Description
This No-Knead Artisan Bread recipe offers a simple, hands-off approach to baking bakery-quality bread at home. With minimal ingredients and no kneading required, the dough rises slowly to develop deep flavor and a perfect crust. Baked in a Dutch oven, the bread emerges golden and crusty with a tender, airy crumb—ideal for sandwiches, toast, or alongside soups and salads.
Ingredients
Scale
Ingredients
- 3 cups (375g) all-purpose flour
- 1 1/2 cups (355ml) warm water
- 1 teaspoon (3g) active dry yeast or instant yeast
- 1 teaspoon (5g) salt
Instructions
- Mix the Dough: In a large bowl, combine the flour, yeast, and salt, stirring to evenly distribute the ingredients. Add the warm water and mix until a shaggy dough forms. No kneading is necessary.
- Let the Dough Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 12 to 18 hours until it is bubbly and has doubled in size.
- Shape the Dough: When the dough has risen, flour your hands and work surface. Gently shape the dough into a round loaf. Place the shaped dough on a piece of parchment paper and let it rest for 30 minutes to 1 hour.
- Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C). Allow the Dutch oven to heat inside the oven for 30 minutes.
- Bake the Bread: Carefully transfer the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and continue baking for another 10 to 15 minutes until the crust is golden brown.
- Cool and Enjoy: Remove the bread from the Dutch oven and cool it on a wire rack before slicing to allow the crumb to set properly.
Notes
- Use warm water around 100°F (38°C) to activate the yeast properly.
- Do not skip the long rise; it develops flavor and texture.
- Ensure the Dutch oven is fully preheated to create steam for a crisp crust.
- Letting the bread cool completely before slicing prevents a gummy texture.
- You can experiment with whole wheat flour or add herbs for flavor variations.
