Artisan Bread Recipe With Stand Mixer: Crusty Crown and Open Crumb in One Cycle

This artisan bread recipe with stand mixer transforms your kitchen into a bakery with minimal effort—no hand-kneading required. The secret lies in precise dough hook timing and hydration control, yielding a loaf with a crusty crown and open, airy crumb that rivals professional bakeries.

I’ve perfected this method after testing countless variations, ensuring your stand mixer does all the heavy work while you focus on shaping.

The process starts with a high-hydration dough (just 60% water) that develops gluten effortlessly in the mixer’s dough hook—no overworking, no frustration. You’ll knead for exactly 5 minutes on speed 2, then let it rest before shaping.

This careful balance prevents dense bread and guarantees that signature artisan texture. The result? A loaf with a golden, crackling crust and an interior so light it practically dissolves on your tongue.

What sets this recipe apart is the stand mixer’s precision: consistent kneading eliminates guesswork, while the proofing stage (2 hours at room temperature) ensures optimal rise. Whether you’re baking a classic baguette or a rustic boules, the same technique delivers professional-quality results.

No more soggy centers or tough exteriors—just perfectly balanced bread every time.

Best of all, this method works for any stand mixer and requires just 30 minutes of active time before baking. Ideal for beginners or busy bakers, it proves that artisan bread doesn’t need a wood-fired oven—just the right technique. Let’s get started on your first loaf.

Ingredients for artisan bread recipe stand mixer

High-protein flour, precise hydration, and mixer magic—everything you need for bakery-quality bread at home.

The bread flour is non-negotiable here. King Arthur or Caputo are my go-tos—their high protein content (12-14%) develops that perfect gluten structure. If you're stuck with all-purpose, add 1 extra tbsp of vital wheat gluten. The yeast? Fresh is best, but active dry works in a pinch (just let it bloom in warm water first). For the water, room temperature matters—too cold and it won't activate properly, too hot and you'll kill the yeast. I always measure mine with a thermometer to hit exactly 70°F. The olive oil might seem like an odd addition, but it's what gives that signature artisan tenderness—don't skip it.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten gets you close, though the texture won't be quite as open. Running short on yeast? Baking soda + vinegar can work for quick breads, but this recipe relies on yeast fermentation for that authentic flavor. The cornmeal is just for dusting—semolina works too—but don't use flour or your dough will stick. For the scoring, I grab semolina flour from Whole Foods bulk section because it gives that gorgeous golden crust. Pro tip: if your kitchen gets humid, chill the dough an extra 30 minutes before shaping—prevents sticky messes.

This dough keeps for 24 hours in the fridge if you want to shape it ahead, but proofing will take longer. For the best crust, bake immediately after shaping. The loaves stay fresh for 3 days at room temperature, wrapped in a towel. Freeze for up to 3 months—just thaw overnight wrapped in foil. I always make two loaves: one for the same day, one to freeze. The crust gets even better the next day, so plan accordingly. And for the love of all things crusty, never microwave bread—it turns gummy. Toast or reheat in a 350°F oven for 5 minutes.

Step-by-step instructions for artisan bread with stand mixer

This method delivers bakery-quality bread with a crisp crust and airy interior—all in your stand mixer.

In your stand mixer fitted with the dough hook attachment, combine the 3.5 cups bread flour, 1 tsp salt, and 0.5 tsp granulated sugar. Mix on low speed for 30 seconds to distribute the dry ingredients evenly. This ensures uniform yeast activation later.

Add the 2.1 cups room-temperature water and 0.25 cup extra-virgin olive oil to the dry ingredients. Mix on low speed for 2 minutes until the dough begins to pull away from the sides of the bowl. The dough should be shaggy but cohesive—this high hydration creates that signature open crumb structure. If it looks too dry, add 1 tablespoon water at a time until it reaches a soft, slightly sticky consistency that clings to the hook when lifted.

Increase the mixer speed to medium and knead for 5-7 minutes until the dough becomes smooth and elastic. You'll know it's ready when it forms a windowpane—a thin, translucent membrane—when stretched between your fingers. This test confirms proper gluten development, which gives the bread its structure.

Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rest at room temperature (70°F) for 1-2 hours. During this time, the yeast will activate, and the dough will roughly double in size. You'll see bubbles forming on the surface and along the sides—these indicate fermentation progress.

After the initial rise, perform a series of 3-4 stretch-and-folds every 30 minutes to strengthen the gluten. Wet your hands with water and gently grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this motion around the entire dough. This technique builds tension in the gluten network, which translates to a better oven spring and open crumb when baked. The dough should feel slightly firmer after each set.

Lightly dust your work surface with 0.5 cup cornmeal and turn out the dough. Gently shape it into a round loaf by pulling the edges toward the center and tucking them under. For a classic boules shape, create surface tension by pulling the dough upward from the bottom and folding it over itself. The goal is to create a smooth, taut surface that will give you that beautiful crust later.

Place the shaped loaf seam-side up in a lightly greased bowl, cover with a damp towel, and let it proof at room temperature for 45-60 minutes until it has risen by about 50%. The dough should feel springy when pressed gently—it should bounce back slowly rather than flattening completely. This final proof develops the bread's flavor and ensures proper oven spring during baking.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This step is crucial for creating that signature crusty exterior. While the oven preheats, transfer the dough to a piece of parchment paper. Using a sharp razor or lame, score the top of the loaf with a ½-inch deep crosshatch pattern. This allows the dough to expand properly and prevents it from bursting open in an uncontrolled manner.

Carefully transfer the scored loaf to the preheated Dutch oven using the parchment paper. Bake covered for 20 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F when measured with an instant-read thermometer.

Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely. This step is often skipped, but patience pays off—cooling allows the bread to set properly and prevents a gummy crumb. While the bread cools, brush the crust with melted butter (optional) and sprinkle generously with 1 tbsp coarse sea salt for added flavor and texture.

For a bread bowl version, let the bread cool completely, then use the 2 tbsp semolina flour to score a deep well in the center. Hollow out the interior carefully, leaving about ½-inch thick walls. This creates a perfect vessel for soups or salads while utilizing every bit of your artisan creation.

Regional styles of these flavors

French Baguette Style

For a crispy, elongated baguette, shape the dough into a 12-inch log by rolling it tightly on a floured surface. Place it seam-side down on a lined baking sheet and let it proof for 45 minutes.

Score the top with a single ½-inch deep slash before baking in a preheated Dutch oven at 450°F for 15 minutes covered, then 10 minutes uncovered. The result? A crackling crust with a hollow sound when tapped—just like your favorite Parisian bakery. 🥖