The Master Loaf: No-Knead Artisan Bread

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The Master Loaf: No-Knead Artisan Bread

  • Prep time: 5 minutes

  • Rest time: 12–18 hours (overnight)

  • Bake time: 45 minutes

  • Servings: 1 large loaf (approx. 8–10 slices)

Ingredients

  • 3 cups (390g) All-purpose flour or Bread flour (plus extra for dusting)

  • 1 ½ cups (355ml) Lukewarm water

  • ¼ tsp Active dry yeast or Instant yeast

  • 1 ¼ tsp Salt

Instructions

  1. The Mix: In a large bowl, whisk the flour, salt, and yeast. Pour in the water and stir with a wooden spoon or spatula until a shaggy, sticky ball forms. No need to make it smooth!

  2. The Long Nap: Cover the bowl tightly with plastic wrap. Let it sit at room temperature (ideally $21^{\circ}\text{C}$ or $70^{\circ}\text{F}$) for at least 12 hours, though 18 is better for flavor. The dough will double in size and be dotted with bubbles.

  3. The Shape: Flour a work surface generously. Scrape the dough out (it will be sticky!). Fold it over itself once or twice. Shape it into a rough ball. Cover with a clean towel while the oven preheats.

  4. The Preheat: Place a Dutch oven (with the lid) into your oven. Preheat to 450°F (230°C) for at least 30 minutes.

  5. The Bake: Carefully remove the hot pot. Drop the dough inside (use parchment paper underneath for easy lifting). Cover with the lid and bake for 30 minutes.

  6. The Finish: Remove the lid and bake for another 12–15 minutes until the crust is deep golden brown.

  7. The Cooling: Resist the urge to cut it immediately! Let it cool on a wire rack for at least 1 hour to set the crumb.

Expert Tips for Success

  • Use a Dutch Oven: The heavy pot traps the steam escaping from the dough, which is the secret to that thin, crispy “artisan” crust.

  • Sticky is Good: If you think the dough is too wet, you’re probably doing it right. Don’t add too much extra flour.

  • The “Ear”: If you want a fancy look, use a sharp knife or razor to slash the top of the dough right before putting it in the oven.

Nutritional Info & Benefits

Per serving (1 slice, approx. 60g)

Nutrient Amount
Calories 160 kcal
Total Fat 0.5g
Sodium 310mg
Carbohydrates 33g
Fiber 1.5g
Protein 5g

Why it’s good for you:

  • Digestibility: The long fermentation process partially breaks down gluten and phytic acid, making it easier on the stomach than quick-rise commercial breads.

  • No Preservatives: You are in total control—no “dough conditioners” or mystery sugars here.

Q&A

Q: Can I use Whole Wheat flour?

A: Yes, but substitute only up to 50% of the flour. 100% whole wheat often results in a very dense, heavy brick without adjustments to the hydration.

Q: What if I don’t have a Dutch oven?

A: You can use a heavy oven-safe pot with a lid, or even a Pyrex bowl with a lid. If you have no lid, place a pan of water on the bottom rack of the oven to create steam.

Q: My dough didn’t rise. What happened?

A: Usually, it’s the yeast. Make sure your yeast isn’t expired, or ensure your water wasn’t too hot (anything over $45^{\circ}\text{C}$ / $115^{\circ}\text{F}$ can kill the yeast).

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