Easy 4-Ingredient Artisan Bread
Easy 4-Ingredient Artisan Bread
Ingredients
- 3 1/2 cups King Arthur's bread flour
- 1 teaspoon instant yeast, (Fleischmann's brand recommended)
- 2 teaspoons Kosher salt
- 1 3/4 cups warm water, approximately 100-110°F
Instructions
- 1
Sift the bread flour into a large mixing bowl. Add the instant yeast and Kosher salt to the flour. Whisk all the dry ingredients together thoroughly until well combined.
⏱️ 3 min
- 2
Pour the warm water into the dry mixture.
⏱️ 1 min
- 3
Using a wooden spoon, mix the ingredients until they are well combined. The goal is to achieve a wet, shaggy, and sticky dough consistency.
⏱️ 3 min
- 4
Cover the bowl with a lid or plastic wrap and let the dough rise for at least 6 hours at room temperature, or overnight. A warm spot like a turned-off stovetop is ideal. The dough should more than double in size.
⏱️ 360 min
- 5
Preheat your oven to 450°F. Place a Dutch oven (with its lid) inside the oven to heat up for 30 minutes.
⏱️ 30 min•🌡️ 450
- 6
Lay a piece of parchment paper on a clean surface and lightly flour it. Use a rubber spatula to gently detach the risen dough from the sides of the bowl, folding it in on itself. Transfer the dough onto the floured parchment paper. Use a bench scraper to fold the edges of the dough inwards several times, shaping it into a round dough ball.
⏱️ 5 min
- 7
With a sharp knife or a razor blade, make two shallow incisions on the top of the dough ball.
⏱️ 1 min
- 8
Carefully transfer the parchment paper with the dough into the preheated Dutch oven using oven mitts. Place the lid back on the Dutch oven. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 450
- 9
After 30 minutes, remove the lid from the Dutch oven and continue baking for an additional 15 minutes to allow the crust to brown to a deep golden color.
⏱️ 15 min•🌡️ 450
- 10
Once baked, carefully remove the bread from the Dutch oven and transfer it to a wire cooling rack. Let it rest for at least 20 minutes before slicing to prevent burning and ensure a proper crumb structure.
⏱️ 20 min
- 11
Slice the cooled artisan bread and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy 4-Ingredient Artisan Bread
Ingredients
- 3 1/2 cups King Arthur's bread flour
- 1 teaspoon instant yeast, (Fleischmann's brand recommended)
- 2 teaspoons Kosher salt
- 1 3/4 cups warm water, approximately 100-110°F
Instructions
- 1
Sift the bread flour into a large mixing bowl. Add the instant yeast and Kosher salt to the flour. Whisk all the dry ingredients together thoroughly until well combined.
⏱️ 3 min - 2
Pour the warm water into the dry mixture.
⏱️ 1 min - 3
Using a wooden spoon, mix the ingredients until they are well combined. The goal is to achieve a wet, shaggy, and sticky dough consistency.
⏱️ 3 min - 4
Cover the bowl with a lid or plastic wrap and let the dough rise for at least 6 hours at room temperature, or overnight. A warm spot like a turned-off stovetop is ideal. The dough should more than double in size.
⏱️ 360 min - 5
Preheat your oven to 450°F. Place a Dutch oven (with its lid) inside the oven to heat up for 30 minutes.
⏱️ 30 min•🌡️ 450 - 6
Lay a piece of parchment paper on a clean surface and lightly flour it. Use a rubber spatula to gently detach the risen dough from the sides of the bowl, folding it in on itself. Transfer the dough onto the floured parchment paper. Use a bench scraper to fold the edges of the dough inwards several times, shaping it into a round dough ball.
⏱️ 5 min - 7
With a sharp knife or a razor blade, make two shallow incisions on the top of the dough ball.
⏱️ 1 min - 8
Carefully transfer the parchment paper with the dough into the preheated Dutch oven using oven mitts. Place the lid back on the Dutch oven. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 450 - 9
After 30 minutes, remove the lid from the Dutch oven and continue baking for an additional 15 minutes to allow the crust to brown to a deep golden color.
⏱️ 15 min•🌡️ 450 - 10
Once baked, carefully remove the bread from the Dutch oven and transfer it to a wire cooling rack. Let it rest for at least 20 minutes before slicing to prevent burning and ensure a proper crumb structure.
⏱️ 20 min - 11
Slice the cooled artisan bread and enjoy.
⏱️ 2 min