No Knead Artisan Bread
Ingredients
- 3 cups bread flour
or plain/all purpose, 15.8 oz. or 450g
- 1 tablespoon white granulated sugar
- 2 teaspoons dried
instant or rapid rise yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
375 ml
- 1 tablespoon olive oil
15 ml
Directions
- 1
Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
- 2
Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
- 3
Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
- 4
Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
- 5
Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
- 6
Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
- 7
Loosely cover with plastic wrap and let rest while oven is preheating.
- 8
Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
- 9
Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
- 10
Transfer to a wire rack to cool for 10 minutes before slicing.
No Knead Artisan Bread
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About this Recipe
Craving the smell and taste of freshly baked artisan bread but intimidated by complex techniques? This No Knead Artisan Bread recipe brings the bakery experience straight to your kitchen with remarkably little effort.
This method is a game-changer for home bakers. The genius of "no knead" bread lies in its simplicity: a long fermentation time does all the hard work that traditional kneading usually requires. This technique develops incredible flavor and an open, airy crumb with a beautiful crust, all while you barely lift a finger.
Prepare for a loaf that boasts a wonderfully crisp, golden crust and a soft, chewy interior. The process is surprisingly hands-off, letting time and simple ingredients like bread flour, yeast, and warm water do most of the work. You'll enjoy the rewarding aroma filling your home as it bakes, culminating in a loaf that feels truly professional, yet required minimal fuss.
While the core ingredients are simple, you can easily adapt this recipe. Feel free to use all-purpose flour if bread flour isn't available, or experiment with a blend for nuanced textures. For a touch of herbal flavor, consider adding dried rosemary or thyme to the dough before its initial rise. You can also play with the sugar content slightly to adjust the browning.
This versatile artisan bread is perfect for serving alongside hearty stews, sopping up olive oil, or simply enjoyed sliced with butter. It makes an impressive centerpiece for any meal, from a casual weeknight dinner to a special gathering.