This homemade 4-ingredient Artisan Bread is truly a wonderful thing. Crusty, chewy, and with fluffy holes inside, this bread is perfect for sandwiches, dipping in soups or just olive oil. In addition, the dough can be kept in the fridge for up to three days, so you can make it in advance and bake the bread just before serving.
The recipe is easy to make, but here are a few helpful tips to keep in mind. Flour: For best results, use bread flour. Bread flour creates the best flavor and chewy texture you’ll find in French baguettes and Italian ciabattas. Salt: I find coarse salt yields more flavorful results than table fine salt. Use 1 ½ teaspoons of fine salt, if that’s what’s available. Water: Use cool tap water at about 70 °F. A tip for a slightly crispier crust: Once the oven is hot, place a shallow metal baking pan on the bottom oven rack. Carefully pour in 3 to 4 cups of boiling water. Place the baking sheet pan with the shaped loaves on the center rack and immediately shut the oven. The steam created will result in a crispier crust.
To make the 4-ingredient Artisan Bread you will need the following ingredients:
In a large bowl, whisk together 3 ¼ cups bread flour, 2 teaspoons instant yeast, and 2 teaspoons coarse salt.
Add in 1 ½ cups water and mix together with a spatula or wooden spoon. At first, the dough will seem dry and shaggy. Keep working the dough until all the flour is well moistened. Use your hands if needed. The dough will be sticky. Shape it into a rough ball in the bowl as best you can.
Cover the bowl tightly with plastic wrap and set on the counter at room temperature. Let the dough rise for 2-3 hours until the dough is just about doubled in size, sticks to the sides of the bowl, and has a lot of air bubbles. Now, you can proceed with the recipe immediately, but for the best flavor and texture, let the dough rest in the refrigerator, covered, for at least 12 hours and up to 3 days.
Lightly dust a large nonstick baking sheet with flour or cornmeal.
Pour the cold dough out onto a floured work surface. Use a sharp knife or bench scraper to cut the dough in half. Place the dough halves on the prepared baking sheet. Use floured hands to shape the dough into 2 long loaves about 9 by 3 inches each. Arrange them about 3 inches apart.
Loosely cover the loaves and let them rest for 45 minutes.
Preheat the oven to 475 °F.
Use a sharp knife or bread lame to score the bread loaves with 3 slashes, about ½-inch deep. If the shaped loaves flattened out during the second rise, use floured hands to reshape them along the sides again.
A tip for a slightly crispier crust (optional): After the oven is preheated, place a shallow metal or cast iron baking pan on the bottom oven rack. Carefully and quickly pour in 3-4 cups of boiling water. Place the baking pan with the loaves on the center rack and immediately shut the oven. The steam will help to create a crispier crust. Bake for 20-25 minutes or until golden brown. You can check if the loaf is cooked by tapping the bottom of the loaf – it should sound hollow.
Let the loaves cool for at least 5 minutes before slicing.
Slice and serve. Cool before slicing, serve and enjoy! The leftovers can be stored loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days. Enjoy!
Give this homemade 4-ingredient Artisan Bread recipe a try on a slow day at home! Crusty and chewy, this bread is perfect for sandwiches or dipping in soups. Did you like this recipe? Let us know in the comments below.
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