Artisan No Knead Bread (Printable Version)

Rustic crusty loaf with chewy interior. Simple technique, no kneading required, perfect for beginners seeking bakery results at home.

# What You'll Need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour or all-purpose flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast

→ Wet Ingredients

04 - 1 1/2 cups lukewarm water (100°F)

→ For Dusting

05 - Extra flour or cornmeal for work surface

# Method:

01 - Whisk together bread flour, salt, and instant yeast in a large mixing bowl until thoroughly combined.
02 - Pour lukewarm water into the flour mixture. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The sticky texture is expected.
03 - Cover bowl tightly with plastic wrap or kitchen towel. Let rest at room temperature for 12-18 hours until surface shows bubbles and dough has doubled in size.
04 - Lightly flour work surface. Scrape dough onto surface and, with floured hands, gently shape into a round ball.
05 - Place dough seam side down on parchment paper dusted with flour or cornmeal. Cover with towel and rest for 30-60 minutes.
06 - Place Dutch oven with lid in oven. Preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Carefully remove hot Dutch oven. Using parchment paper as a sling, lift dough and place into pot with parchment paper included. Cover with lid.
08 - Bake covered for 30 minutes to create steam and develop oven spring.
09 - Remove lid and continue baking for 12-15 minutes until loaf achieves deep golden brown color and crispy crust.
10 - Transfer bread to wire rack. Cool completely before slicing to preserve crumb structure.

# Chef's Tips:

01 -
  • This recipe literally cannot be overmixed because there is no mixing involved beyond stirring
  • The overnight rise develops deep complex flavors that usually take hours of kneading to achieve
  • You will look like a professional baker while doing almost no work
02 -
  • The dough should look terrifyingly sticky and shaggy, this is not a mistake
  • That hot Dutch oven creates steam which is what gives you that professional bakery crust
  • Cooling completely before slicing is the hardest part but cutting too early ruins the texture
03 -
  • The parchment paper sling makes transferring the dough infinitely easier and safer
  • Let the bread cool for at least an hour for the interior to finish cooking properly

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