Created on November 14th, 2025 at 11:55 am
A simple loaf with a crispy crust and soft interior
Artisan bread is often seen as a daunting task reserved for skilled bakers. However, this 4-Ingredient Artisan Bread recipe breaks down that barrier. Made with just flour, water, salt, and yeast, it captures the essential qualities of artisan bread: a golden crust, airy texture, and an inviting aroma that fills your kitchen. As it bakes, you’ll notice the crust develop a deep, rustic color, promising a satisfying crunch with every bite. This bread is not only comforting but also practical, as it requires minimal ingredients and hands-on time, allowing you to focus on the simple beauty of the dough as it transforms in the oven.
Why You’ll Love This Recipe
This artisan bread stands out not just for its simplicity, but also for the rich flavors it yields. Each loaf offers a delightful contrast of crispy crust and soft, chewy interior. The scent of baking bread fills the home, evoking warmth and comfort. There’s something inherently rewarding about pulling a fresh loaf from the oven, knowing that with just a few ingredients, you’ve created something extraordinary. It pairs beautifully with soup or can be enjoyed alone, perhaps with a smear of butter. Additionally, any leftover bread becomes even more flavorful the next day, making it a versatile option to enhance your meals.
Time Breakdown
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1 loaf
Ingredients List
- 3 cups all-purpose flour (plus extra for dusting)
- 1½ teaspoons salt
- ½ teaspoon active dry yeast
- 1½ cups warm water (about 110°F/43°C)
Kitchen Tools
This recipe emphasizes convenience with some basic kitchen tools that make the process straightforward. With these essentials, baking artisan bread becomes an enjoyable task without fuss.
- Large mixing bowl
- Wooden spoon or spatula
- Clean kitchen towel or plastic wrap
- Dutch oven or heavy oven-safe pot with a lid
- Parchment paper (optional for easier handling)
Step-by-Step Instructions
- In a large mixing bowl, combine the flour, salt, and yeast, stirring gently with a wooden spoon. The mixture should be airy and light, with the flour remaining dry and fluffy.
- Pour in the warm water gradually, mixing until no dry flour remains. The dough will be shaggy and sticky at this stage, which is perfect for ensuring a soft crumb. Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rise at room temperature for 12 to 18 hours. The dough should double in size and present a bubbly surface when ready.
- After rising, turn the oven to 450°F (232°C). Place your Dutch oven (with the lid on) inside to preheat for about 30 minutes. This step is crucial as it creates the perfect steam environment for your bread.
- Dust a clean work surface with flour and carefully scrape the dough onto it. With floured hands, gently shape it into a round ball, folding the edges toward the center. This method helps maintain some airiness in the dough while forming a tighter surface.
- Once shaped, place the dough onto a piece of parchment paper. Let it rest for about 30 minutes while the oven is preheating fully. Remove the heated Dutch oven from the oven and carefully place the parchment with the dough into it.
- Cover with the lid and bake for 30 minutes. After that, remove the lid and continue baking for an additional 10 to 15 minutes until the loaf is deep golden brown. The crust should feel hard and sound hollow when tapped.
- Carefully transfer the bread to a wire rack to cool for at least 30 minutes before slicing. This waiting period helps maintain the soft texture and allows the flavors to develop.
Pro Tips
- Use a kitchen scale to measure flour for precise results.
- Ensure the water is warm but not hot, as too high a temperature can kill the yeast.
- You can experiment with adding herbs or spices to the dough for additional flavor.
- This bread tastes even better the next day and toasts beautifully for breakfast.
- For a more artisanal crust, try sprinkling the dough with a bit of flour before baking.
Artisan Bread, Made Simple
This 4-Ingredient Artisan Bread is a beautiful introduction to baking. Its minimalistic approach highlights the essential components that create something truly delightful. The warm crust and soft interior invite you to savor each piece, whether served with a meal or enjoyed on its own. This recipe proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Fat | 0.5 g |
| Carbohydrates | 31 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 300 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
4-Ingredient Artisan Bread
Ingredients
Main Ingredients
- 3 cups all-purpose flour (plus extra for dusting) Use extra flour for dusting.
- 1.5 teaspoons salt
- 0.5 teaspoon active dry yeast
- 1.5 cups warm water (about 110°F/43°C) Water should be warm but not hot.
Instructions
Preparation
- In a large mixing bowl, combine the flour, salt, and yeast, stirring gently with a wooden spoon.
- Pour in the warm water gradually, mixing until no dry flour remains. Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rise at room temperature for 12 to 18 hours.
Baking
- After rising, turn the oven to 450°F (232°C). Place your Dutch oven (with the lid on) inside to preheat for about 30 minutes.
- Dust a clean work surface with flour and carefully scrape the dough onto it. Shape it into a round ball.
- Let it rest for about 30 minutes while the oven preheats fully. Remove the heated Dutch oven and place the parchment with the dough into it.
- Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for an additional 10 to 15 minutes until the loaf is deep golden brown.
- Transfer the bread to a wire rack to cool for at least 30 minutes before slicing.
Notes
Enjoyed this recipe? Leave a review!
There are no reviews yet. Be the first one to write one.
