Easy No-Knead Artisan Bread
Crispy on the outside, soft on the inside—this no-knead artisan bread is bakery magic made easy!
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Servings: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon instant yeast (or active dry yeast)
- 1 ⅓ cups warm water (about 110 degrees F)
Instructions
- Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)
- Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
- While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven and preheat to 440°F.
- Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.
- Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!
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