No-Knead Artisan-Style Bread
Serves 1
Directions
- 1Add 3 1/2 cups of all-purpose flour to a bowl.
- 2Add 3 1/2 cups of all-purpose flour to a bowl.
- 3Add 3 1/2 cups of all-purpose flour to a bowl.
- 4Add 2 teaspoons of kosher salt to the flour.
- 5Add 2 teaspoons of kosher salt to the flour.
- 6Add 2 teaspoons of kosher salt to the flour.
- 7Add 1/2 teaspoon of instant dry yeast to the bowl.
- 8Add 1/2 teaspoon of instant dry yeast to the bowl.
- 9Add 1/2 teaspoon of instant dry yeast to the bowl.
- 10Whisk the dry ingredients together.
- 11Whisk the dry ingredients together.
- 12Whisk the dry ingredients together.
- 13Measure 1 3/4 cups of warm water, ensuring it is at the correct temperature (around 107°F).
- 14Measure 1 3/4 cups of warm water, ensuring it is at the correct temperature (around 107°F).
- 15Measure 1 3/4 cups of warm water, ensuring it is at the correct temperature (around 107°F).
- 16Pour the warm water into the dry ingredients.
- 17Pour the warm water into the dry ingredients.
- 18Pour the warm water into the dry ingredients.
- 19Stir the mixture with a spatula until it forms a dough. If the dough is too dry, add a few splashes of water at a time until the desired texture is achieved.
- 20Stir the mixture with a spatula until it forms a dough. If the dough is too dry, add a few splashes of water at a time until the desired texture is achieved.
- 21Stir the mixture with a spatula until it forms a dough. If the dough is too dry, add a few splashes of water at a time until the desired texture is achieved.
- 22Cover the bowl with plastic wrap and let the dough proof for 5 to 8 hours at room temperature.
- 23Cover the bowl with plastic wrap and let the dough proof for 5 to 8 hours at room temperature.
- 24Cover the bowl with plastic wrap and let the dough proof for 5 to 8 hours at room temperature.
- 25Once proofed, dust your work surface and hands with flour.
- 26Once proofed, dust your work surface and hands with flour.
- 27Once proofed, dust your work surface and hands with flour.
- 28Gently remove the dough from the bowl onto the floured surface.
- 29Gently remove the dough from the bowl onto the floured surface.
- 30Gently remove the dough from the bowl onto the floured surface.
- 31Fold the dough in on all four sides to shape it into a round.
- 32Fold the dough in on all four sides to shape it into a round.
- 33Fold the dough in on all four sides to shape it into a round.
- 34Preheat the oven to 425°F and place an empty 4- or 6-quart Dutch oven inside for 30 minutes to heat up.
- 35Preheat the oven to 425°F and place an empty 4- or 6-quart Dutch oven inside for 30 minutes to heat up.
- 36Preheat the oven to 425°F and place an empty 4- or 6-quart Dutch oven inside for 30 minutes to heat up.
- 37Dust the shaped dough with flour.
- 38Dust the shaped dough with flour.
- 39Dust the shaped dough with flour.
- 40Make a slit on the top of the dough with a knife.
- 41Make a slit on the top of the dough with a knife.
- 42Make a slit on the top of the dough with a knife.
- 43Carefully place the dough into the preheated Dutch oven.
- 44Carefully place the dough into the preheated Dutch oven.
- 45Carefully place the dough into the preheated Dutch oven.
- 46Cover the Dutch oven with its lid.
- 47Cover the Dutch oven with its lid.
- 48Cover the Dutch oven with its lid.
- 49Place the covered Dutch oven back into the oven and bake for 30 minutes.
- 50Place the covered Dutch oven back into the oven and bake for 30 minutes.
- 51Place the covered Dutch oven back into the oven and bake for 30 minutes.
- 52After 30 minutes, carefully remove the lid from the Dutch oven.
- 53After 30 minutes, carefully remove the lid from the Dutch oven.
- 54After 30 minutes, carefully remove the lid from the Dutch oven.
- 55Return the uncovered Dutch oven to the oven to further brown the top of the bread for 5 to 10 minutes.
- 56Return the uncovered Dutch oven to the oven to further brown the top of the bread for 5 to 10 minutes.
- 57Return the uncovered Dutch oven to the oven to further brown the top of the bread for 5 to 10 minutes.
- 58Once baked to your desired golden brown, carefully remove the Dutch oven from the oven.
- 59Once baked to your desired golden brown, carefully remove the Dutch oven from the oven.
- 60Once baked to your desired golden brown, carefully remove the Dutch oven from the oven.
- 61Carefully remove the bread from the Dutch oven and place it on a cutting board.
- 62Carefully remove the bread from the Dutch oven and place it on a cutting board.
- 63Carefully remove the bread from the Dutch oven and place it on a cutting board.
- 64Slice and enjoy your artisan-style bread.
- 65Slice and enjoy your artisan-style bread.
- 66Slice and enjoy your artisan-style bread.
Ingredients
- 3.5 cups all-purpose flour
- 3.5 cups all-purpose flour
- 3.5 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons kosher salt
- 2 teaspoons kosher salt
- 0.5 teaspoon instant dry yeast
- 0.5 teaspoon instant dry yeast
- 0.5 teaspoon instant dry yeast
- 1.75 cup warm water
- 1.75 cup warm water
- 1.75 cup warm water
Equipment
bowlwhiskmeasuring cupthermometerspatulaplastic wrapoven4- or 6-quart Dutch ovenknife
Tips
- It is more important to achieve the right texture than to follow exact measurements; the measurements are a guide.
- Dust your surface and hands with flour to prevent sticking.