Cook, Clean, Organize. Repeat.: COOK: Four Ingredient Crusty Artisan Bread

This is the only bread recipe you need! It's super easy, you don't have to knead it, it tastes amazing, and only uses FOUR ingredients!

The only draw-back is that you need to let the dough rise for a minimum of eight hours, so I normally mix it up when I'm making breakfast and packing lunches and then let it sit all day and pop it in the oven just in time for dinner.

Crusty Artisan Bread

Ingredients:

3 Cups All-Purpose White Flour
2 teaspoons Salt
1/2 teaspoon Active Dry Yeast
1 1/2 Cups Warm Water

Preparation:

Put all of the dry ingredients in a bowl big enough to allow your dough to at least double in size and give them a quick mix.

Add the water, mix until everything looks combined and wet, be careful not to over mix! It usually comes together for me in about 1-2 minutes.

Cover the bowl with plastic wrap and let sit somewhere warm for 8-24 hours. Make sure it's sitting somewhere that it won't be bothered, if it gets moved or shaken it will lose all of the wonderful bubbles as it rises and those bubbles are very important.

When you are ready to bake your bread you will want to put a covered enameled dutch oven, about 5.5 quart size or bigger, in the oven, covered, and turn to 450 degrees Fahrenheit. You want the dutch oven to heat up along with the oven. This helps the bread to achieve maximum delicious crustyness (a very tecnical term, crustyness) on the outside.

While the oven is warming up dump a good amount of flour on the counter, at least a big handful to keep the dough from sticking, the dough will be very wet.

Then dump the dough from the bowl onto your floured counter. (Sometimes I use a rubber spatula to help release it from the sides of the bowl. You don't want to play with the dough more than needed, because it will demolish all of those gorgeous bubbles we spent so long creating!

Quickly form dough into a round loaf, there is no trick here, I just pat it around the sides until it kind of looks like I think a loaf should. Then, let it rise on the counter for about 30 minutes.

After the dough has risen you will want to take the dutch oven out of the oven, quickly put your dough loaf into the pan, cover it and place it right back into the oven. If you are like me your dough is on the other side of the kitchen, so you grab it and quickly zip back to the oven and drop it in the pan and hope it keeps it's shape.

Bake for 30 minutes. After the 30 minutes are up, quickly open the oven, remove the lid, and shut the oven and let the bread cook another 7-10 minutes. (In my oven 7 minutes is perfect!)