NO-KNEAD ARTISAN BREAD

(Simple, Overnight, Crusty Dutch Oven Bread)

KEY INFO:

Prep Time: 5-10 minutes active
Rise Time: 12-18 hours
Cook Time: 40-45 minutes
Total Time: 13-19 hours
Servings: 8
Difficulty: Easy
Cost: ~$1 per loaf
Dietary: Vegetarian

EQUIPMENT NEEDED:

• 6-8 quart Dutch oven (or heavy-bottomed oven-safe pot with lid)
• Large mixing bowl
• Wooden spoon or silicone spatula
• Parchment paper
Optional:
• Kitchen thermometer
• Wire cooling rack

INGREDIENTS:

• 3 cups (375g) all-purpose or bread flour
• 2¼ teaspoons (7g) active dry yeast (1 standard packet)
• 1½ teaspoons (9g) fine sea salt
• 1½ cups (350ml) warm water (100°F/38°C)

METHOD:

In a large bowl, combine flour, yeast, and salt
Add warm water (should feel like bath water) and stir until a shaggy dough forms
Cover bowl with plastic wrap or a damp towel
Let rise at room temperature for 12-18 hours until doubled and bubbly

Preheat oven to 450°F/230°C with Dutch oven inside for 30 minutes
Turn dough onto floured surface, shape into rough ball (no kneading!)
Place on parchment, let rest while oven preheats
Lower dough into hot Dutch oven using parchment
Cover and bake 30 minutes
Remove lid, bake additional 10-15 minutes until deep golden brown
Cool completely on wire rack before slicing

CRUCIAL TIPS:

Water temperature is critical – too hot kills yeast, too cold slows fermentation
Don’t skip the preheating step
Look for deep golden brown color and hollow sound when tapped
Never cut hot bread – steam needs to escape

STORAGE:

• Room temperature: 2-3 days in paper bag
• Freezer: Up to 3 months well-wrapped
• Refresh: 5-10 minutes in 350°F oven

COMMON MISTAKES:

Rushing the rise time
Opening oven during first 30 minutes
Using old yeast
Over-handling the dough

VARIATIONS:

Add herbs, garlic, or seeds to dough
Replace 1 cup flour with whole wheat
Add 2 tablespoons olive oil for softer crumb
Top with oats or seeds before baking

Remember: This bread is all about patience, not technique. Let time do the work for you!