Artisan Bread Recipe in Grams: Precision Baking Without the Guesswork

This artisan bread recipe in grams transforms home baking with precision—no more guesswork or measuring cups. The secret lies in exact gram measurements that ensure consistent texture, rise, and flavor every time. I developed this method after years of experimenting with traditional techniques, and it delivers restaurant-quality results without the complexity. What you'll achieve is a loaf with a crisp, golden crust and an open, airy crumb that's impossible to resist.

The beauty of baking by weight is control—each ingredient plays its precise role, from the hydration level to the yeast activation. This recipe uses a straightforward dough formula with high-gluten flour for structure, while the slow fermentation develops deep flavor.

The shaping technique creates tension in the dough, resulting in an oven spring that's both satisfying and impressive. No special equipment is needed beyond a kitchen scale and a Dutch oven.

By following these steps, you'll master the art of artisan bread at home. The dough develops naturally over time, requiring minimal hands-on work, while the baking process creates that perfect crust and interior.

Whether you're a beginner or an experienced baker, this method ensures predictable, professional-quality results. The key is patience—letting the dough do the work while you focus on the details that matter.

Perfect for sandwiches, toast, or serving alongside soups, this bread is a blank canvas for any meal. The recipe scales easily, so you can bake one loaf or multiple for sharing.

Once you try baking by grams, there's no going back to volume measurements. Let's get started on creating your first perfect loaf.

Ingredients for artisan bread recipe in grams

These precise measurements deliver restaurant-quality artisan bread with perfect crust and crumb every time.

The high-gluten flour is non-negotiable—King Arthur or Caputo give that professional structure. I buy mine in bulk from Whole Foods or Amazon for consistency. The yeast? Fresh is better but instant is fine if labeled for bread. Store-bought butter with 82% fat content works best—Plugrá is my go-to. For the water, room temperature is ideal but cold works in a pinch. The salt? Diamond Crystal dissolves better than table salt. Weigh everything precisely—this is where the magic happens.

No high-gluten flour? Bread flour plus 1% vital wheat gluten (by weight) gets you close. Out of instant yeast? Fresh yeast at 1:3 ratio (5g fresh = 1.5g instant). Butter too expensive? Olive oil at 1:1 weight works but changes flavor slightly. The honey can be swapped for maple syrup or even water if you're strict vegan. For the Dutch oven, cornmeal is traditional but rice flour works too—just don't skip dusting! The butter should be cold when mixed (use your hands to test—shouldn't flatten).

This dough keeps 24 hours in the fridge before shaping—perfect for overnight development. Once shaped, it's best baked immediately but can wait 4 hours covered. The baked loaf stays fresh 3 days at room temperature or 1 week frozen. For reheating, wrap in foil and warm at 350°F for 10 minutes. Pro tip: Brush with honey while hot for that golden sheen. The scale is your best friend—never eyeball these measurements.

Step-by-step instructions for artisan bread in grams

Precision baking starts here—let's create a crusty, flavorful loaf with exact measurements.

In a large mixing bowl, combine the 500 g high-gluten bread flour, 10 g granulated sugar, and 10 g sea salt. I use a silicone spatula to break up any flour clumps and ensure even distribution. This high-protein flour gives us that signature artisan texture—don't substitute with all-purpose.

Create a well in the center and add the 1.5 g instant yeast. The yeast is so finely measured that I use a small digital scale for accuracy. Gently mix these dry ingredients together, then add the 20 g cold unsalted butter cut into small cubes. The butter should remain cold—this creates pockets of steam during baking for a lighter crumb.

Gradually pour in the 300 ml cold water while mixing with your hands or a dough whisk. The dough will be shaggy at first, but keep mixing until it comes together into a smooth, elastic ball. If it's too sticky, add 10-20 g more flour—but only what's necessary. Overusing flour will make the bread dense. Test the dough by doing the "windowpane test": stretch a small piece until it's translucent—it should be just elastic enough to see light through without tearing.

Lightly oil a large mixing bowl and place the dough inside. Cover it with a damp kitchen towel or plastic wrap and let it rest at room temperature for 1-2 hours. This initial fermentation allows the yeast to activate and develop flavor. You'll know it's ready when the dough has roughly doubled in size and feels springy to the touch.

I like to perform two sets of stretch-and-folds during this time—at 30 minutes and again at 90 minutes. To do this, wet your hands slightly, grab one side of the dough, and stretch it upward while folding it over itself. Rotate the bowl and repeat on all sides. This builds gluten structure, which is crucial for that perfect oven spring. The dough should feel smooth and slightly tacky after each set.

After the final stretch-and-fold, let the dough rest uncovered for 15 minutes at room temperature. This brief rest relaxes the gluten before shaping, making it easier to handle. The surface should develop small bubbles and feel slightly sticky—this is exactly what we want.

Generously dust a clean work surface with 20 g cornmeal or rice flour—this prevents sticking and adds a subtle flavor. Shape the dough into a tight boule (round loaf) by pulling the edges toward the center and tucking them under. Seal the seam tightly to create surface tension, which helps with oven spring. If the dough resists, let it rest for 5 more minutes before trying again.

Place the shaped boule seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap and let it proof at room temperature for 1-2 hours, or until it has risen about 50%. The dough should feel light and springy when pressed gently—it should leave a slight indent that slowly springs back. If your kitchen is cold, extend the proofing time to 3 hours to avoid overproofing.

Preheat your Dutch oven (with lid) in the oven at 250°C (480°F) for 45 minutes. This high heat is critical for creating that signature crust. While the oven heats, place the proofed boule on a piece of parchment paper. Using a sharp razor blade or lame, score the top of the dough with a ½ cm (¼ inch) deep crosshatch pattern. This allows the bread to expand properly and adds visual appeal.

Carefully transfer the dough (with parchment) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes at 250°C (480°F). Then remove the lid and continue baking for another 20-25 minutes until the bread reaches an internal temperature of 95°C (203°F) and the crust is a deep golden brown. The bread should sound hollow when tapped on the bottom.

For that final touch, brush the hot loaf with 10 ml honey or maple syrup while it's still in the Dutch oven. This creates a beautiful sheen and enhances the crust's flavor. Let the bread cool on a wire rack for at least 1 hour before slicing—this allows the crumb to set properly and prevents a gummy texture.

Dietary considerations for artisan bread recipe in grams

Gluten-Free Adaptations

For gluten-free bakers, replace the 500 g high-gluten bread flour with a 50:50 mix of gluten-free bread flour (like King Arthur GF) and xanthan gum (1 tsp or 5 g). This blend mimics the structure while maintaining texture.

Use 310 ml water instead of 300 ml—gluten-free doughs often need slightly more hydration. Proofing times may extend by 30-60 minutes due to slower gluten development. 🌾

Dairy-Free Substitutions

Skip the 20 g butter and replace with 20 g olive oil (cold) or vegan butter (like Miyoko's). The oil adds moisture without altering flavor significantly. For a richer taste, use 10 g coconut oil instead—it solidifies at room temperature like butter.

Keep all other measurements identical, as the fat content remains balanced. The crust may develop slightly faster, so watch closely during baking.

Vegan Options

Make this recipe fully vegan by using vegan yeast (1.5 g, like Red Star Vegan Yeast) and vegan honey (like Madhava). Replace the 20 g butter with 20 g refined coconut oil or olive oil for a neutral flavor.

The 10 g honey in the final brush can be swapped for maple syrup or agave nectar. All other ingredients remain the same—this version delivers the same crisp crust and airy crumb without animal products. ✨

Low-Carb/Keto Adaptations

For a low-carb version, reduce the 500 g flour to 300 g and add 200 g almond flour (finely ground). Replace the 10 g sugar with 5 g erythritol or monk fruit sweetener. Use 320 ml water to account for the almond flour's absorbency.

Proofing time may shorten slightly (45-60 minutes total), and the dough will be less elastic. Bake at 230°C (450°F) for 15 minutes covered, then 20 minutes uncovered to prevent burning.