Description
This Best No Knead Artisan Bread Recipe delivers a rustic, crusty loaf with minimal effort. Using a slow fermentation process and baking the dough inside a preheated Dutch oven creates a homemade artisan bread with a crisp crust and soft, airy interior – no kneading required.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
Wet Ingredients
- 1 ½ cups warm water (about 110°F)
Instructions
- Mix Ingredients: In a large bowl, combine the all-purpose flour, coarse sea salt, and active dry yeast thoroughly.
- Add Water and Stir: Pour in the warm water (around 110°F) and stir until a shaggy dough forms, with no dry flour remaining.
- First Rise: Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 12-18 hours. The dough will rise and develop light bubbles, indicating fermentation.
- Preheat Oven and Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or oven-safe pot with a lid inside the oven to heat up thoroughly.
- Shape the Dough: Turn the rested dough onto a floured surface. Shape it gently into a round loaf, handling the dough carefully to preserve its bubbles.
- Transfer Dough to Hot Pot: Remove the hot Dutch oven from the oven using oven mitts and place the shaped dough inside. Cover it with the lid to trap steam.
- Bake Covered: Bake the bread for 30 minutes with the lid on to create steam that helps form a crust.
- Bake Uncovered: After 30 minutes, remove the lid and continue baking for an additional 10-15 minutes, or until the loaf has developed a golden-brown, crisp crust.
- Cool the Bread: Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing to allow the crumb to set.
Notes
- Use warm water to activate the yeast; water that’s too hot or cold can affect rising.
- Resting time can vary between 12 to 18 hours depending on room temperature; longer fermentation improves flavor.
- Using a Dutch oven or a heavy oven-safe pot with a lid is crucial to trap steam and achieve the crusty exterior.
- Make sure to cool the bread before slicing to maintain its internal texture.
