I love how this artisan bread turns a few simple pantry staples into a loaf that feels truly special. Every time I make it, I’m amazed by the crisp crust, chewy interior, and airy holes that look like they came straight from a bakery. I enjoy how little effort it takes and how the dough quietly does most of the work on its own.
Why You’ll Love This Recipe
I keep making this bread because it’s incredibly forgiving and perfect for beginners, yet still satisfying for anyone who loves good bread. I like that there’s no kneading, no mixer, and no complicated shaping. I also enjoy being able to bake it the same day or let it rest in the refrigerator for deeper flavor. The result is always rustic, flavorful, and versatile enough to serve with almost anything.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 and 1/4 cups bread flour
2 teaspoons instant yeast
2 teaspoons coarse salt
1 and 1/2 cups water, close to room temperature
optional cornmeal for dusting the pan
Directions
I begin by combining the flour, yeast, and salt in a large bowl. I pour in the water and mix until all the flour is moistened and a sticky, shaggy dough forms. I cover the bowl and let the dough rise at room temperature for about two to three hours, until it has nearly doubled in size and looks bubbly on the surface.
Once the initial rise is complete, I either move on right away or place the covered dough in the refrigerator for a longer rest. I usually choose the cold rest because it improves the flavor and texture. When I’m ready to bake, I turn the dough out onto a lightly floured surface, divide it, and gently shape it into two long loaves or one round loaf. I let the shaped dough rest while the oven preheats.
I score the top of the dough, place it in the hot oven, and bake until the crust is deeply golden and the loaves sound hollow when tapped. I always let the bread cool before slicing so the crumb finishes setting.
Servings And Timing
I typically get two medium loaves from this recipe, which makes about 20 to 24 slices total. The active prep time is around 15 minutes. The room-temperature rise takes about 2 to 3 hours, with an optional refrigerator rest of 12 to 72 hours. Baking time is about 20 to 25 minutes.
Variations
I like using this dough as a base for different flavors. Sometimes I mix in minced garlic and fresh herbs, or I add shredded cheese for a savory loaf. Other times, I fold in dried cranberries or chopped nuts for a slightly sweet variation. I also enjoy shaping it into a single round loaf for a more classic rustic look.
Storage/Reheating
I store leftover bread loosely covered at room temperature for up to five days. If I want to keep it longer, I freeze the cooled loaf for up to three months. To reheat, I warm slices in the oven for a few minutes to refresh the crust and soften the inside.
FAQs
Can I use all-purpose flour instead of bread flour?
I can substitute all-purpose flour if needed, but I prefer bread flour because it gives the loaf a chewier texture and better structure.
Do I need to refrigerate the dough?
I don’t have to, but I like to because the long, cold rest adds more flavor and improves the crumb.
Why is the dough sticky?
I expect this dough to be sticky and avoid adding too much extra flour. That stickiness helps create large air pockets in the finished bread.
Can I bake this as one large loaf?
I often do, and it works well. I just allow a few extra minutes of baking time if the loaf is thicker.
How do I know when the bread is fully baked?
I tap the bottom of the loaf, and if it sounds hollow and the crust is golden brown, I know it’s done.
Conclusion
I keep coming back to this artisan bread because it delivers incredible results with very little effort. Using just four ingredients, I end up with a loaf that’s crisp, chewy, and full of flavor. It’s the kind of recipe I rely on when I want homemade bread that feels both simple and special.
A rustic, no-knead artisan bread made with just four ingredients. This easy recipe yields a golden crust, chewy crumb, and beautiful airy texture—perfect for beginners and bread lovers alike.
Ingredients
3 1/4 cups bread flour
2 teaspoons instant yeast
2 teaspoons coarse salt
1 1/2 cups water (room temperature)
Optional: cornmeal for dusting the pan
Instructions
In a large bowl, combine flour, yeast, and salt.
Add water and stir until a sticky, shaggy dough forms and all flour is moistened.
Cover bowl and let dough rise at room temperature for 2–3 hours until doubled and bubbly.
Optional: Refrigerate dough for 12–72 hours for deeper flavor.
Turn dough onto a lightly floured surface, divide if desired, and gently shape into loaves.
Let dough rest while preheating oven to 450°F (230°C). Place a baking stone or sheet inside to heat.
Score the top of the dough, then place loaves on preheated surface (sprinkled with cornmeal if using).
Bake for 20–25 minutes or until crust is golden and loaves sound hollow when tapped.
Cool completely before slicing.
Notes
Use bread flour for best texture, but all-purpose flour can be substituted.
Dough will be sticky—resist adding too much extra flour to preserve the open crumb.
Add-ins like garlic, herbs, cheese, or dried fruit can be mixed into the dough after the first rise.
For a single round loaf, bake slightly longer to ensure it’s fully cooked inside.
Let bread cool before slicing to allow the crumb to finish setting.
