Easy Artisan Bread Recipe
Easy Artisan Bread Recipe is a easy American recipe that serves 8. 100 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 35 min | Cook: 1 hr 15 min | Total: 2 hrs 5 min
Cost: $8.72 total, $1.09 per serving
Ingredients
- 3.75 cups Bread Flour (high-protein flour, about 450 g)
- 2.25 teaspoons Instant Yeast (one standard 7 g packet)
- 1.75 teaspoons Kosher Salt (adds flavor, not the same as table salt)
- 1.5 cups Water (warm to about 120°F (49°C))
- 0.5 cups Additional Bread Flour (for dusting hands and surface)
Instructions
Combine Dry Ingredients
In a large mixing bowl, add 3 ¾ cups (450 g) bread flour, 2 ¼ teaspoons instant yeast, and 1 ¾ teaspoons kosher salt. Stir with a wooden spoon until evenly distributed.
Time: PT5M
Add Warm Water and Mix
Pour 1 ½ cups warm water (about 120°F) into the bowl. Stir vigorously until the dough is very sticky and no dry flour remains.
Time: PT5M
Temperature: 120°F
First Rise
Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 ½–2 hours, or refrigerate for 8–24 hours for a slower, more flavorful rise.
Time: PT2H
Preheat Oven and Dutch Oven
About 30 minutes before the dough is done rising, preheat the oven to 450°F and place the empty Dutch oven inside to heat up.
Time: PT30M
Temperature: 450°F
Shape the Dough
Flour your hands lightly. Perform a series of stretch‑and‑folds: pull the dough, fold it over, rotate 90°, and repeat 8–10 times until the dough holds its shape. Pinch any seams together.
Time: PT10M
Rest on Parchment
Place a piece of parchment paper on a lightly floured surface, set the shaped dough on it, sprinkle a little flour on top, and cover loosely. Let rest for 10 minutes.
Time: PT10M
Score the Loaf
Uncover the dough and, using a very sharp knife or bread lame, cut a shallow slash about ¼ inch deep down the center of the loaf.
Time: PT2M
Bake Covered
Using the parchment as a sling, carefully transfer the dough into the preheated Dutch oven. Cover and bake for 30 minutes.
Time: PT30M
Temperature: 450°F
Bake Uncovered
Remove the lid and bake an additional 15 minutes until the crust is deep golden brown.
Time: PT15M
Temperature: 450°F
Cool the Bread
Transfer the loaf to a wire rack and let cool completely (or at least until slightly warm) before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 100
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 1 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten), Yeast
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour (use 2% more)
- Instead of Instant Yeast: Active Dry Yeast (use same amount, dissolve first)
- Instead of Kosher Salt: Sea Salt, Table Salt (use ⅔ amount)
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- Kitchen Towel or Plastic Wrap
- Dutch Oven (cast iron)
- Oven Mitts
- Parchment Paper
- Sharp Knife or Bread Lame
- Wire Rack
Critical Steps — Do Not Skip
- Mix until the dough is fully sticky with no dry flour.
- Allow the dough to double in size during the first rise.
- Preheat the Dutch oven for at least 30 minutes at 450°F.
- Perform the stretch‑and‑fold technique to develop gluten.
- Score the loaf before baking to control expansion.
- Bake covered first to create steam, then uncovered for crust.
Chef Tips from the Video
- Use a kitchen scale for precise flour measurement; 450 g is ideal.
- If you don’t have a Dutch oven, place a metal baking tray on the oven floor and add a pan of boiling water to generate steam.
- For extra flavor, add 1 tsp honey or malt syrup to the dough.
Troubleshooting
Dough does not rise.
Make sure the water was warm (around 120°F) and the yeast is fresh. If using the refrigerator method, give it at least 8 hours.
Crust is too pale.
Bake uncovered for an extra 5‑10 minutes or increase oven temperature by 10‑15°F.
Bread is dense and gummy inside.
Ensure the dough was mixed until fully sticky and performed enough stretch‑and‑folds to develop gluten. Also avoid over‑proofing; bake as soon as it has doubled.
Storage
Refrigerator: Wrap tightly in a plastic bag; lasts up to 7 days.
Freezer: Wrap in foil then a freezer bag; freeze up to 3 months.
Room temperature: Store in a paper bag or loosely covered container; lasts about 5 days.
Make-Ahead Tips
- Refrigerate the dough for 8–24 hours for deeper flavor before shaping.
- The baked loaf can be sliced and frozen; reheat in a toaster oven for best texture.
Frequently Asked Questions
What is the cultural significance and history of artisan bread in American cuisine?
Artisan bread in the United States reflects a revival of traditional, hand‑crafted baking techniques that emphasize simple ingredients, long fermentation, and rustic crusts, echoing European heritage while adapting to modern home kitchens.
What are the traditional regional variations of artisan bread in the United States?
Regional variations include San Francisco sourdough, New York bagels, and Midwest whole‑grain farmhouse loaves, each distinguished by local starter cultures, flour types, and shaping methods.
How is artisan bread traditionally served in American households?
It is often sliced and served warm with butter, used for sandwiches, or paired with soups and stews; many families keep a loaf on the table for everyday meals.
What occasions or celebrations is artisan bread traditionally associated with in American culture?
While not tied to a specific holiday, artisan loaves are popular for weekend brunches, family gatherings, and as a comforting staple during holidays like Thanksgiving when fresh bread complements the feast.
What makes artisan bread special or unique in American cuisine?
Its emphasis on high‑protein bread flour, high hydration, and a hot Dutch oven creates a chewy crumb and a crackly crust that store‑bought breads lack, showcasing the baker’s skill and the dough’s natural flavor.
What are the most common mistakes to avoid when making artisan bread at home?
Common errors include using water that’s too hot (which kills yeast), under‑mixing the dough, not allowing a full rise, and failing to preheat the Dutch oven, all of which can lead to a dense loaf.
Why does this artisan bread recipe use a hot Dutch oven instead of a regular baking sheet?
The preheated Dutch oven traps steam, which expands the oven‑spring and creates the signature glossy, crackly crust that a regular sheet cannot achieve.
Can I make this artisan bread ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough for up to 24 hours before shaping. Once baked, store the loaf in a paper bag at room temperature for up to 5 days, or freeze for up to 3 months.
What texture and appearance should I look for when the artisan bread is done?
The crust should be deep golden‑brown and sound hollow when tapped; the interior crumb should be open, airy, and slightly moist with a chewy texture.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen focuses on approachable, step‑by‑step home cooking tutorials, especially quick weeknight meals, baking basics, and technique‑focused videos for beginner to intermediate cooks.
How does the YouTube channel Preppy Kitchen's approach to bread making differ from other baking channels?
Preppy Kitchen emphasizes minimal equipment, clear visual cues, and flexible timing (quick rise or overnight), making artisan bread accessible without requiring a professional kitchen, unlike many channels that assume specialized tools.
Last updated: August 20, 2026
