No-Knead Crusty Artisan Bread
Incredibly simple, foolproof bread with a crisp, crackly crust and a soft, chewy interior. Requires no kneading and minimal hands-on time, but delivers professional results.
Equipment
- Dutch Oven
- Mixing Bowl
Ingredients
Dough
- 3 cups all-purpose flour 360g, plus more for dusting
- 1/4 tsp instant yeast
- 1 1/2 tsp fine sea salt
- 1 1/2 cups warm water 350ml, about 100°F (38°C)
For Baking
- rice flour or cornmeal for dusting
Instructions
- In a large bowl, whisk together flour, yeast, and salt. Add warm water and mix with a wooden spoon until a shaggy, sticky dough forms. It will be messy.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours (overnight). The dough will rise, become bubbly, and double in size.
- Lightly flour a work surface. Turn the dough out onto it. With floured hands, gently fold the dough over itself a few times. Shape it into a rough ball.
- Place the dough seam-side down on a piece of parchment paper dusted with rice flour or cornmeal. Cover loosely and let rise for another 2-4 hours.
- Preheat oven to 450°F (230°C). Place a Dutch oven with its lid inside to heat for 30 minutes.
- Carefully remove the hot Dutch oven. Lift the dough by the parchment paper and lower it into the pot. Score the top of the dough with a sharp knife or razor.
- Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes, until deeply golden brown.
- Transfer the bread to a wire rack and let it cool completely before slicing.
Notes
The long, slow rise is the key to developing flavor and the open crumb. Do not skip the preheating of the Dutch oven; it is essential for creating steam and a crisp crust. The bread is best eaten the day it's made.
Nutrition
Calories: 120kcalCarbohydrates: 25gProtein: 4gFat: 0.5gSodium: 290mgPotassium: 30mgFiber: 1gCalcium: 5mgIron: 1.5mg
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