No Knead Bread Recipe with a Crispy Artisan Crust
No Knead Bread Recipe with a Crispy Artisan Crust made easy! Four ingredients, no kneading, just perfect homemade bread every time.
Ingredients
Dough
- 3 cups (450 g) bread flour or all-purpose flour
- 2 teaspoons instant or rapid rise yeast
- 2 teaspoons kosher salt (not table salt)
- 1 1/2 cups (375 ml) very warm water, about 55°C/130°F
For shaping
- 1 1/2 tablespoons flour, for dusting
Instructions
- Combine the flour, yeast, and salt in a large mixing bowl, add the warm water, and stir with the handle of a wooden spoon until the dough is wet, sticky, and all the flour is mixed in.
- Cover the bowl with cling wrap or a plate, set it on the counter, and let the dough rise for 2 to 3 hours until it doubles in size, looks bubbly on top, and jiggles when you shake the bowl.
- About 30 minutes before baking, place a Dutch oven with its lid into the oven and preheat to 230°C/450°F (220°C fan); if the dough was refrigerated, let it rest on the counter during this time.
- Sprinkle flour on your work surface, scrape out the dough, dust the top with more flour, and fold the edges inward about 6 times to form a rough round shape.
- Place a large piece of parchment paper beside the dough, flip the dough onto the paper seam-side down, and gently shape it into a round without worrying about perfection.
- Carefully take the hot Dutch oven out of the oven, use the parchment paper to lower the dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 12 minutes until the crust is deep golden and crisp.
- Lift the bread out of the pot with the parchment paper, set it on a rack, and cool for at least 10 minutes before slicing.