Foolproof Artisan No Knead Bread (Print)

Rustic crusty loaf with chewy interior, zero kneading needed

# Ingredient list:

→ Dry Ingredients

01 - 3 1/4 cups bread flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast

→ Wet Ingredients

04 - 1 1/2 cups lukewarm water (100°F)

→ For Dusting

05 - Extra flour or cornmeal

# Directions:

01 - Whisk together flour, salt, and yeast in a large mixing bowl until thoroughly blended.
02 - Add lukewarm water and stir with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
03 - Cover bowl tightly with plastic wrap and let rest at room temperature for 12-18 hours until surface is bubbly and dough has doubled.
04 - Scrape dough onto floured surface and gently shape into a ball with floured hands, handling minimally to preserve air pockets.
05 - Place dough seam-side down on parchment paper dusted with flour or cornmeal. Cover and rest for 30-60 minutes.
06 - Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Carefully remove hot Dutch oven. Lift dough using parchment paper and place into pot with paper included. Cover immediately with lid.
08 - Bake covered for 30 minutes to create steam and develop crust structure.
09 - Remove lid and bake 12-15 minutes until deep golden brown and crusty. Internal temperature should reach 200-205°F.
10 - Transfer loaf to wire rack and cool completely before slicing to prevent gumminess—minimum 1 hour.

# Expert Tips:

01 -
  • The crust crackles when you slice it, like music from a bakery
  • Even my bread skeptic friends ask for the recipe after one bite
02 -
  • The sticky dough is correct. Do not add more flour or you will lose the airy crumb
  • A preheated Dutch oven is nonnegotiable for the crusty exterior
03 -
  • Weighing ingredients in grams produces more consistent results than cup measurements
  • The overnight ferment develops flavor that no kneading technique can replicate

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