Artisan Bread Basics: An Introduction

Last updated on February 13th, 2026

This post is the first instalment in Artisan Bread Basics, a new series where we’ll dive into the core elements of bread making.

Think of this as your foundation. In upcoming instalments, we’ll explore things like yeast, flour, water, salt, temperature, tools and techniques. No matter your level, these are the essentials every baker should know before starting to bake artisan bread.

In this post we’ll discuss:

• What is artisan bread?
• The difference between yeasted artisan breads and sourdough 
• What you’ll gain from baking artisan breads
• Why artisan breads are better for you

You can find my Everyday Artisan Bread recipe here. 

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What is Artisan Bread?

Unlike mass-produced commercial loaves, artisan bread is handmade bread made in small batches using traditional methods and high-quality ingredients. For the most part, homemade artisan bread recipes produce a denser, chewy loaf with a more hydrated, open crumb. They are often identified by their deliciously rustic, crunchy crust.

Homemade artisan breads contain no artificial additives, and therefore have a shorter shelf life than commercial varieties. Storage for longer than a day or two is best achieved by slicing and freezing any unused portions.

Sourdough is artisan bread, but not all artisan breads are sourdough

Homemade artisan breads are typically made with just 4 key ingredients – flour, water, yeast and salt. They rely on the yeast—a single-celled living organism that transforms sugar and starch into carbon dioxide and alcohol through fermentation—for leavening. Yeast is a pre-packaged leavening agent.

Conversely, sourdough loaves, also considered artisan breads, rely on a culture—or “starter”—for leavening instead. Starters are made by combining flour and water and allowing it to ferment over time. While also living organisms, starters require advance preparation and ongoing maintenance to survive. 

Why we love artisan breads

• If you’ve never made homemade bread or worked with yeast before, artisan breads are a great place to start. With most of the “work” done during the rise and proofing stages, yeasted artisan loaves require just 20 minutes of hands-on prep time with no starter, kneading or stand mixer required.

You do not need a sourdough starter to make great bread!

• Artisan bread recipes can be adapted easily to include a variety of seasonings, flours and other add-ins. 
• The use of simple ingredients and the longer fermentation period enhance both flavour and aroma – that’s why artisan breads smell so good as they bake!

Health benefits

• Artisan breads are almost always higher in protein than commercial varieties and made with all-natural ingredients.
• Plus, the yeast, as an active living microorganism, can provide probiotic benefits.
• And the longer fermentation period called for in most artisan bread recipes also significantly degrades the gluten over time, making artisan breads more easily digestible.

This post has been revised and updated since first published January 17, 2025.

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