No-Knead Artisan Bread

No-knead and practically foolproof artisan bread with a crusty exterior and a light, tender interior. If you are a novice bread baker, you need to try this out!

As a dedicated Grey’s Anatomy fan, you’ve probably been grieving after the last episode. I think we were all collectively screaming, “SAY IT ISN’T SO!” How could they kill off McDreamy? Whose McDreamy eyes am I supposed to admire now that he’s gone? (I really hope my husband isn’t reading this post!) Despite the shock, I have a deep appreciation for all the characters and the writing, so I’ll continue watching… but under protest.

To cope with my sorrow, I turned to food. Luckily, I had some freshly baked bread at home. I mourned Dr. Derek Shepherd’s death with a couple of slices of this beautiful, homemade, crusty artisan bread. It almost made me forget about the Mcfreaking untimely demise…almost.

I enjoy making yeast bread, especially fuss-free ones. This recipe is a combination of Mel’s Kitchen Cafe and my twist. When I find a yeast bread recipe that is no-knead, has few ingredients, and looks great, I’m on it. From the very first batch, I had great results. The bread had a hard crust and a springy, tender interior. I have tried some no-knead recipes before that resulted in a leaden bread, but not this one. This one is perfect!

No electrical gadgets are needed to make this artisan bread, just bowls and a wooden spoon. I start by combining warm water and yeast in a large mixing bowl and set them aside for 5 minutes to allow the yeast to bloom. The original recipe combined water, yeast, flour, and salt all at once. My method extends the prep time by a few minutes, but I think it is worth the investment. It allows me to immediately see if my yeast is still alive and active, especially if I am using ones that have been sitting around for a while. When all the ingredients are combined at once, the only way to tell that the yeast is no good is if the dough does not proof. If it does not, it is back to square one because flat, unrisen bread dough makes frisbees.

The next step is to add the flour and salt to the yeast mixture. I recommend adding a half cup shy of the total. Stir to blend, adding enough of the remaining flour, if needed, until the desired dough consistency is achieved. I made this recipe twice. The first time, I had to add a little extra water because I used the entire flour amount right off the bat. The resulting dough was too dry. The second time, my dough was too wet, even after using the full amount of flour. I had to add more flour to firm up the dough. In either case, the desired end consistency should be wet and sticky yet stretch when pulled. 

Once mixed, the dough is allowed to rest in a warm spot for at least 2 and up to 5 hours. The longer the dough is allowed to proof, the better the flavor. After this first rise, the dough is shaped and allowed to rest for 40 additional minutes. At this point, it is slashed on top and dusted with flour. The loaf is then baked on a parchment paper-lined baking stone or sheet pan over a steaming tray. When the bread comes out of the oven, it looks like this! Yum!

I am not a masterful bread baker, but this is the result I get from this recipe. The picture above is my second batch. How good does that look? Makes you want to run into the kitchen and whip up a batch, doesn’t it? Go right now! And have fun!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This pizza stone is 20 ” x 13.5 ” and can be used in the oven or grill.
• Baking sheet for baking bread on if not using a pizza stone.
• Large mixing bowl for making dough and proofing. This one is 6 quarts.
• Large wooden spoon for mixing the dough.
• Parchment paper for lining the baking stone or baking sheet.

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No-Knead Artisan Bread

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Sides Recipe Keys: C Carbohydrate

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time:3 hours 10 minutesTotal time:3 hours 55 minutesServings:2 Loaves

Description

No-knead and practically foolproof artisan bread with a crusty exterior and a light, tender interior. If you are a novice bread baker, you need to try this out!

Ingredients

• 3 cups warm water 
• 1 1/2 tbsp. active dry yeast
• 1 1/3 leveled tbsp. salt
• 6 1/2 cups all-purpose flour

Instructions

1. Add water to a large mixing bowl and stir in yeast. Allow the yeast to bloom for 5 minutes. The yeast mixture should be foamy and bubbly.
2. In a separate bowl, combine flour and salt. Stir to blend. Add the flour mixture (minus 1/2 cup) to the yeast mixture. Stir with a wooden spoon to incorporate. The desired dough consistency should be sticky but stretch when pulled. If the dough is too wet, add the reserved flour, a couple of tablespoons at a time. If the dough is too dry, add water, 1 tablespoon at a time. (Image of finished dough below.)
   
3. Scrape dough off the sides of the bowl. Grease the underside of a large plastic wrap. Cover the bowl with wrap and cut several slits for circulation. Place in a warm area and allow to proof or rise for at least 2 and up to 5 hours. The dough should at least double in size and be sticky and elastic. At this point, it could continue with the recipe and bake or refrigerate in an airtight container for up to 2 days. (Image of proofed dough below.)
   
4. To bake right away, prep the oven. Place a broiler pan on the bottom rack of the oven. If using a baking stone, place it on a rack positioned in the middle of the oven. Preheat the oven to 450° F. Preheat the stone at that temperature for at least 20 minutes prior to baking. If using a baking sheet, place it (inverted) on the middle rack 10 minutes prior to baking.
5. Place a sheet of parchment paper on an inverted large baking sheet (rim side down). Set aside. Using well-floured hands, divide the dough into two equal halves. Working with one of the halves at a time, place dough onto a well-floured work surface. Shape the dough into a loaf, stretching the surface slightly with the seam side down. Add more flour, if needed, to your hands and work surface if the dough sticks. Place the loaf on top of the inverted sheet pan with parchment paper. Shape the second loaf and place next to the first loaf. Allow room for expansion. Lightly cover with a greased plastic wrap for a tea towel. Allow to rest for 40 minutes.
6. After resting, dust the surface with flour and make 3 to 4 large horizontal slashes on top. Picking up the entire inverted baking sheet, slide parchment paper and dough onto the baking stone or a baking sheet. Pour 1 cup of hot water into the broiler pan and close the oven door immediately. Bake until bread is crusty and well browned, about  26-30 minutes. Cool completely on a wire rack.
7. Makes 2 loaves.

Notes

• When adding flour to the work surface, add just enough to make the dough workable. Too much flour might dry out the bread.
• If you make the dough ahead, allow it to rest at room temperature for 1 1/2 hours for the second rise.

Keywords:Bread, No-Knead, Artisan Bread

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