No-Knead Artisan Bread

Achieve bakery-quality crusty bread at home with this simple, no-knead recipe that relies on a long, slow fermentation. The result is a beautiful, airy loaf with a perfectly crackling golden-brown crust.

• Prep time: 20 minutes
• Cook time: 27 minutes
• Total time: 47 minutes
• Servings: 8
• Difficulty: Medium
• Cuisine: International

Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1/2 teaspoon instant yeast

Instructions

1. Whisk flour, salt, and yeast in a large bowl.
2. Stir in the warm water until a shaggy dough forms.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
4. Preheat your oven to 450 degrees F with a Dutch oven inside.
5. Turn the dough onto a floured surface and shape into a ball.
6. Carefully place the dough into the preheated Dutch oven.
7. Bake covered for 30 minutes, then uncovered for 15 minutes until deeply browned.
8. Cool completely on a wire rack.

Tips

• Do not rush the rising time; the long fermentation is what creates the flavor.
• Use a heavy cast-iron Dutch oven to simulate a professional steam oven.
• Handle the dough gently after rising to maintain the air bubbles.

Frequently Asked Questions

Can I use bread flour instead of all-purpose?

Yes, bread flour will yield a slightly chewier loaf.

Why is my crust too hard?

If the crust is too hard, place the finished loaf in a paper bag for a few minutes to soften.

Can I add herbs to the dough?

Yes, dried rosemary or thyme can be added with the dry ingredients.