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No-Knead Artisan Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 36 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 13 hours 5 minutes
  • Yield: 1 loaf (12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This no-knead artisan bread recipe creates a crusty, flavorful loaf with minimal effort. Using only a few simple ingredients like flour, yeast, salt, and water, this bread requires no kneading and relies on a long rise time for perfect texture. Baked in a preheated Dutch oven, the bread develops a beautiful golden crust and an airy interior, making it an ideal homemade staple for sandwiches, toasts, or accompanying meals.

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 flour, yeast, and salt. Stir well to distribute the ingredients evenly. Add the warm water and mix until a shaggy, sticky dough forms. No kneading is necessary for this dough.
  2. Let the Dough Rise: Cover the bowl with plastic wrap or a damp cloth and leave it at room temperature for 12 to 18 hours. The dough will bubble and double in size, developing flavor and texture.
  3. Shape the Dough: After the long rise, lightly flour your hands and a clean surface. Gently shape the dough into a round loaf without punching out too much air. Place the loaf on parchment paper and let it rest for 30 minutes to 1 hour, allowing it to relax and puff up slightly.
  4. Preheat the Oven and Dutch Oven: Heat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven while it preheats for about 30 minutes. This ensures the Dutch oven is very hot for baking.
  5. 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 to create steam and a crusty shell. Then remove the lid and bake for an additional 10 to 15 minutes, or until the crust is deep golden brown and crisp.
  6. Cool and Enjoy: Remove the bread from the oven and place it on a wire rack to cool completely before slicing. Cooling helps finish the cooking and sets the crumb.

Notes

  • The long rise time is key to developing flavor and gluten without kneading.
  • Make sure the water is warm, not hot, to properly activate the yeast without killing it.
  • A Dutch oven traps steam which helps develop a crunchy crust.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or a baking stone with a pan of water to create steam.
  • Allow the bread to cool fully for best texture and easier slicing.

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