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Artisan Bread in Your Bread Machine

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Donna Urso

Finally. Artisan Bread from Your Bread Machine

Yes, Really.

If you want to make artisan-style bread using your bread machine, the secret is simple: use the dough cycle, then bake the loaf in a preheated Dutch oven. This method gives you a crisp crust and chewy crumb without any hand kneading.

If you use your bread machine regularly, you already know what it does well. It mixes, kneads, and handles the first rise beautifully. It is a dependable helper in the kitchen.

What it does not do especially well is produce that deep golden, crackly crust we associate with artisan bread.

The good news is you do not need to give up the ease of your bread machine to get that result.

A loaaf od artisan bread on a wooden bread board with a knife.

You simply need to change how the bread is baked.

Today I’m showing you how to use your bread machine’s dough cycle and bake the loaf in a Dutch oven for a crusty, bakery-style result.

Jump to Recipe

Why Bake Bread Machine Dough in a Dutch Oven

When you bake bread inside a preheated Dutch oven, you create a small enclosed environment that traps steam from the dough itself. That steam does two important things:

1. It delays crust formation.
The surface stays flexible longer, which allows the loaf to expand fully before the crust sets.

2. It encourages deep browning.
Once the lid comes off, the dry heat caramelizes the surface and creates that crisp, golden crust.

A loaf od artisan bread beside a blue Dutch oven.
You are not changing the dough.
You are changing the environment in which it bakes.

That one shift makes all the difference.

How to Use the Dough Cycle for Artisan Bread

The beauty of this method is that you still use the Dough cycle in your bread machine.

The machine mixes, kneads, and completes the first rise. No hand kneading. No complicated techniques.

Once the cycle finishes, you shape the dough gently and bake it in a hot Dutch oven.

You can watch the full step-by-step process here:

The Bread Machine Artisan Recipe

Ingredients (Load in This Order):

Water – 1¼ cups, baby-bottle warm
Salt – 1½ teaspoons
Sugar – 1 teaspoon
Bread flour – 3 cups (385–390g if weighing)
Yeast – 2 teaspoons

Step-by-Step: From Dough Cycle to Dutch Oven

1. The Dough Cycle

Select the Dough cycle.

Five to eight minutes into kneading, check the dough.

For this artisan-style loaf, the dough should be slightly softer than sandwich bread dough. It should form a ball but feel very soft and lightly tacky.

This small difference in hydration helps create a more open crumb.

2. Preheat the Dutch Oven

Preheat your oven to 450°F.

Place the empty Dutch oven with the lid on inside while the oven heats.

The Dutch oven must be fully heated before the dough goes in.

A risen artisan dough ball being revealed.
3. Shape and Rest

Turn the dough onto parchment paper.

Gently fold the edges toward the center to form a round loaf. Flip it over so the seam is underneath.

Cover loosely and let it rest 20 to 30 minutes while the oven finishes heating.

4. Bake

A loaf of Baked Artisan Bread
Carefully lower the parchment and dough into the hot Dutch oven.

Lid on – bake 25 minutes.
Lid off – bake 10 to 15 minutes more, until deep golden brown.

Cool fully before slicing.

Troubleshooting Bread Machine Dough

Even with this method, you may notice that your dough feels different from one week to the next.

The cover of Bread Making Success Without Guesswork
Sometimes it is softer. Sometimes stiffer. Occasionally, it rises more or less than expected.

That is not the machine being inconsistent. It is your ingredients responding to humidity, temperature, and flour differences.

If you ever find your bread machine dough behaving differently from one week to the next, I put together a short guide that walks through how to recognize what changed so you can adjust with confidence. This guide helps you understand common variations in dough so you can troubleshoot confidently and bake loaves you enjoy every time

It is not a recipe collection.
It is a practical troubleshooting system.

You can learn more about my Bread Machine Guesswork Without Guesswork here.

Frequently Asked Questions

Can you bake bread machine dough in a Dutch oven?
Yes. Using the dough cycle for mixing and rising, then baking in a preheated Dutch oven, creates a crusty artisan-style loaf.

Why is my bread machine crust soft?
Bread machines bake in a dry environment. A Dutch oven traps steam during the first part of baking, which allows better oven spring and crust development.

Do I need to knead the dough by hand?

No. The dough cycle handles mixing and kneading. You only shape the loaf before the final rise and baking.

>Artisan Bread in Your Bread Machine Recipe Card

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Yield: 8
Author: Donna Urso
Artisan Bread in a Bread Machine

Artisan Bread in a Bread Machine

Use your bread machine dough cycle to make artisan bread with a crackly crust and chewy texture. Bake in a Dutch oven for bakery-style results at home.

Prep time: 5 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 40 M

Ingredients

Instructions

  1. Place the ingredients in your bread mchine in the order listed.
  2. Select the Dough cycle.
  3. Five to eight minutes into kneading, check the dough.
  4. For this artisan-style loaf, the dough should be slightly softer than sandwich bread dough. It should form a ball but feel very soft and lightly tacky. This small difference in hydration helps create a more open crumb.
  5. Preheat your oven to 450°F. Place the empty Dutch oven with the lid on inside while the oven heats. The Dutch oven must be fully heated before the dough goes in.
  6. Turn the dough onto parchment paper.
  7. Gently fold the edges toward the center to form a round loaf. Flip it over so the seam is underneath. Cover loosely and let it rest 20 to 30 minutes while the oven finishes heating.
  8. Carefully lower the parchment and dough into the hot Dutch oven.
  9. Lid on – bake 25 minutes. Lid off – bake 10 to 15 minutes more, until deep golden brown.
  10. Cool fully before slicing.

Recommended Products

Oil Sprayer

6 Quart Dutch Oven

Bread Machine

Nutrition Facts

Calories

174

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

35 g

Fiber (grams)

1 g

Net carbs

33 g

Sugar (grams)

1 g

Protein (grams)

6 g

Sodium (milligrams)

439 mg

Cholesterol (grams)

0 mg

Please use this nutritional information as a guide only.

Similar Recipes

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Bread Machine Dinner Rolls

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©Just One Donna

Your Turn

Have you tried baking bread machine dough in a Dutch oven?

Do you prefer baking fully in the machine or baking in the oven?

Let me know in the comments. I always enjoy hearing how these methods work in your kitchen.

Happy baking,
Donna


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