No-Knead Artisan Bread

Bob's Red Mill

Bread, one of my favorite things! Spread some butter over it, mop up some soup or sauce, melt cheese on it, put any number of delightful things between two slices, there’s not much that can beat a crusty, chewy loaf of homemade bread.

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Prep Time 10

Cook Time 45

Proof overnight, let rest 30 minutes before baking 12 30

Total Time 13 25

Course Side Dish

Cuisine American

Servings 4

Equipment

Equipment
Dutch Oven with lid
Parchment paper large enough to fit inside and up the sides of the dutch oven.

Ingredients

3 cups Bread Flour
2 t salt
½ t active dry yeast or instant yeast
1 ½ cups warm water

Instructions

Directions

In a large bowl, combine flour, salt, and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10-14 hours.
Preheat oven to 450 degrees. Place a Dutch oven into the oven, without lid, for 30 minutes.
*we use cast iron or enamel coated cast iron
While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Place on a piece of parchment paper large enough to pick up dough and place in Dutch oven. Cover dough loosely with plastic and let rest for 30 minutes.
Lift parchment paper with dough on it, place into heated Dutch oven. Cover Dutch oven with lid and bake for 30 minutes. Remove cover and bake for another 12 minutes.
Remove bread from Dutch oven using parchment paper to lift, place on a cooling rack and allow to cool completely before slicing.

Notes

recipe and flour from Bob's Red Mill

Keyword Bread, Easy, recipe