How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!

As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll talk more on this later, technique and time are just as important if not more important. Regardless, I’ve been LOVING baking homemade bread just like this artisan country loaf recipe and I can’t see myself slowing down any time soon. Once you get your first really good loaf of homemade bread then it just pushes you to keep exploring and trying new things. Can you tell I’m excited about baking homemade bread yet lol?

Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Learn How to Make a Homemade Artisan Country Loaf Bread Recipe!


Dutch Oven Pot:
Bread Proofing Banneton:
Bread Knife:
Cooking Rack:
Cutting Board:
Gram Scale:
Deli Containers:
2 qt Plastic Container:
Mixing Bowls:
Bread Scorer:
Kitchen Towel:

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How to Make a Homemade Artisan Country Loaf Bread Recipe

Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4
Author Chef Billy Parisi


560 grams of 00 bread flour
190 grams of whole wheat flour
600 grams of water at 98° to 100°f or 36-37c
17 grams of Kosher salt
3 grams of active yeast


1. In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
4. Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
5. Cover and rest for 2 hours or until it has tripled in size.
6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
7. Place the dough into a floured Benetton and cover and rest for 60 minutes.
8. In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
10. Let cool for 20 to 30 minutes before slicing and serving.



  • Baking Bread (Breaking Bad reference)

    Pootis Paradise 21/10/2022 am2:16
  • 1) put your Dutch oven in the oven as it preheats. No reason to preheat, add the DO, and wait for it to get hot before you put the dough in it
    2) put your loaf on a sheet of parchment paper before putting it into the DO. Makes for easy removal. You’re welcome.

    Laura Sparkman 21/10/2022 am2:16
  • Made my first ever loaf with this recipe and some left over pizza flour. Turned out amazing, thanks!!

    Alastair Taylor 21/10/2022 am2:16
  • how long can you store the dough for?

    Giovani Pena 21/10/2022 am2:16
  • Tip as a chef to chef You can put your oven on 50°c /60°c with a little cup of boiling water and speed up the process by hours i made this recipe and it tastes great but it did in 3 hours totally .
    So use your oven to make the yeast super happy 😁

    Loved the bread thankss

    Kay Brinkman 21/10/2022 am2:16
  • Chef, I never make good bread and I’ve really tried. I followed your instructions and it came out way better then anything I’ve done in the past. Thank you

    Scott Seger 21/10/2022 am2:16
  • I followed your recipe to the letter. What happened though is, that the crunch on the outside of a loaf went away very quickly. How come? What did I do wrong?

    Bernard Wilcken 21/10/2022 am2:16
  • Bravo, Chef Billy! Came out beautifully. First time I’ve felt good about a homemade bread. Just wondering what size dutch oven you used? I have a fairly large Lodge cast iron, perhaps 8 quart, so my loaf was somewhat flatter. Not a big deal, but I’d like to make the next ones taller. Aldo, my dough was somewhat looser than depicted so perhaps I over hydrated. May also have spread out more in the dutch oven as a result. No big deal – came out great. Thank you very much!

    m1942g 21/10/2022 am2:16
  • I made this with all bread flour since I didnt have whole wheat on hand and it was very tasty!!! Highly recommended!! Thank you for sharing this recipe!!!

    Tejidos de Gaby 21/10/2022 am2:16
  • Has anyone ever tried doing this in a bread machine with an artisan dough setting?

    Meg 21/10/2022 am2:16
  • Subscribed because of the “I am second” bracelet, turned on notifications cause this account is awesome. Thank you!

    Rebecca Dragos 21/10/2022 am2:16
  • Thanks! First time baking and it was perfect! Wow!

    That's Just Weird 21/10/2022 am2:16
  • 👏🏻👏🏻👏🏻

    Robert Shannon 21/10/2022 am2:16
  • I just found this video yesterday and tried it using freshly milled hard red spring wheat and WOW! It is now at the top of my bread recipe list. You also made me a believer in measuring in grams. Thank you!

    Angela Henson 21/10/2022 am2:16
  • I have never heard of 600 grams of water
    How do you manage to ml conversion into grams
    Is it not supposed to be 600 ml !?

    Britney F J Boisdron 21/10/2022 am2:16
  • So making bread on a day way you can stay at home all day

    Hawthorne 21/10/2022 am2:16
  • I’ll have to convert grams to cups

    Hawthorne 21/10/2022 am2:16
  • This Video: "Exact Measurements are needed or else things just don't turn out"

    Adam Ragusea Video: "I'm not measuring anything, my new favourite thing is to let the spoon measure for me"

    ByngerX 21/10/2022 am2:16
  • its a f*king bread ,not a rocket science.

    nothing special 21/10/2022 am2:16
  • Hi Chef! I noticed that you didnt score the bread. Many bakers say its a MUST do manipulation to help the bread to get out the air during the baking process. But your bread looks wonderful! Another question : I dont like to use the dutch oven. Can i just bake it on the pizza stone with spraying some water inside the oven to create the nice crust? Thanks.

    S 21/10/2022 am2:16
  • You lost me at “kosher” salt.

    Simon Carrier 21/10/2022 am2:16
  • GUYS. as a person who has never made bread in their life until I made this. IT WAS SO EASY. I haven’t tried it yet bc I’m letting it cool so I can have some with my dinner. BUT OMG IM SO HAPPY. AND IM ONLY 14

    Liv 21/10/2022 am2:16
  • turned out sorta tasteless

    andrew seliga 21/10/2022 am2:16
  • 👍 love it! You should add this to KHAL page I think this recipe will be a big hit there

    Lucas Foodie 21/10/2022 am2:16
  • TBH dude his bread doesn't reflect the the amount of water the recipe calls for (80% hydration). 80% hydration is HIGH and not really for beginner bread bakers. Also 80% hydration bread has a much larger crumb (holes in the bread) than his loaf has here…Suspect imo lol. I would cut the water content if you want something like his to around 60-70%

    Robert Vickery 21/10/2022 am2:16