Artisan No-Knead Bread

Artisan No Knead Bread - Beautiful Artisan bread with minimal effort? yes please! No bread will be easier to make than this one! | by LetTheBakingBeginBlog.com | @LetthebakingbgnVery 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.
Artisan No Knead Bread - Beautiful Artisan bread with minimal effort? yes please! No bread will be easier to make than this one! | by LetTheBakingBeginBlog.com | @Letthebakingbgn

No-Knead Bread

Author: Marina | Let the Baking Begin

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

  1. Mix dry ingredients with water just to combine.
  2. Transfer to a well oiled container and let rise for 12-20 hours.
  3. After 12 hours, heat the oven with the cast iron pot (with the lid) to 500 degrees.
  4. 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.
  5. 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.
  6. After 20-30 minutes, take the lid off and bake for another 10 minutes until golden brown in color.

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Artisan No Knead Bread - Beautiful Artisan bread with minimal effort? yes please! No bread will be easier to make than this one! | by LetTheBakingBeginBlog.com | @Letthebakingbgn

 

Artisan No Knead Bread - Beautiful Artisan bread with minimal effort? yes please! No bread will be easier to make than this one! | by LetTheBakingBeginBlog.com | @Letthebakingbgn

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Comments

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  • хлеб обалденно-аппетитный! попробую.

    · Reply
  • 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!

    · Reply
  • Mila

    Thank you for the recipe. I’ve tried and it’s easy and delicious. My family enjoyed that bread.

    · Reply
    • Thanks for your feedback! But your bread that you make for parties is what got me motivated to make this one, so thank you!

      · Reply
  • claudia moody jones

    So good and so easy! My husband tried to eat the whole loaf in one day! My new GO-TO bread recipe.

    · Reply
    • 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!

      · Reply
  • 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

    · Reply
    • 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.

      · Reply
  • alla

    Marina, what is he putting on top of the bread? Some kind of seeds?

    · Reply
  • Matthew

    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

    · Reply
    • 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.

      · Reply
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