Why You’ll Love This Recipe
- No Kneading Required: Save time and effort with a method that eliminates the need for kneading, making it perfect for both beginners and seasoned bakers.
- Minimal Ingredients: With just four basic pantry staples—flour, yeast, salt, and water—you can create a delicious, bakery-quality loaf at home.
- Flexible Rising Time: The dough is incredibly forgiving, allowing for rise times ranging from 2 hours to up to 3 days in the refrigerator, fitting into any schedule.
Ingredients
- 3 cups (450g) all-purpose or bread flour
- 2 teaspoons instant or rapid-rise yeast
- 1¼ teaspoons salt
- 1½ cups (375ml) warm water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix the Dough: In a large bowl, combine the flour, yeast, and salt. Pour in the warm water and use a wooden spoon or spatula to mix until a shaggy dough forms.
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 2 hours, or until it has doubled in size. For added flexibility, you can refrigerate the dough for up to 3 days, which will enhance the flavor.
- Shape the Dough: Lightly flour a surface and your hands, then gently remove the dough from the bowl. Shape it into a round by folding the edges into the center, creating surface tension.
- Second Rise: Place the shaped dough onto a piece of parchment paper. Cover it lightly and let it rest for 30 minutes while you preheat your oven to 450°F (230°C), with a Dutch oven inside to heat up.
- Bake: Carefully remove the hot Dutch oven and transfer the dough, along with the parchment paper, into it. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes, or until the crust is a deep golden brown.
- Cool: Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing. This cooling period allows the interior to set properly.
Servings and Timing
- Servings: This recipe yields one loaf, approximately 12 slices.
- Preparation Time: 5 minutes
- Inactive Rising Time: 2 hours (or up to 3 days in the refrigerator)
- Baking Time: 45 minutes
- Cooling Time: 1 hour
Variations
- Seeded Loaf: Incorporate a mixture of seeds like sunflower, sesame, or flax into the dough for added texture and nutrition.
- Herb-Infused Bread: Add chopped fresh herbs such as rosemary or thyme to the dry ingredients for a fragrant loaf.
- Cheese Bread: Fold in shredded cheese to the dough for a savory twist.
Storage/Reheating
- Storage: Store the cooled bread in a paper bag or wrapped in a clean cloth at room temperature for up to 3 days. Avoid plastic bags, as they can make the crust soggy.
- Freezing: Once completely cooled, wrap the bread tightly in plastic wrap and then aluminum foil before freezing. It can be frozen for up to 3 months.
- Reheating: To refresh the crust, reheat the bread in a preheated 350°F (175°C) oven for 10-15 minutes. If reheating from frozen, extend the time to 20-25 minutes.
FAQs
What type of yeast should I use?
Instant or rapid-rise yeast is recommended for this recipe, as it doesn’t require prior activation and can be mixed directly with the dry ingredients.
Can I use whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that this may result in a denser loaf.
Do I need a Dutch oven?
While a Dutch oven helps achieve a crispy crust by trapping steam, you can use any oven-safe pot with a lid. Alternatively, place a baking dish with water on the lower rack of your oven to create steam.
How do I know when the bread is done?
The bread is done when the crust is a deep golden brown, and it sounds hollow when tapped on the bottom.
Can I add mix-ins like nuts or dried fruit?
Absolutely! Fold in your desired additions during the initial mixing of the dough.
Why is my dough so sticky?
A sticky dough is normal for this recipe and contributes to the bread’s open crumb structure. Lightly flour your hands and work surface to manage the stickiness.
Can I let the dough rise overnight?
Yes, allowing the dough to rise in the refrigerator overnight (up to 3 days) will develop deeper flavors.
How should I slice the bread?
Use a serrated bread knife to slice the bread once it has cooled completely to prevent squashing the loaf.
Is this bread suitable for sandwiches?
Yes, this artisan bread makes excellent sandwiches, especially when sliced thinly.
Can I make this bread gluten-free?
This specific recipe relies on gluten development for its structure, so substituting with gluten-free flour is not recommended.
Baking homemade bread
- Total Time: 3 hours (includes rising and cooling time)
- Yield: 1 loaf (about 12 slices)
- Diet: Vegetarian
Description
Discover the simplicity of baking with this no-knead artisan bread recipe! With just four basic ingredients, you’ll create a crusty, bakery-quality loaf at home. Perfect for beginners and seasoned bakers alike, this versatile recipe fits any schedule.
Ingredients
- 3 cups (450g) all-purpose or bread flour
- 2 teaspoons instant or rapid-rise yeast
- 1¼ teaspoons salt
- 1½ cups (375ml) warm water
Instructions
- Mix the Dough:
Combine flour, yeast, and salt in a large bowl. Add warm water and mix with a wooden spoon until a shaggy dough forms. - First Rise:
Cover the bowl with plastic wrap or a clean towel and let it rise at room temperature for 2 hours or refrigerate for up to 3 days. - Shape the Dough:
Lightly flour your surface and hands. Gently shape the dough into a round by folding edges into the center. - Second Rise:
Place dough on parchment paper, cover lightly, and rest for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C) with a Dutch oven inside. - Bake:
Transfer the dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for 12-15 minutes until the crust is golden brown. - Cool:
Remove bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.
Notes
- Flexibility: Dough can rise at room temperature for 2 hours or in the refrigerator for up to 3 days for a deeper flavor.
- Sticky Dough: Lightly flour your hands to manage the sticky consistency.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan