This Classic Artisan Bread is simple, rustic, and full of flavor with a crispy crust and soft, airy interior. Made with just flour, water, yeast, and salt, this no-knead method produces a bakery-style loaf perfect for sandwiches, soups, or just enjoying with butter.
Preparation Time
Prep Time: 10 minutes
Resting & Fermentation Time: 2 hours 30 minutes
Baking Time: 30 minutes
Total Time: 3 hours 10 minutes
Servings: 1 loaf
Ingredients
280 g warm water
5 g fresh yeast (or 2 g dry yeast)
350 g wheat flour (bread flour preferred)
7 g salt
Directions
1. Activate the Yeast
In a large mixing bowl, combine warm water and fresh yeast. Stir well until the yeast dissolves.
2. Mix the Dough
Add wheat flour and salt to the bowl.
Stir until all flour is absorbed and no dry spots remain.
Let the dough rest in a warm place for 30 minutes.
3. Stretch and Fold
Gently stretch the edges of the dough and fold them toward the center.
Lift the dough and lightly pat to develop elasticity.
Cover with plastic wrap and ferment in a warm place until doubled in size (about 1 hour).
4. Shape the Dough
Lightly flour a surface and roll the dough into a ball.
Let it rest for 20 minutes.
Shape into a long loaf or baguette-style.
5. Final Fermentation
Cover and allow the dough to rise for 60 minutes before baking.
6. Bake the Bread
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