World's Easiest Artisan Bread Recipe! (4 Ingredients)
This 4-ingredient artisan bread recipe requires no kneading, no special equipment, and tastes just like bakery sourdough. Perfect for beginners, this crusty, golden loaf practically makes itself while you go about your day. With just flour, water, yeast, and salt, you'll have impressive homemade bread ready in about 4 hours with minimal hands-on time.
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Ingredients
- 3 Cups All-Purpose Flour
- 2 teaspoon Instant Yeast
- 1 teaspoon Salt
- 1 ½ Cups Warm Water
Instructions
- Mix the dough: In a large bowl, whisk together 3 cups flour, 2 teaspoon instant yeast, and 1 teaspoon salt. Pour in 1½ cups warm water and stir with a wooden spoon until all flour is incorporated into a shaggy, sticky dough. No dry flour should remain visible.
- First rise: Cover bowl tightly with plastic wrap or damp towel and let rise in a warm place for 2 hours until doubled in size and the surface shows bubbles.
- Optional stretch and fold method: For a stronger crumb structure, after 30 minutes of rising, perform a set of stretch and folds by grabbing one edge of the dough, stretching it up as high as it will go without tearing, then folding it over to the opposite side. Rotate bowl 90 degrees and repeat 7 more times. Cover and let rise 30 minutes, perform another set of 8 stretch and folds, then let rise for the final hour.
- Shape the loaf: Turn the risen dough onto a well-floured surface using a spatula. With floured hands, gently shape into a round by tucking the edges underneath, being careful not to knock out air bubbles. The dough will be very sticky and loose.
- Second rise: Place shaped loaf on parchment paper and transfer to your Dutch oven or baking sheet. Cover and let rise for 30 minutes to 1 hour until puffy and increased in size by about 50%.
- Prepare for baking: Preheat oven to 450°F with Dutch oven inside if using. Score a single slash about ½ inch deep across the top of the loaf with a sharp knife or razor blade.
- Bake with steam: If using Dutch oven, add 3-4 ice cubes alongside the bread for steam and cover with lid. If using a baking sheet, place a pan of boiling water on the rack below. Bake covered at 450°F for 40 minutes until the crust sounds hollow when tapped.
- Final bake: Reduce heat to 425°F and bake uncovered for 15 minutes more until deep golden brown with a crispy crust.
- Cool: Transfer to a wire rack and let cool for at least 30 minutes before slicing to allow the crumb to set properly.
Notes
Pro Tips: The stretch and fold technique is worth the extra time as it creates better gluten development and a more open crumb without kneading. The dough should look wet and shaggy at first, which is exactly right for no-knead bread.
Storage: Store in a paper bag at room temperature for up to 3 days to maintain the crispy crust, or wrap in plastic for a softer crust. Slice and freeze for up to 3 months.
Substitutions: Replace up to 1 cup of all-purpose flour with whole wheat flour for a heartier loaf, though you may need an extra 2-3 tablespoons of water.
Troubleshooting: If your bread is dense, the water may have been too hot and killed the yeast, or the rise time was insufficient. The dough should double in size during the first rise. If the crust is too thick, reduce the initial baking temperature to 425°F.
Nutrition
Calories: 1443kcalCarbohydrates: 296gProtein: 48gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2363mgPotassium: 631mgFiber: 17gSugar: 1gVitamin C: 0.1mgCalcium: 76mgIron: 18mg
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