Artisan No-Knead Bread
Very tasty and easy to make bread that the author claims, a six-year-old can make.
The bread has a chewy crumb, with large holes, and a thick crunchy crust. This is the best bread that I have ever made and is a lot like the bread I buy sometimes in the “artisan” section of the bakery.
More Bread recipes to try:
- Rustic Baguette Recipe– A great homemade bread recipe.
- Grissini – Dry Italian breadsticks.
- Rustic Farmer’s Bread– Easy bread with a crackly crust and a chewy crumb.
No-Knead Bread
Simple recipe for the classic Artisan no-knead bread made
from scratch.
Ingredients
Dry ingredients
- 3 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1/4 teaspoon dry yeast
Wet ingredients
- 1.5 cups water
Instructions
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Mix 3 cups flour, ¼ tsp dry yeast and 1¼ tsp salt with 1½ cups water just to combine.
-
Transfer to a well oiled container and let rise for 12-20 hours.
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After 12 hours, heat the oven with the cast iron pot (with the lid) to 500 degrees.
-
Take the dough, flatten it with oiled hands. Take four ends of the dough and bring them into the middle like an envelope, forming a round ball. Transfer to parchment paper and leave for 20 minutes, seem down.
-
Once the oven is blazing hot, transfer the dough into your pot, with the parchment paper, cover it with the lid and bake for 20 minutes at 500 degrees.
-
After 20-30 minutes, take the lid off and bake for another 10 minutes until golden brown in color.
Nutrition Facts
No-Knead Bread
Amount Per Serving
Calories 344
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 734mg32%
Potassium 100mg3%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 1g1%
Protein 10g20%
Calcium 17mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Marina | Let the Baking Begin
Do you have a recipe for FODMAP DIET folks, or one where I use Gluten free flour and a sourdough starter?
I am trying to use fewer glutens( not totally GF. Tx
I’ve not tried the recipe yet, but I noticed it states 1/4 teaspoon of yeast? Should that be 1/4 ounce? Seems very little yeast but again, I could be wrong! Thanks, I’m looking forward to trying it’s.
Hi TJ,
Yes, 1/4 tsp is correct. By using a small amount of yeast the rising process is very slow, which allows to improve flavor, texture, acidity level and bread keeping qualities.
Hi, do I need to cover the dough with plastic wrap when it stands?
Yes, please.
I don’t have a cast iron pot with a lid. Can you recommend an alternative?
Just use any heavy-bottomed pot you have, or just a baking sheet.
PLEASURE TO MEET TE MARINA, I WOULD LIKE TO KNOW IF I CAN BY Artisan No-Knead Bread, IN A OVEN WITH BALLAST AND THAT EMITS STEAM, WITHOUT THAT IN A LID IRON POT. DOES THE SAME EFFECT? THANKS FOR YOUR RESPONSE.
THANK YOU MARTINO FROM BRASIL
Hi Martino,
The reason for cooking it in a cast iron is that the steam produced by the bread then works the same way as having steam ejected by special ovens meant for baking bread.
I’m not familiar with “ballast that emits steam” but if it can produce steam in the oven while the bread is baked I guess it would be ok to bake the bread just on a stone or a baking tray.
I tried this recipe in a gas oven and it didn’t bake all the way through. Do you think I should bake it longer?
Yep! Not all ovens are calibrated the same, so for some you’d need to adjust the time or temperature. By extending the bake time, the problem of underbaking should be resolved.
I followed the recipe to the word but the dough was far too watery and I was unable to shape the dough before baking
Should I just try less water??,
I used plain flour
No, don’t change anything about quantities of the ingredients. The rough is supposed to be very watery. Do your best to shape it as it is. But, if all else fails, just dump it into the cast as is, it will still be ok.
Marina, what is he putting on top of the bread? Some kind of seeds?
It’s wheat bran 🙂
You say to bake 20-30 minutes which is quite a range. How do I know if I should go longer than 20 minutes. Also I used half whole wheat bread flour and half un bleached white flour. After the 12 hour rise my dough had a hard crust. Any idea why that happened. I had the dough in a metal bowl with a towel over it
The dough should be well risen when you take the lid off, when in doubt, just go for 25 minutes.
I have not made this bread with whole wheat flour, but I wonder if tithe whole wheat flour absorbs more water than regular so the dough was too dry. Or if your yeast was old, and the mixture wasn’t rising actively (although slowly) all the time, it had enough time to form a crust. But those are just my guesses, since I have not done this with whole wheat flour and can’t speak from experience.
So good and so easy! My husband tried to eat the whole loaf in one day! My new GO-TO bread recipe.
This bread is really dangerous, especially when it’s warm out of the oven)) You can eat it in one sitting and you usually only come to your senses after the deed is done lol.
Thanks for your feedback Claudia!
Thank you for the recipe. I’ve tried and it’s easy and delicious. My family enjoyed that bread.
Thanks for your feedback! But your bread that you make for parties is what got me motivated to make this one, so thank you!
What a great site! I've become a follower and can't wait to try out some of your recipes. Your pictures are beautiful and the presentation of food…amazing! Hopefully, you'll get a chance to take a look at my blog. I've just recently started it. I'm always looking for inspiration and I definitely found it here! Keep it up!
хлеб обалденно-аппетитный! попробую.