Crusty Bread Recipe Easy Artisan Loaf {Bakery Style}

This Crusty Bread Recipe Easy Bakery Loaf will have you baking dutch oven bread like a pro in no time!

Did you know it takes just 3 simple ingredients to make the BEST Homemade Artisan Bread? It’s true! This Crusty Bread Recipe Easy bakery style loaf will turn you into an instant kitchen superstar!

With just a few minutes of quick prep, you’ll make your dough, and then bake it up the next day in your Dutch Oven. I mean how EASY is that? It’s actually so easy, you could be making fresh baked bread several days a week if you want!

So are you ready to make this amazing and ridiculously simple No Knead Bread Recipe? Here’s what you’ll need to get started…

Crusty Bread Recipe Easy

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How Do I Make My Bread Crusty?

Nothing beats a perfect loaf of bread with a golden, crispy crust! And… you’ll just need a few simple ingredients to make it!

• All Purpose Flour
• Active Dry Yeast
• Sea Salt
• Water

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Crusty Bread Recipe Easy

This Crusty Bread Recipe Easy bakery style loaf will turn you into an instant kitchen superstar!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Side

Cuisine: American

Keyword: dutch oven, homemade, no knead bread

Servings: 1 loaf

Ingredients

• 3 cups All-Purpose Flour + more for Dusting {Bread Flour can be substituted}
• 1/2 tsp. Active Dry Yeast
• 2 tsp. Sea Salt
• 1 1/2 cups Warm Water {approx. 100 degrees}
• 1/2 tsp. Cornmeal

Instructions

• Measure 3 cups of Flour by spooning into a measuring cup, and leveling off with a knife. {The correct amount of flour will make all of the difference.} Add flour to a large glass mixing bowl.
• Then add Yeast and Salt to Flour in bowl, and whisk until well combined.
• Pour in 1 1/2 cups Warm Water, and stir with a large wooden spoon or Danish dough whisk until wet, shaggy dough forms. Note: If dough is too wet, add a little more flour; If dough is too dry, add up just a LITTLE more water {1 tsp. at a time}, until it turns into a wet, shaggy dough when stirring.
• Cover bowl tightly with plastic wrap, and set aside in a warm spot of your home {around 70 – 75 degrees fahrenheit}, and allow to rise for approx. 18 hours. There should be small bubbles that form on the top.
• After 18 hours, cut rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart – 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. {this will help the paper not indent into your bread while baking}
• Remove parchment paper from dutch oven, sprinkle cornmeal in center, and set aside.
• Sprinkle clean countertop or cutting board with flour and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula, place onto counter or cutting board, and sprinkle dough with a little more flour.
• Using well floured hands, fold dough over a few times, then quickly shape into round ball with your hands. You’ll sort of stretch the dough from the top and fold the excess underneath a few times. A bench scraper can help with the shaping and tucking as well.
• With well floured hands {and a floured bench scraper if you have one} carefully pick up dough ball and place down on top of cornmeal on the parchment paper. If it lost it’s shape a bit during the move, just quickly touch up the shape to round it back out.
• Lightly cover with plastic wrap & allow to rise 30 more minutes at room temperature.
• While dough is rising, place dutch oven with lid on inside oven, and preheat to 450 degrees.
• After 30 minutes, once the dough has finished rising, use a serrated knife or bread lame to cut two intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful look, and allow the bread to expand a bit when baking.
• Remove dutch oven from oven {it will be HOT!}, remove lid, and carefully pick up parchment paper with dough and transfer to dutch oven without touching the dutch oven. Place lid back on, and return to oven.
• Bake bread for 35 minutes covered, then remove lid and bake for additional 10 – 15 minutes uncovered, until crust is golden.
• Remove dutch oven from your oven once bread is done baking, and lift parchment paper out of dutch oven to remove the bread.
• Transfer bread to wire cooling rack, and allow to cool for 1 hour before slicing. This will help prevent a gummy center, as bread continues to bake as it cools.
• Once your bread has cooled, slice and ENJOY!
• FRESHNESS TIP: Best eaten fresh within 48 hours. If storing for use within the next two days, allow to cool completely, slice {or leave the loaf whole and slice as you go}, wrap in a flour sack cloth, and place in an old plastic bread bag in the pantry. It's excellent up to 2 days later and makes AMAZING toast!
• FREEZING TIP: To freeze for later, slice up cooled loaf and wrap in 3 layers of plastic wrap, then wrap in foil and place in a gallon freezer ziploc bag for up to 1 month. When ready to use, remove bag from the freezer and allow to come to room temperature on the counter.
• REHEATING TIP: If you'd like to serve your bread warm, simply wrap in foil and place it in an oven preheated to 350 degrees for about 7 – 10 minutes.

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So have you tried making this Crusty Bread Recipe Easy Artisan Loaf yet?

Share with us in the comments below!