Artisan No-Knead Bread

Ingredients

• 3.5 cups All‑purpose flour (sifted if desired)
• 2 teaspoons Kosher salt
• 0.5 teaspoons Instant dry yeast
• 1.75 cups Warm water (about 110°F (43°C); add extra splashes if dough feels dry)
• as needed Additional flour for dusting (to prevent sticking while shaping)

Instructions

1. Combine dry ingredients

   In a large mixing bowl whisk together the 3½ cups of all‑purpose flour, 2 teaspoons kosher salt, and ½ teaspoon instant dry yeast until evenly distributed.

   Time: PT2M

2. Add warm water and stir

   Pour 1¾ cups of warm water (about 110°F) over the dry mixture. Stir with a whisk or fork until a shaggy, sticky dough forms.

   Time: PT3M

3. Adjust dough consistency

   Add a few more splashes of warm water, a tablespoon at a time, until the dough is wet but still holds together when lifted.

   Time: PT2M

4. First proof (bulk fermentation)

   Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (around 70°F) for 5 to 8 hours, or until it has doubled in size and shows bubbles on the surface.

   Time: PT5H

   Temperature: 70°F

5. Preheat oven and Dutch oven

   Place the empty Dutch oven (with lid) in the oven and preheat to 425°F.

   Time: PT15M

   Temperature: 425°F

6. Shape the loaf

   Generously dust a clean work surface and your hands with flour. Turn the risen dough onto the surface, then fold it over itself four times, creating a rough ball.

   Time: PT5M

7. Transfer dough to Dutch oven

   Carefully lift the dough and place it into the pre‑heated Dutch oven. No oil is needed; the dough will not stick if the pot is hot.

   Time: PT1M

8. Bake covered

   Cover the Dutch oven with its lid and bake for 30 minutes.

   Time: PT30M

   Temperature: 425°F

9. Create steam vent and finish baking

   Remove the lid, quickly make a slash across the top of the loaf with a razor blade or sharp knife, then bake uncovered for an additional 5‑10 minutes, until the crust is deep golden‑brown.

   Time: PT8M

   Temperature: 425°F

10. Cool the bread

    Remove the loaf from the Dutch oven and place it on a cooling rack. Let it cool completely (about 1 hour) before slicing.

    Time: PT1H

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

0 g

Fiber

2 g