Description
This Easy No-Knead Artisan Bread recipe yields a rustic, crusty loaf with minimal effort. Perfect for beginners, the dough requires no kneading and uses simple pantry ingredients. The long rise time develops deep flavor and texture, while baking in a preheated Dutch oven creates a beautiful, golden crust.
Ingredients
Scale
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon instant yeast (or active dry yeast)
- 1 ⅓ cups warm water (about 110°F)
Instructions
- Mix the Dough: Whisk together the flour, kosher salt, and yeast in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until a sticky dough forms. Cover the bowl and let it rise at room temperature for 4 hours, or refrigerate for up to 14 hours for a slower fermentation.
- Shape the Dough: Turn the risen dough out onto a lightly floured surface and gently shape it into a ball without deflating it too much. Lightly dust the top of the dough with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
- Preheat Dutch Oven: While the dough rests, place a Dutch oven or cast-iron pot with its lid on into the oven. Preheat the oven and pot to 440°F to ensure a hot baking environment that will create the perfect crust.
- Bake Covered: After the 30-minute rest, carefully uncover the dough and transfer the parchment paper holding the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam, which helps develop a crisp crust.
- Bake Uncovered & Cool: Remove the lid carefully and continue baking for a few more minutes until the crust turns golden brown. Remove the bread from the pot and transfer it to a wire rack. Allow the bread to cool for at least 30 minutes before slicing to let the crumb set properly. Serve and enjoy your freshly baked artisan bread!
Notes
- Using a Dutch oven or cast-iron pot with a lid is essential for creating steam during baking, which develops the crust.
- You can let the dough rise in the refrigerator for up to 14 hours for more flavor complexity.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- Warm water should be about 110°F for optimal yeast activation without killing it.
- The recipe is scalable; adjust ingredient quantities proportionally for larger loaves.
