Absolutely! 😌 No-knead bread is wonderfully easy and yields a crusty, artisan-style loaf with almost zero effort. Here’s a reliable recipe.
🍞 No-Knead Artisan Bread
Ingredients
- 3 cups (360 g) all-purpose flour
- 1¼ tsp salt
- ½ tsp instant yeast
- 1¾ cups (420 ml) warm water
Instructions
1️⃣ Mix the dough
- In a large bowl, combine flour, salt, and yeast.
- Pour in warm water and stir until a sticky, shaggy dough forms.
2️⃣ First rise (bulk fermentation)
- Cover the bowl with plastic wrap or a towel.
- Let it sit at room temperature 12–18 hours (overnight works best) until it doubles in size.
3️⃣ Shape the loaf
- Flour your hands and a work surface lightly.
- Gently fold the dough over itself a few times.
- Shape into a round ball.
4️⃣ Second rise
- Place dough on parchment paper or a floured towel.
- Cover and let rise 1–2 hours, until it puffs slightly.
5️⃣ Bake
- Preheat oven to 450°F (230°C) with a Dutch oven or heavy pot inside.
- Carefully transfer dough into the hot pot (keep parchment for easy handling).
- Cover with lid and bake 30 minutes.
- Remove lid and bake another 15–20 minutes until golden and crusty.
6️⃣ Cool
- Let bread cool completely on a wire rack before slicing — this allows the crumb to set.
🔥 Tips & Variations
- Add-ins: olives, herbs, roasted garlic, cheese
- Crusty vs soft: For extra crust, spray water into oven or cover bread for last 5 minutes
- Flour swaps: Bread flour gives slightly chewier texture; whole wheat for nuttier flavor
- No Dutch oven? Use a baking sheet and a metal bowl over the dough to trap steam
If you want, I can also give a super-speedy 4-hour no-knead bread version that’s almost as good but doesn’t require overnight fermentation 😏.
Do you want that faster version?
