No Knead Bread Recipe
This classic No Knead Bread recipe offers a simple way to bake rustic artisan bread at home with minimal effort. By combining basic ingredients and allowing the dough to rise slowly, you achieve a crusty, golden loaf with a soft, airy crumb. Perfect for beginners, this bread requires no kneading and uses a Dutch oven for baking to mimic a traditional bread oven environment.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 55 minutes to 15 hours 55 minutes (including rising times)
- Yield: 1 loaf (12 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
- 1 1/2 cups warm water (about 110 degrees F)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the flour, sea salt, and yeast. Pour in the warm water and stir with a wooden spoon until the mixture is fully combined. Expect the dough to be sticky and shaggy.
- First Rise: Cover the bowl and let the dough rise at room temperature for 3-4 hours, or alternatively refrigerate for up to 15 hours to develop flavor and texture.
- Shape Dough: Lightly flour a work surface and transfer the risen dough onto it. Gently shape it into a ball by folding the edges towards the center. Place the dough ball on a piece of parchment paper and sprinkle a small dusting of flour on top. Cover with a dry kitchen towel and let it rise for 30 minutes. Optionally, score the dough with a bread lame for ventilation and aesthetics.
- Preheat Oven and Dutch Oven: Place an empty Dutch oven or cast iron pot with its lid into the oven. Preheat the oven to 450°F (232°C) ensuring the pot gets very hot.
- Bake Covered: Carefully lift the parchment paper with the dough and place it into the preheated pot. Cover with the lid and bake for 30 minutes to trap steam for a crispy crust.
- Bake Uncovered: Remove the lid and continue baking uncovered for an additional 15 minutes until the top is golden brown and crusty.
- Cool: Remove bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely before slicing to set the crumb structure.
- Storage: Store the bread in an open paper bag at room temperature for up to one week to maintain its crust.
Notes
- For best results, use a kitchen scale to measure ingredients accurately.
- You can use instant yeast in place of active dry yeast without proofing it in water.
- Keep the Dutch oven covered during the initial bake to create steam, enhancing crust formation.
- Allow bread to cool completely before slicing to prevent a gummy crumb.
- Use parchment paper to easily transfer dough and prevent sticking.
Keywords: no knead bread, easy bread recipe, homemade bread, artisan bread, no kneading, Dutch oven bread
Find it online: https://lucabites.com/no-knead-bread-recipe/
