No need to visit the fancy bakery when you can make this Artisan Bread at home! The no knead dough comes together in 5 minutes and can be refrigerated for up to 14 days, making it easy to have freshly baked bread every night.
Course Bread
Cuisine French
Keyword artisan bread, artisan bread recipe, no knead bread
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 3 hourshours15 minutesminutes
Servings 4(1-lb) loaves
Calories 155kcal
Author Deborah Harroun
Ingredients
3cups720mL lukewarm water, about 100ºF
1 1/2tablespoonsgranulated yeast
1 1/2tablespoonscoarse salt
6 1/2cups845g all-purpose flour
Instructions
Make the dough:
In a large bowl*, mix together the water, yeast and salt.
Add the flour all at once. Stir with a wooden spoon until there are no dry patches and everything is uniform. There is no need to knead the dough.
Cover the bowl with a non-airtight lid or with a kitchen towel. Allow the dough to rise until it flattens on top, about 2 hours. The time will be determined by the temperature of the water that you used and the temperature of the room.
If making the bread right away, continue on to baking the bread. If not using right away, refrigerate, covered in the non-airtight container for up to 14 days.
Bake the bread:
Sprinkle the surface of the dough with flour. Using your hands, pull up the dough and cut a portion (1/4 of the dough, about the size of a grapefruit) with a serrated knife.
Stretch the dough around to the bottom of the ball, rotating so that the bottom looks like a bund of ends and the top is smooth.
Place the dough on a piece of parchment paper or a cornmeal dusted pizza peel. You can also just use a baking sheet. Cover the dough and let it rest for 40 minutes. (If the refrigerated dough is being used, let it rise for 60-90 minutes.)
While the dough is resting, preheat a pizza stone in the oven at 450ºF for 30 minutes. (If you are not using a pizza stone, you won’t need the oven to be preheated for as long, but you will want it up to temperature before the rising time is up.)
After the dough has risen, lightly dust the top with flour. Use a serrated knife to slash the top of the bread. You can do 2 or 3 parallel slashes, or an x, or get creative with your slashes.
Place an empty broiling pan in the oven under the pizza stone.
Slide the dough onto the pizza stone. Quickly pour about 1 cup of water into the broiling pan, and quickly shut the oven door to trap the steam.
Bake for about 30 minutes, until the crust is browned.
Allow the bread to cool completely before cutting for the best flavor and texture.
Notes
*If you are planning on saving some or all of the dough for another day, it’s easiest to make the dough in the same bowl that you are going to refrigerate it. I use a large bowl that has a loose fitting lid.The dough is less sticky when it’s cold, so refrigerating it for at least 3 hours (preferably overnight) is recommended.Recipe from Artisan Bread in 5 Minutes a Day