No Knead Artisan Bread
A wet, no knead dough that rises on the counter and bakes inside a preheated Dutch oven for a crisp crust and a soft, open crumb.
Equipment
- Large mixing bowl
- Wooden spoon
- Dutch oven with lid (5 to 6 quart)
- Parchment paper
- Wire cooling rack
Ingredients
Main Ingredients
- 3 cup all purpose or bread flour
- 2 tsp instant yeast rapid rise, or active dry yeast with a little extra rising time
- 1 ½ tsp kosher salt
- 1 ½ cup very warm tap water up to 130 degrees F
- 1 ½ tbsp all purpose flour for dusting
Instructions
Cooking
- Combine. Stir the flour, yeast, and salt in a large bowl, add the warm water, and mix until a wet, shaggy dough forms. Proof. Cover and rest on the counter for 2 to 3 hours, until doubled and bubbly.
- Optional chill. Refrigerate the dough for up to 3 days, then let it warm up for 45 to 60 minutes before baking. Preheat. Heat the covered Dutch oven at 450 degrees F for 30 minutes.
- Fold. Turn the dough onto a floured counter, fold the edges in about six times, and flip it onto parchment seam side down.
- Bake with the lid. Lower the dough into the hot pot with the parchment, cover, and bake for 30 minutes.
- Bake without the lid. Uncover and bake for 12 minutes until deep golden brown.
- Cool. Cool on a wire rack for 10 minutes before slicing.
Notes
Substitutions: If you only have active dry yeast, use the same amount and allow extra rising time.
Tips: Wet dough is normal, so flour your hands instead of the dough.
Storage: Keep at room temperature for up to 2 days or freeze slices for up to 3 months.