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Crusty No-Knead Artisan Bread Made Simple

Crusty No-Knead Artisan Bread Made Simple

A four-ingredient artisan loaf made with a long, hands-off rise and a hot covered Dutch oven. The result is a crisp, blistered crust with a light, chewy crumb.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 13 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (360 g) All-purpose or bread flour
  • 1 3/4 teaspoons (about 10 g) Fine salt
  • 1/2 teaspoon (about 1.5-2 g) Instant yeast
  • 1 1/2 cups (355-360 g) Room-temperature or slightly warm water

Method
 

Step-by-Step
  1. Whisk the flour, salt, and instant yeast together in a large bowl.
  2. Add the water and stir until every bit of flour is moistened. The dough should be rough, sticky, and shaggy, with no kneading required.
  3. Cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature for 12-18 hours, or up to 24 hours in a cool kitchen, until doubled, bubbly, and puffy.
  4. Turn the dough onto a generously floured surface. Fold the edges toward the center several times, then form a loose round without working in excessive flour.
  5. Place the dough seam-side down on parchment or a floured towel. Cover and let it rest for 30-60 minutes.
  6. About 30 minutes before baking, place a 4-6 quart covered Dutch oven in the oven and preheat to 450°F (230°C).
  7. Carefully transfer the dough into the hot pot. Score the top with a sharp knife or bread lame, cover the pot, and bake at 450°F for 30 minutes.
  8. Remove the lid and bake for another 10-15 minutes, until deeply golden brown and crisp. Cool on a rack for at least 30 minutes before slicing.

Notes

Weigh the flour when possible because extra flour can make the loaf dense. For a fully baked loaf, aim for an internal temperature of about 205-210°F (96-99°C), then allow it to cool before cutting.