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This artisan bread recipe in grams delivers crusty perfection with precision measurements that transform your kitchen into a bakery. The secret lies in autolyse—a rest period that develops gluten naturally—followed by bulk fermentation for that signature open crumb.
Unlike traditional recipes, this version uses grams for accuracy, ensuring consistent results every time, whether you're scaling for a single loaf or a batch.
What sets this recipe apart is the balance of high hydration (70%) and long fermentation, which creates an airy, flavorful crumb with a crackly crust. Professional bakers rely on these techniques, but the beauty here is simplicity: no fancy equipment, just time and attention.
The dough comes together in 15 minutes, then rests while you prepare your oven for steam baking—the key to that coveted oven spring.
By the time you pull that golden loaf from the oven, you’ll have a bread with crispy edges, an open crumb structure, and a flavor depth that rivals artisanal bakeries.
The crust will shatter satisfyingly, revealing tender layers inside, and the aroma will linger long after baking. This isn’t just bread—it’s a textural and sensory experience that elevates any meal.
Perfect for beginners and seasoned bakers alike, this recipe includes troubleshooting tips for uneven browning or dense crumb, so you’ll achieve success on the first try. Let’s get started on creating bread that tastes like it came from a Parisian boulangerie—right in your own kitchen.
Ingredients for artisan bread recipe in grams
Precision-measured ingredients for a bakery-style loaf with perfect open crumb and crispy crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 500 g | High-protein for structure |
| Water 💧 | 350 g | Room temperature preferred |
| Salt 🧂 | 10 g | Fine sea salt preferred |
| Instant Yeast 🍞 | 5 g | Fresh yeast works too |
| Olive Oil 🫒 | 20 g | Extra-virgin for flavor |
| Honey 🍯 | 10 g | Optional for sweetness |
| Cornmeal 🌽 | 20 g | For dusting parchment |
| Ice Cubes ❄️ | 10 pieces | For shaping dough |
The bread flour is non-negotiable here—its high protein content (12-14%) gives you that professional structure. King Arthur or Caputo are my go-tos, but any bread flour will work. Room temperature water is key (68-72°F)—cold water slows fermentation, hot water kills yeast. The olive oil adds richness and helps with oven spring; Trader Joe's has a great affordable extra-virgin option. If you're using honey, make sure it's liquid—thick honey won't mix properly. For yeast, Saf-Instant is foolproof, but fresh yeast works too (just proof it first).
No bread flour? All-purpose flour plus 1 tsp vital wheat gluten per 100g gets you close. Short on olive oil? Melted butter at the same weight works, though it'll brown faster. The honey can be swapped for maple syrup or sugar dissolved in water (reduce water by 5g per 5g of sugar). For shaping, ice cubes are my secret weapon—they chill the dough slightly, making it easier to handle without sticking. Need to scale up? Multiply all ingredients by 1.5 for a larger loaf (about 1kg final weight).
Store dough in an airtight container at room temp for up to 12 hours before baking, or refrigerate for up to 24 hours—the flavor develops beautifully. Baked loaves keep at room temperature for 3 days wrapped in a cotton towel, or 1 week frozen (slice before freezing). For reheating, wrap in foil and warm at 300°F for 10 minutes. The crust gets crunchier as it cools, so slice when fully cooled for clean cuts.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix bread flour, water, and yeast in a bowl, let it rest overnight, then bake. No standing at the counter, no aching arms, just hands-off simplicity that still gives me that bakery-worthy crust.
- Salt & Oil Secret: That pinch of salt and drizzle of olive oil? It’s what turns good bread into ridiculously good bread. The salt sharpens every bite, while the oil keeps it tender without being greasy—like a hug for your sandwich.
- Weeknight & Picnic Hero: I make this on Sundays, but it’s my go-to for lunchboxes too. Slice it fresh for toast, pack it for sandwiches, or freeze half for when I’m too tired to bake. It’s the ultimate multitasker.
- Budget Crust Wins: Five ingredients, all affordable, yet it feels like a splurge. A single batch stretches for days—perfect for toast, dipping, or just tearing into with butter. My wallet and taste buds thank me every time.
Step-by-step instructions for artisan bread in grams
Here's how to craft a bakery-style loaf with precise measurements and professional techniques.
Mix the Dough with Precision
In a large mixing bowl, combine the 500 g bread flour and 10 g salt. Whisk to break up any flour lumps and distribute the salt evenly throughout the flour. This creates a uniform base for hydration and flavor development.
Make a well in the center and add the 5 g instant yeast to one side of the well. In a separate small bowl, whisk together the 350 g water (room temperature is ideal), 20 g olive oil, and 10 g honey until fully combined. Slowly pour this liquid mixture into the flour well while whisking gently with a wooden spoon.
Once all the liquid is incorporated, switch to a dough scraper or your hands to bring the dough together. The dough should be shaggy but starting to come together. At this stage, it's normal for it to look dry and crumbly—this is the gluten beginning to form.
Develop the Gluten Through Kneading
Turn the dough out onto a lightly floured surface and begin kneading. I use a combination of stretch-and-folds and traditional kneading—first pulling a quarter of the dough toward you, then folding it over itself. Repeat this motion all around the dough for about 5 minutes.
The dough should become smoother and more elastic as you work. You'll notice the gluten strands forming and tightening. For a proper gluten development test, poke the dough with your finger—it should spring back slowly rather than immediately. This indicates proper gluten structure, which is essential for that perfect oven spring.
After about 8-10 minutes of kneading, the dough should be smooth, elastic, and slightly tacky but not sticky. If it's too sticky, add small amounts of bread flour (about 10 g at a time) until it reaches the right consistency. The dough should feel like a well-worn tennis ball—slightly firm but pliable.
First Rise with Controlled Conditions
Lightly oil a large mixing bowl and place the dough inside. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise at room temperature (22-24°C) for 1-2 hours. The dough should roughly double in size during this time, though don't worry if it's not perfect—we'll shape it regardless.
To check for readiness, gently press one finger into the dough. If it springs back slowly (not immediately) and leaves a slight indentation, it's ready. If it springs back quickly, give it another 20-30 minutes. The goal is to develop flavor without overproofing, which can lead to a dense loaf.
While the dough rises, prepare your baking surface by dusting a baking sheet with 20 g cornmeal. This prevents sticking and adds a subtle flavor to the bread's crust. Also, place 10 pieces ice cubes in the freezer—they'll help with shaping later.
Shape and Pre-Shape for Maximum Crust
Turn the risen dough out onto a lightly floured surface and divide it into 4 equal pieces (about 125 g each). I like to use a bench scraper to cut through the dough cleanly. Roll each piece into a smooth ball, then place them on the cornmeal-dusted baking sheet.
Cover the shaped dough with the damp towel and let them rest for 20 minutes. This short rest relaxes the gluten, making it easier to shape properly. After resting, use your hands to gently stretch and fold each dough ball into an oval shape, creating surface tension that will help with oven spring.
For the final shape, use the 10 pieces ice cubes to create a well on your work surface. Place one dough oval into the well, then quickly stretch and fold it into a boule (round shape) by pulling the sides toward the center and tucking them underneath. The ice cubes help prevent sticking and create a smooth surface for shaping.
Proof and Bake for Crusty Perfection
Place the shaped dough on a parchment-lined baking sheet, seam-side up. Cover loosely with the damp towel and let them proof at room temperature for 1-1.5 hours, or until they've risen by about 50-75%. The dough should look slightly puffy and have visible air bubbles on the surface.
Preheat your oven to 240°C (convection) or 230°C (conventional) with a baking stone or inverted baking sheet on the lower rack. This high heat is crucial for creating that beautiful crust. Once preheated, place a metal bowl or roasting pan on the lower rack and fill it with 1 cup hot water.
Carefully transfer your shaped dough to the baking stone or sheet. Immediately close the oven door and bake for 20 minutes. Then, remove the bowl of water and bake for an additional 20-25 minutes, until the bread reaches an internal temperature of 95°C and has a deep golden-brown crust. The bread should sound hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 30 minutes before slicing. This resting period allows the gluten to relax and the crumb to set properly. The result should be a beautifully crusty exterior with an open, airy crumb inside—everything you'd expect from an artisan loaf.
Pro Tips For Making Artisan Bread Recipe In Grams
- WEIGH THE WATER FIRST: Cold water slows yeast, but measuring it first ensures you don’t accidentally add too much flour later. Fill your measuring cup with water at room temperature (about 25°C/77°F), then add the flour—this keeps your hydration precise without guessing.
- SALT BEFORE KNEADING: I learned this the hard way—mixing salt after kneading can create uneven pockets where yeast struggles. Sprinkle the salt directly into the flour before adding water, then dissolve it completely during the initial mix.
- STRETCH AND FOLD LATE: Skip the early bulk fermentation folds if your dough feels tight. Wait until the first rise (about 1–1.5 hours) when the dough springs back slowly—then do 3–4 sharp folds. This builds strength without overworking the gluten.
- OIL THE BOWL, NOT THE DOUGH: Coat your mixing bowl with olive oil (about 1 tsp) before adding the dough—it prevents sticking and makes scoring easier later. Resist the urge to drizzle oil over the dough itself; it weakens the crust.
Storing and reheating your artisan bread recipe in grams
Room Temperature Storage
Store freshly baked artisan bread in a cotton bread bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. The towel traps moisture while allowing airflow, preventing sogginess.
Place the bread on a wire rack instead of a plate—this keeps the bottom from becoming gummy. I swear by this method for maintaining that bakery-fresh crunch. ✨
Refrigerator Refresh
If you need to extend freshness beyond 3 days, refrigerate the bread in an airtight container for up to 5 days. To revive stale bread, wrap it in aluminum foil and warm in a 300°F oven for 8-10 minutes.
The foil traps steam, restoring moisture and crispiness. For sandwiches, lightly toast slices before assembling to prevent sogginess. 💪
Freezer Preservation
For long-term storage, freeze sliced bread in a single layer on a baking sheet before transferring to a freezer bag with all air removed. This prevents freezer burn and keeps slices from sticking.
Thaw at room temperature for 1-2 hours or warm directly from frozen in a 350°F oven for 5-7 minutes wrapped in foil. The crust stays crispy while the interior remains soft. ❄️
Reviving Stale Bread
Turn stale bread into croutons or breadcrumbs by processing in a food processor. For a quick fix, sprinkle slices with water and toast in a 400°F oven for 3-5 minutes until crisp.
My go-to hack? Toss stale slices with olive oil and bake at 375°F for 8 minutes to make crispy bread "chips." Perfect for snacking or topping soups. 🌟
Steam Method for Crust
To maintain crust crispness when reheating, use the steam method: Place bread in a paper bag with a damp towel, then microwave on medium power for 20-30 seconds. The steam mimics fresh baking, restoring texture.
For oven reheating, wrap bread in foil and bake at 350°F for 5 minutes before removing foil for final browning. This keeps the crust from drying out. 🔥
Portion Control Tips
Slice bread thinly (about ½ cm thick) for even toasting and reheating. Store slices in a single layer in the freezer to prevent sticking. For sandwiches, assemble with butter or mayo only after toasting to maintain crispness.
I keep a small airtight container with silicone slice separators for perfect individual portions. 💡
Nutrition facts
Frequently asked questions
Why measure artisan bread in grams instead of cups?
Grams provide consistent accuracy—especially for hydration and yeast ratios. A cup of flour varies by brand (120-140g), but 500g bread flour is always 500g. This precision creates predictable gluten development and crust texture, crucial for artisan results.
Can I substitute all-purpose flour for bread flour?
Yes, but add 1 tsp vital wheat gluten per 100g flour to mimic bread flour's protein. Without it, your crust may be thinner and crumb denser. For best results, use King Arthur or Caputo bread flour—their high protein (12-14%) is ideal for oven spring.
What's the autolyse step and why skip kneading?
Autolyse is mixing flour and water (500g + 350g) for 20-30 minutes before adding salt/yeast. This hydrates flour fully, develops gluten passively, and reduces kneading time by 50%. The result? A smoother dough with better extensibility for shaping. Skip it at your own risk—your crust may lack structure.
How do I fix a dense, gummy crumb?
Dense crumb usually means overproofing or underdeveloped gluten. Next time:
- Reduce bulk fermentation time by 20-30 minutes,
- Knead longer (aim for 10-12 minutes), or
- Use 10g extra bread flour if dough feels too sticky. Also check your yeast—if it's old, replace it.
Can I make this dough overnight?
After the initial 1-2 hour rise, refrigerate the dough in an airtight container for up to 12 hours. Cold slows fermentation, intensifying flavor. Let it warm to room temp (1 hour) before shaping/baking. Pro tip: Add 5g extra yeast if fermenting >8 hours.