Here’s a No Knead Crusty Artisan Bread recipe for ya! No knead means none of that sticky dough on your hands and fingers. Just give a stir, let it rise, shape, rise, and bake! Sound easy? It is!
With this recipe, you can make two loaves. You can either form the dough into rounds or put into loaf pans. I’ve tried it both ways and the bread tastes amazing!
No Knead Crusty Artisan Bread
Servings: 2 loaves
Equipment
- oven
- parchment paper
- 2 baking sheets (or one baking stone and one pizza peel)
Ingredients
- 3 C water
- 1½ tbsp active dry yeast
- 1 tbsp kosher salt
- 6½ C all purpose flour
- 6 ice cubes
Instructions
- Warm the water in the microwave for 30 seconds (make sure it's not too hot!). Pour the water into a large bowl and add yeast. Let the mixture sit for 5 minutes to activate the yeast.
- Stir in the salt and flour. Keep stirring until the flour is completely mixed in. Cover the mixture with a wet kitchen towel and let it rise for 2 hours.
- Place an upside down rimmed baking sheet (or a baking stone) on the middle rack of the oven. Preheat the oven to 450°F.
- Grease your fingers with some cooking oil and turn the dough out on the counter. Divide the dough in two. If using a loaf pan, form the dough into loaves and place the dough into greased pans. Else, stretch the dough so that the top is rounded and the sides meet and form a lump at the bottom. Place the dough on parchment paper set on top of an upside down rimmed baking sheet.
- Lightly dust the top of the loaves with flour. With a sharp knife, make a couple of slashes in the top of the loaves. Let the loaves rest / rise for 30 minutes.
- While the loaves are resting, your oven should have preheated. Let the loaves finish rising and let the baking sheet (or baking stone) sit in the oven during this resting time so that it can get really hot!
- After the dough has rested, carefully slide the parchment paper with the loaves onto the baking sheet (or baking stone) in the oven. Toss ice cubes into the bottom of the oven and quickly shut the oven door to trap in the steam. Bake for about 25 minutes, until the bread is well browned.
- Cool completely and dig in!
Method adapted slightly from Mels Kitchen Cafe Easy Rustic Crusty Bread With Tutorial
