Breads & Bakingcookingclassy4.9
No Knead Bread {Rustic Artisan Style}
Easiest ever homemade bread! No kneading, just a quick mixing and let the dough rest overnight then the next day bake in a cast iron pot in a hot oven. It has a deliciously crisp crust and a soft chewy interior, you'll instantly fall in love after one bite!
👥 10 Servings⏱️ Prep & Cook: 12h 55m⏳ Prep: 10 min🔥 Cook: 45 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- wooden spoon
- pot
- oven
📝 Preparation Steps
1
In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).
2
Cover bowl with plastic wrap and allow to rise for ⏱️ 12 - 18 hours (on the counter at room temperature).
3
Heat oven to 450 degrees. Once oven has reached 450 degrees, place an enameled cast iron pot covered with lid into preheated oven, heat pot for ⏱️ 30 minutes.
4
Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about ⏱️ 30 minutes.
5
Remove pot from oven and with floured hands, or holding the corners of the parchment paper, carefully drop dough into hot pot (you don't need to grease the pot). Immediately cover with lid, then return pot to oven and bake ⏱️ 30 minutes (at 450 degrees).
6
After ⏱️ 30 minutes, remove lid from pot and bake uncovered for ⏱️ 12 - 15 minutes until nicely golden brown.
7
Remove from oven and allow bread to cool on a cooling rack before slicing.
Nutrition Facts
calories
155 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
352 mg
protein Content
4 g
carbohydrate Content
33 g
saturated Fat Content
1 g
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