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This artisan bread recipe in grams delivers a perfect loaf with a crispy crust and airy interior—every time. Precision measurements ensure consistency, while traditional techniques like bulk fermentation and steam baking create that coveted bakery quality.
I've refined this recipe over years of testing, eliminating guesswork while preserving the soul of authentic bread-making.
The secret lies in the gram-based ratios—water, flour, yeast, and salt all work together in perfect harmony. Unlike recipes that rely on volume measurements, this method guarantees reliable results regardless of flour type or humidity.
You'll knead, shape, and proof with confidence, knowing each step contributes to that ideal texture and rise.
By the time your loaf emerges from the oven, you'll have a golden-brown crust with an irresistible crunch, giving way to a tender, open crumb structure. The aroma alone transforms any kitchen into a bakery.
This recipe builds on classic methods while adapting them for modern home bakers with precise measurements and clear instructions.
Whether you're baking for daily sandwiches or special occasions, this loaf delivers restaurant-quality results at home. The same principles apply to variations like whole grain or sourdough—just adjust the ingredients while maintaining the same precision. Let's get started on creating your perfect loaf.
Ingredients for artisan bread recipe in grams
Precision matters—these exact grams create a bakery-style loaf every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 500 g | High-protein for structure |
| Water 💧 | 350 ml | Room temperature preferred |
| Active Dry Yeast 🍞 | 7 g | Fresh yeast preferred |
| Salt 🧂 | 10 g | Fine sea salt |
| Honey 🍯 | 10 g | For yeast activation |
| Olive Oil 🫒 | 10 ml | Extra-virgin for flavor |
| Cornmeal 🌽 | 2 tbsp | For dusting baking sheet |
| Ice Water ❄️ | 50 ml | For final kneading |
Bread flour is your foundation. King Arthur or Caputo are my go-tos—their high protein gives that perfect chew. Yeast can be tricky: if your pantry yeast is old, test it first by mixing with warm water and honey—it should foam in 5-10 minutes. Salt is non-negotiable for flavor and structure; Diamond Crystal dissolves beautifully. The honey isn't just sweet—it feeds the yeast for a stronger rise. For olive oil, California avocado oil works too, but EVOO adds that fruity depth.
No honey? Maple syrup or agave works in a pinch, though honey's enzymes help yeast. Running short on flour? Swap up to 50g with whole wheat flour, but expect a denser crumb. For yeast, instant yeast can be mixed directly with flour—no proofing needed. The ice water might seem odd, but it strengthens gluten during final kneading. Pro tip: if your kitchen's humid, chill the dough 10 minutes before shaping to tighten the gluten.
Flour lasts 6 months in airtight containers, yeast 3 months in the fridge. The dough itself keeps 24 hours in the fridge before baking—perfect for overnight proofing. For storage, wrap baked loaves in beeswax wrap to retain moisture. Freeze slices for 3 months—toast straight from frozen. And if your loaf develops a crack? That's not a flaw—it's a sign of proper fermentation.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this—just toss the bread flour, water, and yeast in a bowl, let it sit, then fold in salt and honey. No stand mixer, no stress, just a bowl and your hands. That’s it. Honestly, I’ve made this while chatting on the phone.
- Golden Crust Magic: The honey isn’t just for sweetness—it caramelizes into that perfect crispy crust while keeping the inside soft. One bite and you’ll forget store-bought loaves exist. (Yes, even on a Tuesday night.)
- Weeknight Wonder: This bread bakes in under an hour, so it’s ready when dinner is. Use it for toast, sandwiches, or even as a side—no planning required. Between us, it’s my go-to when I’m too tired to think.
- Budget-Friendly Staple: Five ingredients, minimal waste, and it keeps for days. Freeze extras for when you’re too lazy to bake. I’ve fed a crowd with one batch—no one ever complains.
Step-by-step instructions for artisan bread in grams
This precision method delivers a perfectly risen, crusty loaf every time—no guesswork, just science.
Activate the Yeast with Honey and Warm Water
In a small bowl, combine the 350 ml water with the 10 g honey and stir until the honey dissolves completely. Sprinkle the 7 g active dry yeast over the surface and let it sit for 5-10 minutes until it becomes frothy and bubbly. This activation step ensures your yeast is alive and ready to work—if it doesn't bubble, your bread won't rise properly.
Here's the thing—temperature matters. The water should feel warm to the touch (around 30-35°C or 86-95°F), not hot. If your kitchen is cold, let the water sit for a few minutes to reach the right temperature. The honey not only feeds the yeast but also adds subtle sweetness that enhances the final flavor.
Mix and Knead the Dough for Optimal Gluten Development
In the bowl of a stand mixer fitted with the dough hook attachment, combine the 500 g bread flour and 10 g salt. Add the yeast mixture and 10 ml olive oil, then mix on low speed for 2 minutes until a shaggy dough forms. This high-protein flour is essential for creating that perfect chewy texture we love in artisan bread.
Increase the speed to medium and knead for 5-7 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. You'll notice it forms a windowpane when you stretch a small piece—this means the gluten has developed properly. If the dough feels sticky, add 10-20 ml more water (from the original 350 ml) 1 tablespoon at a time until it reaches the right consistency.
First Rise - Let the Dough Transform Before Shaping
Lightly oil a large bowl, place the dough inside, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm place (like your turned-off oven with a bowl of hot water inside) for 1-2 hours, or until it has doubled in size. This first rise allows the yeast to ferment and create gas bubbles that give bread its airy texture.
I always do this rise at room temperature—around 22-25°C (72-77°F). If your kitchen is cooler, the dough may take longer. Poke the dough gently with your finger; if it springs back slowly and leaves a slight indentation, it's ready. If it springs back quickly, give it more time. The goal is to develop flavor while building structure.
Shape and Second Rise for Perfect Structure
Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces (about 125 g each). Shape each piece into a tight boule by pulling the edges toward the center and tucking them underneath. This shaping creates surface tension that helps maintain the loaf's structure during baking.
Place the shaped boules onto a baking sheet dusted with 2 tbsp cornmeal (this prevents sticking and creates that beautiful rustic bottom crust). Cover them loosely with plastic wrap and let them rise for another 30-45 minutes until they've puffed up about 25-30% in size. The cornmeal also adds a subtle crunch that contrasts beautifully with the soft interior.
Bake for Crusty Perfection with Steam
Preheat your oven to 230°C (450°F) with a baking stone or inverted baking sheet inside for 45 minutes. This high heat is crucial for developing that crisp crust we all love. Once preheated, carefully transfer the boules to the hot stone/sheet and immediately pour 50 ml ice water into a small oven-safe dish on the lower rack.
The steam from the ice water creates that perfect oven spring and prevents the crust from drying out too quickly. Bake for 20-25 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 90-95°C (195-205°F) when measured with an instant-read thermometer.
Cool Properly for Maximum Flavor Development
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This resting period allows the steam inside to redistribute, preventing a gummy texture. I know it's tempting to cut into that beautiful loaf immediately, but patience here makes all the difference.
During this time, the bread continues to develop its final texture and flavor. The crust will firm up while the crumb becomes properly structured. Once cooled, slice with a serrated knife for clean cuts that reveal that perfect open crumb structure we've worked so hard to achieve. Store any leftovers wrapped in a bread bag at room temperature for up to 3 days.
Pro Tips For Making Artisan Bread Recipe In Grams
- WEIGH BY VOLUME FIRST: If your scale’s finicky, scoop flour into a bowl before weighing—it compresses when poured directly, throwing off your 500g target. I learned this after baking two loaves with 60g too much flour (dry as a bone).
- USE COOL WATER FOR YEAST: Dissolve yeast in water at 25°C (77°F)—not warm tap water. I once used boiling-hot water by mistake, and the yeast died instantly. A thermometer’s overkill; just dip your finger in—should feel like bathwater, not sauna.
- SALT THE DOUGH FULLY: Sprinkle salt over the flour before mixing—it dissolves faster and distributes evenly. Skimping here means bland bread, and no amount of kneading fixes uneven salt pockets. Trust me, your taste buds will notice.
- STEAM THE OVEN FIRST: Place a baking tray on the bottom rack, pour in 250ml boiling water, then close the door. This creates steam for 10 minutes before baking—critical for that crackly crust. I used to skip it, and my bread always came out dense. Now? Crispy perfection every time.
Essential equipment for great artisan bread recipe in grams
Stand Mixer Essentials
Your stand mixer is the workhorse of artisan bread-making. I swear by a KitchenAid Artisan Series with the dough hook attachment—it handles the 500g of bread flour effortlessly while developing that critical gluten structure.
The 5-7 minute kneading time at medium speed creates the perfect elastic dough without overworking it. If you're on a budget, the Hamilton Beach Mixer with a dough hook works too, though it struggles slightly with larger batches. 💫
Precision Scales
Volume measurements are bread's enemy—gram-based precision is everything. Invest in a digital kitchen scale like the OXO Good Grips or Escali Primo for accuracy down to 1g. These scales handle up to 5kg, perfect for scaling up or down.
I always weigh my 350ml water (which is 350g) and 500g flour separately to avoid spills. Pro tip: Place your scale on a flat surface and zero it before each use to eliminate calibration errors.
Baking Stone or Steel
A baking stone or steel mimics commercial ovens by creating even heat distribution. My go-to is the Lodge Cast Iron Baking Steel—it retains heat like a dream and gives that professional crusty exterior. For budget options, the Amazon Basics Baking Stone works well.
Place it on the middle rack during preheating for 45 minutes at 230°C (450°F) to ensure maximum heat transfer. The steam from your 50ml ice water will work magic on this surface.
Dutch Oven for Rustic Crust
For that iconic artisan look, a Dutch oven is non-negotiable. I use a Le Creuset 5.5-quart—it traps steam perfectly and creates a crispy crust while keeping the interior moist. Preheat it in the oven alongside your baking stone for 30 minutes before transferring your shaped boules.
The tight lid creates a self-steaming environment that rivals any bakery. If you don't own one, a heavy oven-safe pot with a lid works in a pinch.
Instant-Read Thermometer
Never guess your bread's doneness again. An instant-read thermometer like the Thermoworks Thermapen ensures your loaf reaches the perfect 90-95°C (195-205°F) internal temperature. I insert it into the center of a boule through the side—when it beeps at 93°C (200°F), I know the bread is fully baked.
This prevents overbaking while ensuring that oven spring we all crave. For budget options, the Taylor Precision Products thermometer is reliable and affordable.
Proofing Tools
Proofing requires patience and the right tools. A proofing basket (like the Kitchy Proofing Basket) creates beautiful patterns on your boules while supporting their shape. For shaping, I use a lightly floured wooden peel to transfer dough to the baking stone without tearing.
If you're short on time, a parchment-lined baking sheet works too—just dust it with cornmeal for that rustic bottom crust. A damp kitchen towel keeps your dough moist during rises, preventing a dry surface that inhibits proper fermentation.
Nutrition facts
Frequently asked questions
Why does your recipe use grams instead of cups?
Grams provide consistent results regardless of flour type or humidity. A 500g measurement of bread flour always yields the same volume, while cups vary—1 cup of all-purpose flour weighs 125g, but bread flour is denser. This precision ensures your loaf rises perfectly every time, just like a professional bakery.
Can I substitute bread flour with all-purpose flour?
You can, but expect a denser crumb. Replace 500g bread flour with 450g all-purpose flour plus 50g vital wheat gluten to mimic the protein structure. The gluten helps maintain that open crumb and chewy texture. For best results, stick with bread flour—the difference is noticeable!
What if my dough doesn't rise properly?
Check your yeast first—it should foam within 5-10 minutes when mixed with warm water and honey. If not, your yeast is dead. Also, ensure your kitchen is warm (22-25°C) and the dough is covered. For slow rises, try placing the dough bowl in a turned-off oven with a bowl of hot water for warmth. Patience is key!
How do I store leftover artisan bread?
Wrap cooled loaves in beeswax wrap or a bread bag to lock in moisture. Store at room temperature for 2-3 days or freeze slices for 3 months. For extra crispiness, reheat frozen slices in a 350°F (175°C) oven for 5-10 minutes. Never refrigerate—it dries out bread faster!
Can I make this recipe without a stand mixer?
Knead by hand on a floured surface for 10-12 minutes until the dough is smooth and elastic. Use the windowpane test: stretch a small piece—if it's thin enough to see light through, you're good. For the final knead, add 50ml ice water to strengthen the gluten. Just be prepared for more elbow grease!