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Homemade Bread Artisan Recipe

Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François.

Servings 3 loaves


  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons kosher or other course salt
  • 6 1/2 cups unbleached all purpose flour
  • cornmeal for pizza peel optional


  1. In a very large bowl, add your flour, yeast, and salt.
  2. Pour in your water and stir until combined, just a few minutes.
  3. Cover your bowl with foil or greased plastic wrap for 2-5 hours. We left it for 5 hours and it turned out just fine, yay!
  4. Divide your dough into 3 loaves with a knife. Cover each loaf with flour and form it into a ball.
  5. Lay onto a baking sheet with a silicone baking mat or onto a pizza stone sprinkled with cornmeal. Let this dough rest for about 30 or so minutes.
  6. With a sharp knife, slash the top of each loaf into 3 lines or a criss-cross pattern. This helps let out some steam in the dough. If you don't slash your bread, the bread will most likely make it's own tear somewhere during cooking.
  7. Preheat your oven to 450 degrees and add a small pan filled with 1 cup of water on a lower rack for a water bath. Bake for 30-35 minutes.
  8. Place your baked bread on a baking rack to cool.