Easy No Knead Bread Recipe (Artisan, Crusty Bread)
I think Everyone needs a good no knead bread recipe on their Repitore, which is easy to make, doesn’t need any efforts, takes less time to make. This no knead bread is your answer. This professional looking Artisan bread has open pores, tastes great and is easy to make. Let me guide you step by step in making this no knead bread so you can bake great fool proof bread easily at home.
Equipment
Dutch oven
Oven or OTG
Parchment Paper
Ingredients
- 3 cups Plain flour 360 grams
- 1½ cup Warm water 360 ml
- 2 teaspoon Dry Yeast
- 1½ teaspoon Salt
- 1 teaspoon Granulated Sugar
Instructions
- Activating yeast - Take a large mixing bowl. Pour in 100 ml of warm water in the bowl. Sprinkle the sugar and yeast into the water. Let the yeast sit and activate for couple of minutes. It will get foamy and bubbly.
- Make Dough - Now pour the remaining water into the bowl and mix well. Now add in plain flour, salt into the yeast water. Mix this using a spatula until all the flour is mixed into the water and the flour is well hydrated.
- First Proof - The dough will be shaggy and slightly sticky. It shouldn’t be too sticky, if it looks too sticky add more flour and mix. No need to knead the dough. Cover the bowl with a kitchen towel and set aside for 30 minutes to rise.
- Stretch and fold - After 30 minutes, the dough would have risen. Wet your hands with water, use your damp hands to do the first set of stretch and fold. Gently pull the dough from one side to a height and fold back to itself in the centre. Rotate the bowl and do 4 set of stretch and fold on the dough. Tuck the dough so it forms into a ball like. Cover again and rest for another 15 to 20 minutes.
- Bulk Ferment - Repeat this two more times at 20 minute intervals. As you keep doing stretch and fold, the dough will get more elastic and gluten will develop. After the 3rd stretch and fold, cover the bowl with kitchen towel and allow it to rest for 30 to 40 minutes.
- Preheating Dutch oven - Meanwhile take a Dutch oven, place it into the lower rack of oven. Preheat the oven at 220 degree c (440 degree F) with the Dutch pan with lid inside. It should preheat for at least 30 minutes to 40 minutes to get it well heated.
- Shaping Dough - Now after 30 minutes the dough has risen well and proofed. Take a silicon mat or use a clean work surface. Sprinkle the surface with plain flour. Transfer the dough onto the surface by inverting the bowl. The dough will fall into the floured work surface. Now Bring the edges into the center and shape it into a dough ball like. Seal the dough really well.
- Final proofing - Take a parchment paper, dust it with parchment paper. Gently lift the ball and Place the dough ball on a floured parchment paper seam side down. Let the dough rest for 10 minutes.
- Scoring Bread - Use a sharp knife or blade to score the bread.
- Baking bread - Remove the Dutch oven from oven, Now open the dutch oven lid. Place the bread into the Dutch oven. cover the lid and place it back into the oven. let it bake for 30 minutes on 220 degree c oven covered. After 30 minutes, open the lid of the casserole and bake without lid for 15 minutes. The bread should get a dark golden colour on top.
- Cooling & Serving - Remove from oven, gently remove the bread from the Dutch oven and place it on a wire rack and allow it to cool completely. Once cooled, slice and serve.
Nutrition
Nutrition Facts
Easy No Knead Bread Recipe (Artisan, Crusty Bread)
Serving Size
1 loaf
Amount per Serving
Calories
1401
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
3517
mg
153
%
Potassium
461
mg
13
%
Carbohydrates
293
g
98
%
Fiber
12
g
50
%
Sugar
5
g
6
%
Protein
41
g
82
%
Vitamin C
0.02
mg
0
%
Calcium
71
mg
7
%
Iron
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.