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No Knead Artisan Bread

Stupid simple, foul proof, overnight, no knead bread. So good and easy it feels like cheating.
Cook Time45 minutes
Rest time14 hours
Course: Side Dish
Keyword: bread

Ingredients

  • 3 cups all purpose flour or bread flour
  • 1/2 tsp active dry yeast
  • 2 tsp salt
  • 1 1/2 cup water

Instructions

  • 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.