artisan bread

<p>If you have never made bread before, then homemade, fluffy and airy small batch no-knead bread with a perfect crust is the best artisan bread to start with.</p>

Small Batch No-Knead Bread

teaspoon instant yeast

water

all-purpose flour (approximately 3 cups)

teaspoon salt

In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma.).

In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl with plastic wrap and let it sit at room temperature for 3+ hours (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). After 3 hours, the dough will have risen and will approximately double in size.

Transfer dough to a floured surface. Note that the dough will be sticky and that is okay. Sprinkle dough with a little flour and shape it into a ball by folding the edges over to the centre.

Cut out a piece of 9 x 9-inch parchment paper and place the round dough at the centre. Place the dough together with the parchment paper in a medium size bowl (approximately 6 inches in diameter) and cover with a dish towel. Let the dough rest for about 30 minutes. This is called second rising or proofing. To check if the dough is ready, touch the dough lightly with your fingertip. If the indentation remains (ie. does not bounce back immediately), then the dough is ready.

Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450° F. Gently transfer the parchment paper and dough from the bowl into the preheated pot. Use a paring knife to score an "X" on the top of the loaf. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 10-15 minutes. This will yield a crustier bread. Let the bread cool for 20 minutes before slicing. (To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it’s done).

if you&#x27;ve ever wanted to make bread, this is the recipe for you! It takes just 5 minutes to put it together with no kneading!  This no-knead artisan bread recipe will make  3 or 4 loaves of delicious rustic homemade bread!

No Knead Artisan Bread

Tablespoons Coarse Salt

/1/2 Tablespoons Yeast (2 packets)

all-purpose flour

tbsp Corn meal

Flour dough ball

Start with tap water at about 100 degrees (body temperature), make sure the water is not too hot it will kill the yeast. Colder water is ok it will just take longer to rise, if your letting it sit overnight it really doesn’t matter.

add the yeast to the water and mix it up. Don’t worry if all the yeast does not dissolve, it will finish mixing in the flour.

Mix the salt into the flour

add the flour into the yeast water and start your mixer. (This is a wet dough.)

Now place your dough into your container, and cover but not tightly and place on the counter for about 2 hours to rise. (If you don’t have time to wait let it sit out for about a half an hour or so, and put it in the refrigerator overnight, it will rise just more slowly.) The dough does need to sit in the refrigerator after the initial rise for at least 3 hours before using*

Now that your dough has set up we are ready to form a dough ball. Pull off about a one-pound piece of dough (this recipe will make about 3 loaves this size). This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi-smooth.

place the dough ball on a pizza peel or cookie sheet with a liberal amount of cornmeal under it so it will not stick.

Let this dough rise for 40 minutes, and while it is rising let&#x27;s preheat our oven and baking stone to 450 degrees for at least 20 minutes*

Before sliding the dough off the peel, dust the top with flour and make some light slices into the dough for that artisan look.*

before you slide it into the oven you need one more thing, in another baking dish, or the broiler tray, add two cups of water, the steam it creates will give the crust that nice crackle.

Now slide of the dough closer the door and give it 30 minutes to start.

The dough should have a dark color (probably darker than you think it should be), this is our rustic artisan bread.

You may have to experiment a little to get it just right for your oven, but you won’t be far off the mark with this as your starting point, my oven took 35 minutes

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

World's Easiest Yeast Bread recipe - Artisan, NO KNEAD

(450 grams) flour (, bread

tsp yeast

salt

flour (,

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).

Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.

Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10&quot; or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.

Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don&#x27;t get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Cool on rack for 10 minutes before slicing.

Easy Dutch Oven No Knead Bread recipe  is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks &amp; tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!

Easy No Knead Bread (Dutch Oven Bread)

tsp active dry yeast

½ tsp sea salt

½ cups warm water (105 degrees F)

Combine the flour, yeast, and salt in a large bowl and stir to combine.

Add the water and mix until the dough forms a ball.

Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.

Let dough sit covered at room temperature for 18-24 hours.

After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.

Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating.  (Note: Readers have used a 5 qt. dutch oven with success).

While oven is preheating, transfer the dough from the bowl onto a floured surface.

Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and &quot;floppy.&quot; That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).

Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.

Gently put the dough ball into the baking dish so it’s evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.

Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

https://embed.mediavine.com/videos/xmn3ntsm18xpnottiff6

Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!

Dutch Oven No-Knead Bread Recipe

This is the easiest bread you'll ever bake! No kneading, no fuss, just delicious carbs.

No-Knead Dutch Oven Bread

all-purpose flour,

sea salt

Red Star active dry yeast OR 3/4 teaspoon instant yeast

water (about 110 to 115 degrees F)

In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

I have to say this was soooooooo good!! I wish I had more freezer space so I could stock up on this!

I made my first loaf yesterday. It was insanely easy. I did remove the top rack of my oven, to make it easier to move my Dutch Oven without being burned, ( I have the scars to prove it. I could just pick it up rather than  slide the pot. 
The bread was beautiful when done. The hard part waiting for it to cool. It is delicious with butter.  My aunt made it her dinner. I had added rosemary and time in the begining to the flour, salt and yeast dry ingredients.

This is my go to bread now! I love adding fresh herbs or roasted garlic during the last shaping.

Great recipe! I followed the recipe as-written and my dough was a little on the wet side- it didn't hold its shape as well as in your photos when I  formed it into a circle and let it rest, however it still baked up beautifully and turned out looking  just like in your photos.  The bread has excellent flavour and a nice thick crisp crust. I'll definitely make this again!

Sooooo easy and soooooooooo delicious. Thank you for making me feel like a great chef when I am kitchen challenged?

Followed recipe exactly and bottom turned black, burnt.
I’ve seen the exact same recipe on the Internet, and they say 30 minutes instead of 45 minutes of baking. And some recipes use temperatures of 400 or 425 not 450.

Using this recipe, I made bread for the first time in my brand new dutch (to me) dutch oven! I'm completely hooked! Instead of using plastic wrap as the recipe calls for, I used beeswax wrap to be more earth friendly.

Very easy to make and delishis to eat with family or friends. Also make a nice gift any time

I made this recipe today and I used unbleached bread flour instead of all purpose flour. What I found in the oven was the tour hundred and fifty degrees in a cast iron pot made the bottom a little too dark but it is fairly decent and it made a cute little round Loaf and a 5-quart pan. I think a 4-quart would be better to make the bread a little taller. I did feel there was too much salt in this recipe though and I would cut that back by a half a teaspoon I think. It's going to make a good base drizzled with olive oil and pan toasted again with brie and olives and of course I'm wine. I am going to try it again with all-purpose flour and see if there's a bit of a difference.

I am a failure at cooking, baking...life in general.  This bread has given me a new lease on life.  My granddaughter still doesn't believe I made this bread.  YOU CAN DO IT!

This was so easy to make! HOWEVER.... I'm not sure what I did but my bread was so DENSE... please help.

I have been making this bread for over four years. It is 'super easy' and the results are amazing. Nice big holes inside! Try this recipe !!

Thank you so much for this wonderful recipe. I just made it and we ate already half of it. It is so good. And so easy to make. I'm from Germany and I just love bread. This is a keeper  for sure.

Thank you, I should have mentioned that I live now in the us for over 16 years and just missed real bread ?

I've made bread for about 15 years. Never in a ditch oven until now. I keep coming back to this wonderful recipe. I've done garlic herb, sun-dried tomato, sour dough and even some as written. They have all been excellent. Thank you!

Made it on a Braai. Took some tries to get the brass ‘settings’ right but oh. My. God. Was it worth it. This. Mother trucking. Bread. So good. DO IT. AND THE BRAAI JUST MAKES IT BETTER MY SOUTH AFRICANS. 

So simple and absolutely delicious!!! Can I double the recipe? (Rookie here) and if so, what adjustments need to be made in baking time etc? 

This was my first time EVER making bread. I’m a very confident baker, but for some reason, bread has always intimidated me!! After getting a Dutch oven for Christmas, I was excited to give this recipe a try..... it’s super easy!
It turned out great despite discovering my oven is having huge temp issues (+or- 100 degrees whenever it feels like it).
Only question I have with it is: the crust on my loaf was super thick. Is that from the oven being too hot possibly?

It was super easy to follow. Tasted great. Made it for a pasta dinner. Nice little extra.  Kids loved it.

I sent my youngest a picture of the completed product. Her comment was, "How do you go from barely cooking to making your own bread? So pretty!"  And at 4 ingredients, super simple.

I walked around all day saying, " I made bread!" 

Simple and delicious. Looks like it came from a bakery. Thanks so much!

I make a loaf every week - love it - and so easy to make

WOW! Loving this easy bread recipe, definitely pinning this to make for a dinner party!

I baked this today and its OK but a little doughy in the middle, I guess a bit undercooked. However the crust is rock hard. A little salty so maybe next time I'll only add one teaspoon on salt. I followed the recipe exactly and used all purpose flour.
I think it may have something to do with my oven, as I used a counter top electric oven. Maybe it struggled to get hot enough, I'm not sure.
Also, I'm from the UK and have no idea about 'cups'. It would be useful to have the metric measurements on the recipe as well.
I will try it again sometime. Thanks!

Turned out beautiful.  Very easy to follow, wouldn’t change a thing. My family loved it. Thank you for recipe. 

Simple..tasty (especially when toasted). Excellent with butter and orange marmalade. A loaf of this bread will be by on my table every weekend.
Thanks!

This Coronavirus has brought back the baker in me. This recipe is  delicious and so easy to make. Thank you so much. Now the big problem is you can’t get flour or yeast!!  By the way, I’m making another loaf right now!! Everyone be safe out there. 

So easy! And so good! Perfect crusty crust and soft on the inside! Mmmmm! I can’t believe I did it! 

Loved it! Followed directions to a T and it turned out perfect.  Looking forward to checking out your sourdough recipe. Thank you! 

In your recipe if I want to double or triple it the recipe says to double or triple all of the ingredients but it says to cook it at the same time and it also says to double or triple the temperature of the water for the yeast. It doesn’t seem like that last part would be correct. How do I do this? Thanks!

This was super simple , yummy, and makes your house smell heavenly

Absolutely delicious !  If there is any leftover what is the best way to store it to keep the crust firm?

This is only my second time  making bread, and I’m so happy I made your recipe. Excellent!  

Best bread and recipe! Makes a perfect loaf of delicious bread. I’ve even made this out on the range with campfire coals and it turns out perfect. My biggest problem is that it disappears so quickly. 

Great recipe!  I've used it and shared it many, many times. 

Would love to see variations on this, how the recipe might add spices/flavors? 

One note on a mistake in the recipe: if you click on "2x" or "3x" the temperature of the hot water also gets multiplied, though the amount should change the temperature stays the same.

Beautiful Loaf of Bread!  I  was recently gifted an enameled Dutch Oven so have been looking at lots of recipes. So glad that I tried one... I stopped eating a slice to come write this!

Thus bread tastes and feels like a good crusty baguette type bread. It is delicious and ridiculously easy

This was  an incredibly easy recipe!! This bread  came out so good! Thank you for sharing it!

This was so easy—I used a 3 qt Dutch oven and canola oil instead of cooking spray (higher smoke point).  Next time, I’m going to do fresh rosemary and coarse sea salt on top.

I made this recipe FOUR times this week, and I gave away three of the loaves to family and friends.   Everyone asked for the recipe. No Knead Dutch Oven Bread was SO easy, and I have never made bread so delicious. Thank you!

Fabulous bread, we LOVE it! Do you have any recipes like this, only using a portion of whole wheat? 
Thank you.

I can’t believe how deliciously easy this was!  This was my first ever experiment with yeast and bread baking. I’d always been too intimidated to try. So glad I got over that. Can’t wait to mix up a next loaf and continue the experimenting. Thank you for a simple easy to follow recipe!

So easy and delicious. Added some herbs which really upped the flavour. 

I tried so many different recipes and so far this one is the best one yet! 
The crust was crispy and the dough so  spongy  

Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

Thanks for your recipe. My kids love homemade bread. And it's really delicious!

I have had great success with this recipe. I would like a more airy crumb but it is still a great loaf. Can you please advise on the quantity of flour. My first three loafs I scooped the flour out of the container with my volumetric measuring cup. I got 474 grams, 478g, &amp; 473g. Today, I spooned the flour into the same measuring cup and got 419g. What weight of flour, in grams, is your recommended quantity?

I want to add herbs, do I do that at the very beginning?

I just love this bread. Truly appreciate the way you made this. Looking forward for more such recipes in future too.

This no-knead 5-minute artisan bread, made with just flour, water, yeast, and salt makes gorgeous, rustic loaves in no time.

5-Minute Artisan Bread

lukewarm water (100°F

granulated yeast (active dry, instant, quick rise,

all-purpose

Cornmeal,

Warm the 3 cups water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C).

In the large bowl of a standing mixer or a 6-quart container with a lid, mix the yeast, warm water, and salt. Don’t worry about getting the yeast to dissolve.

Add the flour to the yeast mixture all at once, then use a spoon or stand mixer to mix until the flour is completely incorporated and you have a blobby dough. (If you’re hand-mixing the dough and it becomes too difficult to incorporate all the flour with the spoon, just use very wet hands to press the mixture together.) Don’t knead the dough! It&#8217;s not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. All you need to do is be certain that there are no dry patches of flour.

Loosely cover the container and let the dough hang out at room temperature until it begins to rise and collapse or at least flatten a little on the top, about 2 hours. (Relax. It&#8217;s bread dough, not a newborn. You don’t need to monitor it constantly. And don&#8217;t worry about the dough being precisely double or triple its original volume as you would with a traditional bread recipe. Just walk away, go about your business, and come back in 2 hours. Seriously.)

Make the dough

After 2 hours, stash the container of dough in the fridge. That&#8217;s it. (If your container isn’t vented, you want to ensure the gases can escape by leaving the cover open a crack for the first couple days in the fridge; after that, you can seal it.)

You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it’s best to refrigerate the dough overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again—that’s normal. Whatever you do, do not punch down this dough. You’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves. Just be certain to use the dough at some point within 14 days.

Stash the dough in the fridge

When you want to bake a loaf of artisan bread, dust a pizza peel or a baking sheet turned upside down with cornmeal or line it with parchment paper.

Grab a hunk of the dough and use a serrated knife or scissors to cut off about a 1-pound piece of dough. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn&#8217;t stick to your hands. (What you&#8217;re trying to do is surround the surface of the dough with flour so that it can be handled. You&#8217;re not trying to incorporate more flour into the dough, so for the love of all things good, resist the temptation to get rid of all the dough&#8217;s inherent and lovely stickiness by working the flour into the dough.)

Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. Most of the dusting flour will fall off, and that&#8217;s okay, because as we just said, it&#8217;s not intended to be incorporated into the dough. The bottom of the ball of dough may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The rest of your round loaf should be smooth and cohesive, and the entire shaping process should take no more than 20 to 40 seconds—don&#8217;t work the dough any longer or your loaves may be dense.

Place the ball of dough on the prepared pizza peel or baking sheet, seam side down with all the collected bunched ends on the peel or board. Let it rest for about 40 minutes. It doesn’t need to be covered. (You may not see much rise during this period, but don&#8217;t fret. It will rise much more during baking.)

Shape the dough into a loaf

Preheat the oven to 450°F (230°C) for at least 20 to 30 minutes. Preheat a baking stone (or an upside-down cast-iron skillet or baking sheet) on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won’t interfere with the rising bread. (Do not use a glass pan as it could shatter.)

Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2-inch-deep cross or a couple gashes or a tic-tac-toe pattern in the top. There&#8217;s no need to dust the flour off the loaf.

Place the far edge of the peel or the upside-down baking sheet in the oven on the baking stone or cast-iron skillet or upside-down baking sheet a few inches beyond where you want the bread to land. Give the peel or baking sheet a couple quick back-and-forth jiggles and then abruptly pull it out from under the loaf. The loaf should land on the baking stone with very little drama.

Quickly but carefully pour about 1 cup hot water into the broiler tray and immediately shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes, until the crust is richly browned and firm to the touch. Because the dough is so wet, there&#8217;s very little risk of it becoming dry despite how dark the crust may become. (If you&#8217;re using a baking sheet rather than a baking stone, you may need a little extra time—up to 50 minutes total—for the bread to be done.)

Remove the bread from the oven and let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. (Crazily enough, a perfectly baked loaf will audibly crackle, or “sing,” when initially exposed to room temperature.) The crust may initially soften but will firm when cooled.

Bake that gorgeous-looking loaf

This quick and easy No Knead Bread has an artisan crispy crust that&#039;s extra soft and tender inside.

No Knead Bread

coarse sea salt (*see note)

active dry yeast ((or instant yeast))

water ((about 110 degrees F))

In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky, but that’s how we want it!

Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 6 - 15 hours (I either make it first thing in the morning to bake later for dinner, or make it the night before and let it rise overnight).

&nbsp;Heat oven to 450 degrees F.

Lightly flour your hands and a work surface and scoop dough out onto floured surface. Shape the dough into a ball, the best you can. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.

Place an empty cast iron pot, with the lid ON it, into the preheated oven (450 degrees) for 30 minutes. (IF YOU DON’T HAVE A CAST IRON POT, read above in the post for instructions to use a baking sheet).

Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return pot to oven to bake for 30 minutes.

After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.

Store bread in an open paper bag, to ensure the crust stays crispy.

Store leftover bread on the counter for up to 1 week.

Baked (and cooled) loaves of bread can be frozen for up to 3 months.

https://content.jwplatform.com/videos/nJw8EOEl.mp4

A step-by-step tutorial for making No Knead Bread.  This quick and easy bread dough recipe has just four ingredients and makes homemade artisan bread without kneading!

An incredible recipe for no-knead artisan bread baked in a Dutch oven. I like to make the dough in the evening (after dinner) to rise overnight. It's fantastic for sandwiches, crostini, and to mop up delicious sauces! Recipe adapted from Jim Lahey's No-Knead Artisan Bread.

Jim Lahey'S Easy No-Knead Artisan Bread

flour

yeast

fine sea salt

(about 1 1/3 cups) water

Jim Lahey's Easy No-Knead Artisan Bread

In a large bowl add the flour, yeast, salt and water. Stir until a rough dough forms. If it seems very dry, add more water.

Transfer to an oiled container and cover loosely with plastic wrap. Let rise for 14 hours- overnight, at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about 1 1/2 -2x its original size. *See note below.

Lightly flour a sheet of parchment paper and place the dough on top. Fold dough in half and then fold it in half again.

Shape the dough into a ball by tucking the sides underneath itself, and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen, about 30 minutes- 2 hours depending on how warm your kitchen is.

Preheat your oven to 500 F. Put a (6 quart) dutch oven pot inside for 20 minutes. When ready to bake, remove pot from the oven. Place your hand underneath the parchment paper and invert the dough into the pot. The seam will be facing up. Cover the pot with the lid.

Place your bread into the oven, and reduce the temperature from 500 to 400 F. Bake for 40 minutes, covered. Remove the lid and bake for an additional 15 to 20 minutes, until golden brown.

To make sure that the bread is completely cooked through, take its temperature. Carefully tip the bread onto its side and insert a thermometer into the bottom. It should read 200-205 F. If not, place it back into the oven until it is ready (extra time in bread baking is a good thing). If you&#8217;re worried about the top getting too brown, put the lid back on.

When your bread is ready, transfer to a wire rack to cool. It should feel light and make a hollow sound when you give it a knock underneath. Let it cool for at least 1 hour. Cutting it too soon might ruin the texture resulting in a gummy crumb!

Omg thank you for responding! 
Waiting for my flour and yeast to be delivered today cant wait to start. Im using my plain Lodge cast iron dutch oven (just a 2qt) for my very first loaf. So excited. Im going to check out some enameled dutch ovens (wish I could afford the Le Creuset!) Thanks again!

Whoops, I totally missed the step about turning the oven down after you put the bread in. I baked it at 500 for about 25 minutes with the lid on, at which point it smelled VERY done. I checked the recipe, kicked myself and took it out. And you know what? It's still fantastic.

Hello. Thanks for such a simple, well thought out recipe....
Just wondering, how much is a Cup in Grams ? 

:)

Could this bread be baked in loaf pans or make rolls with it.

Thanks

I am 66 years old and have never had any luck with yeast breads.  Never.  
So my dough bubbled and rose the first time, but the second, not so much.  But I carried on.  When I put it in the dutch oven it was gooey and sticky and didn't have any form.  Bottom line though, it turned out great and now I have confidence that I can be a bread maker.
I found the comments extremely helpful.  I did use AP flour.  I did use more than recommended because it was so sticky.  And I did take it's temperature.
Thanks for the recipe, and the comments everyone!

https://www.theclevercarrot.com/wp-content/uploads/2013/02/IMG_63871.jpg

Hi,
Just wondering where you got that image of the dough in a glass bowl sitting on a timber bench? Stage 2 of the process. Looks very familiar.  Do you know that chef?

Can the recipe be doubled?

I’m asking because I’ve only fallen massively in love with this load. I’ve sent this recipe to a dozen of my friend and we all feel like bonafide bread bakers. It’s delicious and fool proof. I find myself making loaf and after loaf- giving my only Dutch oven a real run for its money. Thanks for the recipe and many good memories already created around the enjoyment of eating this bread.

Hi, I use a ceramic pot with a lid. It doesn't really closes tight, so I put some foil paper between the lid and the pot to seal it. I've heard that you can use pyrex or even a flipped stainless steel bowl as a cover over a baking stone or tray. Good luck!

Once I'm done with the 2nd proofing the dough, can I store the dough in the refrigerator until I need to use it?  I don't mind waiting for the dough rise overnight but I don't want to have to always plan a day ahead. 

I'd like to reach into my fridge (or freezer?) and have it ready to bake.  

How long could I store it for?

I am 81 years snd have not baked bread for many years.   I  am now making my 6th loaf today.  it's fantastic.  All my friends want more so I'm on lock down having the pleasure of making this bread for them.  it gives me a great sense of pleasure to give them every extra loaf.  its so easy if you just follow the instructions.   thank you snd Mr. Lahey!!! 5 stats!!!

This Dutch Oven No Knead Bread recipe comes out perfectly crusty in under 3 hours - it&#039;s easy to make homemade artisan bread with 5 minutes of prep!

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