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Two Hour Artisan Bread

Our foolproof Two Hour Artisan Bread recipe gets that perfectly chewy, crispy crust on the outside together with a marvelously light and airy crumb on the inside. The recipe is so simple that you can easily bake it after work and have this delicious, freshly baked bread in time for dinner.
Prep Time20 mins
Cook Time40 mins
Proofing Time1 hr
Total Time2 hrs
Course: Dinner, Main Dish, Side Dish, Snack
Servings: 5 people


  • 400 g All purpose flour
  • 280 ml warm water
  • 7 g rapid rise yeast
  • 10 g sugar
  • 4 g salt


  • Place a covered medium oven proof pot in the middle rack of an oven. Preheat the oven at 450° F. The pot needs to be heated for at least an hour before baking.
  • In a large mixing bowl, first add the yeast, sugar and water together and stir to dissolve. Then add the flour and salt and mix.
  • Knead the dough using the dough hook of a stand mixer or by hand, for about 8-10 minutes.
  • Cover the bowl and proof the dough at room temperature for about a half hour.
  • Roll out the dough onto a floured surface. Stretch and fold the dough into a tight ball - about 2 minutes, Place inside a bowl and cover.
  • Proof the dough at room temperature for about a half hour.
  • Uncover the dough. Carefully loosen the sides and place on a floured surface. Sprinkle with flour and smooth the flour over the top. Tighten into a ball by rotating and pressing the sides. Score the top with a sharp knife or blade.
  • Place the dough from the mixing bowl, into the dutch oven. Cover and place it into the middle rack of the oven.
  • Bake the dough in the covered dutch oven in the middle rack for 30 minutes.
  • Uncover the pot and bake the bread for about 10 minutes or until the top is nicely brown. Rest the dough for at least 10 minutes before slicing.