4 Ingredient Artisan Bread

Have you been doing a ton of baking these last couple weeks? I've been finding myself baking the most random things when the kids are in bed, or otherwise. So far I've made a batch of chocolate chip cookies, hot cross buns, some chocolate chip cookies that turned out real bad, some rolls, and now this Artisan bread. 

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I've seen a lot of people making these artisan breads lately, and the recipes all seem to be super simple. I kind of took a few different recipes and did what worked best for me, and it turned out amazing. 

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If you're looking from some super crusty artisan bread that is hard and crunchy on the outside, but so soft and tastes divine with butter on the inside, then this super easy four ingredient artisan bread recipe has your name all over it. 

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This bread does take a while to come together. If you know you're going to want this with dinner one night, take the three minutes the night before to prep your dough so that it will be ready for you to bake in the morning. 

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Ingredients: 
2 cups water at 70-100 degrees
4 cups all purpose flour
1 tbsp active dry yeast
2 tsp salt

Directions:
In a large bowl mix together all of your ingredients. The dough will look super sticky, it's fine. Cover the bowl with plastic wrap and let it rise/ferment overnight on your counter, anywhere from 12-18 hours. 

Two hours before baking, lightly flour a work surface and turn your dough out onto the flour and form it into a ball. Then lightly grease a different bowl, place your dough inside, cover with plastic wrap, and let it rise for two more hours. 

To bake, preheat your oven to 450ยบ. Place your oven-safe pot or dutch oven into your oven, and let it get hot as your oven heats itself. Once the oven is heated, remove your pot (carefully with oven mitts), place the dough inside, cover with a lid, and bake for 30 minutes. 

After 30 minutes, remove the lid and continue baking for 5 more minutes, or until the loaf is golden brown. 

Once baked, remove the pot from the oven, carefully transfer the bread to a wire rack to cool. For best results, wait about 15 minutes before cutting with a serrated knife.


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2 comments

  1. I've made similar recipes and if you don't have a Dutch oven, you can use a covered casserole dish or an oven-safe mixing bowl (like Pyrex) with a pot lid or an aluminum foil lid. If using foil, make sure to cut and shape it before you heat the bowl!

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    Replies
    1. That is so good to know! Thanks for sharing that!

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