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+ servings
Half of a loaf of bread, cut, leaned overtop the other half of the bread.

Artisan Bread

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Created by Mariam Ezzeddine
This 4 ingredient No Knead Artisan Bread is fluffy on the outside with a golden crust surrounding it. No fancy equipment needed, this no knead bread is practically foolproof.
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Course Breakfast
Cuisine Italian
Servings 8 servings
servings

Ingredients

  • 3 ¼ cup all purpose flour
  • ½ tbsp sea salt
  • ½ tbsp instant yeast
  • 1.5 cup lukewarm water

Instructions

  • In a bowl with a wooden spoon, mix in all the ingredients until they are well combined - should just be about 2-3 minutes. Not necessary to knead the dough.
  • Once incorporated, cover it with a tea towel at room temperature for about 2.5 hours.
  • After 2.5 hours, place the covered bowl with the dough into the refrigerator and let it refrigerate overnight (helps develop flavor and easier to work with when the dough is cold).
  • Next day, place the dutch oven with lid on into the oven and preheat the oven to 450F for at least 20 minutes.
  • On a table, place a large parchment paper (large enough to contain the dough) and sprinkle some flour on top.
  • Carefully remove the refrigerated dough onto the floured surface.
  • Shape the dough into a round ball by pulling the sides of the dough to the middle, forming a seam. Invert the dough such that the seam is at the bottom.
  • Optional: score the dough with a few slashes.
  • Carefully remove the dutch oven from the oven, and place the dough with the parchment paper into the dutch oven. Cover it with the lid and bake the bread for about 25 minutes.
  • After 25 minutes, remove the lid and continue baking for another 20 minutes or until the bread is golden brown.
  • Once baked, remove from the oven and let the bread cool completely before slicing it.

Notes

  • Refrigerating the dough is what helps it build flavor. For the best no knead artisan bread results, you should refrigerate the dough from 8 to 12 hours. 
  • It’s important to use a cast iron pot for this as you need something that can withstand the high temperatures. Not all dutch ovens are made the same. You’ll be preheating the dutch oven at 450F and your dutch oven has to be able to withstand that. Some pots may look like a dutch oven but are not made of cast iron so please double check.
  • No need to worry if you can’t shape your loaf into a perfect boule. Since this is meant to be artisan bread, the rougher shape makes it look rustic!
  • If your house is not warm enough for your dough to rise, you can let the dough rise inside an OFF oven with the oven light turned on.
  • We score the bread as it allows the top of the bread to expand while it bakes. If you don’t score it, the bread will burst and essentially make its own score.

Nutrition

Calories: 186kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Calcium: 8mg | Iron: 2mg
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