Rustic Artisan No-Knead Bread

A rustic artisan bread made with a no-knead method, featuring a long fermentation process for deep flavor and a crispy crust achieved using a Dutch oven.

Ingredients

• 3 cups (375g) all-purpose flour
• 1½ teaspoons salt
• ½ teaspoon instant yeast
• 1½ cups (360ml) warm water
• Optional: Extra flour for dusting
• Optional: Cornmeal or parchment paper for easier handling

Instructions

1. In a large mixing bowl, combine the flour, salt, and instant yeast. Stir until evenly distributed.
2. Pour in the warm water and mix using a wooden spoon or spatula until a shaggy, sticky dough forms. Do not knead.
3. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rest at room temperature for 12 to 18 hours until it expands and becomes bubbly.
4. Lightly flour a clean work surface. Turn the dough out and, using floured hands, gently fold the dough over itself a few times to create a rough ball shape.
5. Place the shaped dough onto a piece of parchment paper or a floured towel. Cover loosely and let it rise for 1 to 2 hours until slightly puffed.
6. About 30 minutes before baking, place a Dutch oven with its lid inside the oven. Preheat the oven to 450°F (230°C).
7. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as handles, transfer the dough into the Dutch oven.
8. Cover with the lid and bake for 30 minutes.
9. Remove the lid and continue baking for an additional 15 minutes or until the crust becomes deep golden brown and the internal temperature reaches approximately 200–210°F (93–99°C).
10. Carefully remove the bread from the Dutch oven and place it on a cooling rack. Allow it to cool for at least 30 minutes before slicing.

Notes

Tips: Use room temperature ingredients, be patient with the long fermentation, handle the dough gently, and use a Dutch oven to trap steam for a bakery-style crust. The dough should remain sticky; adding too much flour can produce a dense loaf. Storage: Store at room temperature in a bread bag or airtight container for up to 3 days. Freezing: Wrap tightly in plastic wrap and foil for up to 3 months; thaw at room temperature and refresh in a warm oven.