Home > Artisan Loaves > Recipes for Artisan Breads
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.
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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.
Artisan bread recipes to inspire beautiful loaves
Free form round loaf (boulde) adapted from the Artisan Bread in Five Minutes master formula.
These bagels are made with very simple ingredients: sourdough starter, bread flour, salt, water, yeast and malt.
The long fermentation process gives these baguettes a wonderful flavor and chewy texture.
This savory bread utilizes a sponge and can be made into a basic loaf or used as the basis for a number of other delicious breads.
This festive brioche dough includes pumpkin and is made using the Healthy Bread in Five Minutes method.
Recipe and instructions for making a three or four-strand braided Challah.
Step-by-step instructions on how to shape several different types of Challah.
This bread resembles a cornstalk, where each roll, or ?ear of corn? is torn off the stalk and eaten as you would a roll.
Whole wheat bread made with Einkorn flour and an overnight sponge.
This bread is made with a levain of Einkorn flour and a mature sourdough culture.
Assortment of muffins, scones, bread pudding, cranberry breads, french toast recipes, harvest breads, holiday breads, pumpkin breads and rolls.
The creator of this bread got the inspiration for his bread from the Royal Crown Bakery in Brooklyn, New York’s fig and walnut batard-shaped loaf.
Five Grain Bread with Pâte Fermentée
As the name suggests, this multigrain bread utilizes an overnight Pâte Fermentée (pre-ferment).
For your bread baking enjoyment, we have recipes for making baguettes and round French Country Bread.
This tomato bread is made with homegrown tomatoes and fresh herbs. It also includes pumpkin and sunflower seeds. It’s like eating a slice of garden.
Gluten free bread recipes for those who want an alternative to gluten breads. Most of the recipes are free of wheat, oats, barley, and rye. Some of the recipes are also lacto or milk-free.
An assortment of Christmas breads such as Panettone, Challah, Stollen, Sweet Breads, Fruited Breads, pull-apart breads and other Holiday baking recipes.
A delicious bread made with an overnight biga. Submitted by a visitor from NY.
The distinguishing characteristic of most Italian bread is not with the dough itself, but in the shaping, slashing and baking of the bread.
These rolls utilize a pâte fermentée to improve flavor, texture, and color. It also utilizes diastatic malt powder to improve coloring.
No knead breads are yeast-risen loaves that are not kneaded; the dough is placed in the refrigerator overnight to develop the gluten.
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Pain À l’Ancienne Baguettes are made using the delayed fermentation method. You can also make pizza or Foccacia using this dough.
Poilâne Miche is a naturally fermented country bread created by Lionel Poilâne, a famous baker in Paris. He calls his bread a miche but it is referred to as Pain Poilâne by others.
There are numerous methods and techniques for making delicious pizza. Here are a variety of homemade pizza recipes to get you started.
Potatoes lend moisture as well as flavor to breads which helps the keeping quality of breads.
When added to dough, rye makes the bread denser, moister, darker, and better-keeping than an all-wheat bread.
This 10 percent whole wheat bread can be made completely in one day.
Bread doughs made with Semolina are wonderful to work with.
These Savory Sesame Bread Rings can be prepared and baked the same evening.
Sourdough bread isn’t necessarily sour tasting. When mixed with other ingredients to form the dough, the sourdough flavor is tempered by the other flavors it brings out.
Spelt flour can be used as an exact substitute for whole wheat flour in baking recipes, although the flavor will be deeper and richer, and the texture will vary slightly.
Sundried Tomato & Black Olive Bread
For a delicious treat, try this Sundried Tomato and Black Olive Beauty.
This bread is similar to Tartine Country Bread but uses a greater proportion of whole wheat flour to white all-purpose flour.
This white bread is made with an overnight poolish. It’s simply divine.
A variety of whole grain bread recipes that incorporate a portion or all whole wheat flour to provide added nutrition and flavor.
What is Your Favorite Artisan Bread Recipe?
Do you love to bake a special bread? Share your favorite recipe and we’ll highlight it on the site for other home bakers to enjoy.
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What Other Visitors Have Said
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Homemade Neapolitan bread
Ingredients:
16 oz. bread flour
72% hydration
11.52 oz. water
1 teaspoon instant yeast
1 1/2 teaspoons salt
Biga
6 oz. flour
4.32 oz. water …
Sundried Tomato and Black Olive Bread
For a delicious treat, try this Sundried Tomato and Black Olive Beauty.
Ingredients: Sundried Tomatoes 30g
Black Olives (stones removed) 30g
Dried …
Making Pain Ordinaire
Sandwich Bread
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 …
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.
Richard Caudle says
I make about 50 different flavors of bread, all no knead using 5 1/2 cups of flour (making 2 loaves). two of the favorites are cheddar- jalapeno and sharp provolone with thin strips of peppered salami. Another is quiche bread using gruyere cheese and thin sliced raw onions. I am always walking through Wegman’s looking for combinations. I also use sea salt and distilled water.
Cathy says
Thanks for sharing! Your breads sound delicious! Once you get started down this journey, the possibilities are endless!