Crusty Artisan No-Knead Bread
User Reviews
4.8
Crusty Artisan No-Knead Bread
Description
Crusty Artisan No-Knead Bread uses basic ingredients blended into a wet, sticky dough that benefits from a long fermentation of 12 to 18 hours at room temperature. This slow rise develops the structure and a mild tang without intensive mixing. The shaping involves folding the dough into a log with sealed edges, then a second rise enhances the loaf's volume.
The baking process requires a heavy oven-safe pot—such as an enamel cast iron Dutch oven—that traps steam, enabling the bread to form a deep brown, crisp crust. The crumb inside is tender with a slightly chewy texture typical of artisan breads. This bread pairs well with butter, cheese, or as a sandwich base.
The recipe recommends doubling or tripling the quantity if desired and suggests that alternatives like crockpot inserts or Pyrex bowls can be used for baking, provided they withstand high oven temperatures. Add-ins like Asiago cheese, cranberries, or herbs can be incorporated before the initial rise for flavor variations.
Ingredients
- 3 ⅓ cups all-purpose flour unbleached
- ¼ teaspoon instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups water room temperature
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
- This recipe can be easily doubled or tripled if you have enough baking vessels and oven space.
- If lacking a heavy enamel pot, alternatives like a sturdy crockpot insert covered with foil or a glass Pyrex bowl can work for baking at high temperatures.
- Add-ins such as shredded Asiago cheese, cranberries, fresh herbs, or lemon zest may be mixed into the dough before the first rise for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Slices (1 large loaf)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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