🍞 No-Knead Artisan Bread
Ingredients
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3 cups all-purpose flour (or bread flour)
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1 tsp salt
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½ tsp instant yeast
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1½ cups warm water (about 105–110°F / 40–43°C)
🧑🍳 Instructions
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Mix the dough:
In a large bowl, combine flour, salt, and yeast.
Add warm water and stir with a spoon until a shaggy, sticky dough forms.
Don’t worry about kneading — this is the magic of no-knead bread. -
First rise:
Cover the bowl with plastic wrap or a kitchen towel.
Let sit at room temperature for 12–18 hours (overnight works perfectly) until the surface is bubbly and puffed. -
Shape the dough:
Dust a clean surface with flour.
Scrape the dough onto the surface and gently fold it over itself a couple of times.
Shape it into a rough ball. -
Second rise:
Place dough on a piece of parchment paper and cover lightly.
Let rise 1–2 hours until it’s puffy. -
Preheat the oven:
Place a heavy Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. -
Bake the bread:
Carefully remove the hot Dutch oven. Transfer dough (with parchment) into it.
Cover with the lid and bake 30 minutes.
Remove the lid and bake an additional 15–20 minutes until the crust is golden and crisp. -
Cool:
Transfer bread to a wire rack and let cool at least 30 minutes before slicing.
🥖 Tips & Variations
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Flour variations: Replace up to ½ cup of all-purpose flour with whole wheat for a nuttier flavor.
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Flavor boost: Add 1–2 tbsp olive oil, herbs (rosemary, thyme), or garlic powder to the dough.
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Storage: Keep at room temperature up to 2 days; slice and freeze for longer storage.
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No Dutch oven? Use a heavy baking sheet and place a pan of water in the oven to create steam — crust won’t be as perfect but still very good.
If you want, I can give you a super easy 4-hour “quick no-knead bread” version that’s faster but still crusty and delicious. Do you want me to do that?
