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This artisan bread recipe from Sally's Baking Addiction delivers crusty perfection with a no-knead method that transforms your kitchen into a bakery. The secret lies in an overnight rise and precise baking techniques that create that coveted open crumb and crackling crust—no professional equipment required.
I've refined this recipe over years of testing, ensuring it works reliably in home ovens with simple adjustments for steam and scoring.
The process begins with an autolyse step, where flour and water rest together to develop gluten naturally without overworking the dough. After bulk fermentation overnight, we shape the loaves with care and bake them with steam for that signature oven spring.
The result? A loaf with a golden, crisp crust and an airy, flavorful interior that rivals any bakery purchase.
What makes this recipe truly special is its adaptability—use all-purpose flour for beginners or substitute with bread flour and a touch of sourdough starter for advanced bakers. The no-knead method saves time while delivering professional results, making it perfect for busy schedules without sacrificing quality.
Each loaf emerges with an irresistible aroma and texture that will have everyone asking for seconds.
Whether you're a seasoned baker or just starting out, this method builds confidence with foolproof techniques. The key lies in patience during fermentation and precision during baking, but the payoff—a perfectly baked loaf with an open crumb and crisp exterior—is worth every minute.
Let's get started on creating your own bakery-quality bread at home.
Ingredients for artisan bread recipe sally's baking addiction
Four cups of flour kickstart this bakery-quality bread with overnight magic and professional techniques.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cups | High-protein for optimal gluten development |
| Water 💧 | 1 ½ cups | Lukewarm, not hot |
| Instant Yeast 🍞 | ¼ tsp | Active dry works too |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| All-Purpose Flour 🌾 | 1 cup | For shaping surface only |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheets |
| Ice Cubes ❄️ | ½ cup | For creating steam during bake |
| Sourdough Starter 🍞 | ½ cup | Optional for advanced bakers |
The bread flour is non-negotiable for that signature open crumb—King Arthur or Caputo deliver consistent results. Lukewarm water (around 100°F) activates the yeast without killing it; test by touching it to your wrist. Diamond Crystal kosher salt dissolves completely, unlike table salt, which can leave grainy residues. For the yeast, Saf-Instant is foolproof for beginners, while Lesaff offers superior fermentation for advanced bakers. The extra-virgin olive oil adds subtle richness to the crust, so don't skimp on quality here.
No bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics the protein structure. Short on yeast? Active dry yeast needs 5 minutes in warm water to activate before mixing. The sourdough starter (if using) should be active with bubbles—100% hydration works best for this recipe. For scoring, a razor blade creates clean cuts, but a serrated knife works in a pinch. The cornmeal prevents sticking during shaping, and the ice cubes generate critical steam for oven spring—don't skip this step for that bakery-style crust.
Mix the dough and let it rest at room temperature for 30 minutes before refrigerating overnight. The dough keeps 48 hours in the fridge, making this perfect for meal prep. After shaping, proof the loaves until they've doubled in size—1-2 hours depending on your kitchen's humidity. Baked loaves cool 2 hours on a wire rack; never stack them or the crust will soften. Freeze cooled loaves 3 months wrapped in plastic for fresh-baked flavor anytime.
Why You'll Love This Recipe
- Four-Ingredient Magic: I swear, just flour, water, yeast, and salt—no fancy starters or kneading marathons. The dough comes together in minutes, and honestly? That’s half the battle won right there.
- Crust That Cracks: Between us, the olive oil brush on the crust gives it this golden, shatterable edge that’s ridiculously satisfying. First bite? That’s the moment you realize you’ve been missing out.
- No-Waste Wonder: This bread stays fresh for days, so I bake one batch and repurpose it all week—toast for breakfast, sandwiches for lunch, or even croutons for salads. (Yes, even on a Tuesday night.)
- Budget Baking: I’m not joking—you’re looking at a loaf that costs pennies to make but tastes like you spent hours on it. That’s the kind of deal that makes you want to bake every weekend.
Step-by-step instructions for sally's artisan bread
Master this no-knead method for bread with an open crumb and crackling crust every time.
Mix Dough with Precision
In a large mixing bowl, combine the 4 cups bread flour and 1.5 tsp kosher salt. Create a well in the center and add the 1.5 cups lukewarm water, 1 tbsp olive oil, and 0.25 tsp instant yeast. If using, incorporate the 0.5 cup sourdough starter at this stage for enhanced flavor development.
Using a wooden spoon or dough whisk, gently mix the ingredients until just combined—you'll see shaggy strands forming. Avoid overmixing at this point; the dough will develop structure during the overnight rise. The mixture should resemble thick pancake batter with some dry flour remaining on the sides of the bowl.
Overnight Cold Fermentation
Cover the bowl tightly with plastic wrap and refrigerate for 12-16 hours. This extended cold fermentation allows the gluten to relax and develop slowly, creating a more flavorful, open crumb structure. The dough will rise gradually, though not dramatically—it may only increase by 25-30% in volume.
I recommend setting a timer if you're new to this method. The cold environment preserves the yeast activity while allowing time for flavor development. For best results, maintain a consistent refrigerator temperature around 40°F. If your kitchen is particularly cold, you might need to extend the fermentation to 18 hours for optimal rise.
Shape and Prepare for Baking
Remove the dough from the refrigerator and let it sit at room temperature for 1 hour. This brief warm-up allows the dough to become more pliable and easier to shape. Lightly flour a clean surface with all-purpose flour and gently transfer the dough onto it.
Shape the dough into a round boule by pulling the edges toward the center and tucking them underneath. Rotate the dough as you work to maintain even tension. The surface should be smooth but not overly tight. Place the shaped boule seam-side down on a baking sheet dusted with 0.25 cup cornmeal. Cover loosely with a damp towel and let it rest for 30-45 minutes while you preheat your oven.
Create Steam and Bake
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. Remove the Dutch oven and place the dough inside, then immediately add 0.5 cup ice cubes to the bottom of the oven. This creates a steam environment crucial for developing that signature artisan crust.
Bake the bread for 25 minutes, then carefully remove the lid and continue baking for another 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F at its center. If the crust browns too quickly, tent loosely with foil to prevent over-browning while maintaining steam.
Cool and Enjoy
Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 2 hours before slicing. This resting period allows the crumb to set properly and prevents a gummy texture. The bread will continue to develop flavor as it cools.
For best results, store the bread wrapped in a clean kitchen towel at room temperature. It's best enjoyed within 2-3 days, though you can reheat slices in a 350°F oven for 5-10 minutes to restore freshness. The open crumb structure and crisp crust make this bread perfect for sandwiches or enjoying with butter and jam.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- STRETCH AND FOLD: Use a bench scraper to fold the dough—it’s faster than your hands and gives you cleaner, tighter gluten development. I used to struggle with sticky dough until I realized a scraper lets you work more efficiently without over-handling.
- WEIGH YOUR WATER: Measure water by weight (grams) instead of volume—bread flour absorbs differently every time, and a cup isn’t precise enough. I learned this after making dough that was either too slack or too stiff; now I stick to 350g water for consistency.
- SKIP THE OVERPROOFING: Stop checking the dough every 10 minutes—it loses heat and weakens structure. Let it rise undisturbed until it’s just puffy (about 1.5–2 hours at room temp), then shape immediately. Overproofing is the fast track to dense, sad bread.
- USE COLD OIL: Chill the olive oil before mixing—it slows yeast activation and gives you more control over fermentation timing. I was skeptical until I noticed my dough took longer to rise when using room-temp oil, which threw off the whole schedule. Keep it in the fridge for 30 minutes first.
Health benefits of artisan bread recipe sally's baking addiction
Whole Grain Goodness
This artisan bread delivers complex carbohydrates that fuel your body with sustained energy, perfect for busy mornings or post-workout recovery.
The bread flour provides high-quality protein (about 14 grams per serving) to support muscle repair, while the whole grain elements (if using whole wheat flour) add fiber—4-5 grams per slice—to aid digestion and keep you feeling full longer. 💪
Digestive Benefits
The natural fermentation process breaks down gluten proteins, making this bread easier to digest than commercial varieties for many people. The probiotic-rich environment from fermentation also supports gut health by promoting beneficial bacteria in your digestive system.
I’ve noticed my digestion improves when I eat homemade fermented bread regularly compared to store-bought options.
Low-Fat, High-Fiber
With less than 1 gram of fat per serving, this bread is a guilt-free choice for heart-healthy diets. The fiber content helps regulate blood sugar levels, making it ideal for those managing diabetes or watching their carbohydrate intake.
The olive oil adds minimal healthy fats while enhancing flavor without compromising nutritional benefits.
Gluten-Friendly Adaptations
While this recipe uses traditional wheat flour, you can adapt it for gluten-sensitive diets by substituting 1:1 gluten-free bread flour blend (like King Arthur’s) and adding 1 tsp xanthan gum to mimic gluten’s structure.
The no-knead method also works well for low-FODMAP versions by omitting sourdough starter and using gluten-free yeast. Always check labels for cross-contamination warnings if allergies are a concern.
Energy-Boosting Minerals
Each slice packs essential minerals like magnesium (supports muscle function), phosphorus (strengthens bones), and selenium (boosts immunity). The kosher salt provides trace minerals like potassium and calcium, unlike refined table salt.
For extra nutrition, sprinkle seeds (like sesame or flax) on top before baking for added omega-3s and fiber. ✨
Nutrition facts
Frequently asked questions
Can I make this artisan bread without a Dutch oven?
If you don't have a Dutch oven, place your shaped loaf on a baking sheet and create steam by adding a metal bowl filled with boiling water to the oven rack during the first 15 minutes of baking. For extra crust development, spray the oven walls with water before baking or use a pizza stone preheated for 30 minutes at 450°F.
Why does my dough not rise overnight?
Cold fermentation slows yeast activity, so the dough may only rise slightly. If it shows no rise after 12 hours, check your yeast (it should be fresh) and water temperature (lukewarm, not hot). Place the dough in a slightly warmer spot (like near the oven) for 1-2 hours before returning to the fridge if needed.
How do I score the bread properly?
Use a sharp razor blade or serrated knife and make cuts 1/4-inch deep along the dough's tension lines. For a boule, score a cross or simple slash—never pull the blade through the dough. The cuts help direct oven spring and create beautiful patterns. Practice on scrap dough first if you're new to scoring!
Can I add seeds or nuts to this recipe?
Yes! Add 1/4 cup seeds (sesame, flax, or pumpkin) or 1/2 cup chopped nuts (walnuts, pecans) to the dough during mixing. For better texture, toast the seeds/nuts first and mix them into the final shaped loaf or sprinkle on top before baking.
What's the best way to reheat stale bread?
Wrap slices in foil and reheat at 350°F for 5-8 minutes until warm. For a crispier crust, place bread directly on a baking sheet and toast for 3-5 minutes. Avoid the microwave—it makes bread gummy. Store bread in a paper bag at room temperature for 1-2 days longer than plastic!