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No Knead Artisan Bread Recipe

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★★★★★

4.6 from 79 reviews

This No Knead Artisan Bread recipe is perfect for those who want to bake a rustic, crusty loaf at home without the fuss of kneading. With minimal ingredients and simple steps, you can enjoy homemade bread with a chewy interior and golden crust that rivals bakery-quality loaves.

Ingredients

Scale

Dry Ingredients

  • 3 cups bread flour (or plain/all purpose)
  • 1 tablespoon white granulated sugar
  • 2 teaspoons dried yeast (instant or rapid rise)
  • 1 1/2 teaspoons salt

Wet Ingredients

  • 1 1/2 cups warm water
  • 1 tablespoon olive oil

Instructions

  1. Mix Ingredients: In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm water and olive oil, stirring thoroughly to incorporate all ingredients. Expect a wet, sticky, and shaggy dough.
  2. Cover and Rest: Lightly spray the dough surface with cooking spray, cover the bowl tightly with plastic wrap, and place a dry tea towel over it. Leave the dough in a warm, draft-free area for 2 to 3 hours until it doubles in size, developing bubbles and a wobbly texture like jelly.
  3. Preheat Oven and Dutch Oven: Position a large (10-inch or 26 cm) dutch oven or heavy-based pot with a lid inside your oven and preheat to 450°F (230°C) for 30 minutes before baking.
  4. Shape Dough: Lightly flour your work surface and a plastic spatula with up to a tablespoon of flour. Scrape the dough onto the surface using the spatula, sprinkle a large pinch of flour on top, and fold the dough over itself 5-6 times to form a rough round shape.
  5. Prepare for Baking: Cut a large piece of parchment paper sufficient to transfer the dough. Place this next to the dough, roll the dough onto the parchment with the smooth side up, move it towards the center of the paper, and reshape if necessary. You may also gently shake the parchment to distribute the dough evenly as it will even out during baking.
  6. Final Rest: Loosely cover the dough on the parchment paper with plastic wrap and let it rest while the oven finishes preheating.
  7. Transfer Dough to Dutch Oven: Using oven mitts, carefully remove the hot dutch oven from the oven. Lift the dough using the edges of the parchment paper and place it inside the hot pot.
  8. Bake Covered: Cover the pot with the lid and bake for 30 minutes.
  9. Bake Uncovered: Remove the lid and bake for an additional 12-15 minutes or until the loaf is beautifully golden brown.
  10. Cool and Serve: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for 10 minutes before slicing.

Notes

  • Use warm water (about 110°F/43°C) to activate the yeast effectively.
  • The dough will be very sticky; do not add extra flour beyond what’s recommended to maintain a light crumb.
  • Preheating the dutch oven is crucial for a good crust development.
  • This recipe requires no kneading, making it ideal for beginner bakers or those short on time.
  • Allow the bread to cool slightly before slicing to prevent a gummy texture.

Keywords: no knead bread, artisan bread, homemade bread, easy bread recipe, rustic bread, no knead artisan bread

Find it online: https://famdishes.com/no-knead-artisan-bread-recipe-2/