No Knead Artisan Bread
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Serves: 1 loaf
If you thought you’d never be able to make an artisan loaf of 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 and allow for a slow room temperature rise overnight. No kneading required! The next day, just form the loaf and let it rise again, then into the oven it goes. An hour later you have a delicious loaf of bread. More good news: This recipe is very forgiving, so no worries about making a mistake. The recipe says to let the mixed dough sit for 12-18 hours. I’ve let it go for 24 hours with no problems. In fact, the last time I made this, we lost power at our house during the last 15 minutes of baking. I just let it sit in the oven for that amount of time, and it turned out beautifully. Make it plain or add chopped olives for fun. Life doesn’t get much better than that.
  • NOTE: If at all possible, it’s really important to weigh your ingredients rather than just measure. It all has to do with making sure the amount of flour to water is correct to ensure a good, light loaf of bread)
  • 400 grams Bread flour (3.15 cups)
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 300 grams water (about 1-1/3 cups)
  • 200 grams roughly chopped olives (1 ½ cups) (optional)
  1. Combine all ingredients in a large bowl and stir to mix. Cover tightly with plastic wrap and let sit at room temperature for a minimum of 12 hours and up to 18 hours. NOTE: Time has gotten away from me a time or two and I’ve let this first rise go for 24 hours – no problem.
  2. Scoop dough gently onto a sheet of well floured parchment paper. If you don't have parchment paper, it's fine to use aluminum foil. Coax dough into as close to a round loaf shape as you can get. Generously sprinkle flour top of loaf, cover with a light kitchen towel, and let sit in a warm place for one hour.
  3. After dough has risen for 30 minutes, place a 6-quart Dutch Oven (and lid) into your oven and set the temperature to 475 degrees.
  4. After dough has risen for a total of 60 minutes, remove hot Dutch Oven from oven and place parchment and dough directly into the Dutch Oven. Put on the lid and return to oven. Bake for 30 minutes. BE CAREFUL!! That Dutch oven is super-hot. Make sure you put the hot pan and lid on a cooling rack or other non-meltable/non-burnable surface when adding the dough. I forgot to do that last time, put it on my wooden kitchen island and now have big circular burn marks on it to show for my lack of good sense.
  5. After 30 minutes, remove lid and bake bread for another 20-30 minutes. Crust will be deep brown and internal temperature should read 210-215 degrees.
  6. Cool thoroughly before slicing.
Recipe by Bird's Nest Bites at