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–+ servings
Linda S. Smith

No-Knead Artisan Bread

A simple, no-knead bread recipe that yields a crusty, chewy loaf with minimal effort. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 13 hours
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Homemade
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Bread Ingredients
  • 3 cups all-purpose flour Feel free to experiment with flour types.
  • 1.5 teaspoons salt
  • 0.5 teaspoon instant yeast
  • 1.5 cups water Adjust hydration if using whole wheat or gluten-free flour.

Method
 

Preparation
  1. In a large bowl, mix the flour, salt, and yeast until well combined.
  2. Pour in the water and stir with a wooden spoon until a shaggy dough forms. The dough should be sticky and messy.
  3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
  4. After fermentation, lightly flour your work surface. Transfer the dough and shape it into a round loaf.
  5. Let the loaf rise for about 1-2 hours, covered with a kitchen towel.
  6. Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat for 30 minutes.
  7. Carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes.
  8. Remove the lid and bake for an additional 15-20 minutes, until the crust is golden brown.
  9. Allow the bread to cool on a wire rack before slicing.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 0.5gSodium: 300mgFiber: 1g

Notes

Store in a paper bag at room temperature for up to 3 days. For freezing, slice and wrap in plastic wrap, then place in a freezer-safe bag. Reheat slices in a toaster or low oven.

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