Artisan No Knead Bread (Printable)
Rustic crusty loaf with minimal effort. No kneading required for professional bakery results.
# What You’ll Need:
→ Dry Ingredients
01 - 3 1/4 cups bread flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast
→ Wet Ingredients
04 - 1 1/2 cups lukewarm water (100°F)
→ For Dusting
05 - Extra flour or cornmeal
# How-to Steps:
01 - In a large mixing bowl, whisk together the flour, salt, and yeast until thoroughly combined.
02 - Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. This consistency is normal and expected.
03 - Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let rest at room temperature (70–75°F) for 12–18 hours until the surface is dotted with bubbles and dough has doubled in size.
04 - Lightly flour a work surface. Scrape the dough onto it and, with floured hands, gently shape into a round ball.
05 - Place dough seam side down on parchment paper dusted with flour or cornmeal. Cover with a towel and rest for 30–60 minutes.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Carefully remove the hot Dutch oven. Using the parchment paper, lift the dough and place it, paper included, into the pot. Cover with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust structure.
09 - Remove the lid and continue baking for 12–15 minutes until the loaf achieves a deep golden brown color and crispy crust.
10 - Transfer the bread to a wire rack and let cool completely before slicing to preserve texture and prevent moisture loss.
# Expert Advice:
01 -
- The yeast does all the work while you sleep, creating bakery style crust without the effort
- Four ingredients create magic that impresses everyone who thinks you spent hours kneading
- Fail proof enough for first timers but delicious enough to become your weekly ritual
02 -
- The dough should feel impossibly sticky when shaping resist adding more flour or youll lose the rustic crumb
- Preheating the Dutch oven is non negotiable that initial blast of heat creates the signature crust
- Cooling completely before slicing prevents the bread from becoming gummy inside
03 -
- Set your phone timer for the longest recommended rise time on your first attempt
- The parchment paper sling is your best friend for transferring dough safely into the hot pot