🌱 The Clean Baking Kitchen

Easy Crusty Artisan Bread

Published: August 2026 | Category: Healthy Breads

Disclaimer: This post contains affiliate links, meaning I may earn a small commission if you buy through them at no extra cost to you. I am not a doctor or nutritionist; please consult a professional before making drastic dietary changes.

Making incredible, bakery-quality artisan bread at home doesn't require a culinary degree. By splitting your mixing technique into two basic steps across a couple of bowls, you can confidently control the consistency of your flour and yeast for a perfect rise. The final loaf features a heavy, crisp exterior crust with a beautifully chewy and open crumb structure inside. I found when i rubbed oil on the outside of the dough, the baked bread was easier to slice This isnt exactly low cal but you can reduce preservatives and eat a healthier carb source. especailly for someone with high calorie expendature. You can use this bread for sandwiches, salads, burgers, and everything else.

📋 Ingredient Breakdown

Bowl #1 (Small Bowl)

• Very Warm Water: 1 1/3 cups (almost hot, but not like hot tub water hot!)
• Active Dry Yeast: 2 1/4 teaspoons
• Salt: 1 tablespoon (we recommend Redmond Real Sea Salt)
• Sugar: 2 teaspoons

Bowl #2 (Big Bowl)

• Flour: 4 cups (we recommend King Arthur Organic Unbleached Flour)
• Olive Oil: 2 teaspoons

📸 Step-by-Step Instructions

Step 1: In your small bowl, combine the 1 1/3 cups of very warm (preferavbly filtered) water, 2 1/4 teaspoons of yeast, 1 tablespoon of salt, and 2 teaspoons of sugar. Stir gently and let it sit for a few minutes to dissolve and activate.

Step 2: In your big bowl, measure out the 4 cups of flour and add the 2 teaspoons of olive oil.

Step 3: Pour the liquid mixture from the small bowl into the big bowl. Mix and knead everything together thoroughly. Keep an eye on the texture as you work: add more flour or water to even out the consistency. The final dough should be smooth and should NOT be very sticky(in terms of sticking to your fingers. if it sticks to your fingers add flour in small increments).

Step 4: Shape your dough into a smooth ball inside the bowl, cover it tightly, and let it rest undisturbed for 2 hours to rise.

Step 5: Preheat your oven to 425°F (218°C). Place your dough inside a covered baking pot or Dutch oven and bake in the oven for 35-40 minutes. Then, carefully take the lid off and let it cook for 10 more minutes to crispen and color the crust. pro tip: oil the dutch oven before you put your kneeded dough inside to create non stick surface or use flour. up to you.