Chef AntonioBake a beautiful loaf of crusty artisan bread with just four ingredients. No special equipment needed — just flour, water, yeast, and salt.
180 min
Time Required
$5 – $10
Estimated Cost
8
Steps
low
Safety
What You'll Need
Tools
Materials
Step 1 of 8
Activate the Yeast
Dissolve the yeast in lukewarm water (about 100°F/38°C — warm to the touch but not hot). Let it sit for 5-10 minutes until foamy. This proves the yeast is alive and active.
Tip
If the water is too hot (above 110°F), it will kill the yeast.
Step 2 of 8
Mix the Dough
In a large bowl, combine the flour and salt. Pour in the yeast mixture. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms. Don't worry about it being messy — that's normal.
Common Mistake
Adding too much flour because the dough seems sticky. Trust the process — wetter dough makes better bread.
Step 3 of 8
Knead the Dough
Turn the dough onto a lightly floured surface. Knead for 10 minutes by folding, pushing, and turning. The dough is ready when it's smooth, elastic, and springs back when poked.
Tip
Use the windowpane test: stretch a small piece thin enough to see light through without tearing.
Step 4 of 8
First Rise
Place the dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm spot for 1-1.5 hours until doubled in size.
Pro Tip
Your oven with just the light on creates a perfect warm environment for rising.
Step 5 of 8
Shape the Loaf
Gently punch down the dough to release air. Shape into a round boule or oblong loaf. Create surface tension by pulling the dough taut and tucking underneath.
Step 6 of 8
Second Rise
Place the shaped dough on parchment paper. Cover and let rise for 30-45 minutes. Meanwhile, preheat your oven to 450°F (230°C) with the Dutch oven inside.
Step 7 of 8
Score and Bake
Carefully remove the hot Dutch oven. Lift the dough (on parchment) into it. Score the top with a sharp knife — one deep slash or a cross pattern. Cover with the lid and bake for 30 minutes. Remove the lid and bake 10-15 more minutes until deep golden brown.
Warning
The Dutch oven is extremely hot. Use thick oven mitts and work carefully.
Step 8 of 8
Cool and Enjoy
Remove the bread and let it cool on a wire rack for at least 30 minutes before slicing. The bread is still baking internally from residual heat. Listen for the crust crackling — that's the sign of a great loaf!
Tip
Cutting too early releases steam and can make the interior gummy. Patience pays off!
