Description
Artisan No-Knead Bread
Ingredients:
3 cups all-purpose flour
1 ½ tsp salt
½ tsp yeast
1 ½ cups warm water
Instructions:
Mix all ingredients in a large bowl.
Cover & let rise overnight at room temp.
Preheat oven to 450°F (230°C) with a Dutch oven inside.
Shape dough and let rest for 30 minutes.
Bake covered for 30 mins.
Uncover & bake for another 10-15 mins.
Cool on a wire rack & serve!
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Step-by-Step Guide
1. Mix: In a large bowl, combine 3 cups all-purpose flour, 1 ½ tsp salt, and ½ tsp yeast. Stir in 1 ½ cups warm water until a shaggy, sticky dough forms. No kneading is required.
2. First Rise: Cover the bowl tightly with plastic wrap. Let it rest at room temperature (70°F/21°C is ideal) for 12-18 hours. The dough will become bubbly and roughly double in size.
3. Preheat: At least 30 minutes before baking, place your Dutch oven (with its lid on) into your oven. Preheat to 450°F (230°C).
4. Shape & Second Rise: Turn the risen dough onto a well-floured surface. Gently shape it into a ball by folding the edges toward the center. Place it on a piece of parchment paper, seam-side down. Cover loosely and let it rest for 30 minutes.
5. Bake Covered: Carefully remove the hot Dutch oven. Using the parchment as a sling, lower the dough into the pot. Cover with the lid and bake for 30 minutes.
6. Bake Uncovered: Remove the lid. The bread will be pale. Continue baking for 10-15 minutes until the crust is deeply golden brown.
7. Cool: Transfer the bread to a wire rack. Let it cool completely for at least 1 hour before slicing to allow the interior to set.
Serving Suggestions
This versatile bread is perfect for any meal. Serve thick slices alongside soups, stews, or salads. For breakfast, toast it and top with avocado, jam, or a soft-boiled egg. It makes exceptional sandwiches and is divine simply slathered with high-quality butter or dipped in olive oil and balsamic vinegar.
How-to Summary
Mix flour, salt, yeast, and water into a shaggy dough. Let it rise overnight at room temperature. The next day, preheat a Dutch oven, shape the dough, and let it rest briefly. Bake covered for 30 minutes, then uncovered for 10-15 minutes until golden. Cool completely before slicing.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, you can use them interchangeably in this recipe with no changes to the method.
What if I don’t have a Dutch oven? You can use any heavy, oven-safe pot with a tight-fitting lid. A deep casserole dish with a foil lid is a good alternative.
Why is my bread too dense? The most common cause is not letting the first rise go long enough. Ensure your kitchen is warm enough and let it rise for the full 12-18 hours until very bubbly.
Can I add herbs or other flavors? Absolutely! Fold in up to 1 cup of ingredients like chopped olives, rosemary, grated cheese, or sun-dried tomatoes during the shaping stage.
How do I store the bread? Store it cut-side down on a cutting board for 1-2 days. For longer storage, wrap tightly and freeze for up to 3 months.
Common Mistakes to Avoid
- Using water that’s too hot: This can kill the yeast. Warm water should be about 100-110°F (38-43°C).
- Not preheating the Dutch oven: A cold pot won’t create the necessary steam for a good oven spring and crust.
- Skipping the cooling time: Slicing into hot bread releases steam, making the interior gummy. Patience is key.
- Over-flouring when shaping: Use just enough flour to prevent sticking. Too much will dry out the dough and affect texture.
Conclusion
This no-knead bread recipe demystifies artisan baking, delivering a professional-quality loaf with a crisp crust and chewy, holey interior with minimal hands-on effort. The magic lies in time, not technique. By mastering this foundational recipe, you unlock the joy of fresh, homemade bread anytime, transforming simple ingredients into something truly extraordinary for your table.
