Name: Artisan Bread Recipe: Crusty, Airy
Prep time: 10 min
Cook time: 45 min
Total time: 775 min
Ingredients: 3 cups bread flour; 1½ cups lukewarm water; 1¼ tsp kosher salt; ½ tsp active dry yeast

Introduction

Table of Contents

This Artisan Bread is the famous no-knead miracle: four ingredients, minimal effort, and you get a bakery-worthy loaf with a shatteringly crisp crust and open, airy crumb that makes store bread taste sad. One bowl, long rise, hot Dutch oven, and pure baking magic. Presented on a white ceramic board with a serrated knife and flaky salt, optionally garnished with fresh rosemary, this Artisan Bread offers dramatic ear, golden blistering, and the ultimate “I can’t believe I made this” pride.

Ingredients

For the No-Knead Artisan Bread (one large loaf): • 3 cups (390g) bread flour (or all-purpose)
• 1½ cups (360ml) lukewarm water (100–110°F)
• 1¼ tsp kosher salt
• ½ tsp active dry yeast (or instant)
• Optional: 1 tbsp everything bagel seasoning, rosemary, or olives folded in

Equipment: • Large bowl
• Dutch oven (5–7 qt)

Step-by-Step Process

Mix the dough
In a large bowl, whisk flour, salt, and yeast. Add water and mix with a wooden spoon or hand until shaggy dough forms—no dry flour left. It will be wet and sticky.
Long rise
Cover with plastic wrap or a lid. Let rise at room temp 12–18 hours (overnight is perfect) until doubled and bubbly with dots on the surface.
Shape
Flour the surface generously. Turn the dough out—it will be sticky. Fold edges toward the center 8–10 times to form a loose ball. Place seam-side down on floured parchment.
Second rise
Cover loosely. Let rise 1–2 hours until puffy (dough won’t double).
Preheat oven
Place an empty Dutch oven + lid in the oven. Preheat to 450°F for 45 minutes—pot must be screaming hot.
Bake covered
Carefully remove the hot pot. Lift the dough by parchment and lower it into the pot (parchment stays). Cover. Bake 30 minutes.
Bake uncovered
Remove lid. Bake 15–20 more minutes until deep golden-brown. Internal temp 205–210°F.
Cool
Remove to the rack. Cool at least 1 hour before slicing—crust softens if cut hot.

Tips for Bakery-Worthy Artisan Bread

• Weigh flour—cups vary wildly; 390g is perfect
• Long rise = flavor and big holes
• Hot Dutch oven = oven spring and crust
• Don’t skip second rise—extra lift
• Slash the top before baking for a controlled ear
• Store cut-side down on board—keeps crust crisp

Variations and Customization

• Rosemary Sea Salt: fold in chopped rosemary + top with flaky salt
• Everything Bagel: fold in seasoning last fold
• Olive & Herb: add chopped olives + thyme
• Whole Wheat: replace 1 cup of flour with whole wheat
• Jalapeño Cheddar: fold in cheese + diced jalapeños
• Sourdough Hybrid: use 100g starter + reduce yeast

Storage and Serving Tips

• Stays fresh 2–3 days at room temp—crust softens day 2
• Freeze whole or sliced up to 3 months
• Re-crisp whole loaf 400°F 10 minutes
• Quick refresh: toast slices or mist + oven 5 minutes
• Store cut-side down on cutting board—no bag
• Serve with butter, olive oil dip, or soup

Nutritional Information

Based on 12 slices:
• Calories: 130 kcal
• Protein: 4g
• Total Fat: 0.5g
• Carbohydrates: 27g

FAQ

1. My dough didn’t rise—what happened?
Water too hot/cold or old yeast. Test yeast first.

2. Can I use all-purpose flour?
Yes—bread flour gives a chewier crumb and better rise.

3. No Dutch oven—what can I use?
Covered cast iron or baking sheet + foil tent (less rise).

4. Can I shorten the rise?
Yes—use 2 tsp yeast + 3–4 hour rise.

5. How do I get bigger holes?
Gentle handling + high hydration + long rise.

Conclusion

This Artisan Bread is pure baking sorcery—four ingredients and time create a crusty, airy loaf that looks and tastes like it came from a French boulangerie. One slice with butter and suddenly dinner feels fancy, toast feels gourmet, and you feel like a bread wizard. Make it once, and it becomes your signature “I bake bread” move that earns gasps, photos, and the quiet satisfaction of knowing you’ll never buy supermarket bread again.