4 Ingredient Artisan Bread Recipe

4-ingredient artisan bread in a Dutch oven.

4.89 from 70 votes

4 Ingredient Artisan Bread Recipe

Bake like a pro with our No Knead Artisan Bread recipe! Only 4 simple ingredients for a flawless, delectable loaf. It's so easy, it's practically magic – a sure family hit!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Diet: Dairy Free, Vegan, Vegetarian

Servings: slices

Calories: 93kcal

Author: Andrea

Ingredients

3 1/4 cup all purpose flour
1 1/2 - 2 tsp salt kosher sea salt
1/2 tsp active dry yeast
1 1/2 cup warm water

Instructions

Whisk the flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stirring until incorporated. Gently mix the dough and form it into a rough ball.
Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size. This usually takes about 18 hours, however, it still turns out great with just 12 hours of rise time.
When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat in the oven for 30 minutes.
Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust the dough with flour, cover it with plastic wrap, and allow it to rest for 15 minutes. Using a sharp knife, at a 90-degree angle, score an X on the top of the loaf. Each score mark should be about 2 ½ inches long and about 1/4" deep. Using a mister, spray bottle, clean toothbrush, or pastry brush, lightly mist (or brush) the top of the bread with water.
Carefully remove the Dutch oven from the oven. Place the shaped dough into it, cover, and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes, or until the top is nice and dark or golden brown (but not burnt). Remove from the oven and transfer the loaf of bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing.

Video

Notes

If you don't have a Dutch oven, you can use the insert of a crockpot (and the lid) or any deep enameled stoneware you might have, like a round baker or casserole dish; just cover it with foil. You can easily add whatever mix-ins you like. We've tried herbs and garlic, dried fruit and chopped toasted nuts, and even cheese! Just add them in step 1. I like to adjust the salt according to my mix-ins.

Please use coarse Kosher sea salt, NOT table salt.
For a really crunchy loaf, allow the loaf to "cool" for 30 minutes on the rack of a partially open (and OFF) oven, just like you would a cheesecake. Remove and slice!

No-knead artisan bread can be kept at room temperature for up to 3 days, ideally wrapped in a clean cloth or stored in a paper bag to preserve its crusty exterior. If you prefer to STORE your bread on the counter, ensure it's in a cool, dry spot away from direct sunlight.

To FREEZE, place the bread in a sealed plastic bag and store for up to 3 months. When you're ready to enjoy it, THAW the bread at room temperature. To revive the crust, lightly sprinkle water over the bread and reheat it in a preheated oven at 350°F (about 177°C) for approximately 10 minutes, or until the crust becomes crispy once more.

Nutrition