This no knead dutch oven bread with 4 simple ingredients and 5 minutes prep time is perfect for beginners. With a soft tender crumb, a golden crust and amazing flavor, this artisan bread can be prepped in the morning and baked on the same day.
Place the flour, sugar, salt and yeast in a large bowl. Then pour the warm water over top. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix together. Stir until a shaggy dough forms and the dough is combined. The dough should be wet and STICKY, but add a Tablespoon or two more flour if it's too sticky to handle.
Once the flour is all mixed in, cover with a towel or plastic wrap spayed with nonstick spray. Leave on the counter and let rise for 8-24 hours. If you're short on time, you can bake as soon as 3 hours (I prefer to make in the morning and bake in the evening). You can also refrigerate it for up to 7 days.
Shape:
Generously flour the counter and your hands (use about 1/4 cup). Then turn the dough onto the counter. The dough will be sticky. Do not punch it down, knead it or roll it out. Gently and quickly work the dough into a French boule (round ball) by pulling the ends into the center. Then place into a glass bowl. Lightly dust the top with flour. Cover and let rest for 30 minutes while the oven preheats.
Preheat:
Preheat the oven to 450°F about 1.5 hours before serving. Place a 4-6-qt dutch oven (with the lid on) into the oven for 30 minutes to get hot.
Bake:
Remove the dutch oven from the oven and sprinkle some cornmeal into the bottom of the pot or a piece of parchment paper. Then carefully pour the dough into the pan. Use a bread knife to add 1-3 lines across the top if desired. Cover with the hot lid and bake for 30 minutes, or until it's starting to turn golden. Remove the lid and bake an additional 15-20 minutes or until golden brown. When you knock on the bread, it should sound hollow.
Allow the bread to cool on a cooling rack atleast 30 minutes before slicing (the middle will finish cooking while it cools, so make sure to give it time to rest).
Notes
Artisan bread: Don't have a dutch oven? Try my 3 ingredient artisan bread. Storage: Store in a paper bag (so it doesn't soften) for up to 4 days. Freeze up to 3 months.