No Knead Artisan Bread
No Knead Artisan Bread is a simple and delicious bread recipe that requires minimal effort and ingredients, resulting in a crusty loaf perfect for any meal.
Ingredients
Main Ingredients
- 3 cups bread flour This flour gives the bread its sturdy structure and helps develop a beautiful crust.
- 1 tablespoon white granulated sugar A touch of sugar adds a hint of sweetness and aids in yeast activation.
- 2 teaspoons dried instant or rapid rise yeast This is the magic ingredient that makes your bread rise beautifully.
- 1.5 teaspoons salt Enhances flavor and controls yeast activity.
- 1.5 cups warm water Warm water encourages yeast activity.
- 1 tablespoon olive oil Adds flavor and tenderness to the final loaf.
Instructions
Preparation
- In a large mixing bowl, combine the bread flour, sugar, yeast, and salt. Stir them together to ensure even distribution.
- Pour in the warm water and olive oil, mixing until all ingredients are combined. The dough will be wet, sticky, and shaggy.
- Lightly spray the top of the dough with cooking oil spray to prevent drying. Cover the bowl tightly with plastic wrap and place a dry tea towel over it. Let it rest in a warm, draft-free environment for 2-3 hours or until the dough has doubled in size.
Baking
- Once the dough has risen, place a large Dutch oven (with its lid) in the oven and preheat to 450°F (230°C) for 30 minutes.
- Lightly flour your work surface and a plastic spatula. Scrape the dough onto the floured surface, sprinkle a bit more flour on top, and fold it over itself several times to form a round shape.
- Transfer the dough onto a piece of parchment paper, reshaping if necessary. Allow it to rest while the oven continues to preheat.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it inside the hot pot. Cover with the lid and bake for 30 minutes.
- Remove the lid and then bake for an additional 12-15 minutes, or until the bread is golden brown.
- Once baked, transfer the loaf to a wire rack and let it cool for about 10 minutes before slicing.
Notes
Hydration is key: don't add too much flour while shaping; a wet dough leads to a better crust. For more flavor, consider letting the dough rise overnight in the fridge. Experiment with herbs, garlic, or seeds for added flavor. A lid is essential for steaming; use any oven-safe heavy pot with a lid if a Dutch oven is not available.