if you've ever wanted to make bread, this is the recipe for you! It takes just 5 minutes to put it together with no kneading! This no-knead artisan bread recipe will make 3 or 4 loaves of delicious rustic homemade bread!
I don’t know if you’ve ever made no-knead artisan bread before, but it really is simple, and quite good. One of the best books I have purchased is “Artisan Bread in Five Minutes” by Zoe Francois and Jeff Hertzberg. You can find a lot of helpful information as well as how to video’s at their website Bread in Five.
Jeff and Zoe have brought bread back to the masses. With a simple foolproof recipe. I had absolutely no experience making bread and this recipe works every time! I also had the pleasure of meeting both Zoe and Jeff at the Foodbuzz Festival in San Francisco where they were handing out they’re a new book on Pizza.
]That being said, the next thing you need to know is all flours are not made equal. I use King Arthur’s flour at home for everything else, but it has a very high protein count (11.7), similar to bread flour (12.0). Now I can use it, but I will have to experiment to get the ratio correct.
Instead of going through extra work on the recipe just buy gold medal or Pillsbury flour which is closer to the 9.0 range.
As for yeast just buy the packets of regular yeast or if you are going to make bread on a regular basis buy the jar, it will be cheaper. Salt needs to be kosher, or Sea Salt, the flavor of the salt really isn’t going to come thru so any coarse salt will do (don’t use table salt). The last ingredient is simply warm water.
You will need a container to store your dough in to let it rise and to refrigerate it in. This dough can be made in either a Mixer with a dough attachment, or you can mix it by hand the old-fashioned way. I used a mixer with a dough attachment, which takes about five minutes.
I have made one adjustment to the recipe and it seems to have made the dough lighter and lets it rise more while proofing. I read somewhere that salt can kill yeast, and in the original recipe, you add the salt and yeast to the water and then add the flour.
I started adding just the yeast to the water and adding the salt to the flour, so it doesn’t hit the yeast at full strength. My results have been better.
You might also like these recipes:
- Pecan Caramel Cinnamon Rolls (no-knead)
- Apple Butter Sticky Bun Recipe
- Pan Dulce Recipe (no-knead)
- Pumpkin Sticky Buns
No Knead Artisan Bread
- 3 cups warm water
- 1 1/2 Tablespoons Coarse Salt
- 1 /1/2 Tablespoons Yeast 2 packets
- 6 1/2 cups all-purpose flour
- 1 tbsp Corn meal for dusting peal
- 1 tbsp Flour to dust dough ball
- Start with tap water at about 100 degrees (body temperature), make sure the water is not too hot it will kill the yeast. Colder water is ok it will just take longer to rise, if your letting it sit overnight it really doesn’t matter.
- add the yeast to the water and mix it up. Don’t worry if all the yeast does not dissolve, it will finish mixing in the flour.
- Mix the salt into the flour
- add the flour into the yeast water and start your mixer. (This is a wet dough.)
- Now place your dough into your container, and cover but not tightly and place on the counter for about 2 hours to rise. (If you don’t have time to wait let it sit out for about a half an hour or so, and put it in the refrigerator overnight, it will rise just more slowly.) The dough does need to sit in the refrigerator after the initial rise for at least 3 hours before using*
- Now that your dough has set up we are ready to form a dough ball. Pull off about a one-pound piece of dough (this recipe will make about 3 loaves this size). This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi-smooth.
- place the dough ball on a pizza peel or cookie sheet with a liberal amount of cornmeal under it so it will not stick.
- Let this dough rise for 40 minutes, and while it is rising let's preheat our oven and baking stone to 450 degrees for at least 20 minutes*
- Before sliding the dough off the peel, dust the top with flour and make some light slices into the dough for that artisan look.*
- before you slide it into the oven you need one more thing, in another baking dish, or the broiler tray, add two cups of water, the steam it creates will give the crust that nice crackle.
- Now slide of the dough closer the door and give it 30 minutes to start.
- The dough should have a dark color (probably darker than you think it should be), this is our rustic artisan bread.
- You may have to experiment a little to get it just right for your oven, but you won’t be far off the mark with this as your starting point, my oven took 35 minutes
*if you don't have a bread stone you can bake this bread on a cookie sheet , you just won't get the crusty hardened bottom to the loaf
*(You can form the dough into a longer loaf if you like, or make a bigger loaf, a bigger loaf may require a longer cooking time though)