No Knead Artisan Bread
A simple yet delightful bread experience featuring a golden crust and airy interior, perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups bread flour (or plain/all-purpose, 15.8 oz. or 450g) Sturdy base for the loaf
- 1 tablespoon white granulated sugar Helps activate the yeast
- 2 teaspoons dried, instant, or rapid rise yeast Essential for rising
- 1.5 teaspoons salt Enhances flavor and structure
Wet Ingredients
- 1.5 cups warm water (375 ml) Invigorates the yeast
- 1 tablespoon olive oil Adds moisture and richness
Instructions
Preparation
- Combine the bread flour, sugar, yeast, and salt in a large mixing bowl.
- Gradually add the warm water and olive oil, stirring until all ingredients are mixed.
- Lightly spray the dough's surface with cooking oil spray and cover the bowl tightly with plastic wrap.
- Place a dry tea towel over the bowl and let the dough rise in a warm spot for 2-3 hours until it doubles in volume.
Baking
- Preheat your oven to 450°F (230°C) with a large Dutch oven inside.
- Sprinkle flour on a clean surface, scrape the dough out, and gently shape it with 5-6 folds.
- Form the dough into a round shape and transfer it onto parchment paper with the smooth side up.
- Cover the dough loosely with plastic wrap and allow it to rest while the oven heats.
- Carefully remove the hot Dutch oven, lift the dough with the parchment, and place it in the pot.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 12-15 minutes until golden brown.
Cooling
- Transfer the loaf onto a wire rack and allow it to cool for at least 10 minutes before slicing.
Notes
Store in a paper bag at room temperature for up to three days, or slice and freeze for up to three months.