Description
This simple and rustic 3 Ingredient Artisan Bread recipe yields a crusty, golden loaf with minimal ingredients and effort. Using just all-purpose flour, salt, instant yeast, and water, this bread requires no kneading and relies on a long fermentation to develop flavor and texture. The dough is baked in a preheated Dutch oven to create a perfect artisan crust, making it an ideal homemade bread for beginners and busy bakers alike.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
Wet Ingredients
- 1 1/2 cups warm water
Instructions
- Mix the dough: In a large bowl, combine the all-purpose flour, salt, and instant yeast. Add the warm water and stir with a spoon or spatula until a shaggy, sticky dough forms.
- First rise: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 8 to 12 hours, or until it has doubled in size and is bubbly.
- Preheat the Dutch oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat thoroughly.
- Shape the dough: Lightly flour a clean surface and gently shape the dough into a rough ball without kneading it, preserving the air bubbles.
- Prepare for baking: Transfer the dough ball onto a piece of parchment paper for easy handling, then carefully place it into the preheated Dutch oven. Cover with the lid to trap steam.
- Bake covered: Bake the dough covered for 30 minutes to develop steam and a soft crust.
- Bake uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes until the bread is deep golden brown and crusty.
- Cool the bread: Remove the bread from the Dutch oven and place it on a wire rack to cool for at least 15 minutes before slicing to finish setting the crumb.
Notes
- Using warm water (around 100°F/38°C) activates the instant yeast optimally.
- Do not knead the dough; the long fermentation creates gluten development and texture.
- If you don’t have a Dutch oven, use any heavy lidded oven-safe pot or bake on a baking stone covered with an inverted metal bowl to trap steam.
- Allow the bread to fully cool before slicing to avoid a gummy texture.
- Store leftover bread in a paper bag at room temperature for up to 2 days; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
