No-Knead Artisan Bread
The perfect yeasted bread recipe and the only recipe you need to bake great artisan loaves at home.
Ingredients
- 1 cup water, 110-115°F
- 1 teaspoon active dry yeast
- 2 cups bread flour
- 1 teaspoon salt
Instructions
- In a large bowl, add the water and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Once the yeast is bubbly and foamy, add the flour and salt. Stir together until combined and the flour is well incorporated. The dough will be shaggy and very sticky.
- Cover and let rise for 1-2 hours, until doubled in size.
- Transfer the dough to a well floured surface and sprinkle the dough with flour. Shape the dough into a rough ball, folding in the sides towards the center.
- On a clean surface, turn the dough over (seam-side down). Using your hands, drag the dough across the countertop towards you or move the dough in a circle to build tension and create a smooth ball.
- Transfer the dough to a piece of parchment. Let rise for 40-45 minutes, until doubled in size.
- After 10 minutes, place a Dutch oven in the oven and preheat to 450°F.
- Just before baking, score the dough. Lift the dough and the parchment into the Dutch oven.
- Cover and bake for 20 minutes.
- Remove the lid and bake for 10 minutes uncovered. The bread should be a lovely golden-brown and sound hollow when tapped on the bottom.
- Remove the bread from the oven and set it on a wire rack to cool for an hour before slicing.
Notes
Storage: Store covered at room temperature for up to 5 days, or in the freezer for up to 3 months. For best results, wrap the bread tightly in plastic wrap then place it in a zip-top bag and squeeze out all the air before placing it in the freezer. Defrost at room temperature.
Make it Ahead: The dough can be made ahead and stored in the refrigerator for up to 3 days before baking. To make the dough ahead, after the first rise (before shaping) place the covered bowl in the refrigerator overnight, up to 3 days. To use the refrigerated dough, remove the dough from the refrigerator and proceed directly to preheating the oven (step 4) and shaping the dough (step 5).