Artisan Bread Easy Recipe

3 Ingredient Artisan Bread (no knead!) I Heart Naptime

WEBMar 14, 2023 · Only 3 main pantry ingredients to make this homemade artisan bread. Prepare a work surface to make this bread perfectly. It is …

1. Place the flour, salt and yeast in a large bowl. Then pour the warm water over top, making sure it's not too hot.
2. Generously flour your hands and turn the dough onto a lightly floured surface. The dough will be sticky. Do not punch it down, knead it or roll it out. Gently work the dough into your preferred shape. I typically work it into a French boule (round circle) or 2 loaves and tuck the ends under. Lightly dust the top with flour and then use a bread knife to add 1-4 lines across the top.
3. Preheat the oven to 450°F. Place a baking stone, a pizza stone or a iron skillet flipped over into the oven. You'll want the bread to cook on a hot skillet, so let it preheat for about 20 minutes.

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4Ingredient Homemade Bread Recipe Sally's Baking Addiction

WEBJan 1, 2020 · Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and …

1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
2. Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.

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