No-Knead Artisan-Style Bread
Serves 1
Directions
- 1Add 3 1/2 cups of all-purpose flour to a bowl.
- 2Add 2 teaspoons of kosher salt to the flour.
- 3Add 1/2 teaspoon of instant dry yeast to the bowl.
- 4Whisk the dry ingredients together.
- 5Measure 1 3/4 cups of warm water, ensuring it is at the correct temperature (around 107°F).
- 6Pour the warm water into the dry ingredients.
- 7Stir 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.
- 8Cover the bowl with plastic wrap and let the dough proof for 5 to 8 hours at room temperature.
- 9Once proofed, dust your work surface and hands with flour.
- 10Gently remove the dough from the bowl onto the floured surface.
- 11Fold the dough in on all four sides to shape it into a round.
- 12Preheat the oven to 425°F and place an empty 4- or 6-quart Dutch oven inside for 30 minutes to heat up.
- 13Dust the shaped dough with flour.
- 14Make a slit on the top of the dough with a knife.
- 15Carefully place the dough into the preheated Dutch oven.
- 16Cover the Dutch oven with its lid.
- 17Place the covered Dutch oven back into the oven and bake for 30 minutes.
- 18After 30 minutes, carefully remove the lid from the Dutch oven.
- 19Return the uncovered Dutch oven to the oven to further brown the top of the bread for 5 to 10 minutes.
- 20Once baked to your desired golden brown, carefully remove the Dutch oven from the oven.
- 21Carefully remove the bread from the Dutch oven and place it on a cutting board.
- 22Slice and enjoy your artisan-style bread.
Ingredients
- 3.5 cups all-purpose flour
- 2 teaspoons kosher salt
- 0.5 teaspoon instant dry yeast
- 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.
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