Go Back Email Link
–+ servings

Easy Artisan Bread

This is a no knead recipe and uses minimal ingredients, which makes it the ultimate beginners bread. If you are looking for something to get you started baking, follow these step by step instructions and you will look like a professional in no time!
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 45 minutes
Course Side Dish, Snack
Cuisine American, Italian
Servings 1 loaf

Equipment

  • 1 Stand mixer with dough hook attachment
  • 1 glass measuring cup
  • measuring cups
  • measuring spoons
  • 1 dutch oven
  • bread mat
  • lathe

Ingredients  

  • 1 1/2 cup warm water
  • 2 1/4 tsp active yeast
  • 3 3/4 cup bread flour
  • 2 tsp salt

Instructions 

  • Heat your water to between 100-105 degrees.
  • Add yeast, stir, and set aside to activate.
  • In mixer bowl, add flour and salt.
  • Add your activated yeast and knead until a sticky dough forms.
  • Cover and let rise for 2 hours.
  • Do one round of stretch and folds.
  • Cover and let rise for another 30 minutes.
  • Set your oven to 450 degrees and preheat your dutch oven.
  • Turn dough out onto a lightly floured surface.
  • With lightly floured hands, shape dough into a ball by pulling the edges into the center, and placing it seams down.
  • Carefully transfer your dough onto parchment paper.
  • Lightly flour and score the top.
  • Carefully place your dough into your preheated dutch oven.
  • Bake with the lid on for 30 minutes.
  • Remove the lid and bake for an additional 10-15 minutes, or until golden brown.
  • Remove bread and place on a cooling rack.
  • Once bread is cool, slice and enjoy!

Notes

  1. Flour: I recommend using bread flour. The high protein percentage of bread flour is going to give that dense artisan feel to this loaf. If you only have All Purpose flour that will work fine in a 1:1 ratio.
  2. I highly recommend using kosher salt or course sea salt to give your bread the best taste.
  3. Freezing Instructions: You store this bread in the freezer after it has been baked.  Allow the bread to cool completely, then freeze for up to 3 months.  When you are ready, allow your bread to thaw at room temperature then reheat as needed.
  4. Bread Storage: I store my bread in an open ziplock bag, inside a linen bread bag.  I have found this keeps the bread soft while still giving it room to breath.
Keyword Artisian, Bread
Did You Make This Recipe?

Tag @guidos.kitchen on Instagram and hashtag it #guidoskitchen

Tried this recipe?Let us know how it was!