Ingredients
Equipment
Method
Step 1: Mix the Dough
- In a large mixing bowl, combine flour, yeast, and kosher salt.
- Add the warm water.
- Using a wooden spoon or dough whisk, stir until a sticky, shaggy dough forms.
- No kneading required—just ensure all the flour is moistened.
Step 2: First Rise (Bulk Fermentation)
- Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rest at room temperature for 12 to 18 hours.
- The dough should double in size, become bubbly, and have a slightly domed surface.
Step 3: Shape the Dough
- Lightly flour a clean work surface.
- Gently scrape the dough onto the floured surface.
- With floured hands, fold the dough over on itself a few times to shape it into a rough ball.
- Place the dough seam-side down on a piece of parchment paper.
Step 4: Second Rise (Proofing)
- Cover the dough loosely with a kitchen towel.
- Let it rest for 30-45 minutes for a second rise while you preheat the oven.
Step 5: Preheat the Oven & Dutch Oven
- Place your Dutch oven (with lid) into the oven.
- Preheat the oven to 450°F (230°C).
- Allow the Dutch oven to preheat for 30 minutes for maximum crust development.
Step 6: Bake the Bread
- Carefully remove the hot Dutch oven from the oven.
- Using the parchment paper, lift the dough and place it inside the pot.
- Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake uncovered for another 10-15 minutes until the crust is deeply golden and crisp.
Step 7: Cool & Slice
- Remove the bread from the pot and transfer it to a cooling rack.
- Let it cool for at least 30 minutes before slicing to set the crumb structure properly.
Notes
🧊 Storage & Reheating
Room Temperature: Store in a bread bag or loosely wrapped in a clean towel for up to 2 days. Freezing: Slice the loaf, place slices in a freezer bag, and freeze for up to 2 months. Reheating: Oven: Reheat slices at 350°F (175°C) for 5-7 minutes. Toaster: Toast individual slices until crispy. Air Fryer: Reheat slices at 350°F (175°C) for 2-3 minutes for a fresh-out-of-the-oven feel. 🥄 Variations
Want to add your own twist to this artisan bread? Here are some flavorful variations to try: Garlic Herb Bread: Add 2 minced garlic cloves and 1 teaspoon of dried rosemary or thyme to the dough. Cheesy Crust: Sprinkle Parmesan or cheddar cheese on top before baking for a crispy, cheesy crust. Whole Wheat Version: Replace 1 cup of all-purpose flour with whole wheat flour for a heartier loaf. Seeded Artisan Loaf: Mix in 1 tablespoon of sunflower seeds, chia seeds, or flaxseeds for added crunch. Olive & Herb Artisan Bread: Fold in chopped Kalamata olives and a teaspoon of Italian herbs during shaping. Cinnamon Raisin Swirl: Add ½ cup raisins and a swirl of cinnamon sugar for a sweet version. Crispy Steam Crust Tip: Place a small dish of water on a lower oven rack to create steam and enhance crust crispness. ❓ 10 FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, just dissolve the active dry yeast in warm water with a pinch of sugar and let it bloom for 5-10 minutes before mixing with flour and salt. 2. What’s the difference between all-purpose flour and bread flour in this recipe?
Bread flour has higher protein, resulting in a chewier texture with larger holes in the crumb. All-purpose flour works well for a softer bite. 3. Can I shorten the rising time?
A longer fermentation (12-18 hours) develops better flavor and texture, but you can shorten it to 8 hours at room temperature if needed. 4. What if I don’t have a Dutch oven?
You can bake the bread on a baking sheet with a large oven-safe bowl or foil tent as a makeshift lid for the first 30 minutes. 5. How do I make the crust extra crispy?
Bake the loaf with the lid on for the first 30 minutes, then uncover and add a pan of hot water in the oven to create steam during the final 10-15 minutes. 6. Can I refrigerate the dough overnight after shaping?
Yes. You can shape the dough, cover, and refrigerate it overnight. Bake directly from the fridge when ready. 7. Why is my dough sticky?
This dough is meant to be sticky. Use floured hands and parchment paper to make handling easier. 8. Can I freeze the dough?
It’s best to bake the bread first, then freeze slices. Freezing unbaked dough may affect the final texture. 9. How do I know when the bread is fully baked?
The loaf should be deep golden brown, sound hollow when tapped on the bottom, and reach an internal temperature of around 200°F (93°C). 10. Can I make this recipe gluten-free?
Yes, but you’ll need a high-quality gluten-free flour blend specifically formulated for yeast breads for best results. 🏁 Conclusion
This Artisan Bread Recipe is the simplest way to achieve a crusty, rustic loaf at home using only 4 ingredients. With its no-knead method and long fermentation, you’ll get an impressive bread that’s perfect for sandwiches, dipping, or just slathering with butter. Whether you’re a beginner baker or looking for a fuss-free way to create artisan-quality bread, this recipe is guaranteed to become your new favorite. Once you experience the satisfaction of baking this bread from scratch, store-bought loaves just won’t compare.
Room Temperature: Store in a bread bag or loosely wrapped in a clean towel for up to 2 days. Freezing: Slice the loaf, place slices in a freezer bag, and freeze for up to 2 months. Reheating: Oven: Reheat slices at 350°F (175°C) for 5-7 minutes. Toaster: Toast individual slices until crispy. Air Fryer: Reheat slices at 350°F (175°C) for 2-3 minutes for a fresh-out-of-the-oven feel. 🥄 Variations
Want to add your own twist to this artisan bread? Here are some flavorful variations to try: Garlic Herb Bread: Add 2 minced garlic cloves and 1 teaspoon of dried rosemary or thyme to the dough. Cheesy Crust: Sprinkle Parmesan or cheddar cheese on top before baking for a crispy, cheesy crust. Whole Wheat Version: Replace 1 cup of all-purpose flour with whole wheat flour for a heartier loaf. Seeded Artisan Loaf: Mix in 1 tablespoon of sunflower seeds, chia seeds, or flaxseeds for added crunch. Olive & Herb Artisan Bread: Fold in chopped Kalamata olives and a teaspoon of Italian herbs during shaping. Cinnamon Raisin Swirl: Add ½ cup raisins and a swirl of cinnamon sugar for a sweet version. Crispy Steam Crust Tip: Place a small dish of water on a lower oven rack to create steam and enhance crust crispness. ❓ 10 FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, just dissolve the active dry yeast in warm water with a pinch of sugar and let it bloom for 5-10 minutes before mixing with flour and salt. 2. What’s the difference between all-purpose flour and bread flour in this recipe?
Bread flour has higher protein, resulting in a chewier texture with larger holes in the crumb. All-purpose flour works well for a softer bite. 3. Can I shorten the rising time?
A longer fermentation (12-18 hours) develops better flavor and texture, but you can shorten it to 8 hours at room temperature if needed. 4. What if I don’t have a Dutch oven?
You can bake the bread on a baking sheet with a large oven-safe bowl or foil tent as a makeshift lid for the first 30 minutes. 5. How do I make the crust extra crispy?
Bake the loaf with the lid on for the first 30 minutes, then uncover and add a pan of hot water in the oven to create steam during the final 10-15 minutes. 6. Can I refrigerate the dough overnight after shaping?
Yes. You can shape the dough, cover, and refrigerate it overnight. Bake directly from the fridge when ready. 7. Why is my dough sticky?
This dough is meant to be sticky. Use floured hands and parchment paper to make handling easier. 8. Can I freeze the dough?
It’s best to bake the bread first, then freeze slices. Freezing unbaked dough may affect the final texture. 9. How do I know when the bread is fully baked?
The loaf should be deep golden brown, sound hollow when tapped on the bottom, and reach an internal temperature of around 200°F (93°C). 10. Can I make this recipe gluten-free?
Yes, but you’ll need a high-quality gluten-free flour blend specifically formulated for yeast breads for best results. 🏁 Conclusion
This Artisan Bread Recipe is the simplest way to achieve a crusty, rustic loaf at home using only 4 ingredients. With its no-knead method and long fermentation, you’ll get an impressive bread that’s perfect for sandwiches, dipping, or just slathering with butter. Whether you’re a beginner baker or looking for a fuss-free way to create artisan-quality bread, this recipe is guaranteed to become your new favorite. Once you experience the satisfaction of baking this bread from scratch, store-bought loaves just won’t compare.