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Artisan Bread Recipes

Artisan Breads are hand-crafted, hearth-baked loaves. The secret to making these beautiful rustic breads is using very wet dough.

The bread in the photo is Tartine Country Bread.

According to French law, true French bread may contain only the basic four ingredients and sometimes small amounts of rye flour or ascorbic acid. Contemporary French artisan bakers create many variations on the basic-four theme by using artful shapes, color, hue, crumb density, texture, and varying degrees of sourness.

Italian bakers also adhere to the basic-four rule but work with a stickier dough that contains more water. Due to the flour-to-water ratio, Italian bread is much flatter than the French version and has a moister texture and a crumb with large, irregularly shaped holes. The crust is chewy yet soft, particularly when it is brushed with olive oil.

Try some of these beautiful and delicious artisan bread recipes.

Altamura (Semolina) Bread

Artisan Free-Form Loaf (Boule)

Baguettes: Artisan Bread in 5 Minutes

French Baguettes

Basic Savory Bread

Batards

Baguettes - Poolish

Baguettes - Pâte Fermentée

Boule

Brioche - Middle Class Version

Brioche - Rich Man's Version

Brioche - Pumpkin Pie

Challah - Four Strand Braided

Couronne: Artisan Bread in 5 Minutes

Crusty Cornstalk Rolls

Einkorn Levain

Festive Bread Recipes

Fig and Almond Loaf

Five Grain Bread with Pâte Fermentée

Focaccia - Popped Amaranth

Focaccia - Grilled Herb

Focaccia - Rosemary and Pine Nut

French Bread Recipes

Gluten-Free Bread Recipes

Grilled Herb Focaccia

Grilled Margherita Pizza

Holiday Bread Recipes

Italian Bread Recipes

Kaiser Rolls

Kuchen

New York Deli Rye

No Knead Bread Recipes

Pain de Campagne

Pain Ordinaire

Pain À L'Ancienne Baguettes

Potato Rosemary Bread

Pugliese

Rye Bread Recipes

Semolina Breads

Sourdough Bread Recipes

Spelt Bread Recipes

Stollen

Stollen - Christmas

Tartine Country Bread

Tartine Whole Wheat Bread

Whole Wheat Bread Recipes

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Making Pain Ordinaire
Sandwich Bread Not rated yet
I have baked like this for years (since 2006) and with tremendous success. We only consume home baked bread in my home.

The paste I use as a final ...

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In the bread-baking blog, you'll find step-by-step instructions for making a variety of beautiful and delicious breads, jams and pizza.

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Sources:
Clayton, Bernard. New Complete Book of Breads. 2003 Simon & Schuster Paperbacks.
Eckhardt, Linda West and Butts, Diana Collingwood. Rustic European Bread from Your Bread Machine. 1995 Doubleday a division of Bantam Doubleday Dell Publishing Group, Inc.
Reinhart, Peter. The Bread Baker's Apprentice. 2001 Ten Speed Press.