No Knead Artisan Bread
This easy-to-make no knead artisan bread recipe yields a beautifully crusty exterior and a soft, airy interior, perfect for sandwiches or simply enjoyed with butter.
Ingredients
Main Ingredients
- 3 cups bread flour This special flour gives the bread its chewy texture and structure.
- 1 tablespoon white granulated sugar A hint of sweetness to balance the savory flavor.
- 2 teaspoons dried, instant or rapid-rise yeast The magic ingredient that helps the dough rise beautifully.
- 1.5 teaspoons salt Essential for flavor and controlling fermentation.
- 1.5 cups warm water Activates the yeast and hydrates the flour for a perfect dough.
- 1 tablespoon olive oil Adds richness and flavor to the bread.
Instructions
Preparation
- Combine the bread flour, sugar, yeast, and salt in a large mixing bowl. Whisk together to ensure everything is evenly combined.
- Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Mix with a wooden spoon or spatula until all the ingredients are incorporated. The dough should be wet, sticky, and shaggy.
- Lightly spray the surface of the dough with cooking oil spray. Cover the bowl tightly with plastic wrap and place a dry tea towel over the top. Set it aside in a warm, draft-free area for 2-3 hours until the dough has doubled in size.
Baking
- While the dough rises, preheat a large Dutch oven or a heavy-based pot (with a lid) in the oven at 450°F (230°C) for about 30 minutes before baking.
- Once the dough has risen, lightly flour your work surface. Carefully scrape the dough out of the bowl, folding it over gently to form a round shape.
- Transfer the dough onto parchment paper and let it rest for about 30 minutes.
- Remove the hot pot from the oven and lift the parchment paper with the dough into the pot. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 12-15 minutes, allowing the crust to brown beautifully.
- Remove the bread from the pot and let it cool on a wire rack for at least 10 minutes before slicing.
Notes
Hydration is key; don’t skimp on the water! Allow the dough to rise fully for better flavor. Use accurate measurements for best results.