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Sally's Baking Addiction artisan bread recipe delivers the perfect balance of a crispy, golden crust and a soft, airy interior—just like your favorite bakery loaf. 🌟 The secret lies in precise techniques like autolyse and controlled proofing, which transform simple ingredients into a loaf that's impossible to resist. This recipe is designed to build confidence, whether you're a beginner or a seasoned baker looking to refine your skills.
We start with a no-knead dough that develops flavor naturally during an overnight rest, creating that signature open crumb structure. The dough is shaped into a classic boule or batard shape, then proofed until it nearly doubles in size—this step is where the magic happens.
Baking with steam ensures a crackling crust while keeping the inside tender, and scoring the dough before baking gives that professional bakery look.
What you'll end up with is a loaf that's crusty on the outside, soft and airy inside, with a beautiful golden-brown color and an aroma that fills your kitchen.
The texture is just right—neither too dense nor too fluffy—making every slice satisfying. This recipe is perfect for feeding a crowd, gifting, or simply enjoying with butter and jam.
Once baked, let the bread cool completely on a wire rack to prevent sogginess, then store it wrapped in a cotton towel to maintain freshness. With this method, you'll achieve bakery-quality results every time—no shortcuts, just proven techniques that deliver consistent, impressive results.
Ingredients for artisan bread recipe sally's baking addiction
Six simple ingredients transform into a bakery-worthy loaf with perfect crust and airy crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | King Arthur or Bread Flour preferred |
| Water 💧 | 1 ½ cups | Lukewarm, filtered preferred |
| Active Dry Yeast 🍞 | ¼ oz | 2 1/4 tsp, fresh if available |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for flavor |
| Honey 🍯 | 1 tbsp | Wildflower or clover variety |
| Ice Water ❄️ | ½ cup | For dough handling |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheet |
| Coarse Sea Salt 🧂 | 1 tbsp | For final sprinkle |
| Instant Pot or Dutch Oven 🍲 | 1 whole | For steam baking |
The flour is non-negotiable here—King Arthur or Bread Flour gives that professional open crumb structure. King Arthur is my go-to because it handles the long fermentation beautifully, but Bread Flour will give you a slightly denser, more rustic crumb. Yeast is the heart of this recipe, so check the expiration date—old yeast won't wake up. I always buy mine from Whole Foods or Penzeys to ensure freshness. The honey isn't just for sweetness—it feeds the yeast and adds subtle depth. Wildflower or clover varieties work best; avoid heavy, dark honeys like buckwheat.
No honey? Maple syrup at the same amount works in a pinch, but it changes the flavor slightly. Short on olive oil? Unsalted butter melted gives a richer dough, though it'll change the texture ever so slightly. The ice water is crucial—it helps handle the sticky dough during shaping. Don't skip it. For the yeast, if you're in a high-altitude area, use 1/4 tsp extra. And if your flour is low-protein, add 1 tbsp vital wheat gluten to the dry ingredients. The cornmeal isn't just for dusting—it adds a subtle crunch to the crust.
This dough is a patient recipe—it needs 12-18 hours in the fridge to develop maximum flavor. Never rush the proofing. The loaf keeps best wrapped in a cotton towel at room temperature for 2-3 days, or frozen for 3 months. For reheating, wrap slices in foil and warm in a 350°F oven for 5 minutes. The crust stays crispy, the crumb stays soft—just like your favorite bakery, but made at home.
Why You'll Love This Recipe
- Pantry-Proof Magic: I swear, you don’t need a fancy starter or hours of kneading—just flour, water, yeast, and a little olive oil. Mix it, let it rise, bake it. That’s it. No fancy equipment, no stress, just real bread in your hands.
- Crust That Cracks: Honestly, the moment that golden-brown crust forms? Worth every minute. The olive oil gives it that buttery crunch while keeping the inside soft—like a hug from a bakery, but made by you. (Yes, even on a Tuesday night.)
- Weeknight Workhorse: This bread is my secret weapon for meal prep. Toss it in a bag with soups, charcuterie boards, or just eat it plain with butter. It’s the kind of thing that disappears faster than I can say “leftovers.”
- Budget Baking Win: Four ingredients, zero guilt. You’re not spending a fortune on sourdough starters or specialty flours—just solid, reliable bread that tastes like it cost a hundred bucks. My wallet and my taste buds approve.
Step-by-step instructions for Sally's baking addiction artisan bread
Here's how to craft a perfect loaf with a crackly crust and pillowy interior.
👨🍳 Step 1: Activate the Yeast with Honey and Warm Water
In a small bowl, combine the 1.5 cups lukewarm water with the 1 tbsp honey and 0.25 oz active dry yeast. Stir gently and let sit for 5-10 minutes until frothy. You'll see tiny bubbles forming—this confirms your yeast is alive and ready to work. If it doesn't bubble after 10 minutes, your yeast might be dead or your water too hot.
I like to use a thermometer to check water temperature—it should be between 105-110°F. Too hot and you'll kill the yeast; too cold and it won't activate properly. This step is crucial for developing proper gluten structure later.
👨🍳 Step 2: Mix the Dough and Knead Until Elastic
In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups all-purpose flour and 1.5 tsp salt. Add the yeast mixture and 2 tbsp olive oil, then mix on low speed until just combined. Increase to medium speed and knead for 5-7 minutes until the dough becomes smooth, elastic, and pulls away from the bowl.
Here's the thing—you want to see the dough form a "windowpane" when stretched thin. If it tears or feels sticky, knead another 2 minutes. The gluten development is what gives artisan bread its signature chew and structure. I press down gently on the dough during the first minute to prevent it from curling and ensure even contact with the hook.
🥘 Step 3: First Rise and Shape the Dough
Lightly oil a large bowl, place the dough inside, and cover with a damp towel. Let it rise in a warm place for 1-2 hours or until doubled in size. The dough should feel light and airy when pressed gently—it should spring back slowly rather than immediately.
Once risen, punch down the dough to release air, then turn it out onto a lightly floured surface. Shape into a round loaf by pulling the edges toward the center and tucking them under. This creates surface tension that helps the bread hold its shape during baking. I like to make a slight dimple in the top with my thumb to prevent over-expansion.
🔥 Step 4: Second Rise and Prepare for Baking
Place the shaped dough on a parchment-lined baking sheet dusted with 0.25 cup cornmeal. Cover again and let rise for another 30-45 minutes until puffy. Preheat your Instant Pot or Dutch oven with the steamer basket removed to 450°F while the dough rises—this ensures maximum heat when you add the bread.
Here's where it gets fun—the steam is what creates that beautiful oven spring and crackly crust. I sprinkle the dough with 1 tbsp coarse sea salt right before baking for that perfect salty contrast. The salt also helps develop the crust's color and texture.
⏰ Step 5: Steam Bake to Golden Perfection
Carefully transfer the dough (with parchment) to the preheated Instant Pot or Dutch oven. Bake uncovered for 25-30 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F at the center.
Don't open the lid during baking—you'll lose that crucial steam that creates the crust. If your oven runs hot, start checking at the 20-minute mark. The bread is done when it pulls away from the sides of the pot and has a beautiful crackly crust. Let it cool on a wire rack for at least 1 hour before slicing—this prevents a gummy crumb.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- Autolyse First: I learned this the hard way—skipping the autolyse (mixing flour and water 20-30 minutes before adding yeast) makes kneading harder and the dough gummy. Just combine 500g all-purpose flour and 350g water, let it sit, then fold in yeast and salt. Your future self will thank you.
- Dissolve Yeast Properly: Active dry yeast sinks like a rock if you just sprinkle it in. Instead, mix it with 1/4 cup warm water (110°F) and 1 teaspoon sugar—let it foam for 5 minutes before adding to the dough. Cold water kills it; hot water cooks it. No foam? Start over.
- Score Before Baking: Don’t wait until the oven is hot to slash that dough. Use a razor or sharp knife to score it right after it goes in—when the oven spring starts but before the crust sets. Too early? The cuts close up. Too late? The crust hardens. Aim for 3-5 minutes in, and make those cuts deep enough to see light.
- Use Olive Oil for Crust: That final brush of olive oil isn’t just for flavor—it’s what gives Sally’s bread its signature crackly crust. Brush generously (about 1 tablespoon) right after scoring, while the oven’s still hot. Skip this, and you’ll get a softer loaf, not the crispy, golden exterior you’re after.
Flavor customization for this dish
Sweet Variations
Add 1 tbsp cinnamon and ½ cup raisins to the dough during mixing for a cinnamon raisin twist—perfect with butter or jam. For a richer flavor, swap the honey for 2 tbsp maple syrup and add 1 tsp vanilla extract to the yeast mixture.
I love this version with a sprinkle of crushed pecans on top before baking for extra crunch. 🍯
Herb-Infused Crust
For a savory twist, mix 1 tbsp dried rosemary or thyme directly into the flour before mixing. Fresh herbs like chopped parsley or basil work too—just add them after shaping the dough.
I also like brushing the baked loaf with garlic-infused olive oil for a Mediterranean flair. These additions elevate the crust’s aroma without overpowering the bread’s natural flavor.
Seed and Nut Additions
Boost nutrition and texture by folding in ¼ cup sunflower seeds or pumpkin seeds during the final knead. For a nutty crunch, add ½ cup chopped walnuts or pecans—just toast them first for deeper flavor.
I recommend using a food processor to pulse the seeds/nuts finely so they distribute evenly. These additions work especially well with a whole wheat flour substitution for a heartier loaf.
Cheesy or Garlicky Twists
For a cheesy loaf, fold ½ cup shredded cheddar or Parmesan into the dough after the first rise. For garlic lovers, mix 1 tsp garlic powder and ½ tsp onion powder into the flour before mixing.
I’ve also tried adding 1 tbsp minced fresh garlic to the yeast mixture—it infuses the dough with a subtle, aromatic depth. These variations pair beautifully with soups or as a side to roasted meats.
Whole Grain Boost
Replace 1 cup all-purpose flour with whole wheat flour or spelt flour for a nuttier, denser crumb. For a lighter texture, use half whole wheat and half white flour. I recommend soaking the whole grains in warm water for 10 minutes before mixing to improve hydration.
These swaps add fiber and nutrients while keeping the bread’s signature airy interior. 🌾
Nutrition facts
Frequently asked questions
Can I use this recipe without a Dutch oven or Instant Pot?
Yes! If you don't have a Dutch oven, use a heavy oven-safe skillet or even a metal bowl. For an oven without steam, place a baking tray filled with boiling water on the lower rack while baking. The steam will still help create a crispy crust, though it may not be as dramatic as with a Dutch oven.
How do I know when the dough is properly kneaded?
The dough is ready when it forms a smooth, elastic ball that springs back slowly when pressed gently. Try the "windowpane test"—stretch a small piece of dough thin enough to see light through it without tearing. If it holds for 10-15 seconds, you've developed enough gluten for that perfect artisan texture.
Why did my bread turn out dense instead of airy?
Dense bread usually means underproofed dough or over-kneading. Check your yeast—it should have bubbled in 5-10 minutes when mixed with warm water. Also, ensure your dough doubled in size during both rises. If your kitchen is cold, try using a slightly warmer spot (like near the oven with the light on) for proofing.
Can I make this recipe without honey?
Swap the honey for 2 tbsp maple syrup or 1 tbsp sugar (though sugar may slightly alter the flavor). For a neutral option, use 1 tbsp corn syrup. Just remember that honey helps feed the yeast, so if using sugar, you might need to add 1/4 tsp extra yeast to compensate.
How long can I keep the dough in the fridge before baking?
The dough stays fresh in the fridge for up to 3 days—this actually enhances the flavor! For longer storage, freeze the shaped dough (before final proof) for up to 3 months**. Thaw overnight in the fridge before proofing and baking. The cold slows fermentation, giving you more control over timing.