If I told you it took over twenty hours to make this loaf of bread I’m sure you wouldn’t even bother to look at the recipe. The good news is that for about ninety percent of the time the dough is taking care of itself.
Baking bread usually takes up a good part of the day between mixing, kneading, first and second rising and baking.
This recipe is as interesting as convenient to make. A few spare minutes the night before, four simple ingredients and no kneading turns out a delicious rustic loaf.
The interesting part is that it’s baked in a covered Dutch oven where it rises, bakes and develops a wonderful crust when uncovered for the last minutes of baking.
The first time baking this bread I followed the recipe exactly. The second time I made a few changes… maybe more than a few which resulted in an even better loaf.
Enough changes to make this recipe mine?
No-Knead Crusty Artisan Bread
3 cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
1 3/4 cups warm water
The night before baking bread…
- In a large bowl stir together flour, yeast and salt.
- Stir in warm water using wooden spoon only until dough comes together, it won’t be smooth.
- Cover dough tightly with plastic wrap and set on the counter overnight (8 to 24 hours). Dough will double.
- When ready to bake bread, preheat the oven to 450 degrees F. and place the Dutch oven uncovered into the preheated oven for 30 minutes.
- While the Dutch oven preheats turn dough out onto a floured piece of parchment paper and shape into a ball, cover loosely and let rest.
- When the 30 minutes of preheating is up carefully remove Dutch oven from oven and transfer dough along with parchment paper into the the Dutch oven.
- Place lid on and bake for 50 to 60 minutes.
- Uncover and cook an additional 10 to 15 minutes until the crust is a deep golden colour.
- Carefully remove bread from Dutch oven and transfer to cooling rack.
Notes, Tips and Suggestions
- Dutch Oven: A large, heavy cooking pot with a lid.
- Make sure the pot can withstand a 450 degree F. oven temperature.
- Changes made to the original recipe are reflected in the recipe on this post.