This stupid simple, foul proof, overnight, no-knead bread is so hassle-free that it’s been my go-to artisan yeasted bread recipe for several years. I highly recommend it for anyone new to bread making, not only because it is easy, but because the long overnight ferment makes really good, flavorful bread, and it super convenient– allows you to bake first thing in the morning
No Knead Artisan Bread
- 3 cups all purpose flour or bread flour
- 1/2 tsp active dry yeast
- 2 tsp salt
- 1 1/2 cup water
- Mix together flour, yeast, salt and water. A sticky dough should form. Cover dough and let it sit at room temperature for 12 – 18 hours.
- Carefully scrape the dough onto a work surface dusted with flour and or corn meal. Shape the dough into a ball by folding in the edges. Flip the dough seam side down and let it poof for 1-2 hours.
- Place dutch oven, covered, in the oven and preheat oven to 475F. If a dutch oven is not available, you can use two baking sheets and some ice to mimic the steaming that happens in a closed dutch oven. Place one of the baking sheet in the upper-middle rack and the other below it. Let the bakeware heat up in the preheated oven for at least 20 minutes.
- Once the dough finishes proofing, carefully place it on parchment and Score. Carefully remove heated dutch oven, uncover and place the dough+parchment inside. Cover and bake for 30 minutes. Uncover and let it bake for another 15 minutes. See next step if using the baking sheets + ice method.
- If using the baking sheets + ice method, place the scored bread on the top baking sheet. Have a bowl of about 4 ice cubes and quickly pour it on the bottom baking sheet. Quickly close the oven to trap the steam and let bake for about 45 minutes.
- Remove bread from oven and let cool on a wire rack for about half an hour before serving.