Artisan breads are defined by crisp crusts, open crumb and bold, simple flavor. They often rely on long fermentation, high hydration and a hot oven, and they draw on baking traditions from around the world. This category helps you bake hearth-style loaves and flatbreads at home with ordinary equipment.
What this category covers
You will find crusty artisan and Dutch oven loaves, boules, batards and baguettes, ciabatta, focaccia, Italian and French breads, rye and pumpernickel, pizza dough and flatbreads such as pita, naan and tortillas. Soft enriched loaves and quick breads are excluded and have their own categories.
Main sub-topics
Naan and flatbreads
Flatbreads cook fast and make a satisfying introduction to dough. This sub-topic gathers naan, pita, piadina, yogurt flatbreads, no-yeast versions and other quick, skillet-friendly doughs from many cuisines.
Pizza dough recipe
Good pizza starts with the dough. This sub-topic covers pizza dough styles, hydration, flour choices, fresh and quick-rise yeast, kneading, thin-crust and no-yeast options, and cold fermentation for better flavor.
Focaccia
Focaccia is a forgiving, olive oil-rich bread that suits beginners and experienced bakers alike. This sub-topic covers quick and overnight methods, toppings, sandwiches, storage and how focaccia compares with ciabatta.
Beyond the sub-topics
Other articles in this category cover baguettes, ciabatta, boules, rye, pumpernickel, Italian and French loaves, and crusty rolls. These guides explain steam, scoring, shaping tension and baking temperature so you can get a crackling crust in a home oven.
The articles listed below appear under their sub-topics as they are published.