Artisan Bread (No Knead)
This crusty Artisan Bread is soft inside and has an irresistible chewy crust! Making it is easy, without kneading, and requires no special equipment.
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Ingredients
- 3½ cups (420g) bread flour
- 1½ cups (360ml) warm water
- 2 teaspoon active dry yeast (or instant yeast)
- 1 tablespoon sugar
- 1½ teaspoon salt
Instructions
Making Wet and Sticky Dough
- Add warm water, sugar, and yeast in a large mixing bowl. Stir gently to mix and let it sit for 5 minutes.
- Once the yeast mixture is slightly frothy, add flour and salt and mix with a wooden spoon or spatula until the dough comes together. The dough will be sticky.
- Cover the dough with plastic wrap or a kitchen towel.
Rising The Dough
- Let it rest in a warm place until double in size, for 1-3 hours. The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- Once the dough has risen, it will have lots of little bubbles and be wobbly like a jelly.
- Scrape it onto a lightly floured work surface. Lightly flour your hands and fold the dough over on itself for 5-6 times. Roughly form a dough ball. Instead of using your hands, fold and form the dough using a bench scraper.
- Measure out a large piece of parchment paper, large enough to transfer with the dough in the Dutch oven or casserole. Sprinkle a large pinch of flour on the center of the parchment paper and place the dough ball on it.
- Grab the parchment from each end to pick up the dough and transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating The Oven and Pot
- While the dough rests, place the Dutch oven or casserole pot with the lid in the oven and preheat at 450°F (230°C) for 30 minutes.
Baking The Artisan Bread
- Use kitchen mitts to remove the pot from the oven carefully. Score the bread down the middle and transfer it to the pot with the parchment paper.
- Cover with the lid and bake the bread for 30 minutes. Then remove the lid and bake for 10-12 minutes, until the loaf is golden browned.
- Remove the bread from the oven and carefully transfer it to a cooling rack. Let it cool completely before slicing.
Storing Suggestions
- Wrap the bread tightly or store it in an airtight container for 3-4 days. Bread or bread slices can also be frozen for two months. Thaw the bread at room temperature or rewarm it in the oven for a few minutes. If you have frozen bread slices, you can toast them without thawing.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. I measured the flour with the kitchen scale and will make the same suggestion. But to ensure you do not add more flour, add the flour gradually until you get a wet, sticky dough.
- No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture using a wooden spoon or spatula until everything is combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
- Rising Time: The rising time may vary depending on the warmness of the kitchen. The dough will be doubled or more than doubled within 1-3 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
- Yeast: You do not need to proof the yeast if you use instant or rapid-rise yeast. Instead, mix all the dry ingredients and add warm water to make the dough. However, it is always best to proof the yeast when using active dry yeast.
- Dutch Oven: I bake the bread in a cast-iron casserole pot. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is irresistible to high oven temperatures.
Nutrition (Approximate Values)
Calories : 133kcalCarbohydrates : 27gProtein : 4gFat : 1gSaturated Fat : 0.1gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 0.1gSodium : 322mgPotassium : 41mgFiber : 1gSugar : 1gVitamin A : 1IUVitamin C : 0.002mgCalcium : 24mgIron : 0.3mg
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