Famous No Knead Artisan Bread
Master the art of making no knead artisan bread. This simple recipe creates a beautifully textured loaf with minimal effort.
Equipment
- food thermometer
- parchment paper
- Dutch Oven covered casserole dish, or refer to note above
Ingredients
- 3 cups bread flour or all-purpose flour
- 2 teaspoons rapid rise or instant yeast
- 1 1/4 teaspoons table salt
- 1 1/2 cup very warm water 110-125 degrees F.
Dough Shaping
- 1 1/2 tablespoons flour for dusting
Instructions
Mix Dough
- Mix flour, yeast and salt in a large bowl. Add in the warm water (110-125 degrees F). Mix together with a wooden spoon until all the flour is incorporated. The dough will be soft and sticky. Adjust with a little more water or flour if needed.
Rest/Rise Time
- Cover the dough with plastic wrap, leave on the counter for 2-3 hours or until double in size. OPTIONAL: Refrigerate the dough for up to 3 days. If refrigerated bring to room temperature for 1 hour prior to baking.
Preheat Oven and Dutch Oven
- Put the dutch oven in the oven with the lid on and preheat to 450 degrees F. for 30 minutes prior to baking.
Shape Dough
- Dust the work surface with 1 tablespoon flour, turn the dough out and sprinkle the top with flour. Push the sides of the dough inward to shape into a ball. Flip the dough onto a piece of parchment paper.
Bake
- Remove the pre-heated dutch oven and using the parchment paper, place dough in and cover with lid. Bake 30 minutes covered, then 12 minutes uncovered or until golden brown. Cool on a rack for at least 1 hour before slicing. NOTE: Internal temperature should read 210 degrees F. with an instant-read thermometer
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