This Artisan Bread recipe is surprisingly simple and yields a beautiful loaf with a crisp crust and a soft, airy crumb! With just four ingredients and a minimal amount of hands-on time, you can create a rustic, flavorful bread that’s perfect for any occasion.

Why You’ll Love This Recipe

Easy and Accessible: This recipe requires no kneading or special equipment, making it accessible to bakers of all skill levels. The dough does most of the work itself, requiring only a few minutes of active time.
Beautiful and Flavorful: This bread has a beautiful rustic appearance with a crisp, golden crust and a soft, airy interior. The long fermentation process develops a complex flavor that’s simply delicious.
Versatile: This bread is perfect for sandwiches, toast, dipping in olive oil and balsamic vinegar, or simply enjoying with your favorite spreads.

Ingredients

All-purpose flour or bread flour: Use all-purpose flour for a slightly softer crumb, or bread flour for a chewier texture.
Kosher salt: Enhances the flavor of the bread and controls the yeast activity.
Instant or active dry yeast: The leavening agent that makes the bread rise.
Warm water: Activates the yeast and helps to form the dough.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Artisan Bread

Step 1: Make the Dough

In a large bowl, combine the flour, salt, and yeast.
Pour the warm water (about 105°F) over the dry ingredients.
Mix with a dough whisk, spatula, wooden spoon, or your hands until a shaggy dough forms. The dough should be somewhat wet and sticky. If it’s too sticky to handle, add a little more flour, a tablespoon at a time, until you can manage it.
Cover the bowl with a towel or plastic wrap sprayed with nonstick spray and let it rise at room temperature for 2-10 hours, or even overnight. The longer you let it rise, the more flavor will develop.

Step 2: Shape the Dough

Wet your hands and gently turn the dough out onto a lightly floured surface. The dough will be sticky, but avoid adding too much extra flour.
Do not punch down, knead, or roll out the dough. Gently pull the sides up and fold them into the middle to create your desired shape. You can form it into a round boule or two smaller loaves.
Place the shaped dough on a piece of parchment paper. Lightly dust the top with flour and use a bread knife to score 1-4 lines across the top. This allows the bread to expand during baking.
Let the dough rest for 20-30 minutes to allow it to relax and rise slightly.

Step 3: Bake the Bread

Preheat your oven to 450°F (230°C) with a baking stone, pizza stone, Dutch oven, or cast iron skillet inside to preheat as well.
Carefully slide the dough, still on the parchment paper, onto the hot stone or into the Dutch oven.
If you want an extra crispy crust, you can create steam in the oven by placing 1 cup of hot water in a small broiler pan or 5 ice cubes in the bottom of the oven. Close the oven door quickly to trap the steam.
Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.

Step 4: Cool and Serve

Allow the bread to cool completely on a wire rack before slicing and serving. This allows the crumb to set properly.
Store leftover bread in a paper bag at room temperature to maintain its crust.

Pro Tips for Making the Recipe

Sticky Dough: If the dough is too sticky to handle during shaping, add a little more flour, a tablespoon at a time. You can also chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Longer Rise = More Flavor: The longer you let the dough rise, the more flavor it will develop. You can let it rise on the counter for up to 12 hours or in the refrigerator for up to a week.
Smaller Loaves: If you prefer smaller loaves, divide the dough in half and shape them into two 9-inch loaves.
Dutch Oven Option: If you prefer to bake the bread in a Dutch oven, you can find a similar recipe online or in a cookbook.

How to Serve

This Artisan Bread is delicious served with:

Butter or olive oil: A simple and classic way to enjoy the bread’s flavor.
Soup or stew: The perfect accompaniment for dipping into a warm and comforting soup or stew.
Sandwiches: Use it to make delicious sandwiches with your favorite fillings.
Cheese and charcuterie: Serve it alongside a selection of cheeses and cured meats for a delightful appetizer or snack.

Make Ahead and Storage

Storing Leftovers

Store leftover bread in a paper bag at room temperature for up to 3 days, or in the freezer for up to 3 months.

Freezing

To freeze the bread, slice it first and wrap the slices individually in plastic wrap, then place them in a freezer-safe bag or container.

Reheating

To reheat the bread, warm it in the oven or toaster oven for a few minutes until heated through.

FAQs

1. Can I use a different type of flour?

Yes, you can experiment with different types of flour, such as whole wheat flour or rye flour. Keep in mind that the texture and flavor of the bread may vary.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast interchangeably with active dry yeast in this recipe.

3. Can I make this bread without a baking stone or Dutch oven?

Yes, you can bake the bread on a baking sheet lined with parchment paper. However, using a baking stone or Dutch oven helps to create a more even and crispy crust.

4. Why is my bread dense?

If your bread is dense, it’s likely due to adding too much flour or not allowing enough time for the gluten to develop during the rising time. Make sure the dough is slightly sticky and rests for at least 2 hours.