How to Make Yummy No-Knead Artisan Bread

Delicious, fresh and tasty.

No-Knead Artisan Bread. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking.

No-Knead Artisan Bread It's so easy to make, it's practically fool-proof! While it is fool proof, it is sure to make you look like a pro! It just looks so pretty doesn't it?! You can cook No-Knead Artisan Bread using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of No-Knead Artisan Bread

  1. You need 400 g of bread flour.
  2. You need 1/4 tsp of yeast.
  3. It's 3/4 tsp of table salt.
  4. You need 1 1/3 cups of water.

Try pairing this crusty loaf of deliciousness with Homemade Tomato Soup, Instant Pot Spaghetti, or Perfect Pot. Here's how we make no-knead artisan bread at home: Stir together the ingredients in a large bowl. Cover the bowl with plastic wrap and leave on your counter overnight. The next day, preheat the oven with the dutch oven inside (just the pot, not the lid).

No-Knead Artisan Bread instructions

  1. In a large mixing bowl, add yeast to flour and whisk until well combined..
  2. Add salt and water and gently mix until a rough ball of dough forms. Cover and let stand for 12–24 hours at room temperature..
  3. Preheat the oven as hot as it will go with a cast iron Dutch oven inside. Liberally dust work surface with flour, pull dough in from the edges towards the center until it becomes a small mound (no need to knead). Place on baking parchment. Cover with a kitchen towel and let sit for another hour or two..
  4. Trim parchment paper around the dough and score top with a knife. Drop the dough loaf into the Dutch oven, spray with water, cover, and let bake for 15 minutes..
  5. Remove the lid, spray with a bit more water, then bake uncovered for fifteen minutes more or until completely done..
  6. Let cool, slice, and serve..

Once preheated, place parchment paper into the bottom of. In a large bowl combine flour, yeast and salt. Dough is ready when its surface is dotted with bubbles. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.