Description
Imagine the satisfaction of creating a homemade, crusty loaf of bread with minimal effort. This No-Knead Artisan Bread recipe delivers just that—simple, flavorful, and with a crisp crust that rivals any bakery loaf. Whether you’re a seasoned baker or a beginner, this foolproof recipe requires only a few ingredients and minimal prep time. The magic happens as the dough rises, and with just a Dutch oven and some warm water, you’ll have fresh, artisan bread in no time.
Ingredients
- 3 cups (450g) bread flour or plain/all-purpose flour (Note 1)
- 2 teaspoons instant or rapid rise yeast (Note 2 for using active dry yeast)
- 2 teaspoons cooking/kosher salt (Note 3: avoid using table salt)
- 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F) (Note 4)
For Shaping:
- 1 1/2 tablespoons flour (for dusting)
Instructions
1. Mix the Dough:
In a large mixing bowl, combine the flour, yeast, and salt. Slowly add the warm water and stir using the handle of a wooden spoon until all the flour is incorporated. The dough should be wet and sticky—not kneadable but not runny like batter. If needed, adjust by adding more water or flour to achieve the right consistency.
2. Let It Rise:
Cover the bowl with cling wrap or a plate and leave it on the counter for 2–3 hours. The dough should double in volume, appearing wobbly and bubbly on the surface. If after 1 hour, the dough isn’t rising, move it to a warmer spot (Note 6).
Optional: Refrigerate for Enhanced Flavor
If desired, you can refrigerate the dough at this stage for up to 3 days to develop deeper flavors. To bake the chilled dough, let it rest on the counter for 45–60 minutes before proceeding with the baking steps.
3. Preheat the Oven:
Preheat your oven to 230°C (450°F) (or 220°C for fan-forced) and place your Dutch oven (26cm/10″ or larger) inside with the lid on. Allow the Dutch oven to heat for at least 30 minutes before baking (Note 7).
4. Shape the Dough:
Dust your work surface with 1 tablespoon of flour and scrape the risen dough onto the surface. Sprinkle 1/2 tablespoon of flour on top of the dough. Using a dough scraper or similar tool (like a spatula or large knife), fold the sides of the dough inward about six times to roughly shape it into a round ball. The shape doesn’t have to be perfect.
5. Transfer to Parchment Paper:
Slide a large piece of parchment or baking paper beside the dough and flip the dough upside down onto the paper, so the seam side is down and the smooth side is up. Gently shape it into a round loaf. Don’t worry about perfection—uneven shapes lead to crunchier, rustic ridges.
6. Bake the Bread:
Carefully remove the hot Dutch oven from the oven and use the parchment paper to lift and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 12 minutes until the bread is deeply golden and crispy.
7. Cool and Serve:
Once baked, transfer the bread to a cooling rack and let it cool for 10 minutes before slicing. Enjoy warm or at room temperature!
- Prep Time: 5mins
- Cook Time: 40mins