Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Four Ingredient Artisan Bread Recipe

Four Ingredient Artisan Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 341 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 9 to 19 hours (including rise time)
  • Yield: 1 loaf (about 8 servings) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Description

This Four Ingredient Artisan Bread is the ultimate beginner-friendly recipe for home bakers seeking a rustic, crusty loaf straight from their own oven. With just flour, water, salt, and yeast, you can create bakery-worthy bread with a chewy interior and crisp golden exteriorโ€”no kneading or special equipment required.


Ingredients

Units Scale

Dry Ingredients

  • 3 cups (375g) all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast

Wet Ingredient

  • 1 1/2 cups (360ml) lukewarm water

Instructions

  1. Mix Dough: In a large bowl, combine the flour, salt, and instant yeast. Stir in the lukewarm water until a shaggy dough forms and all flour is hydrated. The dough will be sticky, but thatโ€™s expected.
  2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 8 to 18 hours, until it is doubled in size, bubbly, and has a slightly domed top.
  3. Shape the Dough: Flour your hands and a piece of parchment paper. Gently turn the dough out onto the floured parchment, folding it a few times to form a round loaf. Cover loosely with a towel and let rest for 30 minutes while the oven preheats.
  4. Preheat the Oven & Dutch Oven: Thirty minutes before baking, place a Dutch oven with its lid inside your oven and preheat to 450ยฐF (230ยฐC). This creates the steamy environment needed for an artisan crust.
  5. Bake: Carefully transfer the dough (parchment and all) into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 10-15 minutes until the crust is deep golden and crisp.
  6. Cool: Remove the bread from the Dutch oven and allow it to cool completely on a wire rack before slicing to maintain its structure and crumb.

Notes

  • Use bread flour for a chewier crumb if you prefer, though all-purpose flour works beautifully.
  • Adjust rising times for warmer or cooler kitchens; warmer spaces will speed up fermentation.
  • A cast iron Dutch oven works best, but any heavy, oven-safe pot with a lid will do.
  • Letting the bread cool fully prevents it from becoming gummy inside.

Nutrition

  • Serving Size: 1 slice (1/8 loaf)
  • Calories: 150
  • Sugar: 0g
  • Sodium: 440mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg