No-Knead Artisan Bread (Easy Home Loaf)

How to Make No-Knead Artisan Bread (Easy Home Loaf)

1. 1

   Step 1: Mix the dough

   In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the lukewarm water and use a spatula or wooden spoon to mix until a shaggy, sticky dough forms — no kneading required. Scrape down the sides so the dough is well combined.

   For this step

   • 3 cupsAll-purpose flour
   • 1 1/2 cupsWater (lukewarm, about 95–105°F / 35–40°C)
   • 1/4 teaspoonInstant yeast
   • 1 1/2 teaspoonsFine sea salt
   
2. 2

   Step 2: Bulk ferment

   Cover the bowl tightly with plastic wrap or a lid and let the dough rise at room temperature for 12–18 hours, until the surface is dotted with bubbles and has roughly doubled. A longer, slower ferment (closer to 18 hours) develops more flavor; a shorter time yields a milder loaf.
   
3. 3

   Step 3: Shape the loaf

   Generously oil your hands and a clean work surface; turn the dough out onto the surface and gently fold the edges toward the center to create tension and a rough round. Let the shaped dough rest, covered with a towel or plastic wrap, for 30–60 minutes to relax and hold its shape.

   For this step

   • 1 tablespoonOlive oil (for bowl and hands)
   
4. 4

   Step 4: Preheat and prepare the baking vessel

   Place a 4- to 6-quart Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. Meanwhile, dust a piece of parchment with cornmeal or flour and transfer the rested dough onto it, seam-side down, ready for baking.

   For this step

   • 1 tablespoonCornmeal or extra flour (for dusting)
5. 5

   Step 5: Bake covered then uncovered

   Carefully remove the hot Dutch oven, lift the dough on the parchment into the pot, cover, and bake for 30 minutes. Remove the lid and bake an additional 10–15 minutes until the crust is deep golden brown and crisp.
   
6. 6

   Step 6: Cool and serve

   Transfer the bread to a wire rack and let it cool at least 45–60 minutes before slicing so the crumb finishes setting. Slice and enjoy warm or at room temperature; store any leftovers in a paper bag for up to two days or freeze for longer storage.
   

1. In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the lukewarm water and use a spatula or wooden spoon to mix until a shaggy, sticky dough forms — no kneading required. Scrape down the sides so the dough is well combined.
2. Cover the bowl tightly with plastic wrap or a lid and let the dough rise at room temperature for 12–18 hours, until the surface is dotted with bubbles and has roughly doubled. A longer, slower ferment (closer to 18 hours) develops more flavor; a shorter time yields a milder loaf.
3. Generously oil your hands and a clean work surface; turn the dough out onto the surface and gently fold the edges toward the center to create tension and a rough round. Let the shaped dough rest, covered with a towel or plastic wrap, for 30–60 minutes to relax and hold its shape.
4. Place a 4- to 6-quart Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. Meanwhile, dust a piece of parchment with cornmeal or flour and transfer the rested dough onto it, seam-side down, ready for baking.
5. Carefully remove the hot Dutch oven, lift the dough on the parchment into the pot, cover, and bake for 30 minutes. Remove the lid and bake an additional 10–15 minutes until the crust is deep golden brown and crisp.
6. Transfer the bread to a wire rack and let it cool at least 45–60 minutes before slicing so the crumb finishes setting. Slice and enjoy warm or at room temperature; store any leftovers in a paper bag for up to two days or freeze for longer storage.