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No Knead Artisan Bread Recipe

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★★★★★

4.9 from 130 reviews

This No Knead Artisan Bread recipe delivers a crusty, golden loaf with a soft, chewy interior using a simple, hands-off method. With minimal ingredients and effort, this bread is perfect for beginners and busy bakers alike. The dough requires no kneading and bakes in a preheated Dutch oven to achieve a professional-quality crust and texture.

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 to fully incorporate. The dough will be wet, sticky, and shaggy in texture.
  2. First Proof: Lightly spray the top of the dough with cooking oil spray, cover with plastic wrap, then place a dry tea towel over it. Let the dough rest in a warm, draft-free place for 2 to 3 hours until doubled in size and bubbly with a jelly-like wobble.
  3. Preheat Oven and Dutch Oven: Thirty minutes before baking, place a large (10-inch or 26cm) Dutch oven or heavy-based pot with its lid into the oven. Preheat the oven to 450°F (230°C).
  4. Shape the Dough: Lightly flour the work surface and a plastic spatula with up to 1 tablespoon of flour. Scrape the dough onto the surface using the spatula, sprinkle the top with a large pinch of flour, and fold it over itself 5-6 times to form a rough, round shape.
  5. Prepare for Baking: Cut a large piece of parchment paper for easy transfer. Place it next to the dough and roll the dough onto the paper, smoothing the top. Center the dough on the paper and reshape if needed. Let it rest loosely covered with plastic wrap while the oven finishes preheating.
  6. Transfer to Dutch Oven: Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the dough by the edges of the parchment paper and place it into the Dutch oven.
  7. Bake Covered: Cover the Dutch oven with the lid and bake for 30 minutes to trap steam and develop the crust.
  8. Bake Uncovered: Remove the lid and bake for an additional 12-15 minutes until the loaf is beautifully golden brown and crusty.
  9. Cool: Transfer the bread to a wire rack and let cool for 10 minutes before slicing for the best texture and flavor.

Notes

  • For best results, use bread flour, but all-purpose flour also works.
  • Dough is very sticky and wet; avoid adding excess flour during shaping to maintain crumb texture.
  • Proofing time may vary depending on room temperature; ensure dough doubles and is bubbly before baking.
  • Heating the Dutch oven before baking is essential to create steam and achieve a crispy crust.
  • Letting the bread cool slightly helps set the crumb and improves slicing.

Keywords: No Knead Bread, Artisan Bread, Easy Bread Recipe, Dutch Oven Bread, Homemade Bread

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