The Best Ever no-knead artisan bread
This no-knead artisan bread recipe has become a cornerstone of my kitchen routine, baked at least three times a week (and always two loaves at a time!). Soft and chewy on the inside, with a delightful crunchy crust: No-knead and no special ingredients required.
After many years of avoiding gluten, I delved into the world of homemade bread, experimenting with ingredients and flavors. The control over every ingredient, along with a preference for organic options whenever possible, has made a significant difference and allows me to indulge in the joys of gluten once again. And the flavor? Perfection.
With just 2 hours of rising time (much less than most other recipes I’ve tried), you're treated to exceptional taste and texture. If I had to choose just one bread to bake, this would be it!
Check out the 1 minute process video below before beginning to get a quick overview of the recipe, it is really so easy!
Ingredients:
3 cups bread flour
1 tablespoon white granulated sugar
2 teaspoons dried, instant, or rapid-rise yeast
1 1/2 teaspoons salt
1 1/2 cups warm water
1 tablespoon extra virgin olive oil
Instructions:
In a large bowl, combine flour, sugar, yeast, and salt.
Add warm water, mixing until all ingredients are incorporated. The dough will be slightly wet and sticky.
Apply a light coat of extra virgin olive oil and cover the bowl with a plate.
Allow the dough to rise in a warm place for about 2 hours. It doubles in size and develops small bubbles.
Preheat the oven to 450°F (230°C) and place a large Dutch oven or heavy-based pot with a lid inside to heat up.
While oven is preheating, place dough on lightly flour parchment paper, sprinkle a large pinch of flour over the dough and fold into itself, repeating this process about 5-6 times to roughly form a round shape.
Let the dough sit until the oven finishes preheating. Remove pot from oven and lift the dough by holding the parchment paper ends and transfer it into the preheated pot.
Cover the pot with a lid and bake for 30 minutes, then remove the lid and bake for an additional 12-15 minutes until the loaf is golden brown.
If you have enough self control, allow the bread to cool on a wire rack for 10 minutes before slicing. Otherwise, savagely eat it steaming hot.
