How to Bake with Artisan Bread Flour: A Simple Guide

By W-qameh | Published: 2026-10-28

Category: How-to Guides

Learn how to use artisan bread flour for chewy crusts and open crumbs. Get step-by-step tips, common mistakes, and a reliable recipe for homemade bread.

Quick Answer

For chewy, well-risen loaves with a crackly crust, use artisan bread flour instead of all-purpose. Its higher protein content builds stronger gluten, giving your bread structure and that professional bakery texture.

Why Artisan Bread Flour Beats All-Purpose for Bread

The main difference between bread flour and all-purpose flour is protein content. Artisan bread flour typically has 12-14% protein, while all-purpose sits around 9-11%. More protein means more gluten, which gives bread its chew and helps it rise tall without collapsing.

That said, you can still bake with all-purpose in a pinch. Expect a slightly softer crumb and less oven spring. If your recipe calls for bread flour but you only have all-purpose, add a tablespoon of vital wheat gluten per cup to approximate the protein level.

What to Look For in an Artisan Bread Flour

Not all bread flours are created equal. Look for unbleached flour, which has a more natural aging process and better flavor. A high protein content is key, and some brands add malted barley flour to help yeast activity and browning.

For example, Bob's Red Mill Artisan Bread Flour is milled from high-quality American wheat and contains malted barley flour. It's designed for baguettes, pizza dough, rolls, and sandwich loaves, making it a versatile choice for home bakers.

Step-by-Step: Baking with Artisan Bread Flour

Measure by weight, not volume: Use a kitchen scale for accuracy. For artisan bread flour, 1 cup weighs about 120 grams (4.25 oz). Scooping with a cup can add up to 20% extra flour, making dough stiff and dry. Invest in a digital scale for consistent results.
Mix and knead until the dough passes the windowpane test: Knead for 8-10 minutes by hand or 5-7 minutes in a stand mixer. The dough should be smooth and elastic. Tear off a small piece and stretch it: if it forms a thin, translucent membrane without tearing, the gluten is developed. If it tears, knead a few more minutes. Don't over-knead; the dough will become tough and tear easily.
Let the dough rise until doubled, not just for a set time: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot (75-80°F/24-27°C) until doubled in size. This can take 1-2 hours depending on your kitchen temperature. A quick poke test: if the indentation springs back slowly, it's ready. Use the poke test instead of relying on the clock.
Shape and proof without deflating: Gently punch down the dough, shape it into your loaf, and place it in a proofing basket or on a baking sheet. Cover and let it rise again until it's puffy and nearly doubled, about 45-60 minutes. Be gentle to keep the gas bubbles intact. Over-proofing will cause the loaf to collapse in the oven.
Bake with steam for a crackly crust: Preheat your oven to 450°F (232°C) with a Dutch oven or a baking stone. Place a pan of hot water on the bottom rack, or spray the loaf with water just before baking. Steam keeps the crust soft during the first minutes, allowing maximum oven spring. Bake until the internal temperature reaches 200-210°F (93-99°C) for a fully baked center.
Cool completely before slicing: Transfer the loaf to a wire rack and let it cool for at least 1 hour. Cutting into hot bread compresses the crumb and makes it gummy. The interior continues to set as it cools. Resist the urge to slice; patience pays off.

A Flour That Delivers

Artisan Bread Flour (2.27kg): Bob's Red Mill Artisan Bread Flour is a premium high-protein flour milled from America's highest quality wheat, with malted barley flour added. The high protein content builds gluten for chewy, well-risen loaves, while the malted barley helps yeast activity for a better crust and flavor.
Artisan Bread Flour (2.27kg)