Bring the Boulangerie (French Bakery) into your home! YOU can make this easy artisan bread in just a few minutes with four simple ingredients. Is there anything better than fresh bread right from the oven?
How do you make no knead bread?
This crusty loaf with its soft, chewy interior requires no kneading and is sure to become a favorite. I'll bet you have everything you need already, so let's get started!
Only four ingredients
It's sooooo easy! Place flour, salt and yeast in a mixing bowl.
Mixing the bread dough
- Gradually add the water to the dry ingredients.
2. Stir until mixed well.
3. Mix dough gently until it forms a rough ball.
4. Transfer dough to a large clean, un-greased, mixing bowl.
Let it rise 18 - 24 hours
Cover with plastic wrap and let dough rise at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size. For best results, let dough rise 18 - 24 hours.
Pre-heat your Dutch oven pot
Before baking, place an empty Dutch oven, with its lid, into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
Forming the bread
- After the dough rises for 18 - 24 hours, you will see it covered with tiny bubbles.
2. Remove dough from bowl and place on a well-floured surface.
3. Create a smooth ball by pulling corners of dough underneath until the surface is smooth.
4. Place dough on a square of parchment paper big enough to cover bottom of the Dutch oven. Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes. Using a sharp knife, Score the top of the loaf with an X. (Cut about ¼ inch deep and 2 ½ inches long for each side of X.) Lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)
Place dough in Dutch oven
Carefully remove Dutch oven from the oven where it was heating. Remove lid, then lift corners of parchment paper and lower dough into hot pan. Replace lid and return to the oven. Bake 30 minutes. Remove lid and bake additional 10 minutes or until the top is browned.
And that's all!
Remove from oven and place bread on a cooling rack. Allow it to cool for at least 30 minutes before slicing.
If you don't have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have, just cover it with foil. You will love this bread! Your friends and family will love it. And you'll feel like a boulonger!
Enjoy!
Dianna
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Easy Artisan Bread
Ingredients
- 3¼ cups all-purpose flour
- 2 teaspoons coarse Kosher sea salt
- ½ teaspoon dry yeast
- 1½ cups warm water
Instructions
- Place flour, salt and yeast in a mixing bowl. Gradually add the water, stir until mixed well. Mix dough gently until it forms a rough ball.
- Transfer dough to a large clean, un-greased, mixing bowl. Cover with plastic wrap and let dough rise at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size. For best results, let dough rise 18 – 24 hours.
- Before baking, place an empty Dutch oven, with its lid, into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
- Remove dough from bowl and place on a well-floured surface. Create a smooth ball by pulling corners of dough underneath until the surface is smooth.
- Place dough on a square of parchment paper big enough to cover bottom of the Dutch oven. Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes.
- Using a sharp knife, Score the top of the loaf with an X. (Cut about ¼ inch deep and 2 ½ inches long for each side of X.)
- Lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)
- Carefully remove Dutch oven from the oven. Remove lid, then lift corners of parchment paper and lower dough into hot pan.Replace lid and return to the oven. Bake 30 minutes. Remove lid and bake additional 10 minutes or until the top is browned.
- Remove from oven and place bread on a cooling rack. Allow it to cool for at least 30 minutes before slicing.
Nutrition
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originally posted October 8, 2018
Elaine Lindsey says
If I’m reading the recipe right you do not dissolve the yeast befitting it with the flour am I correct and do we use regular yeast or fast rising yeast?
In Fine Taste says
In this recipe, you don’t need to dissolve the yeast. Just mix it in with the flour. Regular dry yeast and fast rising yeast both work well for this bread.
- Dianna
Janette says
Can a Lodge enamel roasting pot with lid be used?
In Fine Taste says
Yes, absolutely!
- Alyssa
Alexis Ellis says
I’ve made this bread quite a few times now and it is one of our favorites! So yummy and so easy! Thanks for the great recipe!
Karen H says
Is it worth trying if I only have about 5-6 hours for it to rise? Or should I wait and plan to do it for a different meal?
admin says
Wait until you have more time, it needs a minimum of 12 hours rising time, but is best with 18-24 hours rise time
Alexis Ellis says
Looks SO yummy! Is there a way to bake this if you don’t have a Dutch oven?
admin says
Yes! Take the ceramic pot out of your crock pot and line it with foil. Don’t use the glass lid of your crock pot, cover the dough with foil, just don’t cover it tightly you’ll want to leave room for the bread to rise and grow as it bakes!