No Knead Artisan Bread
A crusty, fluffy homemade artisan bread recipe that's ready with just 5 minutes of hands-on time. This recipe uses just 4 ingredients and needs NO kneading at all. Have fresh bread on the table every night of the week.
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Servings: 4 loaves
Calories: 746kcal
Cost: Varies
Equipment
- Large Bowl
- Wooden spoon or dough whisk
- Banneton
- Dutch Oven I love my Le Creuset Dutch oven.
- parchment paper
Ingredients
- 3 Cups Water 100°F
- 2 Tablespoon Active Dry Yeast
- 6 1/2 Cups All-Purpose Flour or a combination of all-purpose and whole wheat
- 1 1/2 Tablespoon Sea Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
Instructions
- Add warm water to a large bowl or food-grade container. Add yeast and stir to combine.
- Add flour and salt and stir until all ingredients are incorporated. It may get sticky, so you can always get in there with your hands to give it a good mix. But remember, you don’t need to knead the dough, just mix until combined.
- Cover your container with a lid, or with a piece of plastic wrap and a towel and leave at room temperature for 2 hours.
- Transfer the dough to the refrigerator and let it rest until you’re ready to bake. The dough can be stored in the refrigerator for up to two weeks.
- An hour and a half before you’re ready to eat. Take a grapefruit-sized section of your dough out of the container in the refrigerator. Place the remaining dough back in the fridge.
- Generously flour a banneton basket, if using, with rice flour (or regular flour). Alternatively, place a piece of parchment paper on the counter.
- Stretch the grapefruit-sized section of dough, folding it in and under, then pinching the sides together on the bottom until a nice round loaf is formed.
- Place top-side down in your banneton, cover with a towel and allow to rise for 40 minutes.
- About 20 minutes into the rise time, preheat the oven to 425°F with the Dutch oven inside the oven.
- Place a piece of parchment paper over your banneton and gently flip the loaf over so your loaf is now on the parchment and out of the basket.
- Remove the hot Dutch oven from the oven and gently lift parchment paper and loaf, then lower into the Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the Dutch oven lid and continue baking for a few more minutes until the bread is golden brown on top.
- Remove the bread from the Dutch oven and place it on a cooling rack for a few minutes before slicing. Serve warm.
Video
Notes
Recipe Variations:
The beauty of this recipe is that you can mix up the master dough once, and it yields about four loaves of bread. However, this recipe is extremely versatile, and you can make more than just no-knead artisan bread with it.
Check out this post where I show you five additional ways to use no-knead bread dough.
Storage Instructions:
To store leftover no-knead artisan bread, first allow it to cool completely. Then, store it at room temperature in an airtight container or bread box. If using a bread bag, choose paper over a plastic bag. Paper allows better air circulation so that condensation does not collect and cause molding.
Leftover bread can be reinvented as bread soup, bread crumbs for this easy meatloaf recipe, homemade croutons, French toast, bread pudding, breakfast casseroles, and more!
If you need your bread to last longer than a few days, you can freeze it. Use an airtight container, or wrap your bread in plastic wrap, and then again in foil or freezer paper to avoid freezer burn. Freeze for three to six months.
Nutrition
Calories: 746kcal | Carbohydrates: 156g | Protein: 22g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2630mg | Potassium: 237mg | Fiber: 6g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 9mg
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