Using 5 ingredients, this bread is easy to make. I'll share the secret to getting a lovely craggy top WITHOUT having to slash the bread with a knife. This recipe uses a Dutch oven, but I'll show you how to get great results without one too.
Lazy lunches with soft, warm, crusty buttered bread or serve it toasted for breakfast, slathered in jam. It really is the best.
The thick sides and base of a dutch oven help to ensure even baking of the bread, whilst also providing a sealed environment to trap in steam. It's this steam that helps bread to rise to it's full potential (with a little support from the sides of the pan).
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The steam helps to prevent the crust from setting on the bread right away. If the crust sets immediately, then the bread can't rise and you get a heavy, dense loaf.
The lid is removed for the last 10-15 minutes of baking to allow that crust to crisp up and turn beautifully golden.
As you can see in the comparison image below, the column on the right shows the results of baking the bread free-form on a flat baking sheet, with a water bath in the oven.
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The seam still opened up quiet nicely (the steam from the water bath helps with that) and the flavour was still very good, but the bread was a little more dense and the crust was more crunchy - this is likely because the bread is exposed directly to the heat of the oven, rather than being protected in the pan.
So you can do your second prove in a large bowl that's been floured, but it won't get those nice rings and it will be a little flatter on top.
It will still taste great though, and will still have a crisp exterior and fluffy interior if baked in the dutch oven.
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Those folds/seams we made when shaping the bread will end up as the top of the bread, as you'll be tipping the bread out (to land the other way up) onto baking parchment.
Those folds will open up slightly as the bread is baking, leaving you with a lovely slightly craggy crispy top. I got this tip from Life as a Strawberry and it works great!
Baking the loaf seam-side up also means you don't need to slash the bread with a knife to get an 'Artisan' look to the bread. I hate slashing bread, as I always worry I'm going to knock the air out of it, or I find the knife sticks and I have to drag it back out.
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Added bonus: If you use a proving basket, this gives those folds a little more room (so they're not quite as compacted) during the second prove, so you'll get more of a craggy top.
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A delicious Artisan bread with a crispy crust and a soft interior. I'll show you how to get that craggy crust with or without a Dutch oven.
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Yes, do the first prove covered, overnight, in the refrigerator, then remove from the fridge, shape and do the final 30-minute prove at room temperature (ensure it's a warm room or warm area of the room) before baking.
Kneading really helps the gluten development, which will make the bread softer and with a better rise and more 'spring'. If you don't want to knead the dough, you'll need to prove the dough overnight (rather than for an hour) to give the gluten more time to develop. See instructions above for proving overnight.
How long will it last? The bread tastes at it's best if eaten in the first 24 hours. If you know the whole loaf is going to be eaten quickly (within 10 hours or so) there's no need to cover the bread. Just place on the chopping board cut-side down (presuming you've already cut into it). This will help to keep the crust nice and crispy.
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If you know you want to make the bread last until the next day, then wrap in foil once cooled and store are room temperature. The bread will still be good for up to 2 days, but it gets less soft after 1 day.
Yes: Replace the 2 tsp (7g) instant yeast with 2.5 tsp (9g) active dry yeast. OR Replace the 2 tsp (7g) instant yeast with 2tbsp (18g) of fresh yeast.
I find that plain (all-purpose) flour gives a slightly thinner but crustier exterior than bread flour. This gives it more of an artisan feel. Bread flour has a higher protein content, - which makes the dough more springy and chewy, with a thicker, chewier crusty.
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You can replace with bread flour if you prefer. If you do, you'll need to add about 2.5-3 tbsp more water - as the bread flour absorbs more water.
Calories: 156 kcal Carbohydrates: 33 g Protein: 5 g Fat: 1 g Saturated Fat: 1 g Sodium: 293 mg Potassium: 54 mg Fiber: 1 g Sugar: 1 g Calcium: 6 mg Iron: 2 mg
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Crusty Artisan Bread
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.This easy homemade Artisan Bread recipe only requires 4 simple ingredients to make! This crusty bread recipe will be the easiest yeast bread you’ll ever make. You don’t even need a mixer to make this bread with its thick, crispy crust and chewy crumb. It’s a forgiving recipe that comes out perfect every time and is excellent for beginners or pros who want a flavorful bread recipe.
There is nothing better than homemade bread straight from the oven, especially this artisan bread. It’s such an easy bread recipe to make, and it pairs perfectly with any dips, soup recipes, and saucy recipes. It’s so flavorful and chewy on the inside and delightfully crispy outside. You won’t be able to get enough of it.
Baking bread can be intimidating, but this bread recipe comes together so effortlessly you’ll want to make it again and again. You don’t need any special equipment, and you don’t have to spend ages kneading it; the bread practically comes together on its own after you’ve combined the ingredients. For another bread recipe, check out my focaccia recipe, brioche bread, and dinner roll recipe as they also come together easily with minimal ingredients.
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Bread flour — while you can use all-purpose flour if you do not have bread flour, I highly recommend using bread flour for this artisan bread as the higher amount of protein in bread flour produces a more robust and chewier bread.
Instant yeast — always double-check that your yeast has not expired! I’m using instant yeast for this bread recipe, so I don’t have to dissolve the yeast in water first. If you do not have any yeast on hand, try making my Irish soda bread instead.
3. Cover and place in a warm, draft-free area until doubled in size, about 1½ to 2 hours. Alternatively, allow for an overnight rise by covering and refrigerating until doubled in size, about 8 hours.
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4. Preheat the oven to 450°F. Place a large empty Dutch oven with a lid in the oven for at least 30 minutes. Next, uncover your risen dough and using lightly floured hands, reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Turn the bowl 90 degrees and repeat the folding and turning, working in a circle around the dough until it starts to hold its shape, about 8 to 10 rotations. Turn out the dough onto a lightly floured surface, placing it seam side down. Shape into a round loaf.
5. Transfer the dough onto parchment paper and sprinkle it with flour. Loosely cover with plastic wrap or a tea towel for 10 minutes. Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough.
6. Place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid. Bake for 30 minutes. Remove the lid and bake until deeply golden brown, about 15 to 17 minutes more. Carefully remove the artisan bread, and place it on a wire rack to cool for at least 20 minutes before slicing.
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This artisan bread tastes fantastic alongside a big bowl of my chicken noodle soup recipe or my tomato soup recipe. It’s also perfect for slathering on a generous helping of pumpkin butter, honey butter, apple butter, or strawberry
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