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No-Knead Artisan Bread Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 12 servings (1 large loaf)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Knead Artisan Bread recipe delivers a rustic, crusty loaf with minimal effort. Using only basic ingredients and a long fermentation time, the bread develops rich flavor and a chewy texture without the need for kneading. Baked in a preheated Dutch oven, it emerges with a crisp, golden crust and a soft, airy interior—perfect for sandwiches, toast, or serving alongside soups and salads.

Ingredients

Scale

Dry Ingredients

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon (3g) active dry yeast or instant yeast
  • 1 teaspoon (5g) salt

Wet Ingredients

  • 1 1/2 cups (355ml) warm water

Instructions

  1. Mix the Dough: In a large bowl, combine the all-purpose flour, yeast, and salt. Stir the dry ingredients to distribute evenly. Pour in the warm water and mix until a shaggy dough forms. The dough will be sticky and no kneading is required.
  2. Let the Dough Rise: Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for 12 to 18 hours. The dough should become bubbly and approximately double in size, indicating it is ready for the next step.
  3. Shape the Dough: Sprinkle flour on your hands and a clean surface. Carefully turn the risen dough out and shape it into a round loaf by folding it gently. Place the shaped dough on a sheet of parchment paper and let it rest for 30 minutes to 1 hour to develop structure.
  4. Preheat the Oven and Dutch Oven: Preheat your oven to 450°F (230°C). Meanwhile, place a Dutch oven inside the oven to heat up for 30 minutes; this ensures it is very hot when the bread is baked for a crisp crust.
  5. Bake the Bread: Carefully transfer the parchment paper with the dough into the heated Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and continue baking for an additional 10 to 15 minutes, or until the bread turns golden brown with a crunchy crust.
  6. Cool and Enjoy: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set and enhances the texture and flavor.

Notes

  • Use warm water around 100°F (38°C) to activate the yeast effectively without killing it.
  • The long fermentation time develops flavor, so avoid rushing the rising process.
  • For best crust, ensure the Dutch oven is thoroughly preheated before baking.
  • Store leftover bread in a paper bag or bread box to maintain crust texture.
  • This bread can be frozen after baking; slice before freezing for convenience.

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Find it online: https://simplemealsbykim.com/no-knead-artisan-bread-recipe/