Gently deflate the dough by punching it down with your fist.
Divide the dough into 4-6 equal pieces, depending on the size you prefer.
Shape each piece into a round or oval loaf. Don't overwork the dough—you want to maintain some of the air bubbles you've developed.
Second Rise:
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Place the shaped loaves on the prepared baking sheet, spacing them about 2 inches apart.
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Cover loosely with plastic wrap and let rise for another 30 minutes. The loaves should puff up noticeably but won't quite double.
Finish and Bake:
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Brush the tops of each loaf with olive oil.
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Sprinkle with sesame seeds (white and black, or just one kind) if desired.
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Using a sharp knife, make shallow diagonal cuts (about ¼ inch deep) across the top of each loaf. This creates a beautiful pattern and allows steam to escape.
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Bake for 20-25 minutes, or until golden brown. The loaves should sound hollow when tapped on the bottom.
Cool:
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Remove the bread from the oven and let cool slightly on a wire rack before serving.
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Enjoy warm with butter, or at room temperature!
Pro Tips for Perfect Artisan Bread
Use Warm Water – Not hot (which kills yeast) or cold (which slows fermentation). Aim for 110°F (43°C).
Don't Overmix – Mix just until combined. Overmixing can make bread tough.
Watch Your Rise Time – Dough should roughly double. Don't let it over-rise or it will collapse.
Make Diagonal Cuts – These aren't just decorative—they help the bread expand properly while baking.
Use a Dutch Oven – For extra crusty bread, bake in a preheated Dutch oven instead of a baking sheet.
Steam is Your Friend – Place a pan of water in the oven while baking for a crispier crust.
Let It Cool – As hard as it is to wait, let bread cool slightly before slicing. The inside continues to set as it cools.
Check for Doneness – Tap the bottom of the loaf—it should sound hollow and feel light.
Variations to Try
Garlic Herb Bread – Brush with garlic-infused olive oil before baking and sprinkle with dried herbs (oregano, basil, rosemary).
Everything Bagel Seasoning – Use everything bagel seasoning instead of sesame seeds for savory flavor.
Focaccia Style – Dimple the dough with your fingers before the second rise and top with coarse salt.
Olive Bread – Add ½ cup chopped olives to the dough before kneading.
Rosemary and Sea Salt – Add fresh rosemary sprigs and coarse sea salt on top before baking.
Whole Wheat Version – Replace half the bread flour with whole wheat flour for nuttier flavor.
Cheesy Bread – Sprinkle grated cheese (cheddar, parmesan) on top before baking.
Faster Option – Use a stand mixer with dough hook to save kneading time.
Storage Tips
Room Temperature – Store in a bread bag or wrapped in a kitchen towel for up to 2 days. Keeps the crust crispy.
Refrigerator – Wrap tightly and refrigerate for up to 5 days.
Freezer – Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Revive Stale Bread – Wrap in a damp paper towel and microwave for 20 seconds, or warm in a 350°F oven for 5-10 minutes.
Serving Suggestions
Serve this artisan bread with:
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Fresh butter
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Olive oil for dipping
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Soups and stews
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Salads
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Cheese and cured meats
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Jam or honey (for breakfast)
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As sandwich bread
Perfect for:
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Family meals and gatherings
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Homemade gifts
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Pairing with dinner
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Breakfast toast
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Bread baskets at dinner parties
Why Make Homemade Bread
Store-bought bread often contains preservatives and additives. With this recipe, you control exactly what goes into your bread. Plus, there's nothing quite like the smell of fresh bread baking in your oven or the satisfaction of serving homemade bread to your family and guests!
Nutritional Information (Approximate)
Yield: 4-6 loaves
Prep Time: 15 minutes
First Rise: 1 hour
Second Rise: 30 minutes
Bake Time: 20-25 minutes
Total Time: About 2 hours
Calories per loaf: ~250-400 kcal (depending on size)
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