Crusty Artisan Bread

Homemade bread sometimes seems intimidating to new bakers. Proofing yeast and rising and kneading and the list goes on. A lot of breads are a little putsy like that, but the recipe I’m sharing today is super simple. Even if you’re new to bread baking, anyone who tries your bread will think you’re a pro! Plus, the best bread is always the fresh, warm loaf straight from the oven. This Crusty Artisan Bread is a staple in my recipe binder. It’s perfect for when I need bread to go with dinner, but won’t have time to futz with kneading and multiple rising times.

I adapted this recipe from It’s Always Autumn with just a few slight changes. For instance, I use bread flour instead of all-purpose and added a little extra because the dough was so wet. There are only four ingredients and no kneading is required. Below, you’ll find a list of ingredients and the steps to make this Crusty Artisan Bread.

Shopping List

• Bread flour
• Yeast
• Celtic sea salt
• Water

How to Make Crusty Artisan Bread

In a large bowl, whisk three cups of flour with the salt and yeast. Gradually add the warm water and mix until it comes together in a cohesive ball. If it’s too wet, try adding additional flour. It should still be rather sticky though. Cover the bowl with plastic wrap and let it rest for 8-24 hours.

When you’re ready to bake the bread, turn out the dough onto a well-floured surface and cover with a clean dish towel. Let the loaf rise for about 30 minutes in a warm place if possible.

Meanwhile, preheat the oven to 450 degrees Fahrenheit. Place a baking dish with high sides in the oven to preheat as well.

Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes. Then remove the cover and continue baking for 10-15 minutes or until the top is golden brown.

You’re Crusty Artisan Bread will be crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with Amish butter and raw honey.

Pairings for Crusty Artisan Bread

• Vegetarian Butternut Squash Lasagna
• Spinach and Mushroom Lasagna Rolls
• Lemon Garlic Salmon & Asparagus
• Spaghetti Pie
• Lemon Dill Salmon
• The Ideal Salad

Print Recipe

5 from 1 vote

Crusty Artisan Bread

This bread is crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with Amish butter and raw honey.

Prep Time5 mins

Cook Time45 mins

Resting Time8 hrs 30 mins

Total Time9 hrs 20 mins

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: artisan, baking, bread, vegan, vegetarian

Author: Rachel Alexandra

Ingredients

• 3-4 cups bread flour plus extra
• 1 tsp Celtic sea salt
• ½ tsp yeast
• 1 ½ cups warm water

Instructions

• In a large bowl, whisk three cups of flour with the salt and yeast. Gradually add the warm water and mix until it comes together in a cohesive ball. If it's too wet, try adding additional flour. It should still be rather sticky though. Cover the bowl with plastic wrap and let it rest for 8-24 hours.
• When you're ready to bake the bread, turn out the dough onto a well-floured surface and cover with a clean dish towel. Let the loaf rise for about 30 minutes in a warm place if possible.
• Meanwhile, preheat the oven to 450 degrees Fahrenheit. Place a baking dish with high sides in the oven to preheat as well.
• Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes. Then remove the cover and continue baking for 10-15 minutes or until the top is golden brown.