There’s something deeply comforting about the smell of fresh bread baking in the oven.

The first time I made this Artisan Bread, I was amazed at how simple it was—no kneading, no fancy tools, just a bowl, some flour, and patience.

Yet the result was a perfectly crusty, golden loaf that tasted like it came from a bakery.

Now it’s my go-to for cozy mornings, weekend brunches, or when I just need that rustic homemade feel.

Why I Love This Recipe

No kneading required – Just mix, rest, and bake.

Crusty outside, soft inside – That perfect contrast in every bite.

Only 4 basic ingredients – No preservatives, no fuss.

Beginner-friendly – Foolproof even if you’ve never baked bread before.

Dutch oven magic – Delivers artisan-style results in your home oven.

Versatile – Great with butter, jam, cheese, or soups.

What You’ll Need (Ingredient Highlights)

All-purpose flour – A pantry staple that forms the bread’s base.

Instant yeast – Helps the dough rise with ease.

Salt – For flavor balance.

Warm water – Activates the yeast and binds the dough.

Dutch oven – Traps steam to create a crispy crust.

Pro Tips Before You Start

Use a kitchen scale for the most accurate flour measurement.

Don’t overwork the dough when shaping—it keeps the texture airy.

Preheat your Dutch oven to mimic a professional bread oven.

Use parchment to avoid sticking when transferring the dough.

How to Make Artisan Bread

Step 1: Prepare the Dough
In a large mixing bowl, combine flour, salt, and yeast.

Slowly add warm water and mix with a wooden spoon until you get a sticky, shaggy dough.

Step 2: First Rise
Cover the bowl with plastic wrap or a damp towel.

Let the dough rest in a warm spot for 1–2 hours, or until it doubles in size.

Step 3: Shape the Dough
Turn the dough onto a floured surface and gently shape it into a round.

Don’t knead—just tuck and smooth. Place on parchment paper.

Step 4: Second Rise
Cover with a towel and let it rest for 30 minutes.

Meanwhile, preheat the oven to 450°F and place your Dutch oven inside.

Step 5: Bake the Bread
Carefully place the dough (with parchment) into the hot Dutch oven.

Cover and bake for 30 minutes.

Then uncover and bake another 10–15 minutes, until golden brown and crisp.

Step 6: Cool and Serve
Lift the bread out and cool on a wire rack.

Wait until it’s fully cooled before slicing to keep the crumb perfect.

What to Serve It With

Salted butter and honey

Olive oil and balsamic dip

Soups, stews, or chili

Cheese boards or brunch spreads

Variations / Substitutions

Add rosemary, garlic, or olives for flavor twists.

Use whole wheat flour for a nuttier profile.

Add seeds (sesame, sunflower) to the crust for texture.

Storage & Leftovers

Store at room temperature wrapped in a clean kitchen towel or bread bag.

Avoid sealing in plastic—it softens the crust.

Best eaten within 2 days. Re-crisp in oven at 350°F for 5–10 minutes.

Freeze whole or sliced, wrapped tightly in foil and a freezer bag for up to 2 months.

FAQs

Do I have to use a Dutch oven?
It gives the best crust, but a baking stone with an inverted pan on top also works.

Can I use active dry yeast?
Yes, but you’ll need to activate it in warm water first.

What’s the ideal water temperature?
About 110°F—warm to the touch, but not hot.

Can I let it rise overnight?
Yes, refrigerate it covered overnight for even more flavor.

Why is my crust too hard?
It may be overbaked. Try covering it again for the last 5 minutes.

Can I double the recipe?
Yes, just use a larger Dutch oven or divide into two loaves.

Do I need to score the dough?
Not required, but a shallow slash can help control expansion.

Final Thoughts

This Artisan Bread is one of those recipes that feels like magic.

With barely any hands-on time, you get a crusty, golden loaf that feels handcrafted.

It’s become part of my weekly routine, and I’ll never go back to store-bought again!