Can I use active dry yeast instead of instant yeast?

Yes, you can. Just dissolve it in the warm water (with a tiny pinch of sugar) for 5–10 minutes until it becomes foamy before adding it to the dry ingredients. You may need a little more—about half a teaspoon.

My dough didn’t rise much. What could be the problem?

There are a few common culprits: Your yeast may be expired or inactive. The water might have been too hot or too cold. Your kitchen may be too cool, slowing fermentation. Or, it simply needs more time—especially in cooler environments.

Can I make 4-ingredient artisan bread without a Dutch oven?

Yes. The Dutch oven traps steam, but you can replicate the effect. Use a heavy pot with a lid or bake your dough on a hot pizza stone. Add a preheated metal pan to the bottom rack, then pour in a cup of hot water right after placing your bread in the oven to create steam.

4-Ingredient Artisan Bread: The Easiest Homemade Loaf You’ll Ever Bake

4-Ingredient Artisan Bread

Print Recipe

This 4-Ingredient Artisan Bread is a simple, no-knead recipe that delivers a crusty, golden loaf with a soft and airy interior. Using just flour, yeast, salt, and water, this homemade bread achieves bakery-quality results with minimal effort and no special equipment required.

Author: Benchi
Prep Time: 15 minutes active, 12–18 hours rising
Cook Time: 45–55 minutes
Total Time: 13–19 hours
Yield: 1 loaf (10–12 slices)
Category: Bread
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups all-purpose flour, unbleached
1 1/2 teaspoons fine sea salt or kosher salt
1/4 teaspoon instant yeast (or 1/2 teaspoon active dry yeast if proofed)
1 1/2 cups warm water, about 105–115°F (40–46°C)

Instructions

In a large mixing bowl, whisk together flour, salt, and yeast until evenly combined.
Pour in the warm water and stir with a sturdy spatula or wooden spoon until a shaggy, sticky dough forms. Do not knead.
Cover the bowl tightly with plastic wrap or a towel and let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly.
Lightly flour a clean work surface and gently scrape the dough onto it. Fold the edges toward the center to form a rough ball, handling gently to preserve air bubbles.
Place the dough seam-side down on parchment paper dusted with flour. Cover loosely and let rise for 1–2 hours until puffy and increased in size by about 50%.
While the dough rises, place a Dutch oven (with lid) in the oven and preheat to 450°F (232°C) for 30–45 minutes.
Once preheated, carefully transfer the dough (on the parchment paper) into the hot Dutch oven. Optionally score the top with a sharp knife.
Cover and bake for 30 minutes, then uncover and bake an additional 15–25 minutes until the crust is golden brown and crisp.
Remove from the oven and cool completely on a wire rack for at least 1–2 hours before slicing.

Notes

For a chewier texture, substitute all-purpose flour with bread flour.
If using active dry yeast, proof it in warm water with a pinch of sugar before mixing.
For added flavor, mix in herbs, cheese, seeds, or chopped nuts with the dry ingredients.
If you don’t have a Dutch oven, use a heavy pot or a baking stone with a pan of hot water for steam.

Find it online: https://www.cookwithbenchi.com/4-ingredient-artisan-bread/