Description
This no-knead artisan bread recipe yields a crusty, flavorful loaf with minimal effort. Perfect for beginners, it uses a slow-rise method to develop deep flavor and a tender crumb.
Ingredients
- 3 cups (395 g) all-purpose flour or bread flour
- ½ tablespoon kosher salt
- ¼ oz instant or active dry yeast (about 2 ¼ teaspoons)
- 1 ½ cups warm water (around 105°F)
Instructions
- In a large bowl, mix the flour, salt, and yeast.
- Pour in the warm water and stir until combined; the dough should be sticky but manageable.
- Cover the bowl with a lightly greased towel or plastic wrap and let rise at room temperature for 2 to 10 hours, or overnight for best flavor.
- Wet hands and turn the dough out onto a lightly floured surface. Gently fold the edges into the center to form a round loaf, or divide into two loaves.
- Place dough on parchment paper, dust lightly with flour, and score 1 to 4 lines on top. Let rest for 20–30 minutes.
- Preheat the oven to 450°F with a baking stone, Dutch oven, or iron skillet inside.
- Slide the dough (on parchment) onto the hot surface. For extra crust, add hot water or ice cubes to the oven bottom to create steam, then close the door quickly.
- Bake for 25–30 minutes until golden brown and crusty.
- Cool on a rack for at least 30 minutes before slicing. Store in a paper bag to keep the crust crisp.
Notes
- Substitute some or all flour with whole wheat for a heartier loaf.
- Add dried herbs, seeds, or mix-ins like cheese or olives for variations.
- Store bread in a paper bag or towel at room temperature for up to 2 days.
- Freeze sliced bread in an airtight bag for longer storage.
- Reheat slices in a toaster or 350°F oven for 5–10 minutes to revive crust.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
