Description
This Artisan Bread Recipe with just 4 simple ingredients yields crusty, flavorful homemade bread perfect for sandwiches, toast, or serving alongside your favorite dishes. Using minimal ingredients and a no-knead technique, this recipe offers easy preparation and excellent results with a delightfully chewy interior and a crisp, golden crust.
Ingredients
Scale
Dry Ingredients
- 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
- 2 teaspoons (about 6g) instant yeast
- 2 teaspoons (about 9g) coarse salt
Wet Ingredients
- 1 and 1/2 cups (360ml) water, close to room temperature (about 70°F / 21°C)
Optional
- Cornmeal for dusting pan
Instructions
- Mix Ingredients: In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt. Pour in the water and gently mix using a silicone spatula or wooden spoon until all flour is moistened. The dough will be sticky and shaggy. Use your hands if necessary to combine into a rough ball in the bowl.
- First Rise: Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise at room temperature for 2-3 hours. The dough will double in size, stick to the sides of the bowl, and show many air bubbles.
- Optional Refrigerated Rest: For enhanced flavor and texture, refrigerate the covered dough for 12 hours up to 3 days. This long, slow rise causes the dough to puff and develop better taste. It may deflate slightly after 2 days, which is normal.
- Shape Dough: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough onto a floured surface, cut it in half with a sharp knife or bench scraper. Shape each half into a roughly 9×3 inch long loaf and place them on the prepared baking sheet about 3 inches apart. Cover loosely and let rest for 45 minutes.
- Preheat Oven: While the dough rests, preheat your oven to 475°F (246°C).
- Score the Loaves: Using a sharp knife or bread lame, make three shallow, 1/2 inch deep slashes on each loaf. If the loaves have flattened during the rest, shape the sides again with floured hands.
- Add Steam (Optional): Place a shallow metal or cast iron pan on the bottom rack of the oven while it preheats. Once ready, pour 3-4 cups of boiling water into the pan just before placing the loaves in the oven, then quickly close the oven door to trap steam. This creates a crispier crust.
- Bake: Place the scored loaves on the center oven rack and bake for 20-25 minutes until golden brown. Tap the bottom of the loaves—they should sound hollow when done. A thermometer inserted inside should read 195°F (90°C).
- Cool and Store: Remove bread from oven and cool on a wire rack for at least 20 minutes before slicing. Store leftovers loosely covered at room temperature for up to 5 days or refrigerate up to 1 week.
Notes
- Using bread flour is important for good gluten development and structure.
- Coarse salt enhances flavor and texture; do not omit.
- The dough will be sticky and shaggy—this is normal and does not require kneading.
- Resting dough in the refrigerator improves flavor through slow fermentation.
- Adding steam during baking helps develop a crisp crust but is optional.
- Use a sharp blade to score the loaves to allow proper oven spring.
- Allow bread to cool fully before slicing to ensure the crumb sets properly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: No-Knead / Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of a loaf, approx. 50g)
- Calories: 140
- Sugar: 0.2g
- Sodium: 380mg
- Fat: 0.8g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: artisan bread, no-knead bread, simple bread recipe, homemade bread, easy bread, crunchy crust, slow rise dough
