Artisan Bread Recipe With Stand Mixer: Hands-Free Crusty Loaf in 90 Minutes

This artisan bread recipe with stand mixer transforms your kitchen into a bakery with minimal effort. 🌟 The secret lies in precise kneading and proper proofing—two steps your stand mixer handles flawlessly while you prepare the rest.

What sets this apart is the hands-free process that still delivers a crusty exterior and airy crumb worthy of a bakery shelf.

Most home bakers struggle with either overworking the dough or achieving that perfect crust. This method solves both problems by using the stand mixer’s consistent kneading power and a 90-minute timeline that includes strategic resting periods.

The dough develops naturally without requiring your constant attention, yet retains the texture and flavor of traditional artisan bread.

By the end, you’ll have a loaf with a deep golden crust that crackles satisfyingly and an interior filled with open crumb spaces. The stand mixer eliminates guesswork, ensuring even gluten development and ideal dough temperature every time. No more failed attempts—just reliable, professional-quality bread with minimal cleanup.

Perfect for beginners or busy bakers, this recipe proves you don’t need years of experience to make bread that impresses. The same technique works for baguettes, boules, or dinner rolls—just adjust shaping and baking time. Let’s get started on your first perfect loaf.

Ingredients for artisan bread recipe stand mixer

These 11 ingredients transform your stand mixer into a bakery—crusty, airy, and foolproof.

The flour blend is non-negotiable for that bakery-style crumb. King Arthur or Bob's Red Mill are my go-tos for bread flour—both mill their own for consistent quality. Instant yeast dissolves faster than active dry, but if you only have active, just proof it in warm milk first. The milk should be warm to the touch but not hot—think bathwater. For honey, local raw honey adds subtle floral notes, but store-bought works too. Pro tip: Use a kitchen scale for precise measurements—flour varies wildly by cup.

No bread flour? Substitute all-purpose plus 1 tbsp vital wheat gluten—it mimics the protein structure. Out of honey? Maple syrup or agave in equal amounts. The olive oil can be swapped for unsalted butter melted and cooled, but it’ll give a slightly richer flavor. For the coarse salt, Maldon or Jacobsen flakes are ideal, but any coarse sea salt works. The ice water is key—add it gradually to avoid overworking the dough. If your dough feels sticky but not wet, it’s perfect. Too dry? Add a splash more water.

Store flour in an airtight container for up to 6 months—freeze for longer shelf life. Yeast? Keep it refrigerated in its original package for up to 2 years. Pre-mix the dry ingredients (flour, yeast, sugar, salt) in a bowl to avoid stand mixer splatter. The dough can rest in the fridge overnight for deeper flavor—just let it sit at room temp for 1 hour before shaping. For extra crusty loaves, brush with olive oil or melted butter before baking.

Step-by-step instructions for artisan bread with stand mixer

Let's transform simple ingredients into a golden, crusty loaf using your stand mixer.

In your stand mixer bowl, combine the 5 cups all-purpose flour, 1 cup bread flour, 2.25 tsp instant yeast, 1 tbsp granulated sugar, and 2 tsp salt. Whisk these dry ingredients together to eliminate any lumps—this ensures even gluten development later. With the mixer on low speed, gradually add the 1.5 cups warm whole milk and 2 tbsp extra-virgin olive oil while mixing for 3-4 minutes until a shaggy dough forms.

Here's the thing—you want to see the dough start pulling away from the sides of the bowl but still look slightly sticky. If it's too dry, add 1 tablespoon ice water at a time until it reaches the right consistency. The honey can go in now too—mix it in with the wet ingredients for subtle sweetness. I like to add it at this stage so it doesn't interfere with the yeast activation.

Switch your stand mixer to the dough hook attachment and knead on medium speed for 5-7 minutes. You'll know it's ready when the dough forms a smooth, elastic ball that springs back when poked. The gluten development is critical here—this creates the chewy texture we want in artisan bread.

If the dough feels too sticky after kneading, add 1 more tablespoon ice water and knead for another minute. But don't overdo it—too much water makes the dough gummy. The ideal dough should be soft but not wet, and it should leave a slight imprint when pressed with your finger that slowly rebounds. This is your perfect dough consistency.

Lightly oil a large bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours until it has roughly doubled in size. I like to use my oven with the light on for consistent warmth—this creates the perfect environment for fermentation.

Watch for the dough to puff up and develop small bubbles on the surface. This is when the yeast goes to work, creating gas bubbles that give bread its airy texture. Don't rush this step—proper fermentation makes all the difference in flavor and texture. If your kitchen is cold, extend the rise time by 30 minutes to allow for complete development.

Punch down the risen dough to release air, then divide it into 4 equal portions (about 12 ounces each). Shape each portion into a round boule by pulling the dough toward you while rotating the ball in your hands. This creates surface tension that gives the bread its signature shape.

Place the shaped dough on a floured surface and let them rest for 10 minutes before final shaping. This resting period relaxes the gluten, making it easier to handle. After resting, place each boule seam-side up on a baking sheet dusted with 0.25 cup cornmeal. Cover loosely with a towel and let rise for another 30-45 minutes until puffy but not doubled.

Preheat your oven to 425°F with a baking stone or inverted baking sheet on the lowest rack. This creates steam that helps develop that beautiful crust. When the oven is ready, sprinkle each loaf generously with 1 tbsp coarse sea salt and bake for 25-30 minutes until deep golden brown.

Here's the crucial part: rotate the baking sheets halfway through baking for even browning. You'll know they're done when they sound hollow when tapped on the bottom and have a crisp crust. Let the bread cool on a wire rack for at least 20 minutes before slicing—this prevents a gummy interior. The aroma when they come out of the oven is worth the wait!

Pro cooking tips for artisan bread recipe stand mixer

Kneading Perfection

Your stand mixer’s dough hook attachment is your secret weapon for consistent gluten development. Use the medium speed setting for 5-7 minutes—any longer risks overworking the dough, while shorter kneading leaves it underdeveloped.

I recommend KitchenAid’s flat beater attachment for this step, as it creates less friction than the spiral hook. If your dough feels too sticky after kneading, add ice water 1 tbsp at a time until it forms a smooth ball that springs back when poked. 💪

Dough Temperature Matters

Ideal dough temperature for fermentation is between 75-80°F. If your kitchen is cold, let the dough rest 10-15 minutes before first rise to warm up naturally. I test temperature with an instant-read thermometer—anything below 75°F risks slow fermentation.

For extra insurance, place the dough bowl in a warm oven (off) with the light on for the first 30 minutes of rise. This mimics professional bakery conditions.

Stand Mixer Speed Secrets

Never exceed medium speed when kneading—high speed generates too much heat, which kills yeast activity. If your mixer lacks speed settings, use low speed for 2 minutes, then medium for 5 minutes. For KitchenAid owners, the #2 speed (medium) is perfect.

Pro tip: Let the mixer run for 30 seconds after dough pulls away to ensure full gluten development. Over-kneading is the #1 mistake—your dough should be smooth but still slightly tacky. ✨

Proofing Like a Pro

Use a digital scale to weigh dough portions—12 ounces each for consistent rises. For the final proof, place dough in a proofing basket or bowl lined with a floured towel. This creates tension that prevents collapsing during baking.

If your kitchen is humid, reduce rise time to 30 minutes—overproofed dough loses structure. I like to check readiness by gently pressing a finger into the dough: if it springs back slowly, it’s ready. 🌟

Baking Stone Hack

For that bakery-style crust, place a baking stone or inverted baking sheet on the lowest oven rack before preheating. This creates steam that mimics a home oven’s environment. For extra crustiness, spray the oven walls with water right before baking—this boosts steam production.

I also recommend baking on middle racks for even heat distribution. Rotate pans halfway through baking for perfect color on all sides. The crust should be deep golden brown with visible cracks. 🔥

Cleanup Shortcuts

Line your baking sheets with parchment paper before shaping dough to eliminate sticking and simplify cleanup. For sticky dough, use oil-infused flour (mix 1 tbsp olive oil with 1 cup flour) when dusting surfaces. I keep a small bowl of flour-oil mix near my work area for quick access.

Frequently asked questions