Artisan Bread No Knead (Printable Version)
# What You'll Need:
→ Bread Base
01 -
395 grams all-purpose flour or bread flour
02 -
1/2 tablespoon kosher salt
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1/4 ounce (2 1/4 teaspoons) instant or active dry yeast
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1 1/2 cups warm water (105°F)
# How to Make It:
01 -
Combine flour, salt and yeast in a large bowl. Pour warm water (105°F) over the dry ingredients. Mix together using a dough whisk, spatula, wooden spoon or your hands until just combined. The dough should remain somewhat wet and sticky, but add more flour if it's too difficult to handle.
02 -
Cover the bowl with a towel or plastic wrap coated with nonstick spray. Allow dough to rise for 2-10 hours at room temperature, or leave overnight. The longer fermentation period will develop more complex flavors.
03 -
Wet your hands and turn the dough onto a lightly floured surface. Do not punch down, knead or roll out the dough. Gently pull the sides up and fold into the middle to form your preferred shape. Shape into a round boule or divide into two smaller loaves, tucking ends under for a smooth appearance.
04 -
Transfer shaped dough onto parchment paper. Lightly dust the top with flour and score the surface with a bread knife, making 1-4 lines across the top. Let rest for 20-30 minutes.
05 -
Preheat oven to 450°F. Place a baking stone, pizza stone, dutch oven, or cast iron skillet into the oven to heat thoroughly.
06 -
Slide the dough with parchment paper onto the hot stone or pan. For a crustier exterior, add either 1 cup of hot water in a small broiler pan or 5 ice cubes to the bottom of the oven immediately after placing the dough, then quickly close the door to trap steam. Bake for 25-30 minutes until deeply browned.
07 -
Transfer bread to a cooling rack and allow to cool for at least 30 minutes before slicing to prevent a gummy texture. Store in a paper bag to maintain crust integrity.
# Handy Tips:
01 -
If the dough feels too sticky to shape, add a little more flour gradually, then cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to make it easier to handle.
02 -
The longer the dough rises, the chewier the texture will be. It can rise on the counter for up to 12 hours and up to a week in the refrigerator.
03 -
For smaller loaves, divide the dough in half to make two 9-inch loaves.
04 -
Store in a brown paper bag at room temperature for up to 3 days. For longer storage, freeze in a sealed freezer bag for up to 3 months and thaw at room temperature.