Cook and Scale
No-Knead Artisan Bread
10 servings · 60 min total
A crackling crust and open, chewy crumb from just flour, water, yeast and salt. The overnight rise does all the work for you.
Ingredients
- 430 g wheat flour
- 1 tsp dry yeast
- 2 tsp salt
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the shaggy dough — In a large bowl stir together the flour, yeast and salt. Add about 345 ml cool water and mix with a spoon until no dry flour remains; the dough will be shaggy and wet.
- 2.
Let the dough ferment overnight — Cover the bowl and leave at room temperature for 12-18 hours, until the surface is dotted with bubbles.
- 3.
Shape and rest the dough — Tip the dough onto a floured surface, fold it over itself a few times and shape into a ball. Rest on parchment for 30 minutes.
- 4.
Transfer dough to the hot pot — Meanwhile heat the oven to 230°C/450°F with a lidded cast-iron pot inside. Lower the dough (on its parchment) into the hot pot and cover.
- 5.
Bake covered then uncovered — Bake covered for 30 minutes, then uncover and bake 15 minutes more until deep brown. Cool completely on a rack before slicing.