All Bread Recipe: Crusty, Chewy Loaves Straight From Your Oven

This all bread recipe is your golden ticket to bakery-quality loaves without the fuss—crusty on the outside, chewy inside, and packed with that fresh-from-the-oven aroma. 🔥 I’ve baked through countless failures (and a few burnt disasters) to perfect a method that works for sandwich loaves, baguettes, or even sourdough starters.

The secret? A simple mix of flour, yeast, and patience, with a few pro tricks to elevate it from good to unreal. What makes this recipe special is its flexibility—whether you’re a beginner or a seasoned baker, you’ll get consistent results.

We’ll cover the basics (yeast activation, kneading, proofing) while sneaking in shortcuts like the Dutch oven for that perfect crust. No fancy equipment needed, just a bowl, a little time, and the right technique to transform basic ingredients into something extraordinary.

By the end, you’ll have golden-brown loaves with a crispy exterior and a soft, airy crumb that’s impossible to resist. The best part? This recipe scales for any occasion—make one loaf for sandwiches or a batch for feeding a crowd. Ready to bake?

Let’s get started with the foolproof steps that’ll have you making bread like a pro.

Here’s the magic: high hydration dough (just enough water to make it sticky but workable) and a slow rise (either overnight in the fridge or a couple of hours at room temperature) for maximum flavor.

The kneading process might feel tedious, but it’s what develops that glorious gluten structure—don’t skip it! If you’re short on time, we’ll also show you how to adapt this for a no-knead method that still delivers incredible texture. The real game-changer is baking.

Whether you’re using a Dutch oven for that artisanal crust or a regular pan for a softer loaf, we’ll walk you through the exact temperatures and timing to avoid dense, gummy bread. And yes, even the crust can be tricky—we’ll share the trick to getting it crispy without burning.

Once you master this recipe, the world of bread is yours: sourdough starters, French baguettes, or honey wheat loaves—all starting from the same foundation.

The beauty of bread is its versatility, and this method gives you the confidence to experiment. So grab your flour, and let’s bake something amazing together.

Ingredients for all bread

Four cups flour, a pinch of yeast, and a dash of patience—this is your bakery-quality bread kit.

The flour is non-negotiable here. King Arthur or Caputo bread flour gives that perfect chewy crumb, but King Arthur all-purpose works in a pinch. Yeast is the magic—Fresh yeast from the refrigerated section (like Safeway's) is more potent than dry, but active dry works too. For the butter, Plugrá or Land O'Lakes unsalted melt beautifully—never salted. The olive oil? California Extra Virgin from Trader Joe's has that fruity punch that translates into flavor. Pro tip: measure your flour by weight if you can—450g total gives consistent hydration.

No Dutch oven? Cast iron skillet or a baking stone works just as well for that crispy crust. Short on cornmeal? Semolina or all-purpose flour dusts the surface fine. The egg wash can be skipped if you're vegan, but aquafaba (3 tbsp) + 1 tsp sugar mimics the shine perfectly. For the salt, Maldon flaky sea salt on top adds drama, but Diamond Crystal kosher salt works for everyday baking. The butter should be cold—cut into 8 tablespoons and kept in the freezer until ready to use. And if your dough feels too sticky? Add 1 tbsp flour at a time until it's just manageable.

This dough is best used fresh, but you can shape and refrigerate overnight for a slower rise and deeper flavor. For storage, cool completely on a wire rack, then wrap in a clean kitchen towel inside a paper bag—keeps for 3 days at room temp. Freeze shaped loaves for up to 3 months—thaw overnight in the fridge before baking. The secret to reheating? Wrap in foil and warm at 300°F for 10 minutes to restore that bakery-fresh aroma.

Step-by-step instructions for artisan bread with perfect crust and crumb

Transform simple ingredients into restaurant-quality bread with this foolproof method.

In a small bowl, whisk together the 1.25 cups warm water (test temperature with your finger—it should feel warm but not hot to the touch) with the 0.5 tbsp granulated sugar and 0.03 oz active dry yeast. Let it sit for 5-10 minutes until frothy—you'll see bubbles forming and a yeasty aroma. This activation step ensures your dough rises properly later.

If the mixture doesn't bubble after 10 minutes, your yeast might be dead. Start fresh with a new packet—this is your first critical checkpoint. Once active, proceed immediately to avoid overproofing.

In a stand mixer fitted with the dough hook, combine the 4 cups bread flour and 1.5 tsp diamond crystal kosher salt. Add the yeast mixture and 0.25 cup extra-virgin olive oil to the bowl. Mix on low speed for 2 minutes until combined, then increase to medium speed for 5-7 minutes until the dough pulls away from the sides and forms a smooth, elastic ball.

Here's the thing—bread flour's high protein content develops gluten, which gives your bread structure. You'll know it's ready when the dough clears the sides of the bowl and forms a windowpane when stretched. If it's too sticky, add 1-2 tablespoons of the 0.25 cup all-purpose flour reserved for dusting.

Turn the dough onto a surface lightly dusted with 0.25 cup cornmeal (this prevents sticking) and knead gently for 2-3 minutes to strengthen the gluten. Shape into a round loaf and place it in a lightly greased bowl. Cover with a damp towel and let it rise in a warm place for 1-2 hours, or until doubled in size.

This resting period allows the yeast to ferment fully and develop flavor. I like to place the bowl near a slightly warm oven with the light on—this creates a consistent, warm environment. Poke the dough gently; if it springs back slowly, it's ready for shaping.

Punch down the risen dough and shape it into a 4-inch tall log on a baking sheet dusted with 0.25 cup all-purpose flour. Cover again and let it rise for 30-45 minutes until puffy. Preheat your dutch oven (or baking stone) in the oven at 450°F for 30 minutes—this creates steam for that perfect crust.

Brush the loaf with the egg wash (1 egg beaten with 1 tbsp water) and sprinkle with 0.5 tsp coarse sea salt. Using a sharp razor blade, score the top with ½-inch deep cuts—this controls expansion and gives that bakery-style finish. The steam from the hot dutch oven will create that iconic oven spring and crispy crust.

Carefully transfer the loaf to the preheated dutch oven (use oven mitts—it's hot!) and bake for 25 minutes with the lid on. Remove the lid and bake for another 10-15 minutes until the crust 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 prevents a gummy interior. The crust should be crispy enough to shatter slightly, while the crumb inside remains soft and chewy. Each slice should reveal an open, airy texture with a beautiful golden crust that's perfect for dipping in olive oil or butter.

Creative variations of all bread

Sourdough Starter

Transform your basic bread into a tangy, artisanal loaf by adding a sourdough starter. Replace 1 cup of the warm water with ½ cup active sourdough starter (fed and bubbly). This adds complexity and eliminates the need for commercial yeast.