Easy Artisan Bread Recipe
A simple no-knead artisan bread recipe that delivers a crisp crust, soft center, and rich flavor with minimal effort.
Ingredients
- 3 cups (395 g) all-purpose flour or bread flour
- ½ tbsp kosher salt
- 1 packet (¼ ounce) instant or active dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (about 105°F)
Instructions
1. Prepare the Dough
- In a large mixing bowl, whisk together flour, salt, and yeast.
- Pour in the warm water and stir with a dough whisk, wooden spoon, or spatula until the mixture forms a sticky dough.
- Cover the bowl with a clean towel or lightly greased plastic wrap.
- Let the dough rise at room temperature for 2 to 10 hours—or overnight for deeper flavor.
2. Shape the Loaf
- Lightly flour a clean surface.
- Wet your hands to prevent sticking, then gently scrape the dough onto the surface.
- Fold the edges toward the center to form a round loaf (or divide into two smaller loaves).
- Transfer the dough to parchment paper and dust lightly with flour.
- Score the top with 1–4 shallow cuts.
- Let rest for 20–30 minutes.
3. Bake the Bread
- Preheat oven to 450°F (230°C) with a Dutch oven, pizza stone, baking stone, or cast-iron skillet inside.
- Carefully slide the dough (with the parchment paper) onto the preheated surface.
- For a crispier crust, add either:1 cup hot water in a broiler pan, or5 ice cubes to the oven floor to create steam.
- Bake for 25–30 minutes, or until the loaf is deeply golden and crusty.
- Cool on a wire rack for at least 30 minutes before cutting.
Notes
- Allow the dough to rise longer for deeper flavor.
- Whole wheat variations will bake slightly denser.
- Keep dough sticky for the best oven spring.
- Steam is essential for that bakery-style crust.
- Always let the loaf cool before slicing to avoid tearing the crumb.