Artisan White Bread

Artisan White Bread

There’s something comforting about this loaf — simple, soft, and steady. It’s a starting point for those learning the rhythm of breadmaking, a bridge between white and whole grain, between fear and confidence.

This transitional loaf has fed many new bakers on their way toward fresh-milled flour, offering success early and grace for the learning days ahead. Every slice is a small reminder that skill grows slowly, like dough rising in its own time.

🍞 Artisan White Bread (Transitional Loaf)

Yield: 4 loaves
Bake: 350°F / 175°C · ~30 min
Internal Temp: 205°F / 96°C

A soft, forgiving white loaf made with organic white flour — perfect for beginners, picky eaters, and anyone building confidence with bread. Includes an optional sponge for long-lasting softness, plus a gentle way to begin adding fresh-milled flour.

Transition Note: While this loaf uses organic white flour (store-bought), it’s a wonderful gateway recipe. Bread that’s made and shared is a win — this helps new bakers find their rhythm without overwhelm.

Ingredients

  • 12 cups (≈1800 g) organic white flour (unbleached; unenriched if possible)
  • 5 cups warm water
  • 1½ Tbsp yeast (divided; a sprinkle goes in the sponge)
  • ¼ cup organic white sugar or honey
  • ¼ cup olive oil
  • 1 Tbsp coarse or kosher salt (dissolve if crystals are large)

Fresh-Milled Swap (Optional): Replace up to 25% (≈3 cups / 450 g) of the total flour with fresh-milled whole grain flour without changing anything else. Include that portion in the sponge so it hydrates well.

Optional Sponge (Highly Recommended)

  1. In a large bowl, combine half of the flour (≈6 cups), half of the water (≈2½ cups), and a small sprinkle of yeast.
  2. Mix until smooth, cover, and rest for 30 minutes to 2 hours, until lightly bubbly and fragrant.

This pre-hydrates the flour and strengthens the dough gently — key for a soft, sliceable crumb that stays tender beyond day one.

Mix & Knead

  1. Bloom the yeast: Stir the remaining yeast into the remaining warm water with sugar or honey; let sit 5–10 minutes until foamy.
  2. Add olive oil and dissolved salt. Add the remaining flour. Combine this mixture with the sponge until a soft dough forms.
  3. Knead by hand or mixer for about 10 minutes, until smooth, elastic, and slightly tacky (not sticky).
  4. Cover and let rise until doubled, about 1 hour (timing varies by kitchen temperature).

Shape & Rise

  1. Divide dough into 4 loaves; shape and place into greased pans.
  2. Cover and proof until dough crowns just above the rim — about 30–45 minutes.

Bake

  1. Bake at 350°F / 175°C for about 30 minutes, until golden and hollow-sounding when tapped. Internal temperature should reach 205°F / 96°C.
  2. Remove from pans; cool on wire racks. Let loaves rest before slicing to keep the crumb tender.

Tevah Tip — Softness That Lasts

If your loaf is perfect on day one but crumbles later, it likely needs more hydration and rest. The sponge step above is a simple fix — pre-hydrated flour holds moisture longer, giving you chewy, sliceable bread for days.

Serving

Slice for sandwiches, toast warmly with butter and honey, or enjoy with soup. This is a confidence-builder loaf — a gentle way to learn the feel of the dough before moving into fully fresh-milled breads.

“He fills the hungry with good things.” — Luke 1:53
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