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Yall!! This is a foolproof bread recipe that takes less than two hours to make AND it’s a no knead process. Winner Winner chicken dinner🙌
I am a SUCKER for artisan bread! It tastes fabulous and it looks super fancy. You can show off your skills to anyone with this easy recipe. If you want, you can even add special seeds to it or even make it into a pizza style loaf!
Important mentions
So when I let my bread proof outside, the temperature has to be less than 80 degrees. If it gets above it, it can actually kill the activated yeast in the dough and prevent it from rising.
If it is too hot outside, you can proof the dough in your oven on a keep warm temperature or you can fill a pan up with boiling water and just leave it on the rack under your dough bowl.
I let my dough rise for just one hour, but you can definitely go as long as 12 hours! The difference is the texture of your dough. If you want a light, airy dough let it rise longer (12 hour method) if you want a denser dough (like mine) let it rise for just the hour.
If you want to add things to your dough, you add it before the dough rises. So add things when it is in its “wet” phase.
If you want a chewier dough, you can keep the lid on for the full 25 minute cooking time. The lid traps the steam inside for a nice chewy texture.
Lets dough it 😛
5 ingredient Homemade Artisan Bread
Equipment
- dutch oven / cast iron oven
Ingredients
- 1 1/2 cups Warm Water
- 1 tbsp active, dry Yeast
- 2 tbsp Sugar
- 1/2 tbsp Salt
- 3 cups All purpose flour
Instructions
- Combine the yeast, sugar, and warm water into a large mixing bowl. Let it activate for 10 minutes.
- Meanwhile, combine the dry ingredients together: flour and salt. Set it aside
- Your yeast is active when it forms a froth on top of your mixture.
- Pour dry ingredients into wet. Stir to combines with a wooden spatula. It does not have to be perfect, but you do not want to over work it as it will lead to a denser texture. Just make sure you combine it enough so that there are no pockets of flour
- Put a lid on your bowl or cover with saran wrap. Let it proof outside for at least 1 hour or until the dough has doubled in size. You want there to be visible holes in your dough
- When it is time to cook your bread, preheat the oven to 400 degrees. Also, while the oven is preheating, toss the dutch oven in there to preheat as well. This is very important because you want to make sure the bread is cooked evenly
- Bring in your bread. Lay it out on a floured surface. You know you have well-rised bread when there are visible webs in the dough.
- You do not want to overwork the bread, but just form it in somewhat of a circular shape as best you can. Toss some flour on the top of the dough
- VERY carefully, put the dough in the pre-heated dutch oven. Cover the lid
- For a crispier top, I took a knife and made an X on the top.
- Cook the bread for 20 minutes at 400 degrees. Then when 20 minutes is up, take the lid off and cook for an additional 5 minutes to get the brown color
- Use 2 spatulas to carefully take the bread out. Let cool for 10 minutes
Yeast mixture: Before Yeast mixture- After (Froth) Mix ingredients together Dough after it rises Webs in dough = well-rised Holes in dough - after rise Shape dough into ball X marks the spot Finished Product�?
Amy Fleming says
I can’t get enough of this bread. Thanks for sharing the recipe.