Bread is by far my favorite item to bake. Love working with the dough, watching it rise and the smell while baking is pure heaven. This bread was quite different than anything I have made before, but the results were great. Simple ingredients and time. Time is the best ingredient for a yeast bread. Gives texture and flavor that is unmatched! This no-knead bread had an amazingly crunchy crust with a great chewy center.
I did run into one slight problem though. This was the result after mixing together my ingredients. I wouldn’t really call that a dough….more of a batter! I added a bit more flour to make “a soft and shaggy dough” as the recipe describes and that helped solve my problem.
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No-Knead Artisan Bread
Ingredients
Scale
- 3 C all purpose flour
- 1/4 tsp yeast
- 1 1/2 tsp salt
- 1 5/8 C warm water
Instructions
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In a large bowl, combine the flour, yeast and salt. Add the water and stir until blended. The dough will be shaggy and sticky. Cover with plastic wrap and let dough rest for 12-18 hours at room temperature, around 70 degrees.
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Flour your work surface and dump out your dough. Sprinkle with a bit more flour and fold the dough over on itself a couple times. Gently shape it into a ball. Coat a cotton towel generously with flour (not terry cloth) and place dough down on the towel. Dust with more flour and cover with another towel. Let rise for 2 hours.
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At least 30 minutes before dough is finished rising, heat oven to 450 degrees with a heavy covered pot inside (cast iron, enamel or ceramic). When dough is ready, carefully remove lid and place dough in the ungreased hot pot. Don’t worry, it will look like a big doughy mess, but all is well. Cover pan with the hot lid and bake for 30 minutes. Remove lid and bake another 10-15 minutes until loaf is browned. Remove from pot and allow to cool on wire rack.
Nutrition
- Serving Size: 1 loaf
- Calories: 1326
- Sugar: 0g
- Sodium: 3488mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 265g
- Fiber: 12g
- Protein: 37g
- Cholesterol: 0mg
Matt Weber says
I use the same recipe too. I just do the 3 cups of flour and although it is very wet, it all comes together by the time you throw it in the pot. Also, if you have a larger dutch oven/pot, if you just do a single batch it tends to flatten out. Double the recipe and you’ll get a nice large rounded loaf. I also mist the loaf with water before putting the lid on and it makes the crust even better!
Peg says
I make this–love it, but I only use 1 1/2 C water (and my recipe specifies cold water) and I add 1/2 tsp cider vinegar (which increases the enzyme action so it rises faster).
When I’ve folded it up enough, I spray a bowl with pam and sprinkle sesame seeds and put the dough in the bowl and cover with plastic wrap while waiting for it to rise.