Description
This artisan No-Knead Bread recipe is for home cooks and bakers who appreciate quality, homemade bread. Unlike mass-produced bread, this artisan Dutch oven bread recipe has deep flavor, an incredible crumb and interior structure, and it’s unbelievably easy to make! Prep the dough a day ahead and let it rest on the counter overnight, then bake away on the following day. You’ll wanna make a batch weekly!
Ingredients
- 4 ½ cups (740 grams) bread flour, plus more as needed
- 3 teaspoons fine sea salt
- 1 teaspoon instant yeast
- 2 teaspoons diastatic malt powder
- 2 ¼ cups warm water (about 110-115°F)
Instructions
- Make the dough. In a large bowl, combine the bread flour, salt, yeast, and diastatic malt powder. Whisk the dry ingredients well to thoroughly combine. Then add the warm water. Use a rubber spatula to mix the ingredients until the liquid is absorbed and the dough combines with no major flour pockets remaining. The dough should be somewhat shaggy and slightly sticky.
- Rest the dough, room temperature proofing. Then cover the bowl with a lid or tightly with plastic wrap. Leave the dough on the counter to proof for 12 to 18 hours.
- Shape the dough. Use your hands or a fork to help deflate the dough, releasing it from the sides of the bowl and pulling it towards the center into one mass. The rested dough should be a bit sticky, a tacky/blobby mass, but it holds its shape after a few stretches to the center. Sprinkle your work surface well with flour. Then transfer the dough onto the floured surface. Use your hands to shape the dough into a round ball- working the outer edges into the bottom center to help mold the shape. If the dough feels sticky, sprinkle it with more flour as needed. Once you’ve got a nice round ball with a smooth top, sprinkle the top with a bit of flour. Then use a bench scraper to move the dough mass onto a large sheet of parchment paper. Cover the dough with a loose kitchen towel and let the dough rest while the oven preheats.
- Prep dutch oven & preheat the oven. Position an oven rack in the center and place your dutch oven with lid into the cold oven. Then preheat the oven to 450°F.
- Bake. Use oven mitts to carefully remove the hot dutch oven from the oven and remove the lid. Gently lift the sides of the parchment paper that the dough is on and place it into the hot dutch oven with the sides of the parchment paper upright. Cover with a lid. Place the pot into the oven to bake the bread for 30 minutes. Then remove the lid and continue baking for 10-15 minutes, until the bread surface is golden brown with a crisp texture. Let the bread rest in the pot for 10 minutes, and then carefully lift the bread out and place it onto a cooling rack. It’s important to let the bread cool completely (about 1-2 hours) before slicing and serving. Enjoy!
- Storing & reheating notes: Transfer extra servings into your bread box or (bread bags) plastic bags with a good seal. You can keep the bread stored on the counter for up to 3 days or in the freezer, where it will keep for up to 2 months. Thaw under refrigeration. Reheat in the oven at 350°F for 5-10 minutes or in the toaster until warmed through.
Notes
- Please read blog post in its entirety for more tips + tricks.