Description
An easy recipe for a single loaf of artisan-style yeast bread that requires no kneading and results in a crusty, rustic loaf.
Ingredients
Scale
- 3 cups (450g) flour (bread or all-purpose)
- 2 tsp instant or rapid rise yeast
- 2 tsp kosher or cooking salt (not table salt)
- 1 1/2 cups (375 ml) very warm water (up to 55°C/130°F)
- 1 1/2 tbsp flour (for dusting)
Instructions
- Mix flour, yeast, and salt in a large bowl. Add warm water and mix until no dry flour remains. The dough will be sticky.
- Cover the bowl and let it rise for 2–3 hours at room temperature until doubled and bubbly.
- (Optional) Refrigerate dough for up to 3 days to enhance flavor.
- If refrigerated, let dough sit on the counter for 45–60 minutes before baking.
- Preheat the oven to 230°C/450°F with the Dutch oven inside for 30 minutes.
- Dust the work surface with 1 tbsp flour and gently scrape the dough onto it. Sprinkle with 1/2 tbsp flour.
- Using a dough scraper, fold the dough over itself about 6 times to shape it into a round.
- Flip onto parchment paper, seam-side down. Reshape gently if needed.
- Carefully place the dough (with paper) into the preheated Dutch oven and cover with the lid.
- Bake covered for 30 minutes, then uncovered for 12 more minutes until deeply golden and crisp.
- Cool on a rack for 10 minutes before slicing.
Notes
Serve warm or at room temperature. This bread can be sliced and enjoyed with butter, olive oil, cheese, or soup. Store at room temperature for 1-2 days or freeze for longer storage.
- Prep Time: 180 minutes
- Cook Time: 42 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg