Crusty Artisan No-Knead Bread

Name: Crusty Artisan No-Knead Bread
Prep time: 17 h 15 min
Cook time: 45 min
Total time: 18 h
Yield: 10 Slices (1 large loaf)
Ingredients: 3 ⅓ 3 ⅓ cups unbleached all-purpose flour; ¼ ¼ teaspoon instant yeast; 1 ½ 1 ½ teaspoons salt; 1 ½ 1 ½ cups room temperature water

User Reviews

4.8

174 reviews

Excellent

Prep Time
17 hrs 15 mins
Cook Time
15 mins
Total Time
18 hrs
Servings
10 Slices (1 large loaf)
Course
Bread
Cuisine
American

Crusty Artisan No-Knead Bread

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

130 people made this

Print

35 people printed this

Save this

104 people saved this

Ingredients

Servings

3 ⅓ 3 ⅓ cups unbleached all-purpose flour
¼ ¼ teaspoon instant yeast
1 ½ 1 ½ teaspoons salt
1 ½ 1 ½ cups room temperature water

Add to Shopping List

Instructions

In a medium bowl, combine all the ingredients and mix until the dough is combined and has a shaggy, sticky texture (it's easiest to just get in there with your hands and do the job).
Cover the bowl with lightly greased plastic wrap and let it sit at room temperature for 12-18 hours. It will get puffy and bubble.
Scrape down the sides of the dough and let it gentle deflate. Turn it out onto a lightly greased piece of parchment paper and using your hands (lightly grease them if the dough is sticking too much) pat it into a thick oblong shape.
Fold one of the long edges to the middle. Fold the other long edge over the top, forming a thick log. Take one short end and fold it in toward the middle and repeat with the other short end - basically like folding up a blanket or towel.
Carefully and quickly flip the mound of dough over so the seams are on the bottom. Cover with lightly greased plastic wrap and let rise until puffy and doubled, about 2 hours.
About 30-45 minutes before the dough is ready, heat the oven to 450 degrees. Place a 6- to 8-quart heavy cast iron pot (like the popular enamel covered ones) in the oven as it heats and let it stay there for 30-45 minutes.
When the dough is ready, remove the pot from the oven and take off the lid. Lift up the corners of the parchment paper and set the bread and parchment paper right into the pot. Cover with the lid and return to the oven to bake for 30 minutes.
Remove the lid from the pot and bake for another 10-15 minutes until the top of the loaf is browned and lovely.
Carefully grab the corners of the parchment paper and remove the bread to a wire rack to cool completely.

Notes

Quantity: this recipe is easily doubled (or probably tripled if you have enough pots and oven space).
Cooking Options: if you don't have a heavy enamel cast iron pot, you should totally get one (kidding, kind of) - or you can try using other items. My aunt uses her sturdy crockpot insert (covered with tin foil not the crockpot lid) and my cousin has used a glass Pyrex bowl. Just make sure that anything you use can withstand a 450 degree oven.
Add-Ins: this bread recipe works great if you want to use any add-ins. Some of my favorites are shredded or cubed Asiago cheese, cranberries and fresh rosemary, herbs and lemon zest...the options really are endless. You can add them into the dough before you scrape it out of the bowl.

Nutrition Information

Show Details

Serving 1 Slice Calories 153kcal (8%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 350mg (15%) Fiber 1g (4%) Sugar 1g (2%)