Description
A simple, forgiving artisan bread recipe that requires zero kneading and relies on a long cold fermentation for flavor and texture. It yields a loaf with a crispy crust and soft, airy interior using only pantry staples.
Ingredients
Scale
- 4 cups (500g) All-Purpose Flour
- 1 ½ cups (360ml) Water (room temperature)
- 1 ½ teaspoons Kosher Salt (or 1 tsp table salt)
- ½ teaspoon Instant Yeast
- 1 teaspoon Sugar (optional)
- Cornmeal or Flour (for dusting pan)
- Olive Oil (optional, for brushing)
- Seeds or Herbs (optional, for topping)
Instructions
- In a large bowl, whisk together the flour, salt, sugar (if using), and yeast.
- Make a well in the center and pour in the water. Stir with a spoon or spatula until the flour is hydrated and there are no dry patches. The dough should be shaggy and sticky.
- Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature for 10 minutes to allow the flour to absorb the water.
- Place the covered bowl in the refrigerator and let it rise for 12 to 18 hours.
- Generously dust a baking sheet with cornmeal or flour. Turn the dough out onto the sheet.
- Fold the edges of the dough into the center to form a rough ball without kneading. Wet hands slightly if the dough is sticky.
- Place the loaf seam-side down on the baking sheet, cover loosely with plastic wrap, and let it rise at room temperature for 1-2 hours until puffy and jiggly.
- Preheat the oven to 450°F (230°C). If using a Dutch oven, place it in the oven to heat up.
- Score the top of the loaf with a sharp knife or razor blade to control expansion.
- Bake for 30-35 minutes until the crust is golden brown and the bottom sounds hollow when tapped.
- Transfer the bread to a cooling rack and let it cool completely for at least 30 minutes before slicing.
Notes
The long rise in the refrigerator is crucial for developing flavor and texture. Do not rush this step. If the dough is too sticky, add flour a tablespoon at a time; if too dry, add water. Store in a paper bag to keep the crust crisp, or plastic to keep it soft. Internal temperature should be 190-200°F when done.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 90
- Sodium: 150
- Fat: 0.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: no-knead bread, artisan bread, easy bread recipe, soft bread, crispy crust, overnight bread, vegan bread, gluten-free option