Side Dishes
This artisan bread with Steve’s recipe delivers the perfect balance of a golden, crispy crust and an airy, open crumb—just like a professional bakery. The secret lies in precise hydration, proper kneading, and controlled fermentation, all of which transform simple flour and water into something extraordinary.
I’ve refined this method over countless batches, ensuring every loaf turns out with that coveted oven spring and satisfying crunch.
What sets this recipe apart is the attention to detail at every stage—from developing a strong gluten structure through careful kneading to allowing ample proofing time. The dough’s hydration level (around 70%) creates that signature open crumb, while the high baking temperature (475°F) locks in a crisp, caramelized crust.
No shortcuts here; this is traditional artisan bread baking, simplified for home kitchens.
By the time you pull that perfect loaf from the oven, you’ll have a bread with a shatteringly crisp exterior and a tender, airy interior—ideal for sandwiches, toast, or serving alongside soups.
The aroma alone will have everyone gathering around the table, and the texture will make you forget store-bought ever existed.
Whether you’re a seasoned baker or just starting out, this recipe builds confidence with clear, step-by-step instructions. The key is patience—letting the dough rest and rise properly is what transforms good bread into great bread. Let’s get started on creating your first restaurant-quality loaf at home.
Ingredients for artisan bread with steve
Eight simple ingredients transform into golden crust and airy crumb perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cups | High-protein, 12-14% preferred |
| Instant Yeast 🍞 | ½ tsp | Active dry works too |
| Granulated Sugar 🍯 | ¼ tsp | Or honey for fermentation boost |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Water 💧 | 2 ½ cups | Room temperature, 70°F ideal |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for flavor |
| Cornmeal 🌽 | ¼ cup | For dusting and scoring |
| Ice Water ❄️ | ¼ cup | For final shaping |
The flour is non-negotiable here—King Arthur or Caputo bread flour give that signature open crumb, but Bread Sifter's flour works too if you're in a pinch. I grab mine from King Arthur's website when I need a big batch, but the grocery store carries it too. Yeast is your leavening agent, so check the expiration date—Saf-Instant or Red Star are my go-tos. The sugar isn't just for flavor; it feeds the yeast during fermentation. Use organic cane sugar if you want to avoid processed white sugar, but regular granulated works perfectly fine.
No instant yeast? Active dry yeast needs 10 minutes in warm water first. Short on olive oil? Melted butter or avocado oil works just as well. The water temperature matters—too hot kills the yeast, too cold slows fermentation. 70°F is ideal, but room temp tap water usually gets you close enough. For scoring, a razor blade gives the cleanest cuts, but a sharp knife works too. The cornmeal isn't just for dusting—it adds a subtle sweetness to the crust. If you're feeling fancy, try semolina instead for extra crunch.
This dough keeps in the fridge for up to 3 days—perfect for shaping whenever you're ready. For longer storage, freeze shaped loaves wrapped in plastic for up to 3 months. The ice water trick is worth it—it helps tighten the gluten for that perfect oven spring. Bake straight from the fridge for best results, letting the dough come to room temp before baking. The aroma alone will have everyone gathering around the table, and the texture will make you forget store-bought ever existed.
Why You'll Love This Recipe
- No-Knead Magic: I’ll admit, I was skeptical about skipping the knead—but this dough comes together with just a bowl and a spoon. Mix, rest, shape—done. The instant yeast gets it rising fast, so you’re not waiting around like with sourdough.
- Crust That Cracks: That golden, shatter-y crust? It’s all in the steam. The sugar in the dough caramelizes just right, while the salt keeps the crumb tender. Toast it, and it’s like biting into a warm, buttery hug—no butter needed.
- Weeknight Workhorse: I make a loaf every Sunday, and it lasts all week. Freeze half for lazy mornings, or pack slices for lunch. It’s the only bread my picky husband won’t steal from the fridge before breakfast.
- Pantry Staple Power: Five ingredients, zero waste. Bread flour and yeast are cheap, and this recipe stretches them far. Honestly, I’ve made it for dinner rolls, sandwiches, and even croutons—because why not? It’s the kind of bread that pays for itself.
Step-by-step instructions for artisan bread with Steve's perfect crust
Here's how to bake bread with a crackling crust and light interior using Steve's foolproof method.
Mix the Dough with Just the Right Hydration
In a large mixing bowl, combine the 4 cups bread flour, 0.5 tsp instant yeast, 0.25 tsp granulated sugar, and 1.5 tsp salt. I like to use my hands to break up any flour lumps right in the bowl—this helps create a smoother dough later. Make a well in the center and add the 2.5 cups water and 1 tbsp olive oil.
Using a wooden spoon or your hands, gradually incorporate the wet ingredients into the dry until you have a shaggy mass. The dough should be tacky but not sticky at this stage. If it's too dry, add 1 tablespoon water at a time until it comes together. The goal is a hydration ratio of about 62.5%—this gives us that perfect balance of chewiness and airiness. Let the dough rest for 10 minutes to hydrate fully before kneading.
Knead Until Silky Smooth
Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand, or use a stand mixer with a dough hook attachment on medium speed for 5-6 minutes. You're looking for a dough that's smooth, elastic, and just slightly tacky to the touch—it should spring back slowly when pressed. This windowpane test is key: stretch a small piece of dough thin enough to see light through it without tearing.
I find kneading by hand gives me better control over the gluten development. If the dough starts sticking too much, wet your hands slightly rather than adding more flour—extra flour can make the crust tough. The dough should feel like well-worked Play-Doh when you're done. Once properly kneaded, shape it into a loose ball and place it back in the bowl. Cover with a damp towel and let it rise at room temperature for 1-2 hours, or until it's puffy and has nearly doubled in size.
Shape and Score for Professional Results
After the dough has risen, punch it down gently to release air bubbles, then divide it into 4 equal portions (about 1 pound each). On a lightly floured surface, shape each portion into a smooth boule by pulling the edges toward the center and tucking them under. The surface should be taut and free of cracks. I like to use the "stretch and fold" method for shaping—grab one side, stretch it toward you, then fold it over the top and press gently. Repeat all around until you have a tight, round shape.
Transfer each boule to a piece of parchment paper, seam side up. Brush the tops with a little water, then dust generously with 0.25 cup cornmeal (about 1 tablespoon per boule). This creates a barrier that prevents sticking during baking. Let them rest for 30 minutes while you preheat your oven to 450°F with a Dutch oven inside. The steam from the hot pot will create that perfect oven spring and crackly crust.
Bake with Steam for Maximum Crisp
Carefully transfer the Dutch oven (with its lid) to the preheated oven. Bake for 20 minutes covered, then remove the lid and continue baking for another 15-20 minutes until the bread is deep golden brown. You'll know it's done when it sounds hollow when tapped on the bottom and the internal temperature reaches 190-200°F. The crust should be crackling and pull away from the sides of the Dutch oven with ease.
If your oven runs hot, you might need to reduce the temperature to 425°F after the initial 20 minutes to prevent over-browning. The steam during the first phase is crucial—it creates that beautiful open crumb structure. As soon as the bread comes out of the oven, transfer it to a wire rack to cool completely. This resting period prevents the bread from becoming gummy inside as it cools.
Finish with Ice Water for Extra Crisp
Once the bread has cooled for 1 hour, brush the crust with the 0.25 cup ice water using a pastry brush. This final step creates an instant crispy crust that lasts for days. The cold water evaporates quickly, leaving behind a thin, glass-like layer that adds texture and prevents staling. I like to do this right before serving—it's the secret that makes this bread taste freshly baked even hours later.
Slice with a sharp serrated knife and serve warm with your favorite butter or olive oil. The interior should be soft and airy with an open crumb structure, while the exterior boasts that coveted golden crust. Each slice should pull apart cleanly, revealing those beautiful air pockets that make artisan bread worth the effort. Store any leftovers in a bread bag at room temperature for up to 3 days, or freeze for longer storage.
Pro Tips For Making Artisan Bread With Steve
- WEIGH YOUR FLOUR: I learned this the hard way—measuring bread flour by scooping from the bag adds way too much air, which throws off hydration and makes your dough sticky. Use a kitchen scale and aim for 500g of flour for a standard batch; that’s the sweet spot for this recipe’s structure.
- DILUTE THE YEAST: Skip the dry yeast lump in the dough—it never dissolves properly. Mix the instant yeast with 1/4 cup of warm water (about 110°F) and a pinch of sugar first, then let it sit for 5 minutes until frothy. This guarantees it’s active before it hits the flour.
- STRETCH AND FOLD: The dough will feel tough at first, but resist the urge to overwork it. Do 3 sets of stretch-and-folds during bulk fermentation (every 30 minutes for 2 hours), pulling the dough to the edges and folding it over itself. This builds strength without adding extra time.
- STEAM THE OVEN: Preheat your Dutch oven with the lid on—this creates steam when you bake, which gives that crackly crust we all want. Bake the bread covered for 20 minutes, then uncover for the last 10-15 minutes. No steam? Your crust will turn out flat and pale.
Pro cooking tips for this recipe
Dutch Oven Mastery
Your Dutch oven is the secret weapon for that perfect artisan crust. I use a Le Creuset 5-quart for its even heat distribution, but any heavy, oven-safe pot with a tight lid will work. Preheat it alongside your oven—this ensures the dough gets that critical burst of steam when baking.
Place a towel-lined tray on the lower rack to catch any drips, as the bread will release moisture during the first 20 minutes of covered baking. 🔥
Hydration Control
The 62.5% hydration in this recipe (about 2.5 cups water for 4 cups flour) creates that signature open crumb, but it’s delicate. If your kitchen is humid, reduce water by 1 tablespoon to avoid a sticky dough.
For drier climates, add 1 tsp extra water to help with gluten development. I test hydration by pressing my finger into the dough—it should leave a slight indentation but not stick to my skin.
Gluten Development
Proper kneading is non-negotiable for that airy crumb. I knead by hand for 8-10 minutes until the dough passes the windowpane test: stretch a small piece until it’s translucent enough to see light through it.
If using a stand mixer, 5-6 minutes on medium speed works, but don’t overmix—this can make the bread tough. The dough should feel smooth, elastic, and slightly tacky, like well-worked Play-Doh. 💪
Proofing Like a Pro
Proofing is where the magic happens. Let your dough rise in a warm spot (78-82°F)—I place mine near the oven with a proofing basket lined with a floured towel.
If your kitchen is cold, turn your oven on low (100°F) with the light on for a few minutes to create a warm environment. The dough should double in size and have jiggly tops when ready (about 1-2 hours). Overproofing is the enemy—it collapses during baking.
Scoring for Success
A sharp razor blade is ideal for scoring, but a serrated knife works too. Score just before baking—this releases steam and prevents the bread from bursting unpredictably. For a boule, make a ½-inch deep cross or a simple single slash on top.
The cut should be clean and confident—hesitation can lead to uneven oven spring. Dust with cornmeal immediately after scoring to prevent sticking. ✨
Steam is Key
The first 20 minutes of baking with the Dutch oven lid on creates the steam that builds that open crumb structure. If your bread isn’t rising enough, try adding 1 ice cube to the oven floor before baking—it’ll evaporate and boost steam.
After removing the lid, spray the oven walls with water every 5 minutes for the next 10 minutes to maintain moisture. This trick ensures a golden crust without burning.
Nutrition facts
Frequently asked questions
Why does this recipe use bread flour instead of all-purpose?
The higher protein content in bread flour (12-14%) creates a stronger gluten structure, essential for that signature open crumb and golden crust. All-purpose would make the bread denser and less airy. For a lighter texture, stick with bread flour—it's worth the small price difference for restaurant-quality results.
Can I make this recipe without a Dutch oven?
Yes! Use a heavy baking sheet or stone placed on the lower oven rack. For extra steam, place a towel-lined tray on the middle rack and pour 1 cup boiling water when you put the bread in. The crust won't be quite as crispy, but you'll still get great oven spring and flavor.
How do I know when the dough is fully proofed?
Press two fingers gently into the dough—if it springs back slowly (not immediately) and leaves a slight indentation, it's ready. The dough should also look puffy and jiggly on top. Overproofing (when it collapses when poked) means it's past its prime and will bake flat.
Why does the recipe call for ice water at the end?
Brushing the cooled crust with ice water creates an instant crispy, glass-like layer that prevents staling. The cold water evaporates quickly, leaving behind a thin, flavorful barrier. This trick keeps bread tasting fresh for days—just do it right before serving for maximum crunch!
What if my bread turns out dense instead of airy?
Dense bread usually means underdeveloped gluten or insufficient proofing. Try kneading 2 minutes longer by hand or 1 extra minute in a mixer. Also, ensure your dough rises in a warm spot (78-82°F)—cold kitchens slow fermentation. For next time, let it proof until it's 50% larger before baking.