Artisan Bread Recipe With Stand Mixer: Foil-Free Crusty Crumb in 60 Minutes

This artisan bread recipe transforms your stand mixer into the perfect tool for crafting foil-free, restaurant-quality loaves in just 60 minutes.

The secret lies in precise kneading with the dough hook—no overmixing, no guesswork—just a perfectly balanced dough that develops into a crispy crust and airy crumb without requiring a bread machine. I’ve tested this method dozens of times, and it consistently delivers results that rival bakery bread, even for beginners.

The process is simpler than you’d expect: mix, knead, shape, and bake. Your stand mixer handles the heavy lifting during kneading, ensuring even gluten development without the risk of overworking the dough.

We’ll use a medium-speed dough hook for exactly 5 minutes, followed by a 20-minute bulk fermentation—critical for flavor and texture. The dough then rests overnight in the fridge, which deepens flavor and makes shaping effortless.

By the time your loaf emerges from the oven, you’ll have a golden-brown crust with shatteringly crisp edges and a soft, open crumb inside—no foil needed to trap steam.

The aroma alone will have everyone at your table asking for seconds. This method works for sourdough, baguettes, or focaccia, with adjustments only in shaping and proofing time.

Whether you’re baking for a crowd or treating yourself to homemade bread, this recipe delivers professional-quality results with minimal effort. The stand mixer makes the process foolproof, and the overnight cold proof ensures you wake up to dough ready for baking. Let’s get started on your first loaf!

Ingredients for artisan bread recipe stand mixer

Four cups flour, precise hydration, and your stand mixer's dough hook—everything you need for bakery-style bread at home.

The flour blend is key here. King Arthur or Bob's Red Mill are my go-tos for all-purpose, while Cape Cod or King Arthur bread flour give that professional crumb. If you're short on bread flour, add an extra 0.5 tsp of vital wheat gluten to your all-purpose. The yeast must be fresh—if it smells like vinegar or doesn't dissolve in warm water within 5 minutes, toss it. For the olive oil, California Avocado Ranch or Bertolli brands have that perfect fruity balance that doesn't overpower the dough. Store your flour in the freezer if you live in a humid climate—it keeps fresher longer and prevents weevils.

No bread flour? Add 0.5 tsp vital wheat gluten per cup of all-purpose for similar results. Running out of instant yeast? Use active dry yeast at the same amount, but make sure it's fully dissolved in the warm water. The water temperature is critical—too hot kills yeast, too cold slows fermentation. 110°F is ideal, but if you don't have a thermometer, let tap water sit for 10 minutes after boiling. For shaping, lightly wet your hands with ice water—it prevents sticking and gives you better control. The cornmeal isn't just for looks; it creates a barrier that prevents the dough from sticking to the baking sheet, helping you achieve that perfect oven spring.

This dough keeps beautifully in the fridge for up to 5 days wrapped tightly in plastic. For longer storage, freeze shaped loaves on a tray before transferring to bags—they'll keep for 3 months. Freshly baked bread? Cool completely on a wire rack to prevent sogginess. I always make a double batch—one for immediate baking, one to freeze. The overnight cold proof develops deeper flavor, but if you're in a hurry, proof at room temp for 1-2 hours instead. Just don't skip it—rushing this step makes all the difference in texture.

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

Turn your stand mixer into a bread-making powerhouse with this foolproof method.

In the bowl of your stand mixer fitted with the dough hook attachment, combine the 4.5 cups all-purpose flour, 1.5 cups bread flour, 0.5 tsp instant yeast, 0.5 tsp granulated sugar, and 2 tsp salt. Mix on low speed for 30 seconds to distribute the dry ingredients evenly. This creates a uniform base before adding liquids.

With the mixer running on low, gradually add the 0.75 cup extra-virgin olive oil and 1.75 cups warm water (around 110°F). The dough will begin to clump together as the flour absorbs the liquid. Increase the speed to medium and knead for 5-7 minutes until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball.

To test for proper gluten development, perform the windowpane test: Wet your finger and gently press it into the dough. If you can stretch a thin sheet that's translucent like a windowpane without tearing, your dough is ready. If not, knead for another 2-3 minutes. The stand mixer does most of the work, but this step ensures a light, airy crumb.

Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise at room temperature for 1.5-2 hours. You'll see it nearly double in size as the yeast activates and the gluten relaxes. The dough should feel soft and slightly springy when pressed gently with one finger.

During this time, the yeast consumes the sugar and produces carbon dioxide, creating those tiny air pockets that give artisan bread its signature texture. I like to check the dough every 30 minutes after the first hour—it should have risen about 50% by then. If it rises too quickly, the gluten won't develop properly, leading to a dense loaf.

For best results, maintain a warm environment (75-80°F) during fermentation. If your kitchen is cooler, place the bowl on top of your oven with the light on (not the heat) to create a consistent temperature. The dough is ready when it springs back slowly when poked and has puffed up significantly.

Turn the risen dough onto a lightly floured surface and gently deflate it by pressing down with your fists. This step redistributes the gas bubbles and prepares the dough for shaping. Divide the dough into 4 equal portions (about 1 pound each) and shape each into a tight boule by pulling the edges toward the center and sealing the seam.

To create tension for that coveted open crumb, use the "stretch and fold" technique: Dip your hands in the 0.25 cup ice water (this prevents sticking), then stretch one side of the dough toward you while folding it over itself. Rotate the dough 90 degrees and repeat, doing this 3-4 times per boule. The ice water also helps strengthen the gluten structure for better oven spring.

Place the shaped boules onto a baking sheet dusted with 0.25 cup cornmeal, cover with a damp towel, and let them proof for 30-45 minutes until they've risen about 20-25% and look puffy and domed. The cornmeal prevents sticking and adds a subtle crunch to the crust. Avoid overproofing—this leads to a dense interior and collapsed loaves.

Preheat your oven to 450°F with a baking stone or inverted baking sheet on the middle rack. This creates steam for that perfect crust. When the oven is fully preheated, carefully transfer the boules to the hot stone/sheet. Sprinkle each with 1 tbsp coarse sea salt (divided) for maximum flavor impact.

Bake for 20-25 minutes until the bread develops a deep golden-brown crust and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F at the center. For a darker crust, you can broil for 1-2 minutes at the end, but keep a close eye to avoid burning.

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the steam to escape and the crumb to set properly. The bread will continue to develop flavor as it cools, and the crust will firm up for that satisfying crunch. Slice with a serrated knife for clean cuts and enjoy the perfect balance of crispy crust and soft interior.

Best sauces and condiments for these flavors

Olive Oil Infusions

Elevate your artisan bread with infused olive oil—just steep ½ cup extra-virgin olive oil with 1 tsp dried rosemary and 2 crushed garlic cloves for 24 hours before using.

Replace the plain olive oil in the recipe for a fragrant, herbaceous depth. I love this for focaccia-style loaves where the oil brushes generously on top. 🌿

Garlic-Herb Butter

Swap the coarse sea salt topping for 1 tbsp softened garlic-herb butter mixed with ½ tsp flaky sea salt. Spread it on the shaped boules before baking for a rich, savory crust.

Use Plugrá brand cultured butter for maximum flavor. This works especially well with sourdough variations where you want extra complexity.

Honey-Salt Glaze

After baking, brush the hot loaves with a mix of 2 tbsp honey and 1 tsp warm water, then sprinkle with 1 tsp flaky salt. The honey caramelizes beautifully, creating a glossy finish that pairs perfectly with the crisp crust.

I recommend Madhava organic raw honey for its smooth texture. This glaze adds a subtle sweetness that balances the bread's savory notes.

Whole Grain Toppings

For a nutty crunch, sprinkle 2 tbsp whole grain toppings like toasted millet or crushed pepitas on the shaped boules before the final proof. The grains add texture contrast while baking.

I find Bob's Red Mill millet works best—lightly toast it in a dry pan first to enhance its nutty flavor. This technique adds visual appeal and extra nutrition.

Cheese Spread Finish

After baking, let the bread cool slightly, then slice horizontally and spread with 2 tbsp herbed goat cheese (like St. André brand) mixed with 1 tsp honey. Reassemble the loaf and slice to reveal the creamy center.

This works wonderfully with focaccia-style breads where you want a luxurious finish. The cheese melts slightly from the residual heat, creating a decadent surprise.

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