artisan bread recipe

Easy Dutch Oven No Knead Bread recipe  is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks &amp; tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!

Easy No Knead Bread (Dutch Oven Bread)

all-purpose flour

tsp active dry yeast

½ tsp sea salt

½ cups warm water (105 degrees F)

Combine the flour, yeast, and salt in a large bowl and stir to combine.

Add the water and mix until the dough forms a ball.

Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.

Let dough sit covered at room temperature for 18-24 hours.

After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.

Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating.  (Note: Readers have used a 5 qt. dutch oven with success).

While oven is preheating, transfer the dough from the bowl onto a floured surface.

Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and &quot;floppy.&quot; That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).

Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.

Gently put the dough ball into the baking dish so it’s evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.

Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

https://embed.mediavine.com/videos/xmn3ntsm18xpnottiff6

Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!

Dutch Oven No-Knead Bread Recipe

Make your own delicious bakery quality artisan sourdough breads at home. This recipe is a good start for new sourdough bakers. It's a long process but an easy one. These breads are so worth it!

Beginners Artisan Sourdough Bread Recipe

water-80 degree F. -NO chlorine, 2.22 Cups

salt

Very active starter - make sure it floats, 1 + Cup

All purpose Flour (or bread flour), 5 1/2 Cups

Make the STARTER AHEAD (This can take up...

Make the STARTER AHEAD  (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.  

This process balances your starter for best rise....

This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.

Let sit overnight.

It should pass the float test in 8...

It should pass the float test in 8 to 12 hours.

If it does not repeat feeding.

Pour the water into a large bowl.

Add the ripe balanced starter to the water...

Add the ripe balanced starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water. 

Add the flour to the leavened water and...

Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.

Let it rest (autolyse stage) about an hour....

Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours.

After autolyse, add the salt to the bread...

After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough. 

Using your wet hands pull the dough from...

Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl.

Over the next 2 1/2 hours repeat the...

Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes for a total of FOUR times. The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it. DO NOT PUNCH DOWN THE DOUGH AT ANY TIME. Those air bubbles create the excellent crumb and flavor. 

The dough should become an elastic resilient dough...

The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.

Allow the dough to bulk rise IN THE...

Allow the dough to bulk rise IN THE BOWL at room temperature an hour or SO until it rises by 30 percent or so.

Cover the bowl of dough with a plastic...

Cover the bowl of dough with a plastic bag and set it in the fridge for 12 to 15 hours (Or overnight). It should continue to rise slowly so give it room in the bowl.

Remove the dough from the fridge and let...

Remove the dough from the fridge and let it sit on the counter in the bowl for two hours or until the dough reaches room temperature (or pretty close). The dough will soften and gently rise (a tiny bit) as it warms. 

On a clean unfloured counter pour out the...

On a clean unfloured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly.

BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each...

BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each half into a dough ball. The most efficient way to do this is to use the counter as your pivot point. Scrape in a circle around the dough (leave it unturned, flour side up). The unfloured counter will hold the dough center and create tension as you circle the dough with the scraper forming a ball. Repeat to form two dough balls. The DOUGH edge should be round and the dough ball should have some form and resilience to it. 

Let the dough balls rest for 20 to 30...

Let the dough balls rest for 20 to 30 minutes. They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.

Gently slide the dough scraper under one of...

Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side.

Now gently stretch and pull the dough over...

Now gently stretch and pull the dough over from the bottom to 1/3 up the loaf. Stretch and pull the dough from the sides to the dough middle. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. Form a seam. Pinching the seam as necessary. (view the video for help here)

Place the dough seam side up in your...

Place the dough seam side up in your rice floured, cloth lined banneton or bowl.

Rise in the fridge 2 to four hours. 

Set a baking stone (if you have one)...

Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with it's lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.

Keep the formed loaf in your banneton in...

Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring.

Remove one banneton from the fridge. Place the...

Remove one banneton from the fridge. Place the dough in your preheated dutch oven. I do this by flipping it into the dutch oven as gently as possible seam side down. 

Alternate method: Place high heat safe parchment paper...

Alternate method: Place high heat safe parchment paper over the banneton. Turn the banneton upside down so the dough falls gently onto the parchment paper.

Score the loaf with your lame knife or...

Score the loaf with your lame knife or a razor blade or sharp scissors. Scoring helps the dough rise better.

Now pick up the scored loaf with the...

Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.

Put the lid on the dutch oven and...

Put the lid on the dutch oven and return it covered to your preheated oven. 

Bake 30 minutes at 450 degrees. 

Now REMOVE the lid (and parchment paper if...

Now REMOVE the lid (and parchment paper if using). Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. (To prevent over browning turn the parchment paper (or foil) upside down over the loaf as it finishes in the oven.)

Remove the dutch oven. Place the finished loaf...

Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.

Return the dutch oven (with lid on) to...

Return the dutch oven (with lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.

To tell if your bread is properly done....

To tell if your bread is properly done. Use your digital thermometer and insert it into the center of the loaf. It should read about 205 degrees.

Other TELLS: Look at the crust and LISTEN...

Other TELLS:  Look at the crust and LISTEN to it cool. The crust should be 'shattery' which means as it cools it will crack. You can see it and hear it. This is bread music :) also a dull sounding bread is probably not completely baked. When you cut the loaf is should have a creamy but springy crumb with lots of aration.

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Homemade Sourdough bread is a worthy journey into Artisan bread making.  The adventure begins with wild yeast starter and continues into the vast and rich history of bread baking.

Beginner Artisan Sourdough Bread Recipe 

Rustic Bread recipe with Biga can be made with only 4 ingredients.This Crusty White Bread Recipe will help you make the best homemade artisan bread which has an amazing flavor and texture.

Rustic Bread Recipe with Biga :The Best Homemade Artisan Bread Recipe

Flour

Water

yeast

Salt

.8 g Yeast (1/4 tsp(insatnt or active dry yeast))

Into a bowl add in the water and 2 pinches of yeast.It is hard to weigh it and most easiest way of expressing this amount will be slightly less than 1/12 tspStir and dissolve it in water.Now add the flour and combine together to form a dough.Make sure there are no dry patches left behind.Cover the bowl with a cling film and let it sit and ferment overnight.We can use the biga or starter that’s been fermented anywhere between 10-16 hours(for the best results)

Prepare the Biga

In a small bowl ,add the water ,yeast ,salt and flour.Mix and combine to form a shaggy mass of dough.Now incorporate this dough with the preferment.Make sure its combined well enough that there are no lumps left and it’s a homogenous dough.If you want to use a stand mixer you can use it at this point, which will make the process much easier.Now cover the dough and let it sit and rise.

Prepare the Bread Dough

During this Proofing time we need to strengthen the dough.For that we will do 1 round of “stretch and fold” in 45 minutes and then another “layering of dough sheet” in another 45 minutesAfter 45 minutes of proofing, let’s do stretching and folding the dough to strengthen the gluten in the dough.Just pull and stretch the dough and then fold it onto itself.Repeat the same on all four sides.Leave it to rise for another 45 minutes.Then again flip the dough on to a wet surface and stretch the dough to form a rectangular sheet of dough.Fold the dough from bottom and top 1/3 rd and then again fold it as shown in video.By now our dough has got a good texture.Transfer this dough onto a well greased containerNow cover the dough and let it rise for another 30 minutes.

First Proofing (2 hours)

Our bread dough has risen slightly and it is ready for shaping.Transfer the dough on to a well floured work surface and then shape it into a boule ” (round )or batard” (oblong)Place the shaped dough on to a bannettone or onto a rectangular loaf pan or a round bowl, lined with a well dusted(best to use gluten free flour like rice flour so that it will not stick to the dough) kitchen towel.Let the shaped bread dough sit and rise for 50 minutes in a warm environment and 50-60 minutes in a cold environment.After the final proofing, flip the dough on to a parchment paper.Dust off any excess flour on top.Score the bread with a sharp knife or blade or with a lame.Place this into the preheated oven dish or dutch oven.(We can use any oven proof dish with a proper lid.)Close the oven dish with it’s preheated lid.

Shape the dough

Baking temperature and durationTransfer the dough on to a well preheated dutch oven(250C)( I recommend an oven thermometer to make sure your oven is hot enough) and close the pot with an oven safe lid.We can use a Dutch oven which is best to use for making this type of artisan rustic breads.Take care not to burn yourself during this step as the dutch oven or oven dish is very hot.Bake the bread inside the hot dutch oven(480F or 250 C) for 18 minutes with the lid on.After 18 minutes of baking,remove the lid and Reduce the oven temperature to 230CF.And then bake for another 8-12 minutes without the lid (450 F or 230C) ,until the top of the bread is nice and deep golden brown.The more you bake at this point,the more crispy the crust become.This extra baking will give that outer crust of the bread to get a more crisp and caramelized golden brown color and a nutty flavor.

The bread is best when eaten fresh,when they are cooled but still slightly warm.It is chewy,so flavorful and has the perfect airy, soft texture.Enjoy!

Bake the No knead Rustic Bread

https://www.youtube.com/watch?v=Bzr1Pf2EotM

This Rustic Bread Recipe will help you make the best homemade artisan bread which has an amazing flavor and texture.
Rustic Bread Complete Written Recipe :https://merryboosters.com/rustic-bread-recipe-with-biga/
How to make Rustic bread without dutch oven:https://youtu.be/gOuMjl-u6fo(Second Half of this video will show you how to make rustic bread without dutch oven)
In this crusty white bread recipe I tried to make the process simple and my intention is to help you make the best artisan bread with the least effort as possible.

We make use of adding a preferment in this artisan bread recipe which brings wonderful flavor to our bread.

The method does not need more work from our side but it needs more “time” to do their own work.So the main ingredient that we need for making this crusty white bread or this basic artisan bread is “Time“.

Making bread in Dutch oven will help you get rustic crust and soft crumb bread

If you are busy and you want to make rustic bread from straight dough in more easy way, we have excellent recipes that makes great bread too.
You can check this Rustic Artisan Bread VIDEO :https://youtu.be/gOuMjl-u6fo This video will show you how to make bread from straight dough.
In the step by step video,I have shown how to make no knead bread in a Dutch oven and how to make crusty bread even without a dutch oven.

One of the most favorite bread recipes in our channel is the Easy No knead Artisan Ciabatta Bread VIDEO :https://youtu.be/9dCcTK7oJLA which is also made from straight dough.

We also have No knead cranberry walnut bread recipe VIDEO :https://youtu.be/CcXvY8eyCMc which has a crunchy crust and delicious soft crumb inside; which also uses easy straight dough method.

Why you will love this Rustic Bread Recipe
1. The taste and texture of this artisan bread is so incredible:it has a unique flavor and, soft and chewy open crumb, that you will love.
2. It is super easy to make this Artisan Rustic Bread;you don’t need to do heavy kneading
3. You will need only four basic ingredients to make this amazing crusty white bread
4. The real hands on time for making this Homemade Artisan Bread is less than 15 minutes

What is Rustic Bread
The term Rustic Bread is a very relative term.
For me, a rustic bread is a bread that has a heavy crust, an open texture, and a delicious flavor.
It is made with fewest ingredients ;Flour ,water, salt and a leavening agent a starter, either a wild yeast starter, such as sourdough, or a “biga” or “poolish”
To get delicious flavor to a rustic bread or a crusty bread usually it requires a long fermentation.
For that we add a starter to our bread dough.

What is the difference between poolish and biga 
Biga and poolish are types of pre-ferments used in Italian and French baking respectively. 
Poolish, the wetter one, where flour and water are added in almost 1:1 ratio.
Biga is more of a thick preferment as it uses less amount of water, somewhere between 70-80 percent.

How to make this homemade artisan bread
We can make this easy artisan bread in five simple steps
1.prepare the biga(evening)
2.Prepare the bread dough(morning)
3.First proofing (2 hours)
4.Shape the bread
5.Final Rising(50-60 minutes)
Bake the bread at 480 F or 250 C for 18 minutes and then reduce the temperature to 230 c or 450 F and bake for another 10-12 minutes.

Hope you liked this easy rustic bread recipe with biga.
Hope you will make this at home and enjoy!
Happy Baking!
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The Best Homemade Artisan Bread Recipe | How to make Open Crumb Rustic Bread / Crusty white Bread

There’s something deeply comforting about baking your own bread. The rhythm of mixing, folding, and baking connects us to traditions that go back generations. But let’s be honest — sourdough can also feel overwhelming, especially with all the talk about hydration levels, discard schedules, and feeding rituals. When I first started baking sourdough five years ago, I tried to follow every rule. I kept my starter on the counter, fed it daily, and felt guilty if I skipped a step. It quickly became more stressful than joyful.
Over time, I learned to let go of perfection and find a rhythm that actually fit into my life. I bake mostly during the cooler months — November through April — and I’ve developed a routine that’s simple, low-maintenance, and still produces beautiful, delicious bread. If you’ve ever felt like sourdough is too complicated or too demanding, I hope this encourages you to try a different approach.

A No-Stress Sourdough Routine + My Favorite Loaf Recipe

bread flour bread flour

fine sea salt

active sourdough starter (bubbly and at peak activity)

room temperature water

1. Mix the DoughIn a large mixing bowl, combine your flour, salt, sourdough starter, and water. Stir everything together with your hands or a spatula until it forms a shaggy, sticky dough. Don’t worry if it looks rough—it’ll smooth out over time.

Cover the bowl with a lid or a damp towel and let the dough rest for 1 hour at room temperature. This rest period (called autolyse) allows the flour to fully hydrate and the gluten to begin developing naturally.

2. First Stretch and FoldAfter the rest, it’s time for the first stretch and fold. Wet your hand to prevent sticking, then gently grab one side of the dough, stretch it upward, and fold it over itself. Turn the bowl a quarter turn and repeat three more times. This gentle technique strengthens the gluten without kneading.

Cover the bowl and place it in the fridge overnight. A long, slow ferment builds flavor and structure while giving you a break.

3. Morning Stretch and FoldsThe next morning, remove the dough from the fridge and let it sit at room temperature for 30–60 minutes. Then, do three more sets of stretch and folds, spaced 15 minutes apart. This further strengthens the dough and prepares it for shaping.

4. Shape the DoughLightly flour your work surface and turn the dough out. Shape it into a round or oval loaf, depending on your baking vessel. Use a bench scraper to help tuck the dough under itself to build surface tension. Transfer it into a floured banneton or bowl lined with a well-floured cloth.

5. Final ProofCover and let the dough proof at room temperature for 2 to 3 hours. You’ll know it’s ready when it looks puffy and has risen slightly, but still holds its shape.

6. Preheat and ScoreAbout 1 hour before baking, preheat your oven to 500°F with your Dutch oven inside. When ready, turn the dough out onto parchment paper, score the top with a lame or sharp blade, and carefully lower it into the hot Dutch oven.

7. Bake the LoafBake covered for 20 minutes, then remove the lid and reduce the temperature to 450°F. Bake for another 10 to 15 minutes until the crust is deeply golden.

8. Cool Before SlicingTurn the oven off, crack the door open, and let the loaf rest inside for 15 minutes. Then place the bread on a wire rack and allow it to cool completely before slicing. This prevents a gummy interior and helps the crumb finish setting.

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