No-knead bread

Here’s a classic, foolproof no-knead bread recipe—crusty outside, airy inside, and very low effort.

No-Knead Artisan Bread

Ingredients

• 3 cups (360 g) all-purpose flour
• 1½ tsp salt
• ¼ tsp instant or active dry yeast
• 1½ cups (360 ml) warm water (not hot)

Instructions

1. Mix
   • In a large bowl, stir together flour, salt, and yeast.
   • Add water and mix until a shaggy, sticky dough forms. No kneading.
2. First rise (long)
   • Cover the bowl with plastic wrap or a lid.
   • Let sit at room temperature 12–18 hours, until doubled and bubbly on top.
3. Shape
   • Turn dough onto a well-floured surface.
   • Fold it over itself once or twice (just to shape).
   • Form a rough ball. Let rest 30–60 minutes, seam side down, covered.
4. Preheat
   • Put a Dutch oven (with lid) in the oven.
   • Preheat to 450°F / 230°C for at least 30 minutes.
5. Bake
   • Carefully place dough into the hot Dutch oven (parchment helps).
   • Cover and bake 30 minutes.
   • Remove lid and bake 10–15 minutes more until deep golden brown.
6. Cool
   • Let cool at least 30 minutes before slicing (important for texture).

---

Helpful Tips

• No Dutch oven? Bake on a stone or sheet pan and add a pan of hot water to the oven for steam.
• Stickier dough = better crumb. Don’t add extra flour unless unmanageable.
• Deeper flavor: Use the full 18-hour rise.

Easy Variations

• Whole wheat: Replace 1 cup flour with whole wheat + add 1–2 tbsp water
• Rosemary & garlic: Add 1–2 tsp chopped rosemary + ½ tsp garlic powder
• Seeded: Fold in ¼ cup sunflower or pumpkin seeds after first rise

If you want, I can tailor this for same-day baking, sourdough, or high-hydration bakery-style loaves 🍞