Description
No-Knead Artisan Bread is exactly what it sounds like—a bread recipe that requires no kneading, making it incredibly simple and beginner-friendly. The dough is mixed together with just a few basic ingredients, and left to rise overnight or for up to 18 hours. The magic happens during this resting period, where the dough develops a unique, airy texture with large holes, much like you’d find in artisan bread from a bakery. This bread doesn’t need any fancy equipment or advanced baking techniques, and it’s baked in a preheated Dutch oven to create that perfectly crispy, bakery-like crust.
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1½ tsp salt
- ½ tsp instant yeast (or active dry yeast)
- 1½ cups warm water (about 110°F/43°C)
Instructions
- Mix the Dough:
- In a large mixing bowl, whisk together the flour, salt, and yeast.
- Add the warm water and stir with a wooden spoon or spatula until a sticky, shaggy dough forms. No kneading is necessary.
- Cover the bowl tightly with plastic wrap or a kitchen towel and let it rest at room temperature for 12-18 hours (overnight is perfect). The dough will rise and become bubbly.
- Shape the Dough:
- After the dough has risen, lightly flour a clean surface and your hands.
- Turn the dough out onto the floured surface and gently shape it into a ball. Avoid overworking the dough to keep it airy.
- Place the dough on a piece of parchment paper and let it rest for another 30-60 minutes. Cover it with a towel while it rests.
- Preheat the Oven:
- Place a Dutch oven (or any oven-safe pot with a lid) in the oven and preheat to 450°F (230°C). Let the Dutch oven heat for at least 30 minutes to ensure it’s very hot.
- Bake the Bread:
- Carefully remove the hot Dutch oven from the oven (use oven mitts!).
- Lift the dough using the parchment paper and place it (with the parchment) into the Dutch oven.
- Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for another 10-15 minutes until the crust is golden brown and crispy.
- Cool:
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 15-20 minutes before slicing.
Notes
For added flavor and texture, mix in ingredients like chopped olives, roasted garlic, shredded cheese, or fresh herbs before the final rise. Want a crunchier crust? Place a pan of hot water in the oven while baking to create steam.
- Prep Time: 10 minutes (plus 12–18 hours resting)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: No-Knead Artisan Bread Recipe