Homemade Artisan No Knead Bread
User Reviews
4.4
Homemade Artisan No Knead Bread
Description
Homemade Artisan No Knead Bread features a blend of flour, salt, yeast, grated Parmesan cheese, and minced fresh rosemary. The dough is combined by stirring only and left to ferment for 12 to 18 hours at room temperature, allowing gluten to develop without kneading. The method involves baking the shaped dough in a preheated cast iron Dutch oven at 450°F, first covered to trap steam and then uncovered to crisp the crust. This results in a loaf with a golden, crunchy exterior and tender crumb inside. The Parmesan adds a subtle savory depth while rosemary infuses herby notes to the bread.
The bread's texture is rustic and slightly chewy, with flavorful hints from the cheese and herbs. The no knead approach makes it accessible for home bakers who want a freshly baked artisan loaf without lengthy manual work. This bread pairs well with soups or can be served toasted with spreads.
Preheating the Dutch oven is important to prevent sticking and encourage oven spring. Using a smaller Dutch oven promotes a higher, rounder loaf shape. Flour or cornmeal dusting on the pot’s bottom can help release the bread after baking. Ensuring the yeast is fresh will guarantee good rise during fermentation.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 1/2 cups water room temperature
- 1/3 cups Parmesan Cheese grated
- 1 Tbsp rosemary minced fresh
Instructions
- In a large mixing bowl, add flour, salt, yeast, cheese and rosemary. Pour in water, use a wooden spatula to combine. Cover tightly with plastic wrap and let sit on your counter for 12-18 hours (I've even done up to 24 hours).
- When ready to bake your bread, preheat oven to 450 F degrees. Add cast iron dutch oven (with the lid on) to the oven, so it preheats along with the oven itself.
- Flour your hands, counter/cutting board, and sprinkle some flour over the top of the dough itself. Remove dough from bowl and shape it into a rough ball shape. Drop ball of dough into the preheated pot, cover with lid and return to the oven.
- Bake, with the lid on, for 30 minutes, then remove lid and bake for another 15-20 minutes until golden brown and crusty.
- Bread should remove easily from the pot, so take bread out and let cool completely before slicing.
Notes
- The dough will be sticky and different from traditional kneaded dough; handle with floured hands for shaping.
- Preheat the Dutch oven thoroughly to avoid the dough sticking during baking.
- Small cast iron pots (around 3.5 quarts) create taller, rounder loaves; larger pots yield more spread out bread.
- Sprinkling flour or cornmeal in the pot before adding dough can help with loaf removal.
- Check that yeast is within its effective date to ensure a good rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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