Artisan No Knead Bread
an easy to make no knead artisan style bread baked in a Dutch oven.
Equipment
- 5-6q Dutch oven
Ingredients
- 3 cups all purpose flour or bread flour
- 1 3⁄4 teaspoon fine sea salt
- 1⁄2 teaspoon active dry yeast
- 1 1⁄2 cups water room temperature
Instructions
- Add the flour, yeast and salt to a large bowl taking care to not pour the salt directly on the yeast.
- Pour in the water then begin to gently mix the dough together until it has JUST mixed - do not over mix.
- Cover the top of the bowl with plastic wrap and place in a dark, warm area. I like to use my oven with the light on to keep warm.
- Let the dough sit for 18-24 hours.
- When ready to bake, heat your oven to 450℉.
- Place a piece of parchment paper on your counter with a bit of flour in the middle of it. Spread the flour out across the parchment in a circle about the size of your bread.
- Turn the dough out onto the floured parchment and gently form into a ball (or log) about the size of your Dutch oven then sprinkle the top of it with some flour.
- Lift the dough by the parchment paper and place into the Dutch oven taking care to make sure the dough is sitting flat on the bottom, and that the sides of the parchment are tucked along the walls of it.
- Place the lid on the Dutch oven and then place it in the heated oven. Bake the bread for 30 minutes with the lid on, then remove it and bake for another 15 minutes.
Notes
If using bread flour you may need to add ¼ cup of flour to the dough.
You can let the dough rise for as little as 12 hours if necessary, but it won't be as flavourful.
To test for doneness you can lift up the bread and tap along the bottom. A fully cooked loaf will sound hollow inside when tapped on.