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blue pot filled with round loaf of easy artisan bread

Easy Artisan Bread

A crusty loaf of easy artisan bread has a crisp crust and tender interior crumb.
5 from 1 vote
Course: Breads
Cuisine: European
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 22 hours
Total Time: 22 hours 45 minutes
Servings: 1 loaf
Calories: 124kcal


  • cups all-purpose flour
  • 2 teaspoons coarse Kosher sea salt
  • ½ teaspoon dry yeast
  • cups warm water


  • Place flour, salt and yeast in a mixing bowl. Gradually add the water, stir until mixed well. Mix dough gently until it forms a rough ball.
  • Transfer dough to a large clean, un-greased, mixing bowl. Cover with plastic wrap and let dough rise at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size. For best results, let dough rise 18 – 24 hours.
  • Before baking, place an empty Dutch oven, with its lid, into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
  • Remove dough from bowl and place on a well-floured surface. Create a smooth ball by pulling corners of dough underneath until the surface is smooth.
  • Place dough on a square of parchment paper big enough to cover bottom of the Dutch oven. Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes.
  • Using a sharp knife, Score the top of the loaf with an X. (Cut about ¼ inch deep and 2 ½ inches long for each side of X.)
  • Lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)
  • Carefully remove Dutch oven from the oven. Remove lid, then lift corners of parchment paper and lower dough into hot pan.Replace lid and return to the oven. Bake 30 minutes. Remove lid and bake additional 10 minutes or until the top is browned.
  • Remove from oven and place bread on a cooling rack. Allow it to cool for at least 30 minutes before slicing.


Serving: 1g | Calories: 124kcal | Carbohydrates: 26g | Protein: 4g | Sodium: 354mg | Fiber: 1g
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