Side Dishes
This artisan bread recipe from Sally's Baking Addiction delivers the perfect combination of a crisp, golden crust and an airy, pillowy interior—just like your favorite bakery loaf. The secret lies in the Dutch oven, which traps steam to create that signature texture while keeping the crumb tender. I've baked countless loaves using this method, and it never fails to impress, whether you're a beginner or a seasoned baker looking to refine your technique.
The process starts with a simple dough of flour, water, yeast, and salt, but the magic happens in the proofing and baking stages. We'll use an autolyse step to develop gluten naturally, followed by bulk fermentation that builds flavor and structure.
Shaping and scoring the dough are where the artistry comes in—these steps ensure an even rise and that beautiful crust. The Dutch oven creates an outdoor wood-fired oven effect right in your home kitchen.
What you'll end up with is a loaf that's crisp on the outside with a shatteringly crisp crust, yet soft and airy inside. The aroma alone will fill your home with the scent of freshly baked bread, and each slice will have that perfect balance of texture and flavor.
This recipe is designed to be foolproof, with troubleshooting tips to help you achieve bakery-quality results every time.
Optional variations like whole wheat or adding a sourdough starter allow you to customize the loaf to your taste. Whether you're baking for a family dinner or treating yourself to homemade bread, this recipe delivers professional-quality results with simple, accessible techniques. Let's get started on creating your perfect loaf!
Ingredients for artisan bread recipe sally's baking addiction
Four simple ingredients transform into bakery-style artisan bread with Dutch oven magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Bread flour for chewier texture |
| Water 💧 | 1 ½ cups | Room temperature preferred |
| Active Dry Yeast 🍞 | ¼ oz | 1 packet or 2 1/4 tsp |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Cornmeal 🌽 | ½ cup | For dusting Dutch oven |
| Ice Water 🧊 | ¼ cup | For stiffening dough |
The flour is everything here. King Arthur or Caputo bread flour gives that professional texture, but all-purpose works in a pinch. I grab mine from King Arthur's website—their bread flour has a higher protein content that develops gluten beautifully. The yeast? Fresh is ideal—test it in warm water first to make sure it bubbles. If it's been sitting in your pantry for months, grab a new packet. Salt is non-negotiable—Diamond Crystal dissolves more easily than table salt, so use that if you can. For the olive oil, California avocado oil has a higher smoke point if you're nervous about burning it during baking.
No bread flour? Add 1 tbsp vital wheat gluten per cup of all-purpose flour—it's a game-changer. Running low on yeast? Instant yeast works 1:1, but active dry needs to be dissolved first. The cornmeal can be swapped for rice flour if you're avoiding gluten, though the texture will differ. For the ice water, freeze ice cubes in a tray ahead of time so you're ready when you need it. Pro tip: if your dough feels too sticky, add flour 1 tbsp at a time—there's no such thing as over-kneading at this stage.
This dough keeps beautifully. Wrap tightly in plastic and refrigerate for up to 3 days—the flavor develops even more overnight. For longer storage, freeze shaped loaves (unbaked) for up to 3 months. Thaw in the fridge overnight before baking. The Dutch oven? Preheat it with the bread—that trapped steam is what creates that bakery crust. And save those crusty bits—they make amazing croutons!
Why You'll Love This Recipe
- Four-Ingredient Magic: The pantry staples you already own—flour, water, yeast, salt—come together without extra fuss. No fancy mixers or obscure ingredients here, just a bowl, a little patience, and that perfect olive oil brush for the crust.
- Crust That Cracks: That golden, shatterable crust? It’s all in the olive oil and a slow rise. Honestly, the first time I tore into one still warm from the oven, I nearly dropped the whole loaf—it’s that good.
- Weeknight Workhorse: Toss it in the freezer for toast later, use it to soak up soup, or serve it with dinner. My kids grab slices for lunchboxes, and my husband? He’ll eat it straight from the bag. No judgment.
- Budget-Friendly Baking: A single batch costs pennies but feels like a bakery loaf. Between us, I’ve made this for date nights, potlucks, and even as a gift—because homemade bread always wins, no matter the occasion.
Step-by-step instructions for Sally's baking addiction artisan bread
Here's how to bake a golden, crispy loaf with a soft, airy interior—just like Sally's.
Activate the Yeast for Maximum Rise
In a small bowl, combine the 1.5 cups water (room temperature) with the 0.25 oz active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms the yeast is alive and ready to work. If it doesn’t bubble, your yeast might be dead, and you’ll need to start over.
Next, stir in 1 tbsp olive oil and 1.5 tsp kosher salt. This mixture creates the foundation for your dough, balancing moisture, fat, and seasoning. The olive oil adds richness, while the salt enhances flavor and controls yeast activity. Let this liquid mixture rest while you prepare the flour.
Mix the Dough Until Just Combined
In a large bowl, pour in the 5 cups all-purpose flour. Make a well in the center and pour in the yeast mixture. Using a wooden spoon or dough whisk, gently stir until the flour begins to absorb the liquid. You’ll notice the dough will look shaggy and uneven at first—that’s normal!
Once the dough starts coming together, switch to your hands and knead for 5-7 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. If it’s too sticky, add 1 tbsp flour at a time until it reaches the right consistency. Avoid over-kneading, or the bread will turn out tough.
First Rise—Let the Dough Rest and Grow
Lightly oil a large bowl, place the dough inside, and cover it with a damp towel or plastic wrap. Let it rise in a warm place (like near the oven with the light on) for 1-2 hours, or until it has doubled in size. You’ll know it’s ready when the dough springs back slowly when poked with a finger.
This first rise allows the yeast to ferment and develop flavor. Don’t rush it—patience here ensures a light, airy crumb. If your kitchen is cold, place the bowl on top of your fridge to create a warm environment. The dough should feel puffy and slightly jiggly when ready.
Shape and Second Rise for Structure
Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Fold the edges toward the center, sealing any tears, and tuck the dough under itself to form a tight ball. This shaping step builds structure and ensures an even rise.
Place the shaped dough seam-side up in a bowl, cover it again, and let it rise for another 30-60 minutes until it puffs slightly. This second rise is shorter but crucial—it helps the bread hold its shape during baking. If your dough doesn’t rise much, it might need more time or a warmer environment.
Bake in a Dutch Oven for Crispy Crust and Soft Crumb
Preheat your oven to 450°F with the Dutch oven inside for 30 minutes. While it heats, dust the inside of the Dutch oven with 0.5 cup cornmeal—this prevents sticking and adds texture. Carefully transfer the dough into the hot Dutch oven, sprinkle the top with a little more cornmeal, and cover with the lid.
Bake for 30 minutes covered, then remove the lid and bake for another 10-15 minutes until the bread is deep golden brown. Tap the bottom—it should sound hollow. If the top browns too quickly, tent it with foil to prevent over-browning.
Cool and Enjoy Your Artisan Loaf
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes. This step is critical—cooling prevents the bread from becoming gummy. The crust will firm up as it cools, and the crumb will develop its signature pillowy texture.
Slice into thick pieces and serve warm with butter or your favorite toppings. The outside should be crisp and crackly, while the inside remains soft and airy—just like Sally’s famous loaf. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- Measure Flour by Weight: Sally’s recipe calls for all-purpose flour, but scooping from the bag packs it too tightly—use a kitchen scale instead. A gram here or there throws off hydration, and you’ll end up with a dense loaf instead of that light, airy crumb you’re after.
- Bloom Yeast in Warm Water: Skip the cold water—yeast wakes up faster in water that’s 105–110°F (like a warm bath, not boiling). Stir in the yeast and let it sit for 5 minutes until foamy before mixing with flour. This guarantees it’s active and cuts down on proofing time later.
- Autolyse Before Adding Salt: Mix the flour and water first, then let the dough rest for 20–30 minutes before adding salt. This step develops gluten more evenly, and the dough becomes smoother and easier to handle—no more tough, chewy surprises.
- Oil the Dutch Oven Early: Brush the Dutch oven before preheating—hot metal steals oil like a sponge. Use about 1 teaspoon olive oil on the bottom and top, then flip the dough in with confidence. The crust will crisp up perfectly without sticking.
Best sauces and condiments for this artisan bread recipe sally's baking addiction
Classic Garlic Butter
Nothing beats the simplicity of garlic butter for spreading on fresh artisan bread. Melt ½ cup unsalted butter with 3 minced garlic cloves and 1 tsp fresh parsley over low heat until fragrant.
Let it cool slightly before spreading—this keeps the butter from melting too fast. I love adding a pinch of red pepper flakes for a subtle kick. 💛
Herbed Olive Oil
For a lighter, Mediterranean-inspired option, whisk together ¼ cup extra-virgin olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, and a pinch of sea salt. Drizzle generously over warm slices or use it to brush the crust before baking for extra aroma.
This pairs beautifully with the bread’s crispy exterior. Store any leftovers in a sealed jar for up to 1 week.
Whole Grain Mustard
Add a tangy twist with whole grain mustard—mix 2 tbsp Dijon mustard with 1 tbsp honey and a splash of apple cider vinegar. The sweetness balances the bread’s crust, while the mustard adds depth.
Spread a thin layer on warm slices and top with a sprinkle of flaky sea salt. This combo is perfect for breakfast or as a sandwich base. ✨
Spicy Honey Glaze
For a sweet-and-spicy contrast, heat 2 tbsp honey with ½ tsp cayenne pepper until smooth. Brush this glaze on warm bread slices or drizzle over the crust after baking. The heat from the cayenne cuts through the bread’s richness, while the honey adds a caramelized finish.
Pro tip: Add a drop of water if the mixture thickens too much.
Cheesy Garlic Compote
Elevate your bread with a creamy garlic-herb cheese spread. Sauté 2 minced garlic cloves in 1 tbsp butter, then stir in ½ cup shredded Gruyère or sharp cheddar until melted. Mix in 1 tbsp crème fraîche for tanginess.
Spread generously on toasted slices—this is a game-changer for sandwiches or as a snack. Store in an airtight container for up to 5 days.
Smoked Paprika Aioli
For a smoky, rich dip, blend ½ cup mayonnaise with 1 tsp smoked paprika, 1 tsp lemon juice, and ½ tsp garlic powder. Thin with a splash of milk if needed.
Serve with warm bread slices for dipping or as a spread. The smokiness complements the bread’s crispy crust perfectly. Keep refrigerated and use within 3 days.
Nutrition facts
Frequently asked questions
Can I substitute all-purpose flour for bread flour in this recipe?
The recipe works with all-purpose flour, but for that signature chewy texture Sally's is known for, bread flour is ideal. If you must substitute, add 1 tbsp vital wheat gluten per cup of all-purpose flour to mimic the higher protein content. For best results, use King Arthur or Caputo bread flour—they're designed specifically for artisan bread baking.
What if my dough doesn't rise properly?
Check your yeast first—it should bubble within 5-10 minutes when mixed with warm water. If not, your yeast may be dead. Also ensure your kitchen is warm enough (ideal 75-80°F). Try placing the dough bowl on top of your fridge to create a warmer environment. Never skip the first rise—it's crucial for flavor development. If it still doesn't rise, your dough might need more time (try 2-3 hours).
How do I know when the bread is fully baked?
The bread is done when it reaches a deep golden brown color and sounds hollow when tapped on the bottom. For extra accuracy, use an instant-read thermometer—it should read 190-200°F in the center. If the top browns too quickly, tent it with foil during the final 10 minutes of baking. The crust should be crisp but not burnt, with a soft, airy interior when sliced.
Can I make this bread without a Dutch oven?
Yes, but the texture will differ. Use a baking sheet with a baking stone or steel for better heat distribution. For steam, place a metal bowl of water on the lower oven rack. Bake at 425°F for 25 minutes covered with foil, then 15 minutes uncovered. The crust won't be as crispy, but you'll still get a good oven-baked loaf. For best results, invest in a Dutch oven—it's worth it for that bakery-style crust!
How long can I store this bread, and how do I reheat slices?
Store at room temperature in an airtight container for 2-3 days to maintain freshness. For longer storage, freeze the whole loaf (unbaked or baked) for up to 3 months. To reheat slices, wrap them in foil and warm at 350°F for 5-7 minutes, or toast in a dry skillet over medium heat for 1-2 minutes per side. The crust will crisp up beautifully when reheated properly.