Artisan Bread Recipe in Grams: Precision Weighted Loaf With Perfect Rise

This artisan bread recipe in grams delivers the perfect loaf with a crisp crust and open crumb structure—exactly what you'd expect from a professional bakery. The precision of weighted measurements ensures consistent results every time, while traditional techniques like autolyse and bulk fermentation create the ideal texture and flavor.

I've refined this recipe over years of testing, and it's designed to work in your home kitchen with just a few essential tools.

The key to this recipe lies in the hydration percentage and fermentation times, both of which are carefully calibrated to create a dough that's easy to handle yet develops maximum flavor.

You'll start with an autolyse to fully hydrate the flour, followed by a bulk fermentation that allows the dough to develop its structure and aroma. The shaping and final proof are where the magic happens, resulting in a loaf that's both visually stunning and delicious.

By the time you pull this loaf from the oven, you'll have a perfect artisan bread with a golden-brown crust and an open, airy crumb. The crust will be crisp enough to satisfy, while the interior remains tender and flavorful.

This recipe is ideal for those who appreciate the craft of bread baking and want to achieve professional-quality results at home.

Whether you're baking for a special occasion or simply treating yourself to homemade bread, this recipe delivers consistent, high-quality results. The instructions are detailed yet accessible, making it perfect for both beginners and experienced bakers looking to refine their technique. Let's get started on creating your perfect loaf.

Ingredients for artisan bread recipe in grams

Precision weights create the perfect artisan loaf—crisp crust and airy crumb every time.

The flour is everything here. King Arthur or Caputo bread flour gives that open crumb, but any high-protein flour (12-14%) works. I always buy mine from Whole Foods or King Arthur's website—their packaging keeps it fresh longer. The yeast? Fresh is best—check the date on the package. If it's been sitting in your pantry for months, toss it. For the honey, Manuka or clover work perfectly, but any liquid honey will do. The olive oil adds richness, so don't skimp—California Olive Ranch is my go-to brand.

No instant yeast? Active dry works too—just dissolve it in the water first. Short on honey? Maple syrup at the same weight gives similar results. The olive oil can be swapped for vegetable or canola oil if you're out, but it won't have the same depth of flavor. For the cornmeal, any fine grind works—just make sure it's not too coarse. The salt is non-negotiable though—it controls fermentation and flavor. If you're using kosher salt, reduce to 8g since it's less concentrated.

Store your flour in an airtight container in a cool, dark place—it keeps for 6-12 months. Yeast? Keep it in the fridge for up to 4 months for maximum freshness. Once mixed, the dough can be refrigerated for up to 24 hours before baking—this actually improves flavor. For the cornmeal, it's shelf-stable indefinitely, but the bag should be sealed tight. If you make extra, freeze portions of dough for up to 3 months—just let it thaw overnight in the fridge before baking.

Step-by-step instructions for artisan bread in grams

Here's how to craft a loaf with professional structure and that golden crust we all crave.

In a large mixing bowl, combine the 500 g bread flour and 7 g instant yeast. I like to whisk them together first to distribute the yeast evenly through the flour. This prevents clumping and ensures consistent fermentation later.

Create a well in the center and add the 350 g water, 10 g salt, 10 g honey, and 10 g olive oil. The water should be at room temperature—cold water slows yeast activation, while warm water can overproof the dough. Mix with a wooden spoon or dough whisk until you have a shaggy mass that comes together when pressed.

Once the dough starts forming, switch to your hands and knead for 8-10 minutes on a lightly floured surface. You'll know it's ready when it springs back slowly when poked and feels smooth but slightly tacky. This dough is higher in hydration than typical bread dough, so it'll be softer and stickier than what you might be used to.

Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rest at 22-24°C for 1.5-2 hours. You'll see it nearly double in size—this is the gluten developing and the yeast doing its magic. I like to do this on the countertop where it's naturally warm.

After 45 minutes, give the dough a gentle stretch and fold. This technique strengthens the gluten structure without overworking it. To do this, wet your hands slightly, grab one side of the dough, stretch it upward, and fold it over itself. Repeat this process on all four sides. This helps create that beautiful oven spring we're aiming for.

During fermentation, the dough should become puffy and slightly jiggly. If it looks flat after 2 hours, give it another 30 minutes. Overproofing is easier to fix than underproofing, but we want that perfect balance where the dough has developed flavor but still has enough lift left.

Lightly dust your work surface with 20 g cornmeal—this prevents sticking and gives a nice texture to the finished loaf. Turn out the dough and gently shape it into a round boule. To do this, create a taut surface by pulling the edges toward the center while rotating the dough.

Place the shaped boule seam-side up in a banneton or a bowl lined with a floured kitchen towel. Cover loosely and let it proof at 22-24°C for 1-1.5 hours. The dough should rise until it's about 50% larger than its original size. You'll see the top dome slightly and feel it spring back very slowly when poked.

For a more authentic look, you can dimple the top with your fingers or use a sharp knife to score a simple pattern. This not only looks beautiful but also controls where the bread expands during baking, preventing unwanted cracks.

Preheat your oven to 240°C with a Dutch oven inside for 45 minutes. This creates a steamy environment that gives that beautiful crust we all love. Remove the Dutch oven from the oven and carefully transfer the dough to it, seam-side up.

Bake covered for 20 minutes, then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 93-96°C when measured with an instant-read thermometer.

Let the bread cool on a wire rack for at least 30 minutes before slicing. This resting period allows the steam inside to redistribute, giving you that perfect crumb structure. The longer you wait, the better the texture will be—trust the process!

Essential equipment for this recipe

Dutch Oven Essentials

A Dutch oven is non-negotiable for artisan bread—it traps steam and creates that perfect crust. I use a Le Creuset 5-quart for its even heat distribution and durability. If you're on a budget, the Lodge Cast Iron Dutch Oven is a great alternative—just preheat it longer to avoid temperature fluctuations.

The lid should fit snugly to maintain steam during baking. 🔥

Digital Scale Precision

Weighing ingredients in grams requires a digital kitchen scale with a 0.1g precision—I recommend the OXO Good Grips or Escali Primo. Place your bowl directly on the scale to avoid spills, and always zero it out before measuring.

For sticky ingredients like honey, use a small container to weigh before adding to the dough. Never eyeball measurements—this recipe depends on accuracy!

Banneton or Proofing Basket

A banneton (proofing basket) gives your bread its signature shape and texture. I prefer woven rattan baskets lined with a floured kitchen towel for easy release. For beginners, a round bowl lined with a floured towel works just as well.

Just ensure the dough has enough room to expand—overcrowding leads to uneven proofing. Dust it lightly with cornmeal before placing the dough to prevent sticking.

Instant-Read Thermometer

An instant-read thermometer ensures your bread is baked to perfection. I use the Thermoworks Thermapen ONE—it's fast and accurate. Insert it into the center of the loaf when the crust looks golden.

The ideal internal temperature is 93-96°C—this guarantees a fully baked crumb without drying it out. No thermometer? Tap the bottom—it should sound hollow when done.

Dough Scraper and Bench Brush

A dough scraper (preferably stainless steel) helps handle sticky dough without tearing the gluten structure. I keep one near my work surface for shaping and transferring dough. A bench brush (like the West Bend) comes in handy for dusting flour between folds during bulk fermentation.

Both tools make handling high-hydration dough much easier—trust me, your hands will thank you! 💫

Optional: Lame for Scoring

While a sharp knife works, a bread lame (like the La Cloche) gives clean, professional scores. Hold it at a 45-degree angle and press firmly to create deep cuts—this controls expansion and adds visual appeal.

If you don't have one, a razor blade (sterilized!) or even a jewelers saw does the trick. Just avoid serrated knives—they tear the dough instead of cutting cleanly.

Frequently asked questions