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Rustic No-Knead Artisan Bread: Perfect Crusty Loaf Every Time

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Pareve

No-knead artisan bread uses just flour, water, salt and a tiny amount of yeast. A long, slow rise of 12 to 24 hours develops flavor and structure, and baking in a Dutch oven gives a bakery-style crackling crust.

Let Time Do the Work

Mix the dough until just combined, cover and leave it on the counter for 12 to 24 hours. Shape it gently, let it rise briefly, then bake in a preheated Dutch oven, covered first to trap steam and uncovered to brown. The dough can also be refrigerated for up to 5 days for even more flavor.

Kosher Notes

This bread is pareve, so it goes with any meal.

Storing

Keep wrapped in a towel for 3 to 4 days, or freeze for 3 months.

Rustic No-Knead Artisan Bread: Perfect Crusty Loaf Every Time
This foolproof no-knead artisan bread requires just four ingredients and minimal effort, creating a bakery-quality loaf with a crispy crust and tender crumb.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 18 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: European
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 1/4 teaspoons kosher salt
  • 1 5/8 cups water room temperature
  • 1 tablespoon olive oil for greasing bowl

What I use for this recipe

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Method
 

Making the Dough
  1. In a large bowl, whisk together flour, yeast, and salt until well combined.
  2. Add the water and stir with a wooden spoon until you have a shaggy, sticky dough with no dry flour visible. The dough will look rough and wet.
  3. Cover the bowl tightly with plastic wrap and let sit at room temperature for 12 to 24 hours. The dough will double in size and become bubbly on the surface.
Shaping and Second Rise
  1. Lightly flour a work surface. Turn out the dough and fold it over itself 2-3 times using a bench scraper or your hands. Don't knead it.
  2. Shape the dough into a rough ball and place seam-side down on a piece of parchment paper. Cover with a kitchen towel and let rise for 2 hours until doubled again.
Baking
  1. Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes.
  2. Carefully remove the hot Dutch oven and lift off the lid. Using the parchment paper as a sling, lower the dough into the pot.
  3. Cover with the lid and bake for 30 minutes.
  4. Remove the lid and continue baking for 12-15 minutes until the crust is golden brown and the bread sounds hollow when tapped.
  5. Transfer to a wire rack and let cool completely before slicing, at least 1 hour.

Notes

The dough can sit for up to 24 hours at room temperature or be refrigerated for up to 5 days. If refrigerated, let it come to room temperature before shaping. Bread keeps for 3-4 days wrapped in a kitchen towel or can be frozen for up to 3 months.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg
Sodium 440mg 19%
Dietary Fiber 2g 7%
Total Sugars 0g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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