Homemade Artisan-Style Bread with a Crusty Crumb
This homemade bread is wonderfully crusty on the outside and soft and airy inside, thanks to a simple technique that uses steam in the oven.
- Prep20 min
- Cook35 min
- Total1h 55m
- DifficultyMedium
- Servings8
There's nothing quite like the aroma of fresh bread baking in your own kitchen. This recipe yields a beautiful round loaf with a golden, crackly crust and a tender, moist interior that's perfect for sandwiches, toast, or simply dipping in olive oil.
The secret to that bakery-style crust is a combination of a very hot oven, a pan of ice water to create steam, and a quick finish directly on a hot pizza stone. It's a straightforward process that rewards you with a truly spectacular loaf.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, combine the yeast, tepid water, and sugar. Stir gently and let it sit for about 8 minutes, until a frothy foam forms on top, indicating the yeast is active.
- In the bowl of a stand mixer, mix the all-purpose flour, bread flour, and salt. Add the yeast mixture and olive oil. Using the dough hook, knead on low speed for 7-8 minutes, until the dough is smooth and elastic. Alternatively, knead by hand on a floured surface for 10-12 minutes.
- Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 45 minutes to 1 hour.
- Preheat the oven to 500°F. If you have a cast iron pan and a pizza stone, place the cast iron pan on the lowest rack and the pizza stone on the middle rack while the oven is still cold, so the stone warms gradually and doesn't crack.
- Punch down the risen dough and shape it into a round ball (or a baguette shape). Place it on a parchment-lined baking sheet, cover with a clean towel, and let it rise for about 30 minutes, until it almost doubles in size.
- Brush the top of the dough with water. Make 4 shallow slashes on top with a sharp knife, and sprinkle with sesame seeds if desired.
- To create steam, pour 1 cup of ice water into the hot cast iron pan. Place the baking sheet with the dough on the middle rack, reduce the oven temperature to 450°F, and bake for 30 minutes.
- Carefully transfer the bread from the baking sheet directly onto the hot pizza stone and bake for an additional 5 minutes to get an extra crispy crust.
- Remove the bread from the oven and let it rest on a wire rack for at least 30 minutes before slicing. This allows the steam to redistribute, creating a moist interior.
- For the best texture, warm the bread in the oven for 5 minutes before serving.
💡 Tips
- For a softer crust, you can skip the final 5 minutes on the pizza stone.
- If you don't have a pizza stone, you can bake the bread on the baking sheet the entire time.
- The bread is best enjoyed the same day, but it can be stored in a paper bag for up to 2 days.
Inspired by a recipe from Dimitras Dishes