Description
This Crispy No-Knead Artisan Bread recipe delivers a rustic, golden crust with a soft, airy interior, all achieved without the effort of kneading. Using simple ingredients and slow fermentation, this bread develops incredible flavor and texture, baked to perfection in a preheated Dutch oven for a professional bakery-quality loaf at home.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) all-purpose flour, preferably unbleached
- 1/4 teaspoon instant yeast (or active dry yeast with longer rising time)
- 1 1/2 teaspoons salt
Wet Ingredients
- 1 1/2 cups (360ml) warm water (about 105°F / 40°C)
- 1 tablespoon olive oil (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, instant yeast, and salt to evenly distribute all dry components.
- Add Liquids and Stir: Pour warm water and olive oil (optional) into the dry ingredients. Stir using a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining.
- First Rise: Cover the bowl with a kitchen towel and let the dough rest at room temperature for 12 to 18 hours. This slow fermentation allows the dough to become bubbly and double in size, developing deep flavor.
- Preheat Dutch Oven: About 30 minutes before baking, place a cast-iron Dutch oven with its lid inside your oven and preheat it to 450°F (230°C). This ensures the pot is hot enough to create steam and a crusty exterior.
- Shape the Dough: Lightly flour a work surface. Gently scrape the dough from the bowl and fold it onto itself a couple of times to create a loose ball, being careful not to deflate all the bubbles.
- Second Rest: Place the dough seam-side down on a parchment paper square and leave it uncovered for 30 minutes to relax and rise slightly again.
- Bake Covered: Carefully lift the dough using the parchment paper and place it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam for optimal crust.
- Bake Uncovered: Remove the lid and bake for an additional 15 to 20 minutes until the crust is a deep golden brown and crisp.
- Cool Completely: Remove the bread from the oven and transfer it to a cooling rack. Let it cool fully for at least 1 hour before slicing to allow the crumb to set.
Notes
- Using a preheated Dutch oven is key to achieving the signature crispy crust.
- Do not skip the long fermentation time; it enhances flavor and texture.
- Keep the dough covered loosely during rising to prevent drying out.
- The olive oil is optional but can add a slight richness to the bread.
- Allow the bread to cool completely before slicing to avoid a gummy texture inside.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Keywords: no-knead bread, artisan bread, crispy bread, Dutch oven bread, easy homemade bread, slow fermented bread
