No Knead Crusty Artisan Bread

I have been in search of the perfect Crusty Bread recipe. You know, the kind you find in great Italian restaurants that have a gorgeous crackly crust and a chewy inside, perfect for dipping in olive oil? Well here she is folks.

 No Knead Crusty Artisan Bread

The dough comes together in minutes and requires only four ingredients and hardly any effort on your part. FOUR! All she needs is a little time to become something wonderful. This is the easist bread you’ll ever make. For anyone who’s terriefied of baking bread (once upon a time I was too) this is your new BFF. Seriously, this is THE easiest bread I think you can make.

No Knead Crusty Artisan Bread 2

This recipe is adapted from Jim Lehay’s minimalist approach to bread baking: let time do the work. Throw your ingredients together tonight and be enjoying fresh baked bread tomorrow. And what isn’t more comforting that the smell of fresh bread floating in the air as the days and nights get colder?

No Knead Crusty Artisan Bread

No Knead Artisan Bread

3 cups all purpose flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cup water

Directions

1. In a mixing bowl add the dry ingredients. Using your hands, or a fork, blend the dry ingredients.
2. Pour in the water and mix. Pull together the dough using your hands or a wooden spoon.
3. Scrape any excess flour from the bottom and sides of the bowl, making sure the ingredients are well incorporated and form into a ball. Don’t worry the dough is supposed to be stringy.
4. Place a piece of plastic wrap on the bowl to avoid the dough from drying out. Allow to rise in a warm dry, and draft free place for at least 12 hours and up to 24 hours.
5. Dust a large piece of parchment paper, measuring about 24 inches with flour to prevent the dough from sticking. Scrape the risen dough onto the floured parchment paper.
6. Sprinkle some flour on the dough to prevent it from sticking to your hands.
7. Lightly pat down the dough with your hands to form a piece of dough measuring approximately 10×10 inches.
8. Fold the both side edges to the center of the dough take the top edge and fold into the center, doing the same with the bottom edge of the dough.
9. Turn the dough and place the folded side of the dough on the parchment paper and dust with flour to prevent sticking .
10. Loosely wrap the dough in the parchment paper and place on a baking sheet and cover it with a tea towel again.
11. Transfer to a warm and dry place and allow to rise a second time for 2 hours.
12. Place the cast iron Dutch oven with its cover, on the second rack from the bottom of your stove’s oven. Preheat the oven to 500 degrees. Dust the smooth side of the risen dough with flour to prevent it from sticking to the bottom while baking.
13. Once the oven has heated up. Remove the pot from the oven and take the cover off. Place the dough, folded sides up and cover. Bake for 30 minutes at 500ºF
14. Remove the cover and continue baking at 375 for an additional 15-30 minutes.

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