Description
A simple no‑knead artisan loaf made with just flour, yeast, salt, and water—baked in a Dutch oven for an irresistible golden crust and airy crumb.
Ingredients
3 cups all‑purpose or bread flour
1½ tsp kosher salt
2 tsp instant yeast
1½ cups warm water (about 100–110 °F / 38–43 °C)
Instructions
- Whisk together flour, salt, and yeast in a large bowl. Pour in warm water and stir until a sticky, shaggy dough forms.
- Cover the bowl with plastic wrap or a clean towel and let rise in a warm spot for 2–3 hours, until doubled and bubbly.
- About 30 minutes before baking, place a Dutch oven with its lid in your oven and preheat to 450 °F (230 °C).
- Turn the dough onto a lightly floured surface and gently shape into a round loaf. Place on a piece of parchment paper. Optionally dust the top with flour and score a shallow design.
- Carefully transfer the dough (on parchment) into the preheated Dutch oven. Cover and bake for 25–30 minutes.
- Remove the lid and bake an additional 10–15 minutes until crust is deep golden and crisp.
- Remove the bread and cool on a wire rack for at least 20 minutes before slicing.
Notes
- You can substitute 1 cup of the flour with whole wheat for added flavor.
- Add herbs or seeds (rosemary, sesame, sunflower) for variation—sprinkle before baking.
- A longer, cold rise (12–16 hrs refrigerated) adds depth and flexibility.
- Use a covered pot or add steam with a water tray if you don’t have a Dutch oven.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Bread
- Method: No-Knead, Oven
- Cuisine: Western
Nutrition
- Serving Size: one slice (~70 g)
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
