3 Ingredient Artisan Bread

  • Jump to Recipe
  • Leave a Review
  • This post may contain affiliate links. Please read my disclosure policy.

    This no knead artisan bread is the easiest bread recipe you’ll ever make! You only need one bowl and 3 simple ingredients. This recipe is perfect for beginners! 

    Homemade bread is seriously pure comfort and a staple in my home. The very first recipe I ever made from scratch was my homemade white bread, which my family adores. I’ve made many more over the years, like my homemade french bread and whole wheat bread.

    artisan bread in white towel

    You seriously won’t find an easier bread recipe than this! It comes together with only 3 ingredients (I don’t count water as an ingredient) and is perfect for beginner bakers. There’s no kneading required and the dough can be made in one bowl. Plus it only takes 5 minutes to prep. The rest of the time is spent waiting while it rests and cooks.

    I shaped this bread into a French Boule (circle), but this dough can easily be made into a French baguette, rolls, pizza dough or ciabatta. It’s super versatile and a recipe you’ll want to save for when you just have a few ingredients on hand.

    How to make artisan bread

    Make the dough. Add salt and yeast to a large bowl, then pour the warm water on top. Add the flour in all at once, then mix together. I used a dough whisk, but feel free to use a spatula, wooden spoon or even your hands. The dough will still be sticky once it’s mixed together, but this is what you want.

    whisking together flour and yeast

    Cover and let rise. Cover the bowl with a towel until the dough doubles in size. This will take about 2 to 3 hours, however the longer you let it rise the better. You can leave it on the counter to rise for up to 12 hours. Once it rises, you can either prepare to bake or cover the bowl with saran wrap and stick it in the refrigerator to bake later. It will keep in the fridge for up to 1 week.

    letting dough rise in bowl

    Shape the dough. Dust your hands with flour, then lightly turn the dough onto a lightly floured surface. Shape the dough into your preferred shape, making sure not to punch it down or knead it. I like to shape mine into a French boule (round circle). Or shape into 2 loaves and tuck the ends under. Add a light dust of flour on top, then use a bread knife to make about 1 to 4 lines across the top.

    Let rest again. Line a pizza peel, skillet or pan with parchment, then lightly sprinkle flour on top. Add the dough and let rest for 20 to 30 minutes.

    baking bread on a pizza peel

    Bake in oven. Preheat the oven to 450°F. You want the bread to cook on a hot surface, so place a baking stone, pizza stone or flipped over iron skillet into the oven. Let it warm in the oven for about 20 minutes while the oven preheats.

    Grab a hold of the parchment paper to slide the dough onto the hot stone or skillet. Quickly pour 1 cup hot water into a small broiler pan or 5 ice cubes into the bottom of the oven and close the door to trap the steam. Then bake until golden brown, about 25 minutes.

    Cooking tips:

    • You can easily double this recipe to make an extra loaf and freeze for later.
    • If you don’t have a baking stone, you can turn a cast iron skillet or baking sheet upside down and place in to then to heat up.
    • Use parchment paper to easily slide the dough ball onto the hot skillet in the oven. The bread will cook on the parchment paper.
    • The longer you let it rise, the chewier the bread will be. You can let it rise on the counter for up to 12-18 hours and up to a week in the refrigerator. I prefer to make it the night before I’m baking it.
    • Split the dough in half if you’d prefer to make 2 smaller loaves. This recipe makes about a 9-inch loaf.
    • If you don’t have a broiler pan, stick a cup of water in a small oven-safe pan or toss in about 5 ice cubes to help keep steam in the oven. This will create the crusty crust.
    • Store in a paper bag so it doesn’t soften.

    sliced artisan bread on cutting board

    What to serve with artisan bread?

    More homemade bread recipes:

    sliced artisan bread on cutting board

    Artisan Bread Recipe

    Course: bread
    Cuisine: French
    Keyword: artisan bread
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Resting time: 2 hours
    Total Time: 2 hours 30 minutes
    Servings: 12
    Calories: 114
    Author: Jamielyn Nye
    This no knead artisan bread is the easiest bread recipe you'll ever make! You only need one bowl and 3 simple ingredients. This recipe is perfect for beginners! 

    Ingredients

    • 1/2 Tablespoon kosher salt
    • 1/4 ounce active dry yeast packet , or 2 1/4 teaspoons (can also use instant yeast)
    • 1 1/2 cups warm water , 105°F
    • 3 cups all-purpose flour , or bread flour

    Instructions

    Make dough:

    • Place the salt and yeast in a large bowl. Then pour the warm water over top, making sure it's not too hot.
    • Next add the flour all at once. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix together. Once the flour is all mixed in (the dough should still be sticky), cover with a towel or plastic wrap for 2-3 hours, or until double in size. However the longer you let it rise, the better. You can leave it on the counter to rise for up to 12 hours.
    • Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes, or up to one week. Then prepare to bake.

    Shape:

    • Lightly cover your hands with flour and turn the dough onto a lightly floured surface. Do not punch it down or knead it. 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.
    • Place a piece of parchment paper onto a pizza peel or the bottom of a skillet or pan. Lightly flour and then place the dough on top and let it rest about 20-30 minutes.

    Bake:

    • 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.
    • Slide the dough with the parchment paper underneath onto the hot stone. Quickly place either 1 cup of hot water in a small broiler pan or 5 ice cubes into the bottom of the oven and shut the door to trap the steam. Then bake for 25 minutes or until browned.
    • Allow to cool on a cooling rack and then slice the bread and serve. Store in a paper bag so it doesn't soften.

    Notes

    • The longer it rises, the chewier it will be. It can rise on the counter for up to 12 hours and up to a week in the fridge. 
    • If making loaves, split the dough in half. It will make 2 smaller 9-inch loaves. 

    Nutrition

    Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
    PIN THIS RECIPE

    handing holding artisan bread

    More Homemade Favorites

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    Comments

  • Natalie wrote:
    • Jamielyn Nye wrote:
  • Trish wrote:
  • Deb wrote:
    • Jamielyn Nye wrote:
  • PAMELA SMERKER wrote:
    • Jamielyn Nye wrote:
  • Noelle wrote:
  • Jenn wrote:
  • Randy wrote:
    • Jamielyn Nye wrote:
  • BetsyWilson wrote:
    • Jamielyn Nye wrote:
  • I Heart Nap Time