No Knead Bread {Rustic Artisan Style}

Name: No Knead Bread {Rustic Artisan Style}
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Yield: 10 serving
Ingredients: 3 cups (15 oz) all-purpose flour; 1 1/2 tsp salt; 1/2 tsp active dry yeast; 1 1/2 cups warm water

User Reviews

4.9

189 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
12 hrs
Total Time
12 hrs 55 mins
Servings
10
Course
Bread
Cuisine
American

No Knead Bread {Rustic Artisan Style}

Iris Warren

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Easiest ever homemade bread! No kneading, just a quick mixing and let the dough rest overnight then the next day bake in a cast iron pot in a hot oven. It has a deliciously crisp crust and a soft chewy interior, you'll instantly fall in love after one bite!

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Ingredients

Servings

3 cups (15 oz) all-purpose flour (preferably unbleached, scoop and level to measure)
1 1/2 tsp salt
1/2 tsp active dry yeast, instant yeast, or rapid rise yeast
1 1/2 cups warm water (about 110 degrees F)

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Instructions

In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).
Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).
Heat oven to 450 degrees. Once oven has reached 450 degrees, place an enameled cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about 30 minutes.
Remove pot from oven and with floured hands, or holding the corners of the parchment paper, carefully drop dough into hot pot (you don't need to grease the pot). Immediately cover with lid, then return pot to oven and bake 30 minutes (at 450 degrees).
After 30 minutes, remove lid from pot and bake uncovered for 12 - 15 minutes until nicely golden brown.
Remove from oven and allow bread to cool on a cooling rack before slicing.

Notes

If you'd like bread to maintain a crisp crust then store in an opened paper bag, for a moister loaf store in an airtight container.
I've made a wheat version of this using 1 1/2 cups whole wheat flour, 1 1/2 cups white flour, 1 tsp salt, 1/2 tsp yeast, 2 Tbsp honey combine with 1 1/2 cups warm water (or use a little more if needed) and rise and bake according to directions listed. Delicious!
Recipe adapted from Jim Lahey's recipe via NYT.