Description
A straightforward artisan bread recipe that requires no kneading, resulting in a crackly crust and a cloud-like crumb with minimal hands-on time.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups water, room temperature
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
Instructions
- Whisk the flour, salt, and instant yeast until evenly combined.
- Pour in the water while stirring to form a shaggy dough.
- Cover the bowl tightly with plastic wrap and let rest at room temperature for 12 to 18 hours.
- Flour your work surface lightly, turn the dough out, and fold it over itself a few times.
- Transfer the dough onto a floured towel and let rise for 1 to 2 hours until slightly puffy.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake another 15–20 minutes until golden brown.
- Cool the loaf on a wire rack before slicing.
Notes
For best results, embrace the sticky dough and use a lidded pot to trap steam while baking. Store bread in a paper bag for 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American