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SideChef
Recipes
Breakfast
Artisan No Knead Bread

4 INGREDIENTS • 7 STEPS • 4HRS

Artisan No Knead Bread

Recipe

4.5

7 ratings
One of my most reader-tested and approved recipes! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes to come together… you won't believe how easy and delicious it is!
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One of my most reader-tested and approved recipes! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes to come together… you won't believe how easy and delicious it is!
author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/

4HRS

Total Time

$0.90

Cost Per Serving

Ingredients

Servings
4
us / metric
Bread Flour
2 1/2 cups
Bread Flour
Salt
1 tsp
Salt
Active Dry Yeast
2 tsp
Active Dry Yeast
Water
1 1/2 cups
Warm Water
approximately 104 degrees F (40 degrees C)

Nutrition Per Serving

VIEW ALL
Calories
321
Fat
1.5 g
Protein
11.0 g
Carbs
64.0 g
Love This Recipe?
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Artisan No Knead Bread
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author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/

Author's Notes

You want the water at approximately 104 degrees F (40 degrees C). DO NOT USE water that is more than 140 degrees F (59 degrees C), because it will kill the yeast.

Cooking Instructions

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step 1
Combine Bread Flour (2 1/2 cups), Salt (1 tsp), and Active Dry Yeast (2 tsp) into a bowl.
step 1 Combine Bread Flour (2 1/2 cups), Salt (1 tsp), and Active Dry Yeast (2 tsp) into a bowl.
step 2
If you are using a stand mixer, start on low speed and slowly add in the Water (1 1/2 cups). If using a spatula to mix it. Mix for about 1 minute or until it forms a sticky dough and no more dry flour can be seen.
step 2 If you are using a stand mixer, start on low speed and slowly add in the Water (1 1/2 cups). If using a spatula to mix it. Mix for about 1 minute or until it forms a sticky dough and no more dry flour can be seen.
step 3
Cover and leave the dough at room temperature for an hour, and then put it in the fridge overnight. The next day, the dough should double in size and have a lot of bubbles inside.
step 3 Cover and leave the dough at room temperature for an hour, and then put it in the fridge overnight. The next day, the dough should double in size and have a lot of bubbles inside.
step 4
Transfer onto a floured surface, and gently fold the corner of the dough into the middle. Form a round smooth dough. Line a tray with parchment paper with flour on it. Transfer the dough onto it. Let the dough rise for an hour.
step 4 Transfer onto a floured surface, and gently fold the corner of the dough into the middle. Form a round smooth dough. Line a tray with parchment paper with flour on it. Transfer the dough onto it. Let the dough rise for an hour.
step 5
10 minutes before the dough finishes rising, preheat the oven to 425 degrees F (220 degrees C) and place a heatproof bowl of hot water in the bottom.
step 6
Use a knife to lightly slice across the top of the dough. Bake for 25 minutes.
step 6 Use a knife to lightly slice across the top of the dough. Bake for 25 minutes.
step 7
Transfer the baked bread to a wire rack to cool down. Bon appetite!
step 7 Transfer the baked bread to a wire rack to cool down. Bon appetite!

Tags

Breakfast
Dairy-Free
Budget-Friendly
Lunch
Bread
Snack
Shellfish-Free
Dinner
French
Vegan
Vegetarian
Side Dish
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