Artisan No Knead Bread

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/2 cups

Bread Flour

1/2 Tbsp

Salt

1/2 Tbsp

Active Dry Yeast

1 1/2 cups

Warm Water

approximately 104 degrees F (40 degrees C)

Cooking Instructions

HIDE IMAGES

Step 1

Combine Bread Flour (2 1/2 cups) , Salt (1/2 Tbsp) , and Active Dry Yeast (1/2 Tbsp) 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 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 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 7

Transfer the baked bread to a wire rack to cool down. Bon appetite!