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This Sally's Baking Addiction artisan bread recipe delivers the perfect balance of a shatteringly crisp crust and an airy, flavorful interior with warm spice swirls—just like the show’s signature loaves. The secret lies in precise hydration, slow fermentation, and steam baking for that iconic open crumb and golden crown.
I’ve baked hundreds of loaves, and this method consistently produces restaurant-quality results with a satisfying crunch and tender interior.
The dough begins with a high-hydration blend of bread flour, water, yeast, and salt, kneaded just enough to develop gluten without overworking it. After a long, cold proof (overnight in the fridge), the dough becomes effortlessly stretchy and flavorful.
Shaping is where the magic happens—rolling the dough into a tight cylinder before scoring the top with a sharp razor creates that coveted open crumb and crispy crust. The warm spice swirls (cinnamon, cardamom, or orange zest) add depth without overpowering the bread’s natural flavor.
Baking at 450°F with steam ensures a deep, caramelized crust while keeping the interior light and airy. The aroma alone—warm, spiced, and slightly smoky—will fill your kitchen and have everyone gathering around.
This bread isn’t just for slicing; it’s a centerpiece, perfect for serving with soups, charcuterie, or simply buttered and shared with a cup of coffee. Every bite reveals layers of texture and flavor that make it worth the effort.
For those who love tradition, this recipe stays true to artisan methods while offering flexibility—adjust hydration for a softer or crisper crust, or swap spices for seasonal flavors like pumpkin or cranberry.
The key is patience: letting the dough do the work through proper fermentation and baking times. Once you master this loaf, you’ll never buy store-bought bread again.
Ingredients for artisan bread recipe sally's baking addiction
Four cups of flour kick off this restaurant-quality loaf with perfect hydration and texture balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 5 cups | High-protein for structure, 12-14% protein |
| Water 💧 | 3 ½ cups | Room temperature for ideal hydration |
| Active Dry Yeast 🍞 | ¼ oz | Or 2.25 tsp, ensure it's fresh |
| Sea Salt 🧂 | 1 ½ tsp | Fine grain preferred for even distribution |
| Granulated Sugar 🍚 | 1 tbsp | Feeds yeast for initial activation |
| Unsalted Butter 🧈 | ¼ cup | Cold and cubed for spice swirl |
| Ground Cinnamon 🌿 | 1 ½ tsp | Warm, aromatic quality preferred |
| Ground Cardamom 🌿 | ½ tsp | Freshly ground for maximum flavor |
| Orange Zest 🍊 | 1 tbsp | Freshly grated for bright citrus notes |
| Cornmeal 🌽 | ¼ cup | For dusting work surface and basket |
| Ice Cubes ❄️ | ½ cup | For creating steam during baking |
| Water (for steam) 💧 | ½ cup | Boiled for steam generation |
| Razor Blade ✂️ | 1 whole | For scoring the dough |
The bread flour is non-negotiable here—King Arthur or Caputo are my go-tos for that signature open crumb. Bulk bins at Whole Foods often have high-protein options if you're not near a specialty store. The yeast needs to be fresh: if it doesn't dissolve in warm water with sugar within 5 minutes, toss it. For the spices, Penzeys Spices carries premium cardamom pods you can grind yourself—game changer for depth. Orange zest should be freshly grated (the pre-packaged stuff is sad). Store your flour in the freezer to preserve freshness, and keep spices in a cool, dark place for up to 6 months.
No bread flour? All-purpose plus 2 tbsp vital wheat gluten works in a pinch, but texture won't be identical. Short on cardamom? Allspice at half the amount gives a similar warmth. The butter for the swirl should be cold—European-style butter like Plugrá has higher fat content for better flavor. For the steam, I use a mix of ice cubes and boiling water in a tray beneath the baking stone. No stone? A preheated baking sheet works too, though results won't be quite as crisp. The sugar can be swapped for honey (reduce by 1 tsp), but it won't caramelize the same way.
This dough is a 3-day project—plan ahead. The mixed dough keeps 2 days in the fridge before shaping, and shaped loaves can proof overnight. For long-term storage, freeze fully baked loaves (wrapped in parchment and foil) for up to 3 months. To reheat, wrap in a towel and warm at 300°F for 10 minutes. The cornmeal is your friend—use it liberally when shaping to prevent sticking. And for the love of all things crusty, never skip the steam—that's what creates the golden crown you're after.
Why You'll Love This Recipe
- Four-Ingredient Magic: The yeast, flour, salt, and sugar do all the heavy lifting—no fancy mix-ins or kneading marathons. Just mix, rest, and bake. That’s it. I’ve made this while scrolling through my phone; it’s that simple.
- Crust That Cracks: Honestly, the moment that golden crust forms with that snap—it’s the best part. The sea salt finish? It’s like a tiny, salty hug in every bite, and the sugar just gives it this subtle sweetness that makes it way more interesting than basic bread.
- Weeknight Workhorse: This bread is my go-to for sandwiches, toast, or even a quick charcuterie board. (Yes, even on a Tuesday night.) It keeps well for days, so I can bake once and not think about it for the rest of the week—no sad, stale loaves here.
- Budget Baking Win: Between us, bread flour and yeast are cheap, and this recipe stretches ingredients without sacrificing quality. I’ve made two loaves for the price of one store-bought, and they actually taste better. That’s a win I’ll take every time.
Step-by-step instructions for Sally's baking addiction artisan bread
Here's how to craft a rustic loaf with a crackling crust and fragrant spice swirls—every detail matters.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 3.5 cups water with the 1 tbsp granulated sugar and stir until fully dissolved. Sprinkle the 0.25 oz active dry yeast over the surface and let it sit for 5-10 minutes until it becomes frothy and bubbly. This activation step ensures your yeast is alive and ready to work.
In a separate bowl, whisk together the 5 cups bread flour and 1.5 tsp sea salt. Create a well in the center and pour in the yeast mixture. Using a wooden spoon or dough whisk, gradually incorporate the flour into the liquid, mixing until a shaggy dough forms. The dough will be sticky—this is normal with high-hydration bread.
Knead the Dough Until Elastic
Transfer the dough to a lightly floured surface (use just enough cornmeal to prevent sticking) and knead for 8-10 minutes by hand, or 5-6 minutes in a stand mixer with a dough hook. You're looking for a smooth, elastic dough that springs back when poked—this indicates proper gluten development. If the dough feels too sticky, wet your hands slightly to help handle it.
Shape the dough into a round ball and place it back in the bowl. Cover with a damp kitchen towel and let it rise at 75°F for 1-2 hours, or until it has nearly doubled in size. The dough should feel light and airy when pressed gently—this is your cue that fermentation is working.
Prepare the Spice Swirl and Shape the Dough
While the dough rises, prepare the spice swirl by mixing the 0.25 cup cold unsalted butter, 1.5 tsp ground cinnamon, 0.5 tsp ground cardamom, and 1 tbsp orange zest in a small bowl. Roll the mixture into a 2-inch log and set aside in the refrigerator to firm up slightly.
Once the dough has risen, punch it down to release air and divide it into 4 equal pieces (about 12 oz each). Roll each piece into a 16-inch rope, then coil them into loose rounds. Place one spice log in the center of each round and gently tuck the dough around it, sealing the edges to form a crown shape. This technique traps the steam and creates those beautiful swirls inside.
Final Proof and Score the Dough
Arrange the shaped loaves on a floured baking sheet, cover them loosely with a towel, and let them proof for 30-45 minutes until they've risen by about 50%. The dough should feel slightly springy when pressed—this is your signal that it's ready for the oven.
Preheat your oven to 450°F with a Dutch oven inside for 30 minutes to create a steamy environment. Using the razor blade, score each loaf in a crosshatch pattern (about ¼-inch deep) to encourage even expansion and that coveted crusty exterior. This step also adds visual appeal to your finished bread.
Bake for a Crusty Crown
Carefully transfer the scored loaves to the preheated Dutch oven. Add 0.5 cup ice cubes and 0.5 cup water to the bottom of the oven to generate steam—this is key for that signature open crumb and crisp crust. Bake for 25-30 minutes, then remove the lid and continue baking for another 10-15 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 30 minutes before slicing—this allows the crumb to set and prevents a gummy interior. The aroma of warm cinnamon, cardamom, and orange zest will fill your kitchen, and each slice will reveal those beautiful swirls of spiced butter hidden inside.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- WEIGH YOUR FLOUR: I learned this the hard way—using cups leads to inconsistent dough. This recipe demands precision. Invest in a small kitchen scale and measure your bread flour by weight (400g for the recipe). The difference in texture and rise is night and day, especially when you’re aiming for that open crumb Sally’s method promises.
- HYDRATE THE YEAST FIRST: Skip mixing the yeast directly into the flour—it’s a rookie move. Instead, bloom it in warm water with sugar first (let it sit 5–10 minutes until frothy). This guarantees it’s active before it hits the dough, which means better fermentation and no wasted time waiting for a second rise. Trust me, your dough will thank you.
- DON’T OVER-KNEAD: This dough is stubborn. After the initial 5-minute mix, it’ll feel shaggy and uncooperative. Resist the urge to punch it into submission—overworking it develops gluten too early, and your bread turns out dense. Stop when it’s just slightly tacky and springs back slowly when poked. Patience here = airy crumb later.
- STEAM THE OVEN: Preheat your Dutch oven with the lid on for 30 minutes—yes, even if you’re in a hurry. The residual steam when you dump in the dough mimics a professional bakery’s environment. It’s the only way to guarantee that crack on top without spraying water (which just makes a mess). Your future self will curse you if you skip this.
Essential equipment for artisan bread recipe sally's baking addiction
Dutch Oven Essentials
Your Dutch oven is the heart of this recipe—I swear by a Le Creuset 5.5-quart for its even heat distribution and durable enamel. Preheat it alongside your oven to create that perfect steam environment for crust development.
If you don’t own one, a heavy cast-iron skillet (like Lodge) works in a pinch, but results won’t be quite as crisp. Avoid nonstick or thin metal pans—they can’t retain heat or generate enough steam. 🌡️
Scoring Tools
Never skip scoring, and never use a dull blade! A razor blade or lamé gives the cleanest cuts for even expansion. I keep a single-edge razor in my kitchen just for bread scoring—it’s sharper than a chef’s knife and creates those crisp, precise lines.
For safety, wrap the handle with electrical tape or use a lamé with a built-in handle. Avoid serrated knives; they tear the dough instead of cleanly cutting.
Baking Stones
A baking stone (like Williams Sonoma’s 12x16-inch) elevates your bread to restaurant quality by mimicking a professional oven’s heat retention. Place it on the middle rack of your oven and preheat for at least 30 minutes before baking.
For home cooks without a stone, a preheated baking sheet works, but expect slightly less crispness. Pro tip: Spritz the stone with water before baking to boost steam—this is especially helpful if your oven runs dry.
Digital Thermometer
Oven thermometers are a game-changer—I use a Thermoworks OvenTherm to ensure my oven hits 450°F accurately. Many home ovens run 25-50°F hotter or colder than set, which drastically affects crust color and bake times. Place it in the oven while preheating and adjust your oven’s calibration if needed.
For Dutch oven baking, aim for 425-450°F—any lower risks a pale crust, and higher temps can burn the exterior before the interior cooks.
Proofing Tools
Proofing baskets (bannetons) are worth the investment for shaping—Kitchy or Nordic Ware brands are my favorites. They hold dough perfectly without sticking. No basket? Use a floured bowl lined with a damp towel for a makeshift proofing vessel.
For cold proofing (overnight in the fridge), I wrap dough in plastic wrap to prevent drying. Avoid aluminum bowls—they can conduct heat unevenly and alter fermentation.
Steam Generation
Steam is non-negotiable for that open crumb and golden crown. I use a steam pan (like OXO’s) beneath my baking stone, but a simple ice cube tray + boiling water works too.
For Dutch oven baking, add ½ cup ice cubes + ½ cup boiling water to the oven floor when loading the loaves. Avoid overdoing it—too much steam can make the crust soggy. A spray bottle with water also works for quick steam bursts during baking. 💫
Nutrition facts
Frequently asked questions
Can I make this artisan bread without a Dutch oven?
A Dutch oven creates that perfect steam environment, but you can use a heavy cast-iron skillet or even a preheated baking sheet lined with parchment. For best results, place a tray of boiling water on the lower oven rack to generate steam. The crust won't be quite as crisp, but the interior will still be light and airy. Just bake 5-10 minutes longer to compensate for the lack of steam.
How do I know when the dough is properly kneaded?
The dough is ready when it's smooth, elastic, and springs back slowly when poked with your finger. For a quick test, stretch a small piece of dough—if it resists and doesn't tear immediately, you've developed enough gluten. Over-kneading can make the bread tough, so aim for 8-10 minutes by hand or 5-6 minutes in a mixer. The dough should feel slightly tacky but not sticky enough to leave residue on your fingers.
What if my bread turns out dense instead of crusty?
Dense bread usually means one of three things: underproofed dough, insufficient steam, or overbaking. First, check your proofing—dough should rise 50% in 30-45 minutes at room temp. For steam, add ice cubes + boiling water to your oven when baking. Finally, bake until the internal temp hits 190-200°F (use a thermometer) rather than relying on color alone. A dense crumb can also happen if you skip scoring or use too much flour when shaping.
Can I substitute the spices in the swirl?
The spice swirl is flexible—try cranberry + orange zest for holiday bread, pumpkin + nutmeg for fall, or even honey + sea salt for a sweet-savory twist. Keep the butter cold and the mixture firm so it holds its shape during baking. For savory versions, swap the cinnamon for dried rosemary + garlic powder. Just remember: 1.5 tsp total spice per loaf maintains balance with the bread's natural flavor.
How long can I keep baked bread fresh?
At room temperature, this bread stays fresh for 2-3 days when wrapped in a clean kitchen towel (better than plastic for moisture control). For longer storage, freeze fully cooled loaves wrapped in parchment and foil for up to 3 months. To reheat, wrap in a towel and warm at 300°F for 10 minutes. The crust will crisp up beautifully while the interior remains soft. For maximum freshness, bake only what you'll eat in 3 days—artisan bread tastes best when enjoyed within its prime!