How to Make No-Knead Artisan Bread In A Dutch Oven
Do you know what’s better than the best slice of no-knead bread you’ve ever had?
The fact that you can make it yourself! And because it’s so easy, you don’t have to settle for any old bread. You can create a delicious loaf that’s soft and chewy on the inside and crunchy on the outside—the kind of bread that makes everything taste better when it’s there.
But don’t take our word for it: try this loaf recipe and see what all the fuss is about!
Watch No Knead Bread video recipe:
How to Make No Knead Bread Dutch Oven
Vincenzo’s Top Tips To Make Easy No-Knead Bread
Check that the Dutch oven is heated.
Making artisan bread requires a prepared Dutch oven. When you set the room-temperature dough ball in a heated Dutch oven, the outside layer cooks quickly, resulting in a lovely crust.
Take your time!
Time is of the essence when preparing no-knead bread. This no-knead recipe works because of the rising time.
Keep the dough from rising too much.
Overfermentation of the dough will result in an off-taste and texture.
Avoid Using Too Much Flour
A dense dough will result from using less flour. This dough will initially be sticky but will shape up later.
No Knead Bread
Print Recipe
Equipment
- Dutch Oven If you don't have a dutch oven you can use a stainless steel Pot without plastic handles
- Spatula Or Fork
- Large mixing bowl
- Chopping-board
Ingredients
- 400 grams 00 flour, 14.10oz. Or All-purpose flour. Plus extra on the side
- 3 grams Fresh yeast, 0.10oz. Or ½ teaspoon dry yeast
- 1 tbsp Salt
- 300 ml Water, 1.26 cups. Lukewarm water
Instructions
- No knead bread is very easy to make – start by adding a handful of flour to a large mixing bowl and all of the water.
- Mix the flour and water together using a spatula, then break the yeast in the water with your hands and mix it through.
- Once the yeast has melted, add another handful of flour and continue to mix.
- Add a spoonful of salt and combine.
- Continue to mix through until the flour has disappeared. Your no knead bread dough should be wet and sticky.
- Cover the bowl tightly with plastic wrap and leave to rest (out of the fridge) for 6hr. Then in the fridge for 10-12hr.
- Next, get the no knead bread dough from the fridge; remove it from the bowl, and place it onto a chopping board or kitchen bench.
- Dust flour on top of the dough, then turn it over and add some to the bottom, rubbing it in.
- As the dough will be stretched out, fold the dough over, about a ¼ of the way, then again 3 times until you have folded it completely.
- Turn it around, and repeat the process, adding flour as you go.
- Get a clean bowl, place a tea towel inside it, dust it with flour and put the no knead bread dough inside, adding a touch more flour on top.
- Fold the tea towel over the top so the dough is covered and leave it to rest for 2hr.
- After 1 hr, pre-heat your oven to 250°C / 482°F and place a cast iron/dutch oven pot inside, with the lid, so it warms up.
- Once another hour is up, carefully remove the pot and place your dough inside.
- Make two light slits just on the surface of the bread creating a cross. Put the lid on and the dutch oven back in the oven.
- Bake the bread at a 230°C/446°F for 30 minutes.
- Now, remove the lid from the dutch oven and leave the bread to cook for another 15-20 minutes or until it is golden and crispy.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Artisan Bread
Wait at least 10 minutes for the bread to cool down….and enjoy it however you like. Drizzle some extra virgin olive oil and oregano on top while it’s still warm…and listen for the CRUNCH!
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