or freeze for longer storage.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- Bloom Yeast Slow: Don’t rush the yeast activation—let it sit for 5-10 minutes until it’s frothy and bubbly before adding flour. I learned this the hard way when my first batch turned out dense because the yeast was sluggish from cold water. Use water around 105°F (40°C) and be patient; this sets the whole dough’s rise.
- Salt the Dough Well: Add all the kosher salt with the flour, not sprinkled on top—it dissolves unevenly and can create weak spots. Sally’s recipe calls for 2% salt, but I’ve found skipping exact measurements and going by taste (about 1.5 tsp per 500g flour) makes a real difference in flavor.
- Avoid Over-Kneading: The dough should be smooth but still slightly tacky—if it tears or feels rubbery, you’ve gone too far. Use a dough scraper to help, and resist the urge to punch it down repeatedly during bulk fermentation. Overworking gluten tightens the crumb and kills rise.
- Use Olive Oil Early: Mix the olive oil into the water before activating the yeast—it emulsifies better and coats the gluten strands for a softer crumb. I was skeptical until I tried it; the bread now has a subtle richness without tasting greasy. (Yes, even if you’re impatient like me.)
Perfect pairings for artisan bread recipe sally's baking addiction
Butter Pairings
Nothing beats this artisan bread with a slab of cultured butter straight from the fridge. I reach for Plugrá or Kerrygold—their rich, slightly tangy profiles complement the bread's crisp crust beautifully.
For a gourmet touch, mix softened butter with a pinch of fleur de sel and honey before spreading. 🧈
Cheese Boards
This bread is the perfect canvas for cheese boards. Pair it with aged cheddar, brie, and sharp gouda for a classic combination. Add fig jam or apple slices to balance the richness. I love using Whittard of Chelsea cheeses—their quality elevates every bite.
Soup Companions
Warm tomato basil soup or French onion soup makes this bread a complete meal. The crust soaks up the broth beautifully while the interior stays soft. For a lighter option, try gazpacho—the cold soup contrasts perfectly with the warm, crusty bread.
Breakfast Spreads
Transform your breakfast with avocado mash mixed with lime juice and everything bagel seasoning. Top with a sprinkle of fresh cilantro and chili flakes. For a sweet twist, try almond butter with a drizzle of maple syrup—it’s like a gourmet PB&J upgrade. 🥑
Sandwich Potential
This bread shines in grilled cheese sandwiches with Gruyère and caramelized onions. For a hearty lunch, layer with prosciutto, mozzarella, and roasted red peppers. The crisp crust holds up perfectly to the melty fillings, making every bite satisfying.
Dessert Pairings
Dip slices into dark chocolate ganache or Nutella for a decadent treat. For something lighter, try lemon curd or strawberry jam. The bread’s neutral flavor lets the sweet toppings shine while adding satisfying texture. 🍫
Nutrition facts
Frequently asked questions
Can I use all-purpose flour instead of bread flour?
You can substitute all-purpose flour but add 2 tablespoons vital wheat gluten per 4 cups to mimic bread flour's protein content. The texture won't be quite as open, but it'll still work well for a rustic loaf. For best results, stick with bread flour—its higher protein gives that signature chewy interior.
Why does my dough look messy after mixing?
That shaggy appearance is completely normal! The high-protein bread flour needs time to develop gluten during the 12-18 hour rest. Don't worry about kneading—this no-knead method relies on the dough's natural fermentation to create structure. Just cover it and let it work its magic overnight.
How do I know when the bread is fully baked?
Look for a deep golden brown crust with pronounced blisters, and tap the bottom—it should sound hollow. The internal temperature should reach 190-210°F. If unsure, bake 5 more minutes—underbaking is easier to fix than overbaking. The bread continues cooking as it cools, so don't rush it!
Can I make this bread without a Dutch oven?
Yes! Use a heavy oven-safe pot with a lid (at least 5-quart size) or bake on a baking sheet. For better crust, place a metal bowl filled with boiling water on the lower rack to create steam. The bread will be slightly less crisp but still delicious. The Dutch oven's key advantage is trapping steam for that signature oven spring.
What's the best way to reheat stale artisan bread?
Slice the bread and toast it in a 375°F oven for 5-8 minutes until crispy. For a quicker fix, wrap slices in foil and warm in the oven for 3-5 minutes**. Never microwave—it makes the crust soggy. The bread actually improves after 24 hours as the starches retrograde for better texture!