Simple No-Knead Artisan Bread

There’s something undeniably magical about the aroma of freshly baked bread wafting through your kitchen. The allure of homemade artisan bread lies not just in its irresistible fragrance but also in its crusty exterior and soft, chewy interior. For many, the thought of baking bread can be intimidating, sparking fears of complicated techniques and time-consuming processes. However, with the rise of the no-knead technique, anyone can create beautiful artisan bread in the comfort of their own home without the need for elaborate equipment or extensive baking experience.

Discover the joy of baking with this easy no-knead artisan bread recipe! This method simplifies the bread-making process, allowing anyone to create a delicious loaf with minimal effort and no special tools. Learn about the essential ingredients, the magic of prolonged fermentation, and follow simple step-by-step instructions to craft your own crusty, flavorful bread. Perfect for novices and seasoned bakers alike, enjoy the rewards of freshly baked bread right at home.

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Ingredients

3 cups all-purpose flour

1 ½ teaspoons salt

½ teaspoon instant yeast

1 ½ cups warm water (about 110°F/43°C)

Optional: ¼ cup cornmeal (for dusting)

Optional: Fresh herbs (rosemary or thyme) for added flavor

Instructions

In a large mixing bowl, combine the flour, salt, and instant yeast. Stir the dry ingredients together until well-mixed.

Pour in the warm water, and use a wooden spoon or spatula to mix until no dry flour remains. The dough will be shaggy and sticky. If desired, mix in fresh herbs for flavor.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12 to 18 hours. The dough should double in size and develop bubbles on the surface.

After the dough has risen, generously flour a surface and your hands. Turn the dough out onto the floured surface and gently shape it into a ball, being careful not to deflate the bubbles too much.

Use cornmeal to dust a baking sheet or a large piece of parchment paper. Place the dough seam-side down on the prepared surface. Cover it with a kitchen towel and let it rest for another 1-2 hours while preheating the oven.

About 30 minutes before baking, place a Dutch oven (with the lid) in the oven and preheat to 450°F (232°C).

Once the oven is hot, carefully remove the Dutch oven (it will be very hot). Remove the lid and use the parchment to lift the dough into the pot if using parchment. If not, quickly and carefully place the dough directly into the pot.

Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, or until the crust is a deep, golden brown.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

Prep Time: 15 minutes | Total Time: 13 hours 15 minutes | Servings: 8 slices