Name: Easy Homemade Artisan Bread
Prep time: 10 min
Cook time: PT-487358H1M15S
Total time: PT-487358H1M15S
Cuisine: Western
Ingredients: 3 cups all‑purpose or bread flour; 1½ tsp kosher salt; 2 tsp instant yeast; 1½ cups warm water (about 100–110 °F / 38–43 °C)

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Short Description

A simple no-knead artisan loaf made with just flour, yeast, salt, and water—baked in a Dutch oven for an irresistible golden crust and airy crumb.

Why You’ll Love This Recipe

Minimal effort: no kneading or special tools needed—just stir, wait, shape, and bake
Artisan quality: achieves a crisp, blistered crust and tender interior with basic ingredients
Flexible timing: crowd-resting rise lets you bake when you’re ready (2–3 hours)
Impressive result: rustic, bakery-style bread ideal for sandwiches, soups, or dipping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour (or bread flour)
1½ tsp kosher salt
2 tsp instant yeast
1½ cups warm water (not hot)

Directions

In a large bowl, whisk together flour, salt, and yeast. Pour in warm water and stir until a sticky dough forms—it won’t be kneadable.
Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 2–3 hours until doubled in size and bubbly.
About 30 minutes before baking, place a Dutch oven (with lid) in your oven and preheat to 450 °F (230 °C).
Turn the dough onto a lightly floured surface. Gently shape it into a round loaf without overworking it. Place it on a piece of parchment paper.
Optionally, dust the top lightly with flour and use a sharp knife to score a shallow ¼‑inch slash in an X, leaf, or single line design.
Carefully transfer the dough (with parchment) into the preheated Dutch oven. Cover and bake for 25–30 minutes. Then remove the lid and bake uncovered for an additional 10–15 minutes, until the crust is deep golden and crisp.
Remove the loaf and let it cool on a wire rack for at least 20 minutes before slicing to preserve its best texture.

Servings And Timing

Makes: 1 medium artisan loaf (~4–6 slices depending on size)
Prep Time: ~10 minutes
Rise Time: 2–3 hours
Bake Time: 35–45 minutes
Total Time: ~2 hours 45 minutes to 3 hours 5 minutes

Variations

Whole wheat twist: substitute 1 cup of the flour with whole wheat flour for nutty flavor
Herb infusion: stir in chopped rosemary, thyme, or garlic powder to the dry ingredients
Seeded crust: brush the dough gently with water and sprinkle sesame, poppy, or sunflower seeds before baking
Longer cold rise: after mixing, refrigerate the dough (covered) for 12–16 hours, then bake—offers extra complexity and flexibility

Storage/Reheating

Storage: store at room temperature in a paper bag or loosely covered cloth for up to 2 days. Crust may soften over time.
Freeze: slice and freeze in an airtight bag for up to a month. Toast or reheat gently to restore crispness.
Reheating: refresh crust by warming in a preheated oven at 350 °F (175 °C) for 5–8 minutes.

FAQs

Can I Use Bread Flour Instead Of All-Purpose?

Yes—bread flour gives a chewier texture and better crust; all-purpose also works well if it’s what you have.

What Temperature Should The Water Be?

Aim for around 100–110 °F (38–43 °C). Too hot will kill the yeast; too cool may slow rising.

Do I Have To Use A Dutch Oven?

No—but using one helps trap steam and creates a crisp crust. A covered oven-safe pot works; otherwise, preheat a baking sheet and add a tray of water in the oven to generate steam.

Can I Score The Dough With Flour Instead Of A Knife?

Lightly dusting with flour before scoring creates a decorative pattern. Use a very sharp blade to avoid dragging the dough.

Is A Longer Rise Better?

A longer ferment (up to 24 hours refrigerated) yields more flavor and open crumb but requires planning ahead.

Why Doesn’t The Dough Need Kneading?

Slow fermentation and frequent/stirring encourage gluten development naturally—meaning you get that structure without manual kneading.

Can I Make Smaller Rolls Instead Of A Loaf?

Yes—divide dough into smaller pieces, shape into rolls, and reduce covered baking time to ~20 minutes, uncovered for another 8–10 minutes.

Why Should I Let The Bread Cool Before Slicing?

Cooling allows steam inside the loaf to settle, preventing gummy or doughy texture in the center.

How Do I Achieve A Crispy Crust?

Using a preheated Dutch oven retains moisture then crisps the crust once the lid is removed—you can also spray water into the oven 1 minute before baking cover-off to enhance crisping.

Can I Add Add-Ins Like Olives or Cheese?

Yes—fold in small mix-ins like chopped olives, herbs, or grated cheese after the first rise, then shape gently and bake as directed.

Conclusion

This easy homemade artisan bread is a foolproof way to enjoy bakery-quality bread at home with minimal hands-on time. With just four ingredients and one pot, you’ll get a crusty exterior, airy interior, and full flavor. Perfect for soups, sandwiches, or cozy nibbling—bake, slice, and savor each warm slice.