If you love crusty, rustic bread with a tender, airy interior, this no-knead artisan bread recipe will become your go to. It requires just four ingredients, no fancy equipment, and a bit of patience as time does the hard work for you. This is the kind of bread that makes your kitchen smell like a European bakery.

1. Prep Time: 10 minutes.

2. Rise Time (Hands-Off): 12 to 18 hours.

3. Resting Time Before Baking: 30 minutes.

4. Bake Time: 40 to 45 minutes.

5. Cool Time: 30 minutes recommended.

 

Ingredients:

1. 3 cups [375g] all purpose (or) bread flour.

2. 1 ½ teaspoons salt.

3. ½ teaspoon instant yeast or active dry yeast.

4. 1 ½ cups [360ml] warm water around [100°F or 38°C].

Instructions:

• Mix the Dough:
  In a large bowl, combine the flour, salt, and yeast. Add the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. There’s no need to knead just mix until there are no dry patches. The dough will look rough and messy, but that’s perfect.

• Let it Rise:
  Cover the bowl with plastic wrap, a clean towel, or a plate. Let the dough rest at room temperature for 12 to 18 hours. The long fermentation time develops flavor and structure. You’ll know it’s ready when the surface is dotted with bubbles and the dough has doubled in size.

• Shape the Dough:
  Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape it into a ball or oval. Avoid over-handling it you want to preserve those lovely air pockets. Place the dough onto a piece of parchment paper and let it rest for 30 minutes while the oven preheats.

• Preheat the Oven and Dutch Oven:
  About 30 minutes before baking, place a heavy, lidded pot (like a Dutch oven) into the oven and preheat to 450°F (230°C). This will help create a steamy environment for the bread, giving it that signature artisan crust.

• Bake the Bread:
  Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and place it directly into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10–15 minutes, or until the crust is deep golden brown and crisp.

• Cool and Enjoy:
  Remove the bread and let it cool on a wire rack for at least 30 minutes before slicing. This helps set the crumb and finish the baking process inside.

Tips for Success:

1. Don’t skip the long rise it replaces kneading by letting the gluten develop naturally.

2. Use a Dutch oven or any oven-safe, heavy pot with a lid to trap steam.

3. For extra flavor, add mixins like rosemary, olives, cheese, or nuts during the initial mix.

4. Store leftover bread in a paper bag or wrapped in a towel to keep the crust crisp.

Image Source: Freepik

Read More:- Easy Baguette Garlic Bread

This no-knead bread is perfect with soups, for sandwiches, or just warm with butter. Once you try it, you’ll never go back to store bought.