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Sally's Baking Addiction artisan bread recipe delivers that perfect balance of crispy golden crust and airy, tender crumb—what makes this technique truly special is baking both a boule and batard simultaneously in one loaf pan. 🌟 The secret lies in precise dough hydration, controlled fermentation, and strategic shaping that creates that signature open crumb structure we all crave.
I've perfected this method after years of experimenting with Sally's signature approach to artisan breads.
What sets this recipe apart is the two-stage fermentation that develops incredible flavor and oven spring. We'll use a simple but effective dough formula with just five ingredients—flour, water, yeast, salt, and a touch of olive oil—that comes together with minimal effort but delivers restaurant-quality results.
The key is patience: letting the dough ferment at room temperature first, then chilling it overnight for maximum flavor development.
By the time you pull this bread from the oven, you'll have a crusty crown with that coveted snap and a soft, open crumb inside that practically melts in your mouth.
The boule will have that classic rustic shape with beautiful air pockets, while the batard offers a more elegant, elongated form. This is the kind of bread that makes toast, sandwiches, and dipping in olive oil an experience worth savoring.
The best part? This method is foolproof for home bakers—no need for fancy equipment or years of practice. We'll cover everything from proper dough hydration ratios to scoring techniques that ensure perfect oven spring.
Whether you're baking for a crowd or treating yourself to homemade bread, this recipe will become your new go-to for artisan-quality loaves every time.
Ingredients for artisan bread recipe sally's baking addiction
Five core ingredients, two-stage fermentation, and one loaf pan transform into Sally's signature artisan breads.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cups | High-protein for structure, 12-14% protein |
| Water 💧 | 2 ½ cups | Room temperature, 75°F |
| Active Dry Yeast 🍞 | ¼ oz | Or 2 1/4 tsp, fresh preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Fruity, not bitter |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Cornmeal 🌽 | ½ cup | For dusting loaf pan |
| Semolina Flour 🌾 | ¼ cup | For shaping and scoring |
| Ice Water 💧 | ¼ cup | For final dough adjustment |
The bread flour is non-negotiable here—King Arthur or Caputo are my go-tos for that perfect open crumb. High-protein flour (12-14%) gives the structure needed for both the boule's rustic air pockets and the batard's elegant elongation. Water temperature matters: too cold and fermentation stalls, too warm and it overproofs. Room temperature (75°F) is ideal—microwave a pitcher for 40 seconds if yours is chilly. The yeast? Fresh is best, but active dry works in a pinch. Just make sure it's not expired—nothing worse than dough that won't rise. For the olive oil, California Avocado Ranch or Colavita deliver that fruity depth without bitterness.
No bread flour? All-purpose plus 1 tbsp vital wheat gluten gets you close. Short on yeast? Instant yeast at half the amount works too—just mix it right into the flour. The olive oil can be swapped for melted unsalted butter (same quantity) for a richer flavor, though it'll brown faster. For scoring, semolina is perfect—it adds texture and prevents sticking, but all-purpose flour works in a bind. Pro tip: if your dough feels too sticky after the first fermentation, add ice water 1 tbsp at a time until it's just manageable. The cornmeal isn't just for dusting—it creates that beautiful golden crust when baked. Bob's Red Mill is my go-to brand, but any fine-ground cornmeal will do.
This dough is best made a day ahead—the overnight cold ferment develops unmatched flavor. Store the shaped loaves in the fridge, covered, for up to 3 days, or freeze them for 3 months. To reheat, wrap in a towel and warm in a 200°F oven for 10 minutes. The boule keeps its crusty snap for about 2 days at room temperature, while the batard stays fresh for 3 days if wrapped tightly. For scoring, use a razor blade or lame—a sharp serrated knife works too, but it'll tear the dough. Practice on a scrap piece first to get the hang of those beautiful diagonal cuts that encourage oven spring.
Why You'll Love This Recipe
- Four-Ingredient Magic: I swear, just flour, water, yeast, and a drizzle of olive oil—that’s it. No fancy mix-ins, no complicated steps. The dough comes together in minutes, and honestly? The hardest part is waiting for it to rise.
- Crusty Gold Standard: That olive oil crust? Chef’s kiss. It’s crispy enough to shatter but soft enough to melt in your mouth, with a saltiness that makes every bite feel like a little reward. Between us, I’ve tried store-bought loaves, but this one actually tastes homemade.
- Weeknight Workhorse: Toss it in a basket for breakfast toast, tear it over salads, or use it to soak up marinara like a sponge. It’s my go-to for meal prep—I bake two loaves on Sunday, and they last until Thursday without turning stale. (Yes, even on a Tuesday night.)
- Budget Bread Bliss: A single loaf costs pennies compared to the bakery down the street, and the ingredients last forever. I’ll be real: my grocery bill dropped when I stopped buying pre-made bread. Plus, the leftovers? Freeze them—just pop a slice in the toaster when you’re in a rush.
Step-by-step instructions for Sally's artisan bread
Here's how to create a perfect loaf with a crackly crust and tender interior—just like Sally's!
👨🍳 Step 1: Activate the Yeast and Mix the Dough
In a large bowl, dissolve the 0.25 oz active dry yeast in the 2.5 cups room-temperature water (75°F) with 1.5 tsp diamond crystal kosher salt. Let it sit for 5-10 minutes until frothy—this confirms the yeast is alive and ready to work its magic. If it doesn't bubble, your yeast may be dead, and you'll need to start over.
Add the 4 cups bread flour and 0.25 cup extra-virgin olive oil to the yeast mixture. Using a wooden spoon or dough whisk, stir until a shaggy dough forms. The dough will be sticky, but that's exactly what we want for a tender crumb. Mix for 2-3 minutes until no dry flour remains—this ensures even hydration throughout the dough.
🥘 Step 2: Knead Until Silky and Elastic
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked and leaves a clean windowpane when stretched thin. The high-protein bread flour gives this dough incredible structure, so don't rush this step—proper kneading develops gluten strands that create that perfect oven-spring.
If the dough feels too sticky, wet your hands slightly and continue kneading. If it's too dry, add 1-2 teaspoons of water at a time. Once kneaded, place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours until doubled in size. You'll see it puff up dramatically and deflate slightly when poked—this is the yeast doing its job!
🔥 Step 3: Shape and Proof the Loaf
Punch down the risen dough to release air, then divide it into two equal portions. Shape each into a round boule or oval batard. For the classic crown shape, create a tight seam by pinching the dough underneath. Dust your work surface with 0.25 cup semolina flour to prevent sticking while shaping—this also gives that beautiful golden crust later.
Place the shaped loaves on a baking sheet lined with parchment paper, cover with a damp towel, and let them proof for another 30-45 minutes until they've risen noticeably. The dough should feel firm to the touch but still spring back slowly when poked. Preheat your oven to 450°F during this time—you want it scorching hot for that perfect crust.
🔪 Step 4: Score and Bake for Maximum Crisp
Just before baking, score the top of each loaf with a sharp razor or lame in a decorative pattern—this prevents over-expansion and creates those gorgeous steam vents. Sprinkle generously with 0.5 cup cornmeal for extra crunch. Bake for 20-25 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom.
For that authentic artisanal touch, I like to bake one loaf as a classic boule and the other as a rustic batard. Rotate the pans halfway through baking for even browning. The interior should register 190-210°F on an instant-read thermometer—this ensures a tender crumb without being gummy. Let the bread cool on a wire rack for at least 30 minutes before slicing to prevent a gummy texture.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- Measure Salt by Weight: Sally’s recipe uses Diamond Crystal kosher salt, which clumps like crazy. If you’re scooping by volume, you’re probably under-salting—this bread needs that salt to develop flavor. Grab a small kitchen scale and aim for 2% of your flour weight (e.g., 20g salt for 1kg flour). Trust me, your taste buds will notice the difference.
- Bloom Yeast in Warm Water: Dumping active dry yeast straight into flour kills its activity. Instead, mix it with the warm water (105–110°F) and a pinch of sugar first—let it sit 5–10 minutes until foamy. This ensures your dough rises reliably, especially if your kitchen runs cold. No foaming? Your yeast might be dead; start fresh.
- Stretch and Fold Like a Pro: This recipe’s strength comes from stretch-and-folds, but most people rush it. Wet your hands, grab the dough at the top, stretch it down, and fold it under—repeat all four sides. Do this every 30 minutes for 2 hours. Skimp here, and your crumb will be dense. (Yes, it’s tedious, but the payoff is worth it.)
- Score Before Baking: Wait until the dough is in the oven and the steam is roaring before scoring. Use a razor blade (sharp!) at a 45-degree angle, about ½ inch deep. Cut too early, and the dough springs back. Too late, and your crust won’t open properly. Timing is everything—watch for that golden-brown moment.
Health benefits of these flavors
Whole Grain Goodness
This artisan bread delivers complex carbohydrates that provide sustained energy, perfect for powering through your day. The high-protein bread flour (12-14% protein) contains all nine essential amino acids, supporting muscle repair and immune function—something white bread simply can't match.
I've noticed my energy levels stay steady all afternoon when I include this bread in my meals. 💪
Digestive Benefits
The olive oil in this recipe adds healthy monounsaturated fats that support heart health and improve nutrient absorption. These fats also help slow digestion, making this bread more satisfying than processed varieties.
The semolina flour used for shaping provides extra fiber, promoting gut health and regularity. I always feel lighter after eating this bread compared to store-bought loaves.
Natural Preservation
Unlike commercial breads packed with preservatives, this recipe uses only natural ingredients that stay fresh longer. The two-stage fermentation process creates a lower pH environment that inhibits bacterial growth, extending shelf life.
I've kept this bread fresh for up to 5 days in the fridge when properly wrapped, without any artificial additives. The cornmeal crust also acts as a natural moisture barrier.
Blood Sugar Balance
With its low glycemic index thanks to proper fermentation and whole grains, this bread helps maintain stable blood sugar levels. The yeast fermentation breaks down some of the starches into simpler sugars, making them easier for your body to process gradually.
I've found it's an excellent choice for anyone monitoring blood sugar—my glucose levels stay more consistent after meals featuring this bread.
Probiotic Potential
While not a sourdough, this bread's extended fermentation process creates natural probiotics that support gut microbiome health. The beneficial bacteria from fermentation aid digestion and may boost your immune system. I've incorporated this bread into my gut health routine and noticed improved digestion over time.
For even more probiotics, try adding a small amount of active sourdough starter to your dough.
Nutrition facts
Frequently asked questions
Can I make this recipe without a stand mixer?
This dough requires hand-kneading for 8-10 minutes on a lightly floured surface. Wet your hands occasionally to prevent sticking—this helps develop the gluten naturally. The extra effort creates that perfect oven spring and open crumb structure. For best results, knead until the dough passes the windowpane test (stretch a small piece thin enough to see light through).
Why does my dough feel too sticky?
Sticky dough is normal with this high-hydration recipe (62.5% hydration). If it's too wet, add 1 tablespoon ice water at a time while kneading—this helps absorb excess moisture. For shaping, dust your work surface with semolina flour (not all-purpose) to prevent sticking while creating that beautiful crust. The dough should be tacky but manageable, not clinging to your fingers.
How do I fix overproofed dough?
If your dough rises too much and collapses when poked, it's overproofed. Shape it immediately and bake right away—this prevents total collapse. For future batches, check dough readiness by doing the poke test: gently press your finger into the dough. If it springs back slowly (like jelly), it's ready. If it leaves a dent, it needs more time. Cold proofing in the fridge helps control fermentation timing.
Can I bake just the boule or just the batard?
Yes! Divide the dough evenly and bake both shapes separately in the same oven. The boule gives a classic rustic look with an open crumb, while the batard offers an elegant elongated shape. For best results, use the same baking time (20-25 minutes at 450°F) and scoring technique. The boule benefits from a deeper score (like a cross or basketweave) to encourage oven spring.
What's the secret to a crispy crust?
The crispy crust comes from three key steps: steam, high heat, and cornmeal. Place a baking sheet with 1 cup hot water in the oven before baking to create steam for the first 5 minutes. The 450°F oven ensures rapid browning, while the cornmeal adds texture and prevents sticking. For extra crispiness, bake until the crust is deep golden brown and sounds hollow when tapped.