Easy Homemade Artisan Bread: Quick Steps for a Delicious Loaf

Name: Easy Homemade Artisan Bread: Quick Steps for a Delicious Loaf
Prep time: 25 min
Cook time: 35 min
Total time: 225 min
Yield: 8
Cuisine: European
Ingredients: 500 grams All-Purpose Flour (or bread flour); 350 ml Lukewarm Water (approx. 1 ½ cups); 7 grams Active Dry Yeast (one packet); 10 grams Fine Sea Salt (approx. 2 teaspoons)

Discover how to bake a rustic and delicious artisan bread from scratch with this simple and engaging recipe. This video guides you through every essential step, from mixing and kneading to proofing and baking, ensuring a perfect golden-crusted loaf every time. Ideal for beginners, enjoy the aroma of fresh bread filling your kitchen!

#Bread

#Baking

#Homemade

#Artisan

#Easy Recipe

#Yeast Dough

#Fresh Bread

#Comfort Food

Dough rising beautifully in a bowl

Recipe Information

25m

Prep Time

35m

Cook Time

3h 45m

Total Time

Servings

Medium

European

English

Nutrition (per serving)

130

Calories

Protein

25g

Carbs

Fat

Perfectly shaped loaf ready for the oven

Ingredients

All-Purpose Flour
(or bread flour)
500 grams
Lukewarm Water
(approx. 1 ½ cups)
350 ml

Active Dry Yeast
(one packet)
7 grams
Fine Sea Salt
(approx. 2 teaspoons)
10 grams

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden-brown crust emerging from the oven

Instructions

0/8 completed

1
Activate the Yeast: In a large bowl, combine the lukewarm water and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
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5m
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Activate the Yeast: In a large bowl, combine the lukewarm water and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
5m
Ensure water is lukewarm, not hot, to avoid killing the yeast.
2
Mix the Dough: Add the all-purpose flour and fine sea salt to the bowl with the yeast mixture. Mix with a spoon or your hands until a shaggy, cohesive dough forms.
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5m
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Mix the Dough: Add the all-purpose flour and fine sea salt to the bowl with the yeast mixture. Mix with a spoon or your hands until a shaggy, cohesive dough forms.
5m
Don't overmix at this stage; just bring the ingredients together.

3
Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, elastic, and no longer sticky.
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12m
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Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, elastic, and no longer sticky.
12m
A well-kneaded dough is key for a good bread texture.
4
First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
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1h 30m
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First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
1h 30m
A warm, draft-free spot helps the dough rise evenly.
5
Shape the Loaf: Gently punch down the risen dough to release air. Transfer it to a lightly floured surface and shape it into a round or oval loaf, tucking the edges underneath to create tension on the surface.
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5m
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Shape the Loaf: Gently punch down the risen dough to release air. Transfer it to a lightly floured surface and shape it into a round or oval loaf, tucking the edges underneath to create tension on the surface.
5m
Handle the dough gently to maintain some of the air pockets.

6
Second Rise (Proofing): Place the shaped loaf on a piece of parchment paper or a floured baking tray. Cover loosely with plastic wrap or a kitchen towel and let it rise again for 30-45 minutes, or until visibly puffy.
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45m
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Second Rise (Proofing): Place the shaped loaf on a piece of parchment paper or a floured baking tray. Cover loosely with plastic wrap or a kitchen towel and let it rise again for 30-45 minutes, or until visibly puffy.
45m
The second rise adds lightness and improves texture.
7
Bake the Bread: Preheat your oven to 220°C (425°F) with a baking stone or heavy baking sheet inside. Carefully score the top of the loaf with a sharp knife or razor blade (about 1/2 inch deep). Transfer the loaf to the hot oven and bake for 30-40 minutes, or until deeply golden brown and sounds hollow when tapped on the bottom.
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35m
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Bake the Bread: Preheat your oven to 220°C (425°F) with a baking stone or heavy baking sheet inside. Carefully score the top of the loaf with a sharp knife or razor blade (about 1/2 inch deep). Transfer the loaf to the hot oven and bake for 30-40 minutes, or until deeply golden brown and sounds hollow when tapped on the bottom.
35m
Baking with steam (e.g., a tray of water) creates a crispier crust.
8
Cool and Serve: Transfer the baked bread to a wire rack immediately and let it cool completely for at least 30 minutes before slicing. Cooling ensures a proper crumb structure and prevents gumminess.
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30m
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Cool and Serve: Transfer the baked bread to a wire rack immediately and let it cool completely for at least 30 minutes before slicing. Cooling ensures a proper crumb structure and prevents gumminess.
30m
Patience is key! Slicing too early can ruin the texture.