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No Knead Artisan Bread Recipe

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★★★★★

4.5 from 87 reviews

This No Knead Artisan Bread recipe produces a crusty, golden-brown loaf with a chewy interior and open crumb using minimal effort. The dough requires no kneading, only simple mixing and a long rise, making it perfect for home bakers looking for an impressive bread with minimal hands-on time. Baking in a preheated Dutch oven creates a steamy environment mimicking professional bread ovens for a perfect crust.

Ingredients

Scale

Dough Ingredients

  • 3 cups bread flour (or plain/all purpose)
  • 1 tablespoon white granulated sugar
  • 2 teaspoons dried yeast (instant or rapid rise)
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1 tablespoon olive oil

Instructions

  1. Mix Ingredients: Combine flour, sugar, yeast, and salt in a large bowl. Add the warm water and olive oil, mixing until all ingredients are incorporated. The dough will be wet, sticky, and shaggy.
  2. Initial Proof: Lightly spray the top of the dough with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the bowl. Leave in a warm, draft-free place for 2-3 hours until the dough doubles in size and develops many little bubbles.
  3. Preheat Dutch Oven: Position a large (10-inch or 26cm) Dutch oven or heavy-based pot with its lid in the oven. Preheat the oven to 450°F (230°C) for at least 30 minutes before baking to ensure the pot is thoroughly heated.
  4. Shape Dough: Lightly flour your work surface and a plastic spatula. Scrape the dough onto the surface using the spatula, sprinkle a large pinch of flour over the top, and fold the dough over itself about 5-6 times to form a rough round shape.
  5. Prepare for Baking: Lay a large piece of parchment paper next to the dough, then roll the dough onto the paper with the smooth side facing up. Move it to the center of the paper and reshape if needed. Let the dough rest loosely covered with plastic wrap while the oven finishes preheating.
  6. Transfer Dough to Dutch Oven: Use oven mitts to carefully remove the hot Dutch oven from the oven. Holding the parchment paper on both ends, transfer the dough into the pot.
  7. Bake Covered: Cover the Dutch oven with its lid and bake for 30 minutes to trap steam, which helps develop the crust.
  8. Bake Uncovered: Remove the lid and continue baking for an additional 12-15 minutes until the loaf achieves a beautiful golden brown crust.
  9. Cool the Bread: Remove the loaf with the parchment paper and transfer it to a wire rack. Let it cool for 10 minutes before slicing to allow steam inside the loaf to redistribute and finish cooking.

Notes

  • Use bread flour if possible for better gluten development and a chewier texture.
  • The dough will be very sticky; avoid adding too much extra flour which can dry out the bread.
  • Warm water should be about 100-110°F (38-43°C) to activate the yeast effectively without killing it.
  • Ensure the Dutch oven is very hot before placing the dough inside to achieve a crispy crust.
  • You can store leftovers in an airtight container for up to 2 days or freeze slices for longer storage.

Keywords: No Knead Bread, Artisan Bread, Easy Bread Recipe, Homemade Bread, Dutch Oven Bread

Find it online: https://messykitchenmagic.com/no-knead-artisan-bread-recipe-2/