3-Ingredient Crusty Artisan Bread

In a large bowl combine water, yeast, and salt. Whisk until dissolved. (About 20 seconds)

Add flour and using a wooden spoon or spatula stir to combine. Please note: dough should be sticky not wet. Feel free to add more warm water or flour as needed — 1 tbsp at a time.

Cover and place in a warm place to rise for 2 hours. (I like to cover with a dish towel and place in the oven with the light on)

After it has risen, transfer to floured parchment paper. Lightly flour your hands and gently fold in the dough a few times, creating a ball-like shape. Cover for an additional 30 minutes.

While dough is rising this second time, preheat oven to 450 F and place a Dutch oven in the stove to warm up for 30 minutes. Be careful when removing your Dutch oven as it will be very hot.

Transfer dough and parchment paper into the warmed Dutch oven, cover, and bake for 30 minutes.

Uncover for an additional 25-30 minutes until the top has turned golden brown and the internal temperature hits 205-210 F.

Allow to rest for 20-30 minutes before cutting.