How to Make Artisan Bread

I love bread with a thick, hearty, flaky crust and a soft, almost custard-like interior. It's easy to make amazing bread like this in just a few minutes a day.

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How to Make Artisan Bread Recipe
17 Steps
Ingredients
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1
Gather your supplies

Gather your supplies

2
Add all four ingredients to the bowl of a stand mixer

Add all four ingredients to the bowl of a stand mixer

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3
Mix on low for 2-3 minutes until the dry and liquid ingredients are incorporated

Mix on low for 2-3 minutes until the dry and liquid ingredients are incorporated

4
Then mix on high for 2-3 minutes

Then mix on high for 2-3 minutes

5
The dough should be very eleastic and somewhat sticky.

The dough should be very eleastic and somewhat sticky.

6
Using a dough scraper, scrape the dough out of the mixer and into the plastic container.

Using a dough scraper, scrape the dough out of the mixer and into the plastic container.

7
Cover, and let stand at room temperature for 2 hours.

Cover, and let stand at room temperature for 2 hours.

8
The dough will more than double in size. Refrigerate the dough overnight, and for up to 14 days.

The dough will more than double in size. Refrigerate the dough overnight, and for up to 14 days.

9
When you want to bake a loaf of bread, place the baking stone on the center rack of s cold oven, then preheat the oven to 450

When you want to bake a loaf of bread, place the baking stone on the center rack of s cold oven, then preheat the oven to 450

10
Sprinkle a pizza peel with some cornmeal

Sprinkle a pizza peel with some cornmeal

11
Cut off a 1 pound piece of the refrigerated dough.

Cut off a 1 pound piece of the refrigerated dough.

12
Handling the dough as little as possible, quickly shape it into a loaf by gently stretching the sides apart and tucking the flaps underneath, making a smooth surface on top.

Handling the dough as little as possible, quickly shape it into a loaf by gently stretching the sides apart and tucking the flaps underneath, making a smooth surface on top.

13
Place it on the peel and allow the dough to rest for 30 minutes.

Place it on the peel and allow the dough to rest for 30 minutes.

14
Score the dough several times with a serrated knife.

Score the dough several times with a serrated knife.

15
Slide the loaf into the baking stone,  dump 1 cup of water into the bottom of the oven, and close the door. Bake for 35 minutes. DO NOT open the door to check on the bread!

Slide the loaf into the baking stone, dump 1 cup of water into the bottom of the oven, and close the door. Bake for 35 minutes. DO NOT open the door to check on the bread!

16
Remove the bread from the oven. Let it stand for at least 5 minutes.

Remove the bread from the oven. Let it stand for at least 5 minutes.

17
Slice and enjoy!

Slice and enjoy!

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