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Freshly baked 3 Ingredient Artisan Bread with a golden, scored crust, dusted with flour, sitting on a white cloth.
Daniel

3 Ingredient Artisan Bread

Discover the magic of '3 Ingredient Artisan Bread' – a shockingly simple yet incredibly rewarding no-knead loaf. With just flour, water, and yeast (and a touch of salt for flavor), you'll achieve a beautifully crusted, airy, and chewy bread that tastes like it came from a professional bakery. Perfect for beginner bakers!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American, European
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour (plus more for dusting)
  • 1 1/2 cups warm water (approx. 100-110°F or 38-43°C)
  • 1/2 teaspoon active dry yeast
  • 1 teaspoon salt (kosher or fine sea salt)

Equipment

  • Large Mixing Bowl
  • Plastic wrap or damp kitchen towel
  • 5-6 quart Dutch oven with lid
  • Parchment Paper
  • Wire cooling rack

Method
 

Mixing the Dough
  1. In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt. Whisk briefly to distribute the dry ingredients evenly.
  2. Pour the warm water into the bowl with the dry ingredients. Using a wooden spoon or a sturdy spatula, mix until all the flour is incorporated and a shaggy, sticky dough forms. Do not overmix; just ensure there are no dry spots of flour.
  3. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature (preferably around 70-75°F / 21-24°C) for a minimum of 12 hours, and up to 18 hours. The longer the rise, the more flavor will develop. The dough should appear bubbly and almost double in size.
Preheating and Preparing for Bake
  1. About 30 minutes before you're ready to bake, place your 5-6 quart Dutch oven with its lid into your cold oven. Preheat the oven to 450°F (232°C). Allow the Dutch oven to heat up for the full 30 minutes with the oven to ensure it's scorching hot.
  2. While the oven and Dutch oven are preheating, lightly flour a clean surface. Gently scrape the risen dough out of the bowl onto the floured surface. The dough will be very sticky.
  3. Using floured hands, gently fold the edges of the dough towards the center a few times, just enough to form a somewhat round, loose ball. Avoid kneading vigorously; the goal is to gently shape it, not to develop gluten further. Place the shaped dough onto a piece of parchment paper, ensuring it's large enough to act as a sling.
Baking the Bread
  1. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven. Place the lid back on the Dutch oven.
  2. Return the covered Dutch oven to the oven and bake for 30 minutes.
  3. After 30 minutes, remove the lid from the Dutch oven. Continue to bake for another 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
Cooling and Serving
  1. Carefully remove the Dutch oven from the oven. Using the parchment paper, lift the bread out and transfer it to a wire cooling rack. Let the bread cool completely for at least 1-2 hours before slicing. This is crucial for the internal structure and texture to set properly.
  2. Slice and enjoy your homemade artisan bread! It's delicious on its own, with butter, or as an accompaniment to soups and stews.

Notes

The name "3 Ingredient Artisan Bread" typically refers to the core structural ingredients: flour, water, and yeast. While salt is included in this recipe for essential flavor and to regulate yeast activity, it's often considered a seasoning and not counted in the '3 ingredients' for marketing simplicity. This recipe relies on a long, slow fermentation process (the 12-18 hour rise) rather than active kneading to develop the delicious flavor and airy texture. Store leftover bread at room temperature in an airtight container or bread bag for up to 3-4 days, or freeze for longer storage.