Easy Artisan Bread Recipe: Dutch Oven Baking Guide for Perfect Crust

Easy Artisan Bread Recipe: Dutch Oven Baking Guide for Perfect Crust

This foolproof artisan bread recipe creates a golden, crusty loaf with a chewy interior — no kneading required. With only four ingredients and simple steps, you can make bakery-quality homemade bread right in your kitchen.

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Prep Time 15

Cook Time 30

Servings: 1 large loaf (10–12 slices)

Course: Bread

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

3 cups 395g all-purpose flour or bread flour
½ tablespoon kosher salt
¼ ounce instant or active dry yeast 2¼ teaspoons
1½ cups warm water 105°F
Optional: up to 25% whole wheat flour herbs, seeds, or 1 tablespoon honey for flavor variation

Method

In a large bowl, whisk together flour, salt, and yeast until evenly distributed.
Pour in warm water (105°F) and stir until combined into a sticky, shaggy dough. No need to knead.
Cover and let rise at room temperature for 2–10 hours, or refrigerate overnight for deeper flavor.
Gently shape dough into a round loaf on a floured surface without over-handling. Rest 20–30 minutes.
Preheat oven to 450°F with a Dutch oven or baking stone inside for at least 15–20 minutes.
Score loaf with a sharp knife, then transfer onto parchment paper.
Carefully place dough in preheated vessel, add steam (1 cup hot water or 5 ice cubes in oven), and bake 25–30 minutes until golden and crisp.
If using a Dutch oven, bake covered for 25 minutes, then uncover for 5 minutes for final browning.
Cool on a wire rack for at least 30 minutes before slicing to allow crumb to set.

Notes

Use warm water between 105–110°F for consistent rise. Avoid over-kneading this high-hydration dough. Steam during baking is essential for a crisp crust. Store in paper bag for up to 3 days or freeze up to 3 months.