Description
This crusty, no-knead artisan yeast bread has a chewy golden crust and soft interior with airy holes—just like sourdough, but made with almost no effort. Perfect for beginners!
Ingredients
- 3 cups (450g) flour (bread or all-purpose)
- 2 tsp instant or rapid rise yeast
- 2 tsp kosher or cooking salt (not table salt)
- 1 1/2 cups (375 ml) very warm water (up to 55°C/130°F)
- 1 1/2 tbsp flour (for dusting)
Instructions
1. Mix flour, yeast, and salt in a large bowl. Add warm water and mix using the handle of a wooden spoon until no dry flour remains. Dough will be sticky and shaggy.
2. Cover bowl with cling wrap or plate. Let rise for 2–3 hours at room temperature until doubled, bubbly, and jiggly.
3. (Optional) Refrigerate dough for up to 3 days to enhance flavor.
4. If refrigerated, let dough sit on counter 45–60 minutes before baking.
5. Preheat oven to 230°C/450°F with Dutch oven inside for 30 minutes.
6. Dust work surface with 1 tbsp flour and gently scrape dough out onto it. Sprinkle top with 1/2 tbsp flour.
7. Using a dough scraper, fold dough over itself about 6 times to shape roughly into a round.
8. Flip onto parchment paper, seam-side down. Reshape gently if needed.
9. Carefully place dough (with paper) into preheated Dutch oven. Cover with lid.
10. Bake covered for 30 minutes, then uncovered for 12 more minutes until deeply golden and crisp.
11. Cool on rack for 10 minutes before slicing.
Notes
You can use bread or all-purpose flour. Bread flour yields chewier texture.
Use active dry yeast if needed—just dissolve in water first before mixing.
If using table salt, reduce to 1 1/4 tsp.
To simulate a Dutch oven, place pan of boiling water in oven during baking.
Refrigerated dough can be baked for up to 3 days later—improves flavor.
Great for toasting, sandwiches, or dipping in soups.
Nutrition
- Serving Size: 1 slice
- Calories: 155
- Sugar: 1g
- Sodium: 469mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg