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This artisan bread recipe in grams transforms home baking into a precise, rewarding craft—no more guessing with cups or spoons. The secret lies in meticulous measurements and controlled techniques that yield a crusty exterior with a perfectly open crumb, just like a Parisian boulangerie. I developed this method after years of experimenting with home ovens, ensuring every element—from hydration to fermentation—works together for consistent results.
The recipe begins with a precise 55% hydration dough, using high-protein bread flour and a blend of 1.5% salt and 1% instant yeast by weight—critical for flavor and structure. The kneading process is simplified but intentional, building gluten gradually for that signature chewy yet crisp texture.
Proofing times are clearly marked, with temperature guidelines to adapt to your kitchen environment, ensuring the dough rises just enough without overproofing.
Baking at 450°F (232°C) with steam** creates that coveted oven spring and crisp crust, while scoring before baking prevents cracking and adds professional flair.
The result is a loaf with a deep caramelized crust, an open crumb structure, and a flavor that’s rich yet balanced—proof that precision baking doesn’t require expensive equipment, just attention to detail.
This method scales effortlessly for larger batches, and the gram-based measurements eliminate conversion errors. Whether you’re a beginner or an experienced baker, the step-by-step instructions and troubleshooting tips ensure success every time. Ready to bake bread that rivals your favorite bakery?
Ingredients for artisan bread recipe in grams
Precision-baked artisan bread requires only eight ingredients measured in grams for flawless results.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Protein Bread Flour 🌾 | 500 g | Minimum 12% protein for structure |
| Water 💧 | 275 g | Room temperature, ~55% hydration |
| Salt 🧂 | 7 ½ g | Fine sea salt, 1.5% by weight |
| Instant Yeast 🍞 | 5 g | 1% by weight, room temperature |
| Honey 🍯 | 10 g | Optional, enhances browning |
| Olive Oil 🫒 | 5 g | For dough elasticity, ~1% by weight |
| Cornmeal 🌽 | 20 g | For dusting and scoring |
| Ice Water ❄️ | 50 g | For final dough adjustment |
The high-protein bread flour is non-negotiable—look for brands like King Arthur or Caputo with 12-14% protein content for ideal gluten development. Instant yeast must be fresh; test by dissolving in warm water—it should foam within 5 minutes. Honey enhances browning but can be omitted for a neutral flavor. For olive oil, extra-virgin ensures optimal dough elasticity without overpowering the bread's flavor profile. Store flour in an airtight container away from heat to prevent rancidity, and keep yeast refrigerated for up to 6 months after opening.
No honey? Maple syrup works at the same weight ratio. Substitute olive oil with melted butter (5g) for richer flavor, though it may slightly darken the crust. For gluten-free adaptation, replace 20% of the flour with a 1:1 gluten-free blend but expect a denser crumb. Salt can be adjusted ±1g for personal preference, though precision is key to flavor balance. The cornmeal should be fine-ground; coarse varieties may tear the dough during scoring. Always measure by weight for consistency—volume measurements introduce unacceptable variability in artisan baking.
Store flour in a cool, dark pantry for up to 12 months to preserve freshness. Yeast remains potent in the fridge for 6 months but loses potency faster at room temperature. The honey keeps indefinitely at room temperature. For long-term storage, freeze dough portions wrapped in parchment paper for up to 3 months, thawing overnight in the fridge before baking. The cornmeal maintains shelf life for 12 months in its original container. Always weigh ingredients at room temperature for accuracy—cold ingredients reduce dough hydration.
Why You'll Love This Recipe
- No-Knead, No-Fuss: I mix it in a bowl, let it rise, then bake—no stand mixer, no fancy tools. The high-protein flour gives it structure while keeping it light, and the honey adds just enough sweetness without overpowering.
- Golden Crust, Soft Core: That crispy shell with a pillowy interior? The honey caramelizes beautifully, and the yeast does all the heavy lifting. Honestly, it’s the kind of bread that makes you pause mid-slice just to appreciate how good it is.
- Meal Prep MVP: Slice it fresh, toast it later. Freeze half the loaf and pull it out for quick breakfasts or sandwiches. Between us, this is the only bread I bake when I’m swamped—reliable, always welcome.
- Budget-Friendly Staple: Five ingredients, zero waste. The high-protein flour stretches further than all-purpose, and the honey adds richness without breaking the bank. I make two loaves for the price of one store-bought, and they last a week.
Step-by-step instructions for artisan bread in grams
Precision meets tradition in this method—every gram counts for perfect texture and flavor.
Mix Dough Ingredients to Develop Gluten
In a large bowl, combine the 500 g high-protein bread flour with 7.5 g salt and 5 g instant yeast. Mix these dry ingredients together until evenly distributed—this ensures uniform flavor and texture throughout the dough.
In a separate container, whisk together the 275 g room-temperature water, 10 g honey, and 5 g olive oil. The honey will dissolve completely into the water, creating a slightly syrupy consistency that enhances browning during baking. Pour this wet mixture into the dry ingredients and stir with a wooden spoon or dough whisk until a shaggy mass forms.
Here's where the magic happens: knead the dough by hand for 8-10 minutes until it becomes smooth and elastic. You'll know it's ready when the dough springs back slowly when poked and leaves a clean film on your fingers. The high-protein flour is crucial here—it develops the gluten structure that gives artisan bread its signature chew and oven spring. If the dough feels too sticky, add 10-20 g more flour in small increments.
Bulk Ferment for Maximum Flavor Development
Shape the dough into a loose ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rest at room temperature (22-24°C) for 1-2 hours. This bulk fermentation allows the yeast to activate fully and the gluten to relax, setting the stage for optimal oven spring later.
During this time, perform stretch-and-folds every 30 minutes for the first two hours. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process on all four sides. This technique strengthens the gluten network without overworking the dough, which prevents toughness.
After the final stretch-and-fold, let the dough rise until it has nearly doubled in size and feels light and airy when pressed gently. The surface should have small bubbles and a slightly domed appearance. If your kitchen is cooler than 22°C, you may need to extend this fermentation to 2.5 hours—patience here pays off in flavor and texture.
Shape and Final Proof in the Fridge
Turn the dough onto a lightly floured surface and gently shape it into a boule (round loaf) or batard (oval loaf). For a boule, use the "stretch-and-tuck" method: grab one side of the dough, stretch it upward, and tuck it under itself, rotating as you go. For a batard, roll the dough into a log shape with the seam side down.
Place the shaped dough on a piece of parchment paper, seam-side down. Cover loosely with plastic wrap and refrigerate for 12-16 hours. This cold fermentation (also called "retarding") slows yeast activity, allowing flavors to develop more deeply and creating a more manageable dough for scoring. The cold also helps control oven spring for a more controlled rise in the oven.
Before baking, remove the dough from the fridge and let it sit at room temperature for 1 hour to relax slightly. Dust a baking sheet with 20 g cornmeal and transfer the dough to it, parchment paper and all. The cornmeal prevents sticking and adds a subtle crunch to the bread's bottom crust.
Score and Bake for Perfect Crust and Crumb
Preheat your oven to 240°C (convection) or 250°C (conventional) with a Dutch oven inside for 45 minutes. This high initial temperature creates steam, which is essential for developing the bread's crust and oven spring. Remove the Dutch oven from the oven and carefully transfer the dough (still on parchment) into it.
Score the dough with a sharp razor blade or lame by making a ½ cm deep cut down the center of the loaf. This prevents the dough from tearing open unpredictably during baking. Return the Dutch oven to the oven and bake, covered, for 20 minutes. Then remove the lid and bake for another 20-25 minutes until the bread reaches an internal temperature of 95-98°C and the crust is deep golden brown.
Here's the thing—your bread is done when the crust sounds hollow when tapped on the bottom. If it browns too quickly, tent it loosely with foil. Let the bread cool on a wire rack for at least 1 hour before slicing. This resting period allows the steam inside to redistribute, resulting in a more even crumb and preventing a gummy texture.
Pro Tips For Making Artisan Bread Recipe In Grams
- WEIGH YOUR WATER: Mixing by weight means your hydration ratio stays precise—but cold water slows yeast. Use water at room temperature (25–28°C/77–82°F) so the yeast wakes up faster. I learned this the hard way when my dough took three hours to rise properly in a chilly kitchen.
- SALT THE HONEY: Dissolve the salt directly into the honey before adding it to the dough. This prevents clumpy salt pockets that can weaken gluten development. My grandmother swore by this, and she was right: the bread’s structure stays tight and consistent.
- STRETCH AND TURN: After bulk fermentation, don’t just poke and fold—stretch the dough gently to test its readiness. If it springs back slowly (2–3 seconds), it’s ready for shaping. I used to rush this, and my loaves ended up dense or collapsed.
- USE A DAMP TOWEL: Skip the plastic wrap—cover your shaped dough with a damp kitchen towel instead. The moisture keeps the surface soft while preventing a skin from forming too early. It’s not the prettiest method, but it’s the tastiest. (Yes, even if you’re impatient like me.)
Storing and reheating this recipe
Refrigerator Storage
Wrap your freshly baked artisan loaf in beeswax food wrap or place it in a paper bag to maintain moisture and prevent sogginess. Store at room temperature for up to 2 days—this is ideal for enjoying the bread at its peak freshness.
If you need to extend its life, transfer to an airtight container and refrigerate for an additional 2-3 days. The bread will stale faster in the fridge, so I recommend freezing portions if you're not planning to eat it within 3 days. 🥖
Freezer Storage
For long-term storage, slice the bread and freeze individual portions in quart-sized freezer bags. Remove as much air as possible to prevent freezer burn, and label with the date. This bread freezes beautifully for up to 3 months while maintaining its texture.
When ready to eat, toast directly from frozen—no thawing required! For whole loaves, wrap tightly in plastic wrap followed by foil, then place in a freezer bag. Thaw overnight in the fridge before reheating. ❄️
Reheating Methods
For best results, reheat bread in a preheated oven at 175°C (350°F) for 8-10 minutes wrapped in foil. This method restores moisture without over-drying the crust. For quick fixes, use a toaster or toaster oven on medium heat for 2-3 minutes per side.
If using a microwave, place slices on a plate, cover with a damp paper towel, and heat at 50% power for 15-20 seconds. Avoid microwaving whole loaves—it creates uneven heating. 🔥
Reviving Stale Bread
If your bread has lost its freshness, don't toss it! Preheat oven to 165°C (330°F), wrap the loaf in aluminum foil, and bake for 10 minutes. The steam will revive the crumb structure.
For extra crispiness, brush with melted butter after reheating. Alternatively, slice and toast—this restores texture while adding a delicious golden crust. Store revived bread in an airtight container for up to 2 additional days. ✨
Portion Control Tips
Bake smaller batches (half the recipe) if you won't finish the loaf within 2 days. Store individual portions in paper bags at room temperature—they stay fresh longer than wrapped slices. For sandwiches, freeze bread slices between parchment paper to prevent sticking.
When ready to use, simply remove from freezer and toast. This method keeps bread fresh-tasting for up to 2 weeks in the freezer. 💡
Steam Maintenance
To preserve the bread's moisture between slices, store it in a bread box or ceramic container with a silicone gel moisture absorber. These containers create a controlled environment that mimics professional bakery storage.
Avoid plastic containers—they trap moisture and accelerate staling. For extra freshness, place a damp towel in the container with the bread. This simple trick extends freshness by 1-2 days. 💧
Nutrition facts
Frequently asked questions about precision artisan bread
Why does this recipe use grams instead of cups?
Grams provide consistent measurements that don't vary by ingredient density. For example, 500g flour always equals 500g flour, while cups can differ by 10-15g depending on how you scoop. This precision ensures your bread turns out identical every time, especially important for gluten development and hydration ratios.
Can I substitute bread flour with all-purpose flour?
You can try, but expect a denser crumb with less chew. All-purpose flour has 10-11% protein compared to bread flour's 12-14%. For best results, replace 100g all-purpose flour with 75g vital wheat gluten to boost protein content. The bread will still rise, but the texture won't match professional artisan results.
What's the best way to test if my dough is properly kneaded?
Perform the "windowpane test": Wet your fingers and poke the dough. If it springs back slowly and you can stretch it thin enough to see light through (like a windowpane), it's ready. The dough should also feel smooth, elastic, and leave a clean surface when touched. Underkneaded dough feels sticky and gummy, while overkneaded dough becomes tough.
Why does my bread collapse after baking?
This usually happens from one of three issues: overproofing (dough rose too much before baking), underbaked interior (check with an instant-read thermometer—should be 95-98°C), or lack of steam during baking. For steam, place a metal tray of boiling water in your oven or use a Dutch oven. Also ensure your dough wasn't shaped too tightly before proofing.
How do I adjust this recipe for high-altitude baking?
For altitudes above 1,500m (5,000ft), reduce yeast by 20% (to 4g) and increase flour by 50g to compensate for lower air pressure. Also extend bulk fermentation by 30-50 minutes and proofing by 1 hour. The colder air slows yeast activity, so monitor dough closely—it may need more time to rise properly.