Description
Easy No-Knead Artisan Yeast Bread Recipe
Ingredients
Scale
- 3 cups (450g) flour (bread or plain/all purpose)
- 2 tsp instant or rapid rise yeast
- 2 tsp cooking/kosher salt (NOT table salt)
- 1 1/2 tbsp flour for dusting
- 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F)
Instructions
- In a large bowl, combine the flour, yeast, and salt. Add the warm water and use the handle of a wooden spoon to stir until all the flour is incorporated into a wet, sloppy dough. The dough should not be kneadable but also not as runny as cake batter. Adjust with additional water or flour if needed to reach the right consistency.
- Cover the bowl with cling wrap or a plate and leave it on the counter for 2 to 3 hours until the dough doubles in volume, becomes wobbly like jelly, and develops bubbles on the surface. If it is not rising after 1 hour, move it to a warmer spot.
- For enhanced flavor, refrigerate the dough at this point for up to 3 days. Before baking, remove it and let it sit at room temperature for 45 to 60 minutes to take the chill off.
- Place a Dutch oven (26cm/10” or larger) with its lid on inside your oven. Preheat the oven to 230°C / 450°F (220°C fan) for 30 minutes.
- Lightly flour your work surface with about 1 tablespoon of flour. Scrape the dough onto the surface, sprinkle about half a tablespoon of flour on top, and use a dough scraper or similar tool to fold the edges inward approximately six times to form a roundish shape. This deflates the bubbles and shapes the dough for transfer.
- Place a large piece of parchment paper beside the dough. Flip the dough upside down (seam side down, smooth side up) onto the parchment. Slide it toward the center and reshape into a round form. Don’t worry about perfect shape; irregularities create crunchy crust bits.
- Carefully remove the hot Dutch oven from the oven and use the parchment paper to lift and place the dough inside the pot. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake the bread for an additional 12 minutes or until the crust is deep golden and crispy.
- Transfer the bread to a cooling rack and let it cool for 10 minutes before slicing.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 155
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg