Easy Artisan Bread Recipe for Beginners
This easy artisan bread recipe is where my bread-making journey began before I ever started making sourdough. Made with just four simple ingredients, it's the perfect beginner-friendly loaf with a crusty exterior and soft, chewy interior.
Equipment
- 1 Cast-Iron Bread Pan preferred
- 1 Dutch Oven or Bread Pan alternative
- 1 Large Mixing Bowl
- 1 Proofing Basket
- 1 Parchment Paper or Bread Sling
- 1 Bread Lame or Sharp Knife
- 1 Cooling Rack
Ingredients
- 1½ cups warm, filtered water
- 2 tsp instant active yeast
- 3 cups bread flour organic
- 2 tsp salt
Instructions
- Combine warm water and yeast in a large mixing bowl. Let sit for 10-15 minutes until foamy.
- Gradually add bread flour and mix until incorporated. Add salt and continue mixing until a shaggy dough forms.
- Use your hands to bring the dough together until smooth.
- Cover and allow the dough to rise for 3-4 hours in a warm, draft-free location until doubled in size.
- Transfer dough to a lightly floured surface and shape into a round loaf or sandwich loaf.
- Place dough into a lightly floured proofing basket or bowl lined with a floured tea towel. Cover while the oven preheats.
- Place a Dutch oven or cast-iron bread pan into the oven and preheat to 450°F.
- Carefully transfer dough onto parchment paper or a bread sling and place into the hot pan. Score the top of the loaf with a bread lame or sharp knife.
- Cover with lid and bake for 30 minutes.
- Remove the lid and bake for an additional 12-14 minutes, or until the loaf is golden brown. (if your oven is hotter than normal, drop temp to 425°F)
- Remove bread from the pan immediately and cool on a wire rack for 1-2 hours before slicing.
Notes
Storage: Store bread in an airtight container or bread bag at room temperature for up to 3 days.
Freezing: Allow the loaf to cool completely, then slice and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
Helpful Tips:
- Use warm water, not hot water, to avoid damaging the yeast.
- Bread flour provides the best texture, but all-purpose flour can work in a pinch.
- You can make 1 or 2 loaves out of this recipe, but I normally do one.
- For a sandwich-style loaf, I prefer baking in a cast-iron bread pan. For a traditional artisan loaf, use a Dutch oven.
- Allow the bread to cool before slicing for the best texture.