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Four Ingredient Artisan Bread Recipe

Four Ingredient Artisan Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 104 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes (plus 12-18 hours rise time)
  • Cook Time: 40-45 minutes
  • Total Time: 12 hours 55 minutes - 18 hours 55 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American, European
  • Diet: Vegetarian

Description

This Four Ingredient Artisan Bread recipe delivers a bakery-worthy loaf with a crisp crust and tender, chewy crumb, all without any kneading or special equipment. Just flour, water, salt, and yeast come together in a simple, overnight process—perfect for beginners and experienced bakers alike.

Ingredients

Units Scale

Main Ingredients

  • 3 cups (375g) all-purpose flour
  • 1 1/2 cups (355ml) warm water (about 100°F/38°C)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon instant yeast

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading is required—just ensure all the flour is moistened.
  2. Let the Dough Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12-18 hours, until it has doubled in size and the surface is dotted with bubbles.
  3. Shape the Loaf: Flour your work surface and gently scrape out the dough. With floured hands, fold the dough over on itself a couple of times to form a round loaf. Lightly dust a piece of parchment paper with flour and place the dough on it. Cover loosely with a towel and let it rest for 30-60 minutes.
  4. Preheat the Oven and Bake: About 30 minutes before baking, place a Dutch oven (or heavy lidded pot) in the oven and preheat to 450°F (230°C). Once preheated, carefully remove the pot (caution: very hot!), lift the parchment with the dough, and transfer both into the Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 10-15 minutes, until the bread is deep golden brown and crusty.
  5. Cool and Serve: Remove the loaf from the Dutch oven and let it cool completely on a wire rack before slicing. This helps the crumb set and gives the best texture.

Notes

  • You can substitute bread flour for all-purpose for a chewier texture.
  • Make sure your water is warm but not hot to help activate the yeast.
  • Letting the bread cool completely ensures the inside is fully set and not gummy.
  • Add-ins like herbs, garlic, or cheese can be mixed in after the first rise for variation.

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 120
  • Sugar: 0g
  • Sodium: 240mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://slsrecipes.com/four-ingredient-artisan-bread-recipe/