Homemade Artisan Bread (4 Ingredients)
This incredibly simple recipe yields an impressive rustic loaf with a crisp crust and airy crumb using only four basic ingredients. Perfect for beginners and experienced bakers alike, this no-knead method delivers artisan-style bread with minimal effort.
Equipment
- Large bowl
- Baking sheet
- Dutch oven (optional, but highly recommended)
- Parchment paper (optional)
- Sharp knife or dough cutter
Ingredients
- 3 1/4 cups bread flour plus extra for dusting
- 1 1/2 teaspoons instant yeast
- 2 teaspoons salt
- 1 1/2 cups warm water 100°F - 110°F
Instructions
- Mix the dough: In a large bowl, whisk together flour, yeast, and salt. Gradually add warm water, mixing with a wooden spoon until a shaggy dough forms. Do not overmix.
- Bulk rise: Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, or until doubled in size.
- Shape and final rise: Gently turn the dough onto a lightly floured surface. Fold the dough in half a few times to create tension. Shape into a round loaf or any of yours choice and transfer to a baking sheet lined with parchment paper (optional) or a Dutch oven preheated to 475°F (246°C). Cover with a damp cloth or lid and let rise for another 30 minutes.
- Bake: Score the top of the loaf with a sharp knife or dough cutter. If using a Dutch oven, bake with the lid on for 30 minutes. Remove the lid and bake for an additional 25 minutes, or until golden brown and crusty.
- Cool: Transfer the bread to a wire rack to cool completely before slicing.
Notes
For a deeper flavor, use a mix of bread flour and whole wheat flour (up to 1 cup whole wheat).
You can use active dry yeast instead of instant yeast, but you will need to activate it first. Dissolve the yeast in warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding it to the dry ingredients.
If you don't have a Dutch oven, you can bake the bread on a baking sheet with a pan of water placed on the bottom rack of the oven to create steam.
The dough can be refrigerated for up to 24 hours before baking. Let it come to room temperature before shaping and baking.