Description
This Easy No-Knead Artisan Bread recipe offers a simple and foolproof way to bake a crusty, flavorful loaf without any kneading. By mixing just a few basic ingredients and letting time do the work, you’ll achieve a rustic bread with a chewy interior and golden crust, perfect for sandwiches, toast, or accompanying your favorite meals.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon instant yeast (or active dry yeast)
Wet Ingredients
- 1 ⅓ cups warm water (about 110°F)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and instant yeast until fully combined.
- Add Water and Form Dough: Pour in the warm water and stir the mixture with a rubber spatula or wooden spoon until a sticky, shaggy dough forms.
- First Rise: Cover the bowl loosely and let the dough rise at room temperature for 4 hours. Alternatively, you can refrigerate it for up to 14 hours to develop flavor and texture.
- Shape Dough: Turn the risen dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour to prevent sticking.
- Second Rest: Place the dough ball on a sheet of parchment paper, cover loosely with a kitchen towel, and let it rest for 30 minutes to relax the gluten and rise slightly.
- Preheat Oven and Pot: While the dough rests, put a Dutch oven or cast-iron pot with its lid on into the oven and preheat to 440°F (226°C).
- Bake Bread Covered: Carefully remove the hot pot from the oven, lift the parchment paper with the dough, and place it into the pot. Cover with the lid and bake for 30 minutes to trap steam for a perfect crust.
- Finish Baking Uncovered: Remove the lid and bake for an additional 5-10 minutes, or until the crust turns golden brown and crisp.
- Cool and Serve: Transfer the bread to a wire rack to cool completely for at least 30 minutes before slicing to ensure the interior is set and tender.
Notes
- You can refrigerate the dough during the first rise for up to 14 hours to enhance flavor and flexibility in timing.
- Use parchment paper to easily lift the dough into the hot pot without deflating it.
- Ensure the Dutch oven or cast iron pot is very hot before adding dough to create steam needed for a crispy crust.
- Allow the bread to cool fully before slicing to avoid a gummy texture inside.
- Substituting whole wheat flour will require more hydration and may affect rising time.
