No Knead Artisan Bread

No Knead Artisan Bread

As you already know, I only make bread in the house and I like to try all the recipes I hear or read.

I admit that when I heard about this No Knead Artisan Bread I had not too high expectations, but I decided to give it a try and I have to say that the result was amazing.

The popularity of this bread comes from the fact that it does not need any kneading – so it’s so easy to do it can be done even by a child. Basically, all you have to do,  to get a homemade no knead bread, thick and crispy crust, soft core with large holes, is to mix the ingredients with a spoon, leave them in the fridge overnight to rise and then bake the mix  in a iron cast pot with a lid on top.

Instead of kneading, it leavens for at least 12 hours, it seems that this is the secret – a little yeast that ferments for a long time. This long fermentation develops the taste and consistency of bread.

Now let’s see No Knead Artisan Bread recipe:

No Knead Artisan Bread

By December 15, 2014

Prep Time : 16h 00 min. Cook Time : 50 minutes



Put the flour in a roomy bowl then add salt.

In a large cup mix yeast with water at room temperature. Add the water and yeast in the bowl and stir until a wet dough forms.

Continue mixing until the dough incorporates all the flour in the bowl, the result is a soft and very sticky dough.

I covered the bowl with cling film and I placed in the refrigerator for about 14 hours.

The whole thing lasted 5 minutes, consisting in taking the bowl out of the closet, the flour from storeroom and weighing all ingredients. I told you it was easy!

Next day:

Generously flour a work surface. The sticky dough will have risen and will have some bubbles. Transfer the dough to the flour covered work surface and sprinkle it with flour. with your hands fold the dough in half, and then try to form a ball by stretching and bringing the edges of the dough underneath the formed ball.

Then put the dough with the folded side down, cover with a floured textile towel and let it warm up for about 30 minutes.

Meanwhile, heat the oven to 425 degrees F (220 degrees C)  place the iron cast pot, lid on, inside. When the dough has risen, removed the pot, put in the dough, with folded side up this time, and put the lid on.

Put  the pot back in the oven and bake for about 30 minutes. Then remove the lid and brown bread for 20 minutes at 400 degrees F (200 degrees C).

No Knead Artisan Bread

When I removed this No Knead Artisan Bread from the oven we looked at it for about 5 minutes and we could not believe it looked like at the artisan bakery. When cooled down I cut few bread  slices and we couldn’t believe the magic inside. Brilliant! Particularly the crispy crust, the core with huge holes, a dream! Hmmm, yummy!


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