No-Knead Bread Recipe (Easy Artisan Bread)
User Reviews
4.9
No-Knead Bread Recipe (Easy Artisan Bread)
Description
No-Knead Bread Recipe (Easy Artisan Bread) relies on a long fermentation of a wet dough that requires no manual kneading. The dough blends warm water, salt, yeast, and flour, then rests covered to rise significantly, developing gluten structure naturally. After rising, the dough is transferred carefully onto a floured, cornmeal-dusted surface to shape by folding, preserving its delicate air pockets. It then rises again uncovered before baking, which enhances a well-browned, crackly crust and a tender interior.
The absence of kneading makes this bread approachable for bakers without extensive experience or equipment. The dough's hydration and rest time help create a chewy texture typical of artisan-style loaves. Dusting with cornmeal or flour prevents the bread from sticking to the baking surface and contributes subtle texture contrast.
This bread pairs well with soups, stews, and sandwiches. It serves well sliced for toast or as a rustic accompaniment to meals. The recipe encourages patience in proofing stages instead of hands-on work, yielding a satisfying homemade bread with a crunchy crust and soft crumb.
For best results, avoid using glass dishes to hold baking water in the oven, as temperature shock can cause breakage. Use metal or ceramic pans instead and handle hot steam carefully to create a humid baking environment that enhances crust formation.
Ingredients
- 1 1/2 cups water warm, at 100˚F (not hot)
- 1/2 Tbsp salt sea salt
- 2 1/4 tsp active dry yeast (7 grams or 1 packet)
- 3 1/4 cups all-purpose flour (or bread flour) plus extra flour for dusting
- 2 Tbsp cornmeal or more flour
Instructions
- In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.
- Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).
- Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
- With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.
- Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.
- Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it.
Notes
- Avoid using glass dishes to hold water in the oven during baking to prevent shattering.
- Be cautious when adding water to hot oven surfaces to prevent splashing and possible damage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (makes 1 loaf)
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbs | 42g | |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 441mg | 18% |
| Potassium | 95mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Calcium | 9mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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