Description
This Easy No-Knead Artisan Bread recipe offers a simple, hands-off approach to baking a crusty, flavorful loaf with minimal effort. Using basic pantry ingredients and a long, slow rise, it produces an irresistible homemade loaf ideal for sandwiches, toast, or enjoying on its own with butter.
Ingredients
Scale
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon instant yeast (or active dry yeast)
- 1 ⅓ cups warm water (about 110°F)
Instructions
- Mix Ingredients: Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Alternatively, refrigerate the dough for up to 14 hours.)
- Shape Dough: Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
- Preheat Dutch Oven: While the dough is resting, place a Dutch oven or cast-iron pot with its lid on in the oven and preheat to 440°F.
- Bake with Lid: After the 30-minute rest, uncover the dough and carefully transfer the parchment paper and dough into the preheated pot. Cover with the lid and bake for 30 minutes.
- Bake without Lid: Remove the hot lid carefully and continue baking for another few minutes until the crust turns golden brown. Transfer the bread to a wire rack to cool.
- Cool and Serve: Allow the bread to cool for at least 30 minutes before slicing. Serve fresh and enjoy your homemade artisan bread!
Notes
- You can refrigerate the dough for a slower fermentation, which enhances flavor, for up to 14 hours before baking.
- Use parchment paper to easily transfer the dough into the hot pot without disturbing its shape.
- Be careful when removing the lid from the Dutch oven to avoid steam burns.
- Cooling the bread fully before slicing helps maintain its crumb texture.
