Artisan Bread Recipe in Grams: Precision Baking Without the Guesswork

This artisan bread recipe in grams transforms your kitchen into a bakery with foolproof precision—no more guessing weights or volumes. ✨ The secret lies in measuring every ingredient by gram, from flour to yeast, ensuring consistent results every time.

I developed this method after years of baking where even slight variations in flour weight could ruin a perfect loaf.

What sets this recipe apart is the autolyse technique, where flour and water rest before adding yeast, creating a smoother dough with better gluten development. We’ll also use bulk fermentation to build flavor naturally, followed by careful shaping and baking for that iconic crust.

Perfect for beginners and seasoned bakers alike, this method guarantees restaurant-quality bread at home.

The result is a loaf with a crispy, caramelized crust and an airy, open crumb—exactly what you’d expect from a true artisan bakery. Each step is designed to maximize oven spring while keeping the process simple.

Whether you’re making a classic boules or experimenting with shapes, this recipe delivers reliable, repeatable success every time.

From troubleshooting common issues like dense crumb or pale crust to adapting for different flours, this guide covers everything you need. Let’s get started on your first perfect loaf—no scale? No problem, I’ll show you how to convert measurements accurately.

Ingredients for artisan bread recipe in grams

Precision-measured grams transform simple ingredients into restaurant-quality artisan bread every time.

The flour is non-negotiable here—King Arthur or Caputo bread flour delivers that signature open crumb. Bulk bins at Whole Foods often have these brands at great prices, but don't skimp on quality. For yeast, Saf-Instant is my go-to—it's foolproof and dissolves instantly. The honey adds that golden crust, but if you're avoiding sugar, skip it entirely. Room temperature water is crucial—cold water slows fermentation, while warm water can overproof your dough. Pro tip: Use a digital kitchen scale with 1-gram precision—your bread will thank you.

No instant yeast? Active dry yeast works too—just dissolve it in warm water with a pinch of sugar first. Running short on honey? Maple syrup or agave in equal amounts keeps the crust caramelized. Olive oil out of stock? Avocado oil or melted coconut oil works just as well. For the cornmeal, polenta works in a pinch—just make sure it's finely ground. The ice water is your secret weapon for adjusting dough consistency—add it gradually until the dough comes together just right. No scale? 1 gram ≈ 1 ml for liquids, and 1 cup flour ≈ 120 grams as a rough conversion.

Store your flour in an airtight container in a cool, dark place for up to 6 months—it loses strength over time. Yeast keeps in the fridge for 3 months or freeze it for 6 months to preserve freshness. Once mixed, the dough can be refrigerated for 12-24 hours for enhanced flavor development. For the final loaf, wrap it in a clean kitchen towel and store at room temperature for 2-3 days—it'll keep better than store-bought. Freeze shaped loaves for up to 3 months by wrapping tightly in plastic and foil.

Step-by-step instructions for artisan bread in grams

Here's how to transform precise measurements into a rustic, crusty loaf with professional results.

In a large mixing bowl, combine the 500 g bread flour and 350 ml water at room temperature. Using your hands or a dough whisk, mix vigorously until no dry flour remains and the mixture forms a shaggy dough. This initial hydration phase, called an autolyse, allows the flour to fully absorb moisture and begin gluten development without yeast activation.

Cover the bowl with a damp towel and let rest for 30 minutes. You'll notice the dough become smoother and more cohesive as gluten strands form. This step is non-negotiable—it creates a stronger structure that supports oven spring. The dough should look like thick pancake batter with no dry spots remaining.

After the autolyse, sprinkle the 1.5 g instant yeast evenly over the dough surface. Gently press it in with your fingertips until fully incorporated. Add the 10 g salt and 10 ml olive oil, then perform a series of stretch-and-folds every 30 minutes for 2 hours total. For each fold, wet your hands slightly, grab one side of the dough, stretch it upward, and fold it over itself.

This technique builds gluten strength progressively. After each set of folds, the dough should look smoother and more elastic. If the dough feels too sticky, add 10-20 g of the 500 g bread flour incrementally until it's just manageable. The final dough should be tacky but not wet, with visible windows of gluten when stretched.

Shape the dough into a loose round and place it in a lightly oiled bowl. Cover with plastic wrap and let ferment at 24°C (75°F) for 4-6 hours, until it has roughly doubled in volume. The dough should feel noticeably lighter and have air pockets visible when pressed gently. Here's the thing—don't rush this stage. The longer the fermentation, the more complex flavors develop.

During fermentation, perform one more set of stretch-and-folds after 2 hours to strengthen the gluten further. The ideal dough temperature during bulk fermentation should be between 24-26°C (75-79°F). If your kitchen is cooler, extend the fermentation time slightly. You'll know it's ready when the dough springs back slowly when poked and has 30-50% overproofed from its original size.

Turn the dough onto a lightly floured surface and gently shape it into a batard (oval loaf). To do this, fold the dough in thirds, then roll it into a tight log. Place it seam-side down on a baking sheet dusted with 20 g cornmeal. Cover loosely and let proof at 26°C (79°F) for 1-2 hours, until it has risen 50-75% above its original height.

The dough should look domed and feel springy when pressed. Here's where precision matters: the final proof should be just before it collapses. If it rises too much, it will lose structure in the oven. When fully proofed, score the top with a razor blade at ¼-inch intervals to control expansion and create that beautiful crust pattern.

Preheat your oven to 240°C (465°F) with a Dutch oven inside for 1 hour. Remove the Dutch oven and place your shaped dough inside, sprinkling the top with 5 g coarse sea salt. Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until the internal temperature reaches 95°C (203°F) and the crust is deep golden brown.

The steam from the Dutch oven creates that iconic oven spring while the high heat develops the crust. Listen for a hollow sound when you tap the bottom—this indicates proper baking. Let the bread cool on a wire rack for at least 1 hour before slicing. The internal temperature will rise another 5-10°C (10-18°F) during cooling, ensuring even doneness throughout.

Essential equipment for artisan bread recipe in grams

Precision Scale

Your digital kitchen scale is the most critical tool—no guesswork allowed! I swear by the OXO Good Grips model for its 1-gram precision and easy-to-read display. For serious bakers, the Escali Primo (up to 5 kg capacity) handles larger doughs beautifully.

Always zero your scale before weighing each ingredient to eliminate container weight errors. 💡

Dutch Oven

A heavy-duty Dutch oven with a tight-fitting lid is non-negotiable for that bakery-style crust. My Le Creuset Stoneware (5-quart) delivers even heat distribution and lasts forever, but the Lodge Cast Iron is a budget-friendly alternative that performs just as well.

Preheat it in the oven—this creates the steam crucial for oven spring. Pro tip: Place it upside down in the oven to avoid warping.

Dough Scraper

Invest in a stainless steel dough scraper—I use the Jamie Geller—to handle sticky dough without tearing gluten strands. The flexible edge helps lift dough from surfaces while the angled blade makes scoring effortless.

Keep one near your workstation at all times; it’s your secret weapon for clean transfers and shaping. A plastic bench scraper works in a pinch, but metal lasts longer and resists warping.

Proofing Tools

For controlled proofing, a proofing box (like the Breville Smart Oven) maintains 26°C (79°F) humidity, but a simple DIY solution works too: Place a large plastic container filled with hot water in your oven, then turn it off and set to pilot light only.

This creates a warm, humid environment perfect for final proofing. I also keep a laser thermometer handy to monitor dough temperature—24-26°C (75-79°F) is ideal.

Scoring Blade

A sharp razor blade (like the X-Acto #10) is essential for scoring—dull blades tear dough instead of creating clean cuts. Run it under hot water for 10 seconds before scoring to prevent sticking.

For larger loaves, a baker’s lame (like the La Cloche) gives more control. Always score just before baking—this releases steam and directs oven spring for an open crumb. 🌟

Backup Essentials

Keep parchment paper (for easy transfers) and cornmeal or rice flour (for dusting) on hand. A wire cooling rack prevents soggy bottoms, and a meat thermometer ensures 95°C (203°F) internal temp. For storage, beeswax wraps or airtight containers preserve freshness.

No Dutch oven? A baking stone with a steam sprayer mimics the effect—just add ½ cup boiling water to the pan below before baking.

Frequently asked questions