An easy, no knead crusty bread recipe you'll love! Mix and let the dough do all the work! Refrigerate the dough and make several loaves during the week. MMM fresh bread on demand! Revised Jan 2024.
Prep Time5 minutesmins
Cook Time45 minutesmins
Resting Time12 hourshrs
Total Time12 hourshrs50 minutesmins
Course: baking, breads
Cuisine: European
Keyword: artisan bread, bread, no knead
Servings: 2loaves
Calories: 1487kcal
Author: Getty Stewart
Ingredients
2 3/4 cupslukewarm water
1tspinstant yeast
6cupsall purpose flour
1Tbspsalt
cornmealoptional
Instructions
In a large bowl, mix yeast and lukewarm (100°F/38°C) water. Let rest 3-5 minutes.
Stir in flour and salt, mixing until there are no dry patches. Dough will be difficult to stir, but too wet to knead or work with hands.
Cover dough with beeswax or plastic wrap and a clean cloth and let rise at room temperature for 12 -18 hours (overnight) for beautiful, airy bread. The longer you let it rest the lighter and airier the bread - but if you need to - you can sneak some dough within 8-10 hours!
After the rising period, dough can be baked or stored, covered in the fridge for one week (see article for details).
Baking on Baking Sheet
Preheat oven to 450°F/232°C.
Sprinkle flour on dough and cut off half the dough.
With floured hands, turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Use as much flour in your hands as needed and form into an oval artisan bread shape.
Place on lightly greased baking sheet sprinkled with cornmeal (if using) where dough will be placed. Repeat with remaining dough, or leave in fridge for another day.
Dust dough lightly with all purpose flour. Use a serrated knife to make three diagonal slashes on top of the dough.
Bake until well browned, about 30 minutes or until internal temperature reaches 205°F/96°C.
Cool on wire rack.
Baking in Dutch Oven
Place dutch oven with lid in oven and preheat to 450°F/232°C.
Tear a piece of parchment paper just slightly bigger than your dutch oven. You will use this to move your bread from the counter to the very hot dutch oven.
Sprinkle flour on dough and cut in half with a serrated knife.
Using as much flour as needed on your hands and on the dough, lift out half the dough. Gently shape the dough to roughly match the shape of your dutch oven. Stretch the surface and tuck dough underneath to create a smooth rounded top and a lumpy bottom. Place on parchment paper
Use a serrated knife to make three diagonal slashes on top of the dough.
As quickly and safely as possible, pull hot Dutch oven out of oven and move the bread and parchment paper into the Dutch oven. Cover and quickly return to oven.
Bake covered for 30 minutes.
Remove lid, reduce heat to 425°F/218°C and bake another 15-20 minutes. Use an internal thermometer to ensure internal temperature reaches 205°F/96°C.
Cool on wire rack.
Notes
Using a Dutch Oven gives a shiny golden crust and helps shape larger loaves.
Make it a blend of whole wheat flour and all purpose flour. Use half whole wheat and half all purpose flour.