No-Knead Artisan Bread Recipe

With just 4 simple ingredients, you can make this No Knead Artisan Bread Recipe. It surprisingly easy to make too - just make the dough, let it rest, then bake it in the oven for 40 minutes. No kneading involved! The crust is golden and crackly, while the inside is soft and fluffy.

Course Bread

Cuisine American

Prep Time 10

Cook Time 40

Resting Time 3 30

Total Time 4 20

Servings people

Calories 152kcal

Author Melissa Huggins

Equipment

4-6 Quart Dutch Oven

Ingredients

3 cups + 2 tablespoons (390g) All-purpose flour , plus more for work surface (*see note)
1 ½ teaspoons sea salt
½ teaspoon instant dry yeast (or quick rise)
1 ½ cups (354 ml) water (hot but not boiling - about 120°F – 130°F)

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, salt and yeast until combined.
Stir in the hot water until just combined and a sticky and shaggy dough forms. Don't overwork the dough. Use a spatula to scrape the sides if needed. Cover the bowl with plastic wrap or a damp towel. Place the bowl in a warm spot in your kitchen (not too warm) and let the dough rest for 3 hours.
After 3 hours, the dough will puff up and will be covered in bubbles. Before you begin, set out another large bowl and cut off a piece of parchment paper that will fit inside. Now, flour your work surface. Keep some flour next to you for your hands and sprinkling.
Using a sturdy spatula, scrape the dough onto your work surface. The dough will be very sticky. Sprinkle the top with flour. Now, fold the dough gently in towards the center about 5-7 times, using a bench scraper or your floured hands. Tuck in the bottom edges to form a round shape. You don't want it to be too loose or it will lose its shape. (see step-by-step photos above)
Now pick up the dough and place in on top of the parchment paper. Lift up the edges of the paper and place it into the large bowl. Cover with plastic wrap or towel and let it sit for 30 minutes.
Now, place a dutch oven with the lid into your oven and set it to 450 °F (230 °C). Keep the pot in the heated oven for the duration that the dough is resting.
When the time is up, carefully take the pot out of the oven. Set it down and open the lid. Pick up the paper with the dough and place everything right into the pot and cover with the lid. If the paper is sticking out of the pot too far, just carefully trim it (this avoids burning the paper). Place the pot back in the oven for 30 minutes.
Now remove the lid and bake for an additional 8-12 minutes to crisp and brown up the top. Watch carefully to prevent burning. Remove from oven and set the bread out on a cooling rack. Let it completely cool for at least 45 minutes before slicing.

Video

Notes

* Adapted from Jenny Can Cook. The original recipe creator is Jim Layhe (owner of Sullivan Street Bakery).

Measuring Flour: For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, aerate the flour first by stirring a few times. Then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.

Water temp: Make sure your water is hot, but not boiling hot or it will kill the yeast. You should be able to touch the water without burning your finger. The ideal temperature is around 120°F – 130°F.

Can I make it without a dutch oven? I prefer a dutch oven, but you can use any oven-safe dish or pot that has a tight-fitting lid and is big enough to fit the dough. Make sure to check the maximum temperature on the dish/pot before using it.

Yeast: make sure the yeast is not expired or you will have undesired results.

Can I use dry active yeast? Yes! Just use ¼ teaspoon more than the instant (total ¾ tsp). Dissolve it in ¼ cup hot water (not boiling), along with ½-1 teaspoon of sugar. Let it sit for 5-8 minutes until it bubbles up. If it doesn't, then the yeast is dead, and you'll have to try another packet. Add the yeast mixture to the hot water in the recipe, but make sure to use ¼ cup less water (1 ¼ cups). Mix together and proceed with the written recipe.

Storing: leave the bread out at room temperature in a bread box or in a paper bag for 2 days. To refresh, spritz crust with water and place directly on oven rack that is preheated to 400 F.

Freezing: wrap tightly in plastic wrap and freeze for 2-3 months. You can also slice the bread first before freezing, so you can just use what you need. Thaw on the counter, then warm in the oven on a baking sheet for 15 minutes at 350 F.

Nutrition