3 Ingredients Artisan Bread Will Shock You With Its Perfection

You won’t believe me when I tell you this, but the best bread I’ve ever made requires just three ingredients and zero kneading. I stumbled upon this 3 ingredients artisan bread recipe during one of those “I-have-nothing-in-my-pantry” moments, and wow – it completely changed my bread-baking game forever.

What comes out of your oven is nothing short of magic – a crust that crackles when you break it, an interior with those perfect irregular holes, and flavor that’ll make you swear there must be some secret ingredient hiding in there. The first time I pulled this loaf out of my Dutch oven, I actually called my neighbor over just to witness it. That’s how proud I was!

The beauty of this recipe isn’t just in its simplicity (though that’s a huge part of it). It’s in how forgiving it is – no fancy techniques, no precise kneading, just time doing all the hard work for you. My kitchen has smelled like a Parisian bakery ever since I discovered this method, and yours will too.

Why You’ll Love This 3 Ingredients Artisan Bread Recipe

Trust me, this bread will become your new obsession—and not just because it’s stupidly easy. Here’s why:

• Zero fuss: Mix, wait, bake. That’s it. No kneading, no fancy techniques—just let time work its magic

Ingredients for 3 Ingredients Artisan Bread Recipe

Here’s the beautiful part – you probably have everything you need in your kitchen right now! Just grab:

• 3 cups all-purpose flour (spooned and leveled – trust me, this matters!)
• 1 1/2 teaspoons salt (I use kosher, but any will work)
• 1 1/2 teaspoons instant yeast (that little packet has magic in it)
• 1 1/2 cups warm water (about 110°F – think baby bottle warm)

That’s seriously it! No eggs, no sugar, no fancy additions. Though I’ll admit, I sometimes cheat and throw in a kitchen scale to measure my flour – 360 grams gives me perfect results every time. But shhh, that can be our little secret.

Equipment You’ll Need

You don’t need much to make this bread, but a few key tools will make your life easier. Grab a large mixing bowl, a wooden spoon, and some parchment paper. The star of the show? A Dutch oven for that perfect crust. Don’t have one? A heavy oven-safe pot with a lid works too!

How to Make 3 Ingredients Artisan Bread Recipe

Okay, let’s get our hands floury! This method is so simple you’ll laugh, but the results will blow your mind. Just follow these steps and let the magic happen.

Mixing the Dough

First, whisk together your flour, salt, and yeast in a big bowl – no fancy mixer needed! Then pour in that warm water and stir with a wooden spoon until it looks like a shaggy, sticky mess. That’s perfect – don’t try to make it smooth! Overmixing is the enemy here. Just get everything combined and walk away.

First Rise

Cover your bowl with plastic wrap or a damp towel and let it sit on the counter for 12-18 hours. Yes, overnight is ideal! You’ll know it’s ready when the dough is bubbly and about doubled in size. Don’t stress about exact timing – I’ve left mine for 20 hours when I forgot about it, and it was still amazing.

Shaping and Baking

About 30 minutes before baking, preheat your oven to 450°F with the Dutch oven inside – this is crucial for that perfect crust! Turn your dough onto a floured surface (it’ll be sticky – that’s normal) and gently fold it a few times into a round shape. Carefully plop it into the screaming hot Dutch oven, cover, and bake for 30 minutes. Then uncover and bake 15 more minutes until it’s golden brown and sounds hollow when tapped. Resist cutting into it right away – I know it’s hard, but that cooling time makes all the difference!

Tips for Perfect 3 Ingredients Artisan Bread Recipe

After making this bread more times than I can count, here are my foolproof secrets for bakery-worthy results every time:

• Yeast matters: Instant yeast is your friend here – no proofing needed! If you only have active dry, just proof it in the warm water first.
• Flour measuring: Spoon and level your flour, or better yet, use a scale. Too much flour makes dense bread.
• Water wisdom: In humid weather, use 1-2 tbsp less water. The dough should be sticky but hold its shape.
• Oven check: My oven runs hot – use a thermometer to ensure your 450°F is accurate for perfect crust.
• Patience pays: That long rise isn’t optional – it’s what creates all that amazing flavor and texture!

Variations for 3 Ingredients Artisan Bread Recipe

Once you’ve mastered the basic loaf, try these fun twists! My favorite is tossing in a handful of chopped rosemary and garlic – it makes the whole house smell incredible. Olives or sun-dried tomatoes add wonderful bursts of flavor too. Want to go whole wheat? Swap up to half the flour, but add an extra tablespoon of water since whole wheat absorbs more. The possibilities are endless!

Storing and Reheating 3 Ingredients Artisan Bread

This bread stays fresh surprisingly long! Store it in a paper bag at room temperature for up to 2 days to keep that crust crisp. If it gets a little stale, just pop slices in the toaster or warm them in a 350°F oven for 5 minutes. Want to freeze it? Wrap the whole loaf or slices tightly in foil, then seal in a freezer bag. It’ll stay good for 2-3 months – just thaw and reheat when you’re ready for that fresh-baked taste!

Nutritional Information

Okay, let’s be real – you’re not eating artisan bread for diet reasons! But if you’re curious, here’s the scoop (based on a 12-slice loaf):

• 120 calories per slice
• 25g carbs
• 4g protein

These are estimates – add-ins like olives or cheese will change things. But honestly? Just enjoy that warm, crusty goodness!

Common Questions About 3 Ingredients Artisan Bread Recipe

I get asked about this bread all the time – here are the questions that pop up most often in my kitchen (and my honest answers):

Can I use active dry yeast instead of instant?

Absolutely! Just proof it first – stir the yeast into your warm water with a pinch of sugar and wait 5-10 minutes until bubbly. Then mix as usual. Works like a charm!

Can I halve this recipe?

I don’t recommend it – the dough needs that volume to rise properly. But hey, the full loaf freezes beautifully, and leftovers make killer toast!

Why no oil or sugar in this recipe?

The magic is in the simplicity! Oil would soften the crust, and sugar isn’t needed for browning. This method relies on time and steam for that perfect texture. Trust me, you won’t miss them!

My dough is super sticky – did I mess up?

Nope! Stickiness is normal – just flour your hands lightly when shaping. A wetter dough actually makes those beautiful irregular holes in the crumb. Embrace the mess!

Can I bake this without a Dutch oven?

Yes! Use any heavy oven-safe pot with a lid, or create steam by placing a pan of water on the oven’s lower rack while baking. The crust might not be quite as crisp, but it’ll still taste amazing.

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