And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. I made the first batch per the recipe. Hi Irene, I just added water to the ingredient list. Thank you for taking the time to share that with us. This is my go to recipe from now on. The recipe does actually have the conversion to weight. Hi Jen! Add some grated cheese. Fabulous and perfect recipe (as always). Hi Beth, You can bake the loaves on parchment paper – works like a charm. Hmmm… That’s a bit of a head scratcher for me. Your recipes make my family so happy! The data is calculated through an online nutritional calculator, Edamam.com. This field is for validation purposes and should be left unchanged. Would appreciate any guidance or ideas you would have. Unfortunately the last 3 loaves have all been very doughy inside even when the crust is well cooked and dark. Sarah, Thanks for your sweet words, Sarah. Hope you enjoy! My kids could not believe only four simple ingredients made something so delicious. I I watch the video of the book you adapted the recipe from. I’ve been using the Hertzberg/Francois recipe that this is based on for years. Thanks for letting is know! Baker’s Tip: Avoid adding too much flour to the dough as you work with it. Great for toasting. This artisan bread is so easy to make, itâs practically foolproof. It’s hard to believe that it was so easy to turn out a loaf of delicious crusty bread. Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Thanks for all you do. However, my family loves it, despite the fact it is pretty flat, haha. To thaw, take the bread out of the freezer and let it come to room temperature, about 3 hours. Xo. im a beginner and all my bread turned out perfect! Thanks! My husband and I ate half the loaf before dinner with an oil and vinegar dip. So, I am definitely going to make the recipe again keeping the water as specified in the recipe and adjusting the flour as you suggest. Can you please send me the link of how to order your book. Along with most of the world, I’ve been baking a lot more these days, and have been looking around for the perfect crusty bread recipe. Hi Gary, I don’t recommend a mixer. Place covered dough in the refrigerator for 12 hours – 3 days. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. Hi Kathy, Yes but check to see that it doesn’t evaporate – you may need to add a bit more. Cheers, Art. I use my Dutch oven with the lid on for 30 minutes (so you don’t need the pan of water) then take the lid off for 10 minutes. It is so easy and a hit at my house. Thank you. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) Yep that’s fine – I’d do two small loaves and check for doneness around 25 min. Glad you liked it! My dough was a looked a little wetter than Sally’s per the video. thanks! During this 45 minutes, preheat the oven to 475°F (246°C). It is 6 and a half cups of flour. And this recipe has conversions to weight. I’m so glad I found this recipe. After refrigerating it, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure. The next morning I sliced thinner and toasted for breakfast with butter and fresh, hot coffee! Or could I substitute half the white flour with whole-wheat flour? While this should be a sticky dough, it sounds like yours is a little too sticky. Slide the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. Stir until mixed well. Crusty Artisan Bread Recipe: I’m concerned about the metric measurement in the recipe of 845 grams for 6 3/4 c AP flour. Parchment paper? Thank you for doing incredible recipes! One question, could I make a giant free form loaf? Used my pizza stone and both loaves came out beautifully and tasted delicious. I used dry active yeast and believe I should have added water and sugar/salt before mixing with flour; instead I mixed everything together and then added water. The book says you can, but you won’t get the same crisp crust. Just made the bread! Jenn, can I make this with white whole wheat flour? Please LMK how they turn out! You and your family stay well. Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. I don’t have words to describe how good it was!! Thank You so much for sharing the great recipe. Hope you are doing well! I have been looking for a good recipe for raisin bread or a ‘fruit bread’ eg with dry apricots, dry figs, raisins and cinnamon/spices. I made my last third of dough into rolls and used them for burgers. â¦ Next time, I’d just wrap it a big more snugly in the plastic wrap. It is the 4th bread recipe I have tried and FINALLY — the crust and texture we love! Hi Bettes, this is really easy to mix by hand, but you can use a mixer if you’d prefer. Hope you enjoy! Hope you enjoy! Yes and no… I’ve punched down a couple loaves and other batches I didn’t… and all the loaves have been flat and wide..my flour and yeast are both from new packages…so I know freshness of ingredients isn’t the issue. Max. A question: Would incorporating fresh herbs work? Generously dust the dough with flour. I used 4 1/2 cups generic all purpose flour and 2 cups King Arthur white whole wheat flour (13% protein) and it worked! This is a great recipe!! She will make the bread, then she will help her great grandma make garlic butter and jams to include. Hi Elizabeth, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Perhaps the difference is in the all purpose flour. Should I put the bread on a rack that’s part of a tray, and then add the water to the tray that the rack sits on? But silly me, it makes the bread outer crust become really hard to cut. . The stickier it is– and the longer it sits in the refrigerator– the more likely you’ll have those big airy pockets of air in the crumb. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. Hi Thomas, Glad you like the recipes! My serrated knife made a mess of the beautiful bread. Sprinkle with cornmeal. Thanks for sharing this recipe! I made my first loaf of bread EVER. All’s well that ends well — so glad it turned out nicely! Maybe I didn’t add enough flour in the beginning? Will try it as per the recipe next time. Hi Bruce, It should be a bit crispy but not hard. No bread flour, so I’ll have to be extra patient with all-purpose. She made this bread ALL BY HERSELF. Thank you so much! Thank you so much. I’m in CA, and sourdough bread is a regular purchase for us usually. What a lot of questions. i always look for new recipes to try, and since i found this site, i haven’t looked anywhere else. Hi Jenn, it sounds like your dough could benefit from more flour. I’d love to hear how it turns out! I use the spoon and level method for measuring flour and have weighed it many times. This recipe was a disaster. 4 Ingredient No Fail No Knead Artisan Bread thatâs easy and delicious! I made this with about 2/3 bread flour and 1/3 white whole wheat flour. My family is always asking me to make this bread. Preheat the oven to 450°F. Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? I’m not sure how you do it all, but here’s a heartfelt thank you for making me a better cook! I tend to make it into small individual rolls/loaves, that I heat in the toaster oven and then dip in olive oil and salt. Can’t wait to get to work on it. I love all of your recipes and am excited to try this bread. I’ve made this 3 times and it’s been great every time. It is great to make as no kneading required. Going forward, I would suggest lining the pan with parchment paper (and I would still use the cornmeal for the nice texture it adds). Thanks! Hi Jenn, you bread is amazing. The air bubbles make me look like a pro. Jenn, thank you so much for this fantastic recipe. I halved the recipe as written to make a larger loaf. It’s a very wet/sticky dough. Good luck. This is a WONDERFUL recipe for beginner bread bakers. Add some herbs. The prepared dough can be kept in the refrigerator for up to two weeks. And my sister in Mississippi. I couldn’t get the dough off of me or in any type of shape. Or spoon method only? The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day (affiliate link) by Jeff Hertzberg M.D. This bread is the bomb.Must have made 20 loaves now maybe more.Being handing out to as many mothers as I can since mothers day .Can’t beat the taste .Makes fabulous garlic toast (a little butter ,garlic butter) when bread gets couple days old (if it lasts that long) One problem : Bread always sticks to baking pan .I use medium texture corn meal on baking pan .Should i grease pan.What am i doing wrong ? Sorry the first ones were a bit of a miss, but glad you found a recipe you liked! Add the â¦ But still a great recipe. This bread is addicting!!! The store only had King Arthur’s Stoneground Whole Wheat white flour, will this work the same? Trying to stretch my supplies- I used 1 packet for the whole recipe- I used dry active yeast and I activated it 1st with water and a little sugar. Hi Jen, I’m a little unsure about your directions when using the active dry yeast. Look at those deliciously soft holes inside! YUM! Hi T, sorry to hear you had problems with the dough this time around. Would it be possible to modify the recipe so I could use original yeast? Second time subbed half King Arthur whole wheat flour and unintentionally hit convection setting on my oven. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. With all of the free time I have right now, I was able to make your bread. I couldn’t even scrape it off my hands. I’m wondering about proportions… would 50/50 wheat/white work? Sadly KA is not to be found at my local grocer so I bought the store brand. If you look at the original recipe by King Arthur Flour, they call for an additional cup of flour for the 3 cups of water you use. If anything, it may have made the crust a little less crispy. The hardest part is waiting through the rise time Well, I cannot begin to tell you how good this was!!! They were crusty on the outside and beautifully soft and light in texture on the inside! I convection baked it and it was little too brown on the outside but still great. Hi Heather, if you bake all three loaves at the same time, they’ll take a bit longer. Hi Jenn: Thank you so much for your thoughtful response, sure appreciate it. I made one of the loaves today and put the rest of the dough in the fridge. I particularly like the way the crust stays really crisp. I would’ve been very impressed if a gentleman ever made bread for me . Do you have to use instant yeast? Hi Max, So glad you enjoy the recipes! Always use floured hands and flour your work surface generously as well. Any advice you have would be much appreciated. But ironically, there isn’t much “work” involved with this recipe. If you found that it was a bit too browned or crunchy, next time you could lay a piece of foil over the loaf toward the very end of the baking time. Thanks so much for sharing this, Jenn! The pan gets dusted with cornmeal, but the dough gets dusted with flour (it helps prevent the knife from sticking when you slash it). So glad you enjoy the recipes, Josephine! Hi Barb, Assuming 1/3 of the dough will fit in your Dutch oven with room to bake, I’d stick with the guidance in the recipe. WOW! We ate one loaf and grudgingly parted with another for their parents. It is great fresh, or course, but I have also kept it on the counter in a bread bag for over a week and it’s still good for dipping or toast, because of its dense texture. Hello I made your Artisan bread recipe it turned out perfect. perfect recipe. The first week of every November is all about Thanksgiving Pies. . Hi Kimberly, I think you could definitely try it but I’m not sure how much dough you’ll need. I also use all-purpose flour. Hi Amy, You can use parchment paper or grease the pan with oil. Always wanted to but was nervous. Bake until the loaf is golden brown, about 30 minutes. Hi Grace, if you bake all three loaves at the same time, they’ll take a bit longer. (Don't overwork the dough; this process should only take about 30 seconds.) Place dough halves on prepared baking sheet. If you really want to use the convection setting, I’d reduce the baking temp by 25°F. I haven’t tasted the bread yet…I think it’s going to slice well and taste good, but it has been a pretty traumatic experience! Thank you! I made dough this morning and baked it in the afternoon- so easy! I made this recipe with some minor modifications. Could you make a pizza from this recipe? If you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs. Hi Jenn, First of all…You bring joy to our lives during this stressful time, by bringing our families together in the kitchen and at the dinner table. Next time I’d try adding just a little bit more flour to the dough. You explain the whole process and the video is an added bonus, which makes a very easy recipe to follow. It seemed too easy. Not a habit I need to “feed” but rationalized it as OK because we’re stuck at home! (The cornmeal is for dusting the pan.) See recipe note if you want to use a pizza stone. I can’t ever remember having bread turn out well for me, but I tried it anyway. I’m also enjoying your 5 Secrets emails. Thank you so much for your feedback, sure appreciate it. Would appreciate if you clarify. Artisan Ciabatta Bread Ciabatta bread is an Italian rustic looking bread, made from a sticky wet dough which gives it its unique porous texture and unique flavor. Glad you’re enjoying it, Ron. You can use 1 packet of yeast if you halve the recipe. I sautéed an onion, chopped garlic cloves and added rosemary as per your recommendations. Easy No Knead Artisan Bread is exactly what the name describes. So glad you enjoyed this enough to share the recipe with others! In standard loaf pans I baked at 450 for 30 mins with an 8 oz ramekin of hot water in the back of the oven. Better than the bakery and enjoyed making. My son has already requested for me to make it again. How much would I add and do you think it would be worth doing? This was my first time making Artisan bread and it was so delicious. Another cookbook, yay! Add water and oil, mixing to â¦ Yes, 2 tsp regular salt a slight salty. A million times thank you. We’re a little short on flour and I’m wondering if bread flour or a combo with AP flour would work fine for this one? Classic artisan recipe for no-knead bread that is crazy easy. All grocery stores are completely out of baking supplies and I happen to have only regular yeast left in my pantry! 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