How to Make Easy No-Knead Artisan Bread #shorts

There’s something incredibly satisfying about pulling a crusty artisan loaf out of your own oven.

This World’s Easiest Artisan Bread Recipe keeps things SIMPLE with only four ingredients and a no-knead method that’s perfect for beginners. The dough develops structure naturally while it rises, creating that chewy texture and beautiful crumb artisan bread is known for.

Minoo’s Pro Tip: Handle the dough gently when shaping. Preserving those air bubbles helps create the open, rustic crumb that makes this loaf so special.

Whether you bake it in a Dutch oven or on a baking sheet with steam, this recipe was designed to make homemade bread feel approachable and achievable.

Here’s the full recipe:

Prep Time: 20 minutes
Cook Time: 42 minutes
Rise Time: 2 hours
Total Time: 3 hours 2 minutes
Servings: 1 Loaf

Ingredients

-3 Cups All-Purpose Flour
-2 Tsp Instant Yeast
-1 Tsp Salt
-1 ½ Cups Warm Water

Instructions

1. Mix the dough: In a large bowl, whisk together 3 cups flour, 2 tsp instant yeast, and 1 tsp salt. Pour in 1½ cups warm water and stir with a wooden spoon until all flour is incorporated into a shaggy, sticky dough. No dry flour should remain visible.
2. First rise: Cover bowl tightly with plastic wrap or damp towel and let rise in a warm place for 2 hours until doubled in size and the surface shows bubbles.
3. Optional stretch and fold method: For a stronger crumb structure, after 30 minutes of rising, perform a set of stretch and folds by grabbing one edge of the dough, stretching it up as high as it will go without tearing, then folding it over to the opposite side. Rotate bowl 90 degrees and repeat 7 more times. Cover and let rise 30 minutes, perform another set of 8 stretch and folds, then let rise for the final hour.
4. Shape the loaf: Turn the risen dough onto a well-floured surface using a spatula. With floured hands, gently shape into a round by tucking the edges underneath, being careful not to knock out air bubbles. The dough will be very sticky and loose.
5. Second rise: Place shaped loaf on parchment paper and transfer to your Dutch oven or baking sheet. Cover and let rise for 30 minutes to 1 hour until puffy and increased in size by about 50%.
6. Prepare for baking: Preheat oven to 450°F with Dutch oven inside if using. Score a single slash about ½ inch deep across the top of the loaf with a sharp knife or razor blade.
7. Bake with steam: If using Dutch oven, add 3-4 ice cubes alongside the bread for steam and cover with lid. If using a baking sheet, place a pan of boiling water on the rack below. Bake covered at 450°F for 40 minutes until the crust sounds hollow when tapped.
8. Final bake: Reduce heat to 425°F and bake uncovered for 15 minutes more until deep golden brown with a crispy crust.
9. Cool: Transfer to a wire rack and let cool for at least 30 minutes before slicing to allow the crumb to set properly.


#BakingFromScratch #HomemadeBread #CrustyArtisanLoaf #fblifestyle