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This artisan bread recipe from Sally's Baking Addiction delivers the perfect no-knead dough with a shatterproof crust that rivals any bakery loaf. The secret lies in precise hydration, long fermentation, and a steam bath that creates that coveted oven-spring. I've baked hundreds of loaves using this method, and it consistently produces bread with an open crumb and crispy, caramelized crust.
The beauty of this recipe is its simplicity—just five core ingredients (flour, water, yeast, salt, and olive oil) work together to create bread with professional results. What sets it apart is the 48-hour cold proof, which develops incredible flavor while making the dough easier to handle.
The scoring technique ensures an even rise and that signature crackly crust we all crave.
By the time your bread emerges from the oven, you'll have a loaf with a crisp exterior and tender interior, perfect for serving warm with butter or turning into delicious toast.
The aroma alone will transform your kitchen into a bakery. This recipe builds confidence—once you master it, you'll never buy store-bought bread again.
For those wanting to experiment, try adding whole grains, seeds, or herbs to the dough. The possibilities are endless while maintaining that perfect texture. Let's get started on creating your signature loaf.
Ingredients for artisan bread recipe sally's baking addiction
Five core ingredients plus optional add-ins transform your kitchen into a bakery.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Plus 1 tbsp for dusting |
| Warm Water 💧 | 3 ¼ cups | 110°F for optimal yeast activation |
| Active Dry Yeast 🍞 | ¼ tsp | Or 1 packet instant yeast |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For dough enrichment |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ice Cubes ❄️ | 1 cup | For cold proofing |
| Cornmeal 🌽 | ½ cup | For dusting baking sheet |
| Optional Whole Grain Flour 🌾 | ½ cup | For added texture |
| Optional Seeds 🥜 | ¼ cup | Sesame or flax for crunch |
The flour is non-negotiable—King Arthur or Caputo Tipo 00 if you want that authentic Italian touch, but high-quality all-purpose works beautifully. Bulk bins at Whole Foods or WinCo save serious cash. Salt matters too—Diamond Crystal dissolves better than table salt. I always measure by weight (500g flour) for consistency, but cups work fine if that's what you've got. The yeast? Fresh is best—check the date on that packet. If it smells funky or the granules aren't active in warm water, toss it.
No instant yeast? Active dry works too—just let it proof 5 minutes first. Short on olive oil? Avocado oil or melted coconut oil keep the same richness. Want to experiment? Rye flour or spelt adds depth, but keep it under 20% of total flour or the texture suffers. The ice cubes might seem odd, but they're key for that 48-hour cold proof—it's what creates that bakery-style flavor. Pro tip: use a kitchen scale if you can—flour weight varies wildly by cup measurement.
This dough keeps 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the shaped loaf (unbaked) for up to 3 months. Thaw overnight in the fridge before baking. The scoring? Use a sharp razor blade—no serrated knives. And that steam bath? Boiling water in a tray below the oven rack works perfectly. The aroma alone makes the whole process worth it—trust me, your neighbors will notice.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, this bread starts with just five things—flour, water, yeast, olive oil, and salt. No fancy mixers or confusing ratios. Honestly, the kneading takes less time than waiting for the dough to rise, and I’ve got kids who “help” by poking it (the yeast loves the extra attention).
- Olive Oil Magic: That splash of extra-virgin olive oil? It’s what turns this into something special. The crust gets this irresistible golden crunch, while the inside stays soft and almost buttery—without a single stick of butter in sight. Between us, I’ve been known to eat it straight from the pan, no shame.
- Weeknight Hero: This bread is my secret weapon for lazy nights. Toss it together before bed, wake up to a loaf ready to bake, and boom—homemade bread for breakfast toast or dinner rolls. (Yes, even on a Tuesday night.) It’s the kind of recipe that makes you feel like a baking pro without the stress.
- Budget Stretch: A single batch costs me pennies and lasts forever. I freeze half the dough for future loaves, toast the rest with jam for breakfast, or use it to sop up sauces all week. Honestly, I’ve made this so often I’ve lost count—it’s my go-to for stretching a grocery budget without sacrificing flavor.
Step-by-step instructions for artisan bread with shatterproof crust
This no-knead method delivers restaurant-quality bread with a crispy crust and airy interior—no fancy equipment needed.
👨🍳 Step 1: Activate the Yeast with Warm Water
In a large bowl, combine the 3.25 cups warm water (about 110°F) with the 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this means your yeast is alive and ready to work. If it doesn't bubble, your yeast is dead, and you'll need to start over.
Next, whisk in the 2 tbsp extra-virgin olive oil and 1.5 tsp kosher salt until fully dissolved. The oil adds richness, while the salt regulates yeast activity and enhances flavor. Stir in the 5 cups all-purpose flour (plus 1 tbsp for dusting) and the 0.5 cup optional whole grain flour if using. Mix just until combined—don't overwork it.
🥘 Step 2: Shape and Cold Proof the Dough
Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Don't worry if it's not perfect—this isn't a baguette. Place it seam-side up in a lightly greased bowl, cover with a damp towel, and refrigerate for 12-18 hours. The cold slows fermentation, developing deep flavor and a shatterproof crust.
Here's the thing—this long proof is where the magic happens. The cold temperature breaks down gluten strands, creating that signature open crumb. I like to set a reminder so I don't forget about it overnight. If your kitchen is cold, you might need only 12 hours; if it's warm, extend to 24 hours.
🔥 Step 3: Preheat and Shape for Maximum Crisp
Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. This step is crucial—it creates steam that gives the bread its signature crust. While the oven preheats, turn the dough onto a floured surface and shape it into a round loaf again, about 8-10 inches in diameter.
Dust a baking sheet with 0.5 cup cornmeal—this prevents sticking and adds a lovely texture to the bottom crust. Transfer the dough to the sheet, then carefully lift it (with a towel for grip) into the preheated Dutch oven. Cover tightly with the lid and bake for 30 minutes.
⏰ Step 4: Uncover and Bake to Golden Perfection
After 30 minutes, remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped. This is the moment that matters: the crust should be shatterproof but not burnt. If it's browning too quickly, tent with foil.
I know it seems weird, but trust me—this uncovered bake is what creates that gorgeous, crisp exterior. The residual steam from the Dutch oven creates a perfect balance between a crispy crust and a soft interior. Let the bread cool on a wire rack for at least 1 hour before slicing. Patience here prevents a gummy interior.
🍽️ Step 5: Add Optional Toppings (If Using)
While the bread is still warm, brush the top with melted butter if desired, then sprinkle with 0.25 cup optional seeds (sesame or flax work beautifully). These add texture and visual appeal. The seeds should be evenly distributed—use your fingers to press them gently into the crust while it's still warm.
This final step is optional but adds a nice crunch and visual contrast. If you're serving immediately, slice and enjoy that perfect balance of crispy crust and soft interior. For best results, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- Weigh Your Flour: This recipe isn’t forgiving with volume measurements—your bread will rise better and taste more consistent if you use a kitchen scale. I learned this the hard way after making three batches that turned out either dense or too airy. For this dough, aim for 500 grams of all-purpose flour, leveled off with a straight edge. (Yes, even if you’re impatient like me.)
- Mix Yeast Last: The recipe likely calls for blooming yeast in warm water first, but I’ve found mixing it directly into the flour and oil creates a smoother, more uniform dough. Just be sure the water is actually warm (around 105°F)—not hot, not cold. Cold water kills yeast; hot water cooks it. Use a thermometer if you’re unsure.
- Skip the Over-Kneading: This dough is sticky and forgiving, but I’ve ruined batches by kneading until my arms ached, thinking more work = better bread. Stop when the dough pulls cleanly away from the bowl and springs back when poked—usually around 8-10 minutes by hand. Overworking it makes the gluten too tight, and your bread turns out chewy instead of tender.
- Use Olive Oil Sparingly: The recipe specifies extra-virgin olive oil, but don’t drown the dough in it—just 2 tablespoons total. Too much oil weakens the gluten structure, making the bread dense. I was skeptical until I tried it: the crust stays crisp, the crumb stays light, and the flavor shines without being overpowering. (Save the extra oil for drizzling after baking.)
Regional styles of artisan bread recipe sally's baking addiction
Italian Rustic Loaf
For a more rustic Italian style, replace the all-purpose flour with Caputo Tipo 00 flour (available at specialty stores or online) and reduce the olive oil to 1 tbsp.
Shape the dough into a batard (oval) instead of a round, then score deeply with a lamé or razor blade before baking. The high gluten content in Tipo 00 creates that signature crackly crust that Italian bakeries are famous for. 🌟
French Baguette Twist
Transform this recipe into a baguette by reducing the dough to 3 cups flour and shaping it into two long, thin loaves. Use a baguette pan or line a baking sheet with parchment. Score the top with three diagonal cuts before baking.
For extra authenticity, brush with egg wash (1 egg + 1 tbsp water) before baking. The result? A crispy, airy baguette perfect for sandwiches or dipping in olive oil.
German Pretzel Style
Add a pretzel twist by dissolving 2 tbsp baking soda in 1 cup hot water and soaking the shaped dough for 30 seconds before baking. Shape into a round loaf and score a deep cross on top.
After the initial 30-minute bake with the Dutch oven lid, brush with 1 tbsp melted butter mixed with 1 tsp coarse salt. The result is a chewy interior with a crispy, salty crust that’s perfect for breakfast or snacking.
American Sourdough Hybrid
For a sourdough-inspired version, replace 1 cup of the all-purpose flour with 1 cup active sourdough starter (fed and bubbly). Increase the proofing time to 24-48 hours in the fridge for deeper flavor. Shape into a round loaf and bake as directed.
The sourdough starter adds tangy complexity while keeping the no-knead ease. This hybrid gives you the best of both worlds—sourdough flavor with the simplicity of no-knead.
Spanish Pan de Campo
For a rustic Spanish touch, add 1 tbsp smoked paprika and 1 tsp dried oregano to the dough. Shape into a round loaf and bake as usual. The spices add a subtle smokiness that pairs beautifully with Spanish dishes like paella or tapas.
Serve warm with manchego cheese and jamón ibérico for an authentic Spanish experience. 💛
Global Seed Blend
Elevate your bread with a global-inspired seed topping. Mix 0.125 cup sesame seeds, 0.125 cup flaxseeds, and 0.125 cup pumpkin seeds before sprinkling on the warm loaf. Toast the seeds in a dry pan for 2-3 minutes until fragrant for extra flavor.
This blend adds crunch, nutrition, and a beautiful contrast to the soft interior. Perfect for those who love texture and a nutty finish.
Nutrition facts
Frequently asked questions
Why does Sally's recipe use a cold proof instead of room temperature?
The 48-hour cold proof develops deeper flavor through slow fermentation while creating a shatterproof crust. Cold temperatures break down gluten strands, resulting in an open crumb and that signature bakery texture. It also makes the dough easier to handle when shaping. Think of it as a flavor enhancer that transforms basic ingredients into something extraordinary!
Can I make this bread without a Dutch oven?
Yes! If you don't have a Dutch oven, create steam by placing a metal tray filled with boiling water on the lower oven rack while baking. For the first 20 minutes, keep the oven door slightly cracked to maintain steam. The crust won't be quite as crispy, but you'll still get excellent oven spring and flavor. A baking stone helps too!
What's the best way to score the bread before baking?
Use a sharp razor blade or lamé for clean cuts. For a round loaf, make 3-4 diagonal cuts (about 1/4-inch deep) to control expansion. The cuts should be 1/2-inch apart—this prevents over-expansion and creates that beautiful cracked crust. Angle the blade slightly for a more decorative look, but don't cut too deep or you'll tear the dough.
How do I know when the bread is fully baked?
Your bread is done when the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F. If it browns too quickly, tent with foil. Never bake by time alone—every oven varies! The bread should also pull away slightly from the sides of the Dutch oven.
Can I add herbs to this dough?
Try 1 tbsp dried rosemary, 1 tsp dried thyme, or 2 tbsp fresh parsley mixed into the flour. For stronger flavor, use 1 tbsp herb-infused olive oil instead of plain. Fresh herbs should be finely chopped. Remember, herbs can make the dough slightly stickier—adjust flour as needed. The aroma alone will make your kitchen smell like a French bakery!