Easy no knead bread
This super simple, easy-to-make artisan bread has a great taste, a crispy top crust and lots of holes to remind you of a sourdough. Oh and you don’t need to get your hands dirty to make this bread!
Servings: 8 slices
Calories: 180kcal
Ingredients
- 400 grams all purpose flour (plus flour to dust the dough)
- 2 tsp salt
- ¼ tsp yeast
- 1½ cups water (maybe up to 1/4 cup more)
Equipment
- Dutch oven with cover
Instructions
Knead
- Sift flour.
- Add dry ingredients to a large bowl. Mix.
- Add water to dry ingredients.
- Stir to form a sticky dough (add ¼ cup more water if the dough is too dry).
- Cover with plastic.
Proof
- Leave on the counter to proof for 6 to 18 hours (12 hours is fine).
- Remove the cover.
- Cut two large sheets of parchment paper (they should fit in the dutch oven with excess on the sides).
- Dust the parchment paper liberally with flour.
- Turn the dough over onto the floured parchment.
- Sprinkle flour on the dough.
- Pull one side of the dough gently over to the other side (using wet or flour-dusted fingers, dough scraper or spatula).
- Repeat pulling of the dough 1 to 2 more times.
- Shape the dough so it will fit in the dutch oven.
- Cover the dough.
- Allow to proof for 2 hours.
Bake
- Place a covered dutch oven in the oven.
- Preheat the oven at 450°F for at least 30 to 45 minutes.
- Remove the dutch oven from the oven when the dough proofing time is over (after the 2 hours).
- Remove the cover.
- Lift the parchment paper up with the dough. Place in the dutch oven.
- Cover the dutch oven.
- Return the covered dutch oven to the oven.
- Bake covered for 20 minutes.
- Remove the cover of the dutch oven.
- Bake uncovered for 10 minutes or until golden brown.
- Remove the bread from the oven.
- Place on a cooling rack.
- Cool before slicing.
- Serve warm.
- Store on the countertop for 2 days. Refrigerate or freeze for later.
