If you thought you’d never be able to make an artisan loaf of no knead bread at home with a crisp crust, soft center with big air pockets, and an amazing flavor, I’ve got good news – yes you can and it’s easier than you could imagine. In this recipe, we spend five minutes mixing the dough the day before baking and allow for a slow room temperature rise overnight. No kneading required! The next day, just form the loaf right in the Dutch oven you’re going to bake in, let it rise again, fold it over a few times, then into the oven it goes. An hour later you have a delicious loaf of no knead bread. If you aren’t an olive fan, just leave them out and you’ll be a happy camper.
This recipe is updated from my earlier endeavors, and I think you’ll be happy with the result. The baking technique is much easier and does away with the old method of baking the no knead bread in a Dutch oven that has been preheated to nearly 500 degrees – YIKES. Now the dough rises in the Dutch oven and when it’s ready to bake, just gets popped into a cold oven. Yes, you heard that right – unbelievable but true. What could be easier? The water in the dough has also been reduced to give a much better texture to your finished loaf. Happy baking everyone!!
…