No Knead Artisan Bread

This no-knead artisan bread recipe needs very simple ingredients and requires no special tool.  This bread has the great golden crust and soft, flavorful interiors, and open crumb texture.  I like the original overnight method, which require the dough to rest 8 to 24 hours. The long proofing at room temperature does all the work to develop the flavor and structure of this bread if you choose to use the overnight method.

The faster method requires just a short rise, like 2 hours and produce the bread with somewhat close crumb texture. It will be still very delicious.

If you try, let me know how it turns out and which method you choose. Also, let me know if you have any questions or comments. Also, try my other bread recipes from my channel!  ► https://www.youtube.com/channel/UCnkDdHM5wRbjWhYWFLUVU6g 



Ingredients:

  • 3 cups (400 g) bread flour
  • 1/4 teaspoon yeast, active dry or instant (1 g)
  • 1 teaspoon salt (6 g)
  • 1 1/2 cups (354 mL) room temperature water
  • Extra Flour for shaping

 

Note: for the faster method, please use 1 teaspoon of instant yeast and sugar (extra help!). Water should be warm water, between 100°F to 110°F.

 

Dough Prepping Instructions:

  • Combine flour, yeast, and salt in a large bowl. Stir in water until it’s well combined.
  • Cover with plastic wrap or a lid and let stand at room temperature for overnight, 8 hrs to 24 hrs. I did 15 hours.
  • When the dough is puffy and dotted with bubbles after 8 hrs to 24 hrs. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 8-12 times & shape into a rough ball. If there are any big bubbles, just pop them.
  • Place in a parchment paper-lined bowl and cover with a towel. Let stand on countertop for about 35 minutes to 1 hour.

Baking Instructions:

  • Meantime place Dutch oven with lid in a cold oven and preheat to 450° F.
  • When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot.  Cover and bake for 30 minutes.
  • After 30 minutes, remove the lid. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.


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