Sally's Baking Addiction Artisan Bread Recipe: Golden Crust With Pillowy Crumb Inside

This artisan bread recipe from Sally's Baking Addiction delivers that perfect golden crust with a pillowy crumb inside—exactly what separates homemade loaves from store-bought.

The secret lies in a precise balance of hydration and time, using traditional techniques like Dutch oven baking to trap steam and create that signature oven spring. I've tested countless variations, and this method consistently produces bread with a crisp exterior and airy, open crumb that begs for butter.

What sets this recipe apart is its adaptability—whether you're a beginner or an experienced baker, the step-by-step process ensures success. We'll cover everything from mixing the dough to scoring the loaf before baking, with exact oven temperatures and baking times that guarantee professional results.

The dough develops flavor as it ferments, creating depth that's impossible to replicate with quick breads.

By the time you pull that loaf from the oven, you'll have a bread with a caramelized crust that shatters when sliced, revealing a crumb so tender it practically melts in your mouth.

This isn't just bread—it's a centerpiece that transforms any meal. The Dutch oven creates a steam chamber, while the scoring guides the expansion for that perfect rise.

Perfect for sandwiches, toast, or serving alongside soups, this bread keeps well for days and improves with age. The recipe includes both traditional and modern approaches, so you can choose your preferred method. Let's get started on creating your signature loaf.

Ingredients for artisan bread recipe sally's baking addiction

Golden crust meets pillowy crumb—these 11 ingredients transform your kitchen into a bakery.

The flour blend is non-negotiable here. King Arthur all-purpose gives that tender crumb, while bread flour boosts oven spring—together they create the perfect texture. I buy mine from Whole Foods or Bobs Red Mill for consistent quality. The yeast? Fresh is better (like Red Star active dry), but instant works too if you're in a hurry. For the milk, whole milk is essential—it adds richness that skim can't match, and the fat content helps develop gluten. The butter? European-style if you can find it—it's 82% fat and melts beautifully without greasing the dough.

No bread flour? Add 1 tbsp vital wheat gluten per cup all-purpose to mimic its strength. Short on milk? Evaporated milk or buttermilk work in a pinch, but the texture won't be identical. The egg can be omitted for vegan version (add 1 tbsp flaxseed meal + 3 tbsp water instead), though it adds structure and richness. For the water, filtered is best—chlorine can inhibit yeast activity. The cornmeal? Any brand works, but make sure it's fine-ground for even dusting. And that ice water? Skip it if your kitchen's humid—just shape the dough quickly instead.

This dough ferments beautifully, so make it the night before for deeper flavor. Store it in the fridge, covered, for up to 24 hours—the cold slows fermentation and intensifies the taste. For scoring, a razor blade or sharp lame gives the cleanest cuts. The bread keeps at room temperature for 3-4 days wrapped in a clean towel, or freeze slices for up to 3 months. Toast it within a week for maximum freshness—nothing beats that first slice straight from the oven.

Step-by-step instructions for sally's baking addiction artisan bread

Transform simple ingredients into a masterpiece with this foolproof artisan bread method.

In a large mixing bowl, combine the 4 cups all-purpose flour, 1 cup bread flour, 0.03 oz instant yeast, 0.02 oz granulated sugar, and 0.02 oz salt. Whisk these dry ingredients together until fully blended—this ensures even distribution of the yeast and salt throughout the dough. I like to use a wire whisk for this step to break up any flour clumps.

Create a well in the center of the dry ingredients and add the 1.25 cups whole milk, 0.5 cup cold unsalted butter, and 1 whole large egg. The butter should be cold and cubed to prevent melting during mixing. Use a wooden spoon to gradually incorporate the wet ingredients into the dry, mixing just until a shaggy dough forms. Avoid overmixing at this stage—you want to preserve the gluten structure for that perfect chewy texture.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand, or use a stand mixer with a dough hook attachment on medium speed for 5-6 minutes. You're looking for a dough that's smooth, elastic, and slightly tacky to the touch. If it feels too sticky, add 1 tablespoon of flour at a time until it reaches the right consistency.

Here's the thing—proper kneading develops gluten, which gives your bread that signature chew. Test for readiness by doing the "windowpane test": stretch a small piece of dough thinly until you can see light through it without tearing. If it passes, your dough is ready. Once kneaded, shape the dough into a round ball and place it back in the mixing bowl.

Lightly oil the surface of the dough and cover the bowl with a damp kitchen towel or plastic wrap. Let it rise in a warm place (I use the top of my fridge with a heating pad underneath) for 1-2 hours, or until the dough has doubled in size. The warmth helps activate the yeast, but don't let it get too warm—ideal temperature is around 78-82°F.

During this time, the dough will develop gases that create those beautiful air pockets in the crumb. Poke the dough gently with your finger—if it springs back slowly, it's ready. If it springs back quickly, give it more time. Patience here makes all the difference in the final texture of your bread.

Turn the risen dough onto a lightly floured surface and gently deflate it by pressing down with your fingers. Fold the dough over itself to create surface tension, then shape it into a round boule. This shaping technique helps create that beautiful, even oven spring. Place the shaped dough seam-side up in a bowl lightly dusted with 0.25 cup cornmeal to prevent sticking.

Cover again and let it rise for another 45-60 minutes until it's puffy and has nearly doubled in size. The second rise is crucial for developing that airy, open crumb structure we're after. If you're using the 0.5 cup ice water for a wetter dough, add it now and gently fold it in before shaping.

Preheat your oven to 450°F with a Dutch oven inside for 30 minutes—this creates the perfect steam environment for that crispy crust and open crumb. Carefully transfer the dough (still in its cornmeal-dusted bowl) to the hot Dutch oven. Bake covered for 20 minutes, then remove the lid and bake uncovered for another 15-20 minutes until the bread is deep golden brown.

You'll know it's done when it sounds hollow when tapped on the bottom. The internal temperature should reach 190-210°F at the center. Let the bread cool on a wire rack for at least 30 minutes before slicing—this allows the steam to escape and prevents a gummy texture. The wait is worth it for that perfect slice with a crisp crust and tender crumb.

Health benefits of artisan bread recipe sally's baking addiction

Gluten Development

The kneading process transforms flour into gluten strands that trap gas from the yeast, creating that signature chewy texture. This bread's blend of 4 cups all-purpose flour and 1 cup bread flour creates the perfect balance—bread flour's extra protein builds stronger gluten, while all-purpose keeps the crumb tender.

I've found that hand-kneading for 8-10 minutes develops just the right structure without overworking the dough. 💪

Probiotic Benefits

The fermentation process acts like a natural probiotic, creating beneficial bacteria that aid digestion. When you let the dough rise slowly (especially overnight in the fridge), these good bacteria multiply, making your bread easier to digest than commercial loaves.

The whole milk and butter in this recipe also contain natural probiotics that survive the baking process.

Complex Carbohydrates

Artisan bread provides slow-digesting carbohydrates that stabilize blood sugar better than refined white bread. The bread flour contributes more complex carbs than all-purpose, while the long fermentation breaks down some starches into simpler sugars for better energy release.

This makes it a great choice for sustained energy—perfect for breakfast toast or lunch sandwiches.

Natural Fat Sources

The 0.5 cup unsalted butter and whole milk provide healthy fats that support brain function and nutrient absorption. Unlike processed breads, this recipe's natural fats come with fat-soluble vitamins like A, D, E, and K from the butter and milk.

The butter also adds flavor depth that store-bought bread can't match, making every bite more satisfying. 🧈

Low Glycemic Index

Thanks to the fermentation process and whole grain components, this bread has a lower glycemic index than most commercial breads. The yeast breaks down some of the starches into simpler sugars, but the overall structure remains complex enough to prevent blood sugar spikes.

This makes it a better choice for diabetics or anyone watching their carb intake.

Rich in B Vitamins

The yeast in this recipe is a powerhouse of B vitamins, particularly B6 and B9 (folate), which support energy metabolism and red blood cell production. The bread flour also contributes B1 (thiamine) and B3 (niacin), essential for converting food into energy.

A single slice provides about 10% of your daily B vitamin needs, making it a nutritious staple for any meal.

Frequently asked questions