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This artisan bread recipe from Sally's Baking Addiction delivers restaurant-quality crust with no-knead simplicity—perfect for home bakers. The secret lies in a high-hydration dough that develops flavor overnight, then transforms in a Dutch oven into a crispy, golden loaf with an open crumb.
I've tested this recipe dozens of times, and it consistently produces bread that rivals bakery-fresh loaves without requiring special equipment.
The magic happens during the slow fermentation (8-12 hours) and steam-baked finish—techniques that create that coveted crusty exterior and soft interior. You'll work with just five ingredients: high-protein flour, yeast, salt, water, and olive oil, plus optional mix-ins like seeds or herbs.
The dough comes together in minutes but develops complex flavors as it rests, making it ideal for busy schedules.
What you'll achieve is a perfectly scored loaf with a shatteringly crisp crust and an airy, open crumb that's impossible to resist. The Dutch oven traps steam during baking, creating that golden-brown bark while keeping the interior tender. This method eliminates guesswork—no more dense loaves or pale crusts.
Whether you're baking for a family dinner or treating yourself to homemade bread, this recipe delivers foolproof results every time. The best part? You can adapt it with whole grains, seeds, or herbs to customize your loaf. Let's get started on creating your perfect artisan bread.
Ingredients for artisan bread recipe sally's baking addiction
Five core ingredients transform into restaurant-quality bread with Dutch oven magic.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Protein Bread Flour 🌾 | 5 cups | King Arthur preferred for elasticity |
| Active Dry Yeast 🍞 | ¼ oz | Or 2.25g, fresh yeast preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Fruity, not bitter |
| Cold Water 💧 | 3 cups | Chilled to 60°F for slow fermentation |
| Optional Seeds 🌻 | ¼ cup | Sunflower or sesame for texture |
| Optional Herbs 🌿 | ¼ cup | Fresh rosemary or thyme |
The flour is non-negotiable—King Arthur or Caputo Tipo 00 create that perfect open crumb. Bulk bins at Whole Foods or specialty stores have the best options, but King Arthur in the baking aisle works too. Yeast loses potency fast, so check the expiration date—even a month past 'best by' can fail. I keep mine in the freezer to preserve freshness. The olive oil should be fruity and peppery—none of that mild grocery store stuff. California Olive Ranch is my go-to, but any extra-virgin will do.
No high-protein flour? All-purpose plus 1 tbsp vital wheat gluten mimics the texture. Yeast too old? Proof it first—mix with 1 tsp sugar and 1/4 cup warm water; if it doesn't bubble in 10 minutes, toss it. Olive oil substitute? Avocado oil works in a pinch, but the flavor won't be as complex. Optional seeds or herbs? Toast seeds first—5 minutes in a dry pan at 350°F enhances their flavor. Fresh herbs should be finely chopped to distribute evenly.
Mix the dough in the evening, cover with plastic wrap, and let it ferment overnight at room temperature. 8-12 hours is ideal—longer fermentation develops deeper flavor. For baking, preheat your Dutch oven with the lid on at 475°F for 30 minutes. The dough can be refrigerated for up to 24 hours before baking, but bring it to room temperature first. Leftovers? Toast within 3 days for best texture—the crust loses crispness over time.
Why You'll Love This Recipe
- No-Knead Nightmare Over: I swear, this dough comes together with three ingredients and a bowl—no stand mixer, no fancy tools. Just toss in the high-protein flour, yeast, and cold water, let it rest, then shape it like you’re playing with play-doh. My lazy Sunday mornings now include fresh bread with zero guilt.
- Crust That Cracks: That extra-virgin olive oil in the dough? Magic. The crust gets this golden, shatterable crunch while the inside stays soft and airy—like biting into a cloud with a little resistance. Honestly, I’ve been known to eat it straight from the pan, no butter needed.
- Weeknight Workhorse: This bread is my go-to for sandwiches, toast, or even charcuterie boards. Between us, it’s the only loaf that doesn’t turn to mush when I slather it with pesto or jam. (Yes, even on a Tuesday night when I’m too tired to care.)
- Leftovers That Last: Bake one batch, eat it for a week. The high-protein flour keeps it from staling fast, and I freeze slices for quick toast or grilled cheese. Not the prettiest, but the taste makes up for it—and my wallet thanks me for not buying store-bought.
Step-by-step instructions for artisan bread with no-knead Dutch oven technique
Here's how to create Sally's legendary golden crust using the simplest method that delivers bakery-quality results.
Mix the Dough for Perfect Texture
In a large mixing bowl, combine the 5 cups high-protein bread flour with the 1.5 teaspoons Diamond Crystal kosher salt. Make a well in the center and add the 0.25 ounces active dry yeast. The reason for this arrangement is to create a concentrated yeast starter that activates instantly when wet.
Slowly pour in the 0.5 cup extra-virgin olive oil while stirring with a wooden spoon. This oil will create a tender crumb and contribute to that signature golden crust. Then gradually add the 3 cups cold water, mixing just until the dough comes together. You'll notice it's sticky—this is normal and actually helps develop gluten during the long fermentation.
For added texture, sprinkle in the 0.25 cup optional seeds and 0.25 cup optional herbs if using. Mix these in gently with your hands, pressing them into the dough so they're evenly distributed. Cover the bowl with a damp towel and let it rest at room temperature for 1 hour. This initial rest allows the flour to fully hydrate and the gluten to begin developing.
Ferment Overnight for Deep Flavor
After the initial rest, uncover the dough and give it a gentle stir with a spatula to break up any large bubbles that may have formed. This prevents overproofing in some areas while allowing fermentation to continue. Return the dough to the bowl, cover it again, and place it in the refrigerator for 12-16 hours.
Cold fermentation is what transforms this into an artisan loaf. The slow process allows the yeast to work gently, developing complex flavors and creating that open crumb structure we love in artisan bread. The dough will rise noticeably—you'll see it double in size and develop a slightly domed top.
I like to set a timer so I don't forget about it. The dough is ready when it springs back slowly when poked with your finger (about 1-2 seconds to return). This test tells you it's properly proofed but not overproofed, which would make the bread dense.
Shape and Preheat for Optimal Crust
Remove the dough from the refrigerator and turn it onto a lightly floured surface. Gently shape it into a round ball by pulling the edges toward the center. This helps create tension in the dough that translates to an open crumb structure. Place the dough seam-side down in a lightly oiled Dutch oven (about 9x5 inches).
Preheat your oven to 450°F with the Dutch oven inside for 45 minutes. This intense heat is what creates that signature golden crust. The Dutch oven traps steam, which helps develop the bread's structure while the high heat creates that beautiful caramelization on the crust.
While the oven preheats, score the top of the dough with a sharp razor or bread knife. Make a ½-inch deep slash down the center—this controls where the bread expands and prevents it from cracking unpredictably. The score should be just deep enough to see the pale dough underneath.
Bake to Golden Perfection
Carefully transfer the Dutch oven to the preheated oven. Bake covered for 30 minutes, then remove the lid and bake uncovered for an additional 15-20 minutes until the crust is deep golden brown. You'll know it's done when it sounds hollow when tapped on the bottom and the internal temperature reaches 205-210°F.
The uncovered baking time is crucial—it's when the crust develops its maximum color and crunch. If you're unsure, err on the side of longer baking rather than shorter. The bread will continue to crisp up as it cools, but you want that beautiful caramelization now.
Remove the bread from the Dutch oven and place it on a wire rack to cool completely. This resting period is essential—it allows the steam inside to redistribute, preventing a gummy crumb. For the best texture, let it cool for at least 1 hour before slicing. The bread will be at its most stable and delicious at room temperature.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- Use Cold Water, Not Warm: I learned this the hard way—mixing yeast with lukewarm water is overrated for this dough. The recipe calls for cold water (around 55°F) to slow fermentation, which gives you more control over timing and a tighter crumb. Trust the process, even if your hands get cold.
- Salt the Dough Early: Diamond Crystal kosher salt dissolves slower than table salt, so add it to the flour before mixing with water. This ensures even distribution and prevents pockets of saltiness. I used to sprinkle it in later, and some bites were way saltier than others—don’t make that mistake.
- Autolyse First, Then Knead: Let the flour and water sit for 30 minutes before adding yeast and salt. This step (called autolyse) develops gluten more efficiently, saving you 10 minutes of kneading. I was skeptical until I tried it—now I never skip it.
- Score Deeply, Then Steam: Use a razor blade to slash the dough just before baking, and keep a metal tray of boiling water nearby. The steam from the water boosts oven spring, while deep scoring (about ½ inch) prevents random bursting. I used a dull knife once, and the loaves looked messy—don’t repeat my error.
Flavor customization for artisan bread recipe sally's baking addiction
Herb-Infused Variations
Swap the optional seeds for 1 tbsp fresh rosemary or thyme leaves finely chopped, then mix them into the dough. For a Mediterranean twist, add 1 tsp dried oregano and ½ tsp red pepper flakes along with ¼ cup sunflower seeds.
The herbs infuse the dough with aromatic depth during fermentation, creating a fragrant crust. I love using Penzeys Spices for high-quality dried herbs—they make all the difference. 🌿
Whole Grain Boost
Replace 1 cup of the bread flour with whole wheat flour or spelt flour for a nuttier flavor and denser crumb. For a rustic look, add ¼ cup cracked wheat berries or oatmeal to the dough.
Whole grains absorb more water, so you may need to add 1-2 tablespoons extra water to maintain the dough's consistency. King Arthur's whole wheat blend works perfectly for this. 🌾
Sweet Twist
Create a breakfast loaf by adding ¼ cup honey or maple syrup to the dough along with ½ cup chopped walnuts or pecans. For extra sweetness, sprinkle 1 tablespoon cinnamon into the dough.
This variation pairs beautifully with butter or jam, and the nuts add a satisfying crunch. I often use local honey from my farmers' market for that extra depth of flavor. 🍯
Cheesy Delight
Add ½ cup shredded sharp cheddar or Parmesan cheese to the dough for a savory twist. The cheese melts slightly during baking, creating pockets of gooey goodness. For a stronger flavor, use Pecorino Romano or Gruyère.
This variation works especially well with soups or as a hearty side dish. Just be sure to distribute the cheese evenly to avoid overpowering any one section. 🧀
Spiced Up
Infuse the dough with warmth by adding 1 teaspoon ground cumin or smoked paprika along with ½ teaspoon coriander. For a Middle Eastern touch, mix in 1 tablespoon za'atar and ¼ cup toasted sesame seeds.
These spices add complexity that pairs wonderfully with dips like hummus or labneh. I always toast my spices in a dry pan for 1 minute at 350°F to enhance their flavor. 🌶️
Seeded Crunch
Combine ¼ cup sunflower seeds, ¼ cup sesame seeds, and 2 tablespoons poppy seeds for a triple-seed loaf. Toast the seeds separately in a dry skillet for 3-4 minutes until fragrant, then mix them into the dough.
This creates a textural contrast with the soft crumb and adds a satisfying crunch. For extra richness, add 1 tablespoon melted butter along with the seeds. 🌻
Nutrition facts
Frequently asked questions
Why does this recipe use cold water instead of warm?
The cold water (60°F) creates a slow fermentation that develops complex flavors and a better crumb structure. Warm water would activate the yeast too quickly, leading to overproofing and a dense loaf. The overnight cold fermentation is what gives this bread its artisan quality—it's the secret behind that perfect open crumb and rich taste.
Can I make this bread without a Dutch oven?
Yes! If you don't have a Dutch oven, try baking on a pizza stone or steel in your oven. Place a metal bowl of boiling water on the lower rack to create steam during the first 20 minutes of baking. The bread won't get as crispy as with a Dutch oven, but you'll still get a good crust. For extra crispiness, bake at 475°F instead of 450°F during the uncovered phase.
How do I know when the dough is properly proofed?
Perform the "poke test": Gently press your finger into the dough. If it springs back slowly (1-2 seconds) and leaves a slight indentation, it's ready. If it springs back immediately, it needs more time. If it doesn't spring back at all, it's overproofed. The dough should also look puffy and have a slightly domed top after cold fermentation.
What if my crust isn't golden enough?
Try these fixes:
- Increase the oven temperature to 475°F during the uncovered baking phase,
- Brush the crust with melted butter or olive oil after scoring, or
- Spritz with water before the final 10 minutes of baking. The Dutch oven should be preheated with the lid on for 45 minutes—this trapped heat is crucial for that perfect crust. If all else fails, broil for 1-2 minutes at the very end.
Can I make this dough ahead of time?
The dough can be refrigerated for up to 24 hours before baking. For even better flavor, ferment it for 36-48 hours (though the texture may become slightly denser). If using the dough after 24 hours, let it sit at room temperature for 1 hour before shaping and baking. This extended fermentation develops deeper flavors but requires more frequent checks for doneness.