Name: quick & easy no-knead artisan bread
Ingredients: 3 cups lukewarm water (at 100°F / 38°C) or below ((680 grams)); 1 tablespoon granulated yeast ((10 grams)); 1 to 1 1/2 tablespoons kosher salt, to taste ((17 to 25 grams)); 6 1/2 cups all-purpose flour, using the scoop & sweep method ((910 grams))

You can make this Quick & Easy No-Knead Artisan Bread in your own kitchen. You have my word on that.

You’re probably thinking that I’ve gone too far on this one. How can this amazing authentic-looking rustic bread be quick & easy? With no kneading required? She must have taken leave of her senses.

I’m telling you folks …it’s true. Stay with me as we go through the process together. When we’re finished, you’ll feel confident enough to give it a try on your own.

If there are any special tools that are helpful in making this happen, I’ll share that info along the way as well as including a handy list toward the end of the article. In the meantime, these are the four ingredients you’ll need to make this wonderful bread …water, salt, yeast & flour. That’s all of it.

Thanks to the genius of Dr. Jeff Hertzberg and Zoë François…

Before we get started, allow me to give you some background on this recipe as well as the amazing process. Full credit for this wonderful process goes to the two above mentioned authors of The New Artisan Bread in Five Minutes a Day.

This book is packed with recipes, information and helpful advice. I highly recommend purchasing a copy of your own. I am totally enjoying baking my way through a good portion of it.

Basically the way it works is that you make a large batch of dough which can be mixed by hand and truly requires no kneading.
Let that dough sit at room temperature for two hours, during which time it will grow substantially.
Then loosely cover the container and place it in your fridge where it will hang out for up to two weeks.
When you want to bake some bread …you grab some, quickly shape it, let it rest for a short time and bake it.
So on baking day, you spend about five minutes hands-on time preparing the dough and before you know it, you’ll have your very own delicious homemade artisan bread.

Before we get into the basics, let’s talk for a moment about flour. I have been testing out some of my recipes lately with really good-quality imported flour. With great success.

So far, my favorite has been Caputo of Naples, Italy. Their non-GMO wheat is locally grown and harvested with no trace of the toxic glyphosate that is prevalent in conventional US wheat.

Since this post was originally published, I’ve found an awesome flour that is grown and processed here in the US. The Sunrise Flour Mill is located in Minnesota and even though I haven’t seen it in any stores in my area, it’s usually available on Amazon. Also, you can easily order directly from them. Their ordering process is well designed and the shipments typically arrive within the week. They produce exclusively organic heritage grains and privately test their wheat for the presence of glyphosate.

There’s a great article, The Real Reason Wheat is Toxic (it’s not the gluten) written by Sarah Pope, The Healthy Home Economist. It’s worth taking a few minutes to check it out. In her research, she has found that the current epidemic of gluten-intolerance may not be simply genetic in nature. We need to seriously consider the probable environmental causes.

If you would like to read more on this subject, check out my recent post, Pizza Margherita with Authentic Neapolitan Crust, where I get into more detail and include some awesome links to important information for all of us.

And by the way…this delicious pizza was made with Caputo flour imported from Italy.

Let’s get back to making this amazing Quick & Easy No-Knead Artisan Bread.

To get started, we’ll be making a big batch of bread dough. It really does come together with just what you see here. You’ll just use a large sturdy wooden spoon or a Danish dough whisk, as I’ve used here. Less clean-up always works for me.

Another important factor…

It really is critical that you measure the flour carefully. The best way to accurately determine the amount by volume is to reach into your flour bin with your measuring cup, scoop up a full measure in one swoop then sweep it level with a knife. Personally, I find that measuring by weight in grams on my digital food scale is the foolproof way to get it right each and every time.

The yeast and salt are added to the lukewarm water. After a quick stir, the flour is mixed in.

You’ll need a large container to mix and hold the dough. I typically use one of these Translucent 6-Quart Square Containers along with the Snap-On Lids for keeping my prepared dough in the refrigerator.

For this presentation, I used a large glass bowl so that you could better visualize the growth of the dough although that’s not ideal for storage in the fridge. But really …checkout the growth of this “literally thrown together” dough.

After the initial mix, the dough needs about two hours to rise at room temperature. When it is finished it will begin to “flatten” on the top. Do not punch down the dough! With this method, you’re trying to retain as much gas in the dough as possible. Also, you never knead this dough.

Just two hours later…

Crazy, right? And the best news is that this dough is designed to thrive in your refrigerator.

It can hang out there for a full fourteen days. The longer it’s refrigerated, the more full the flavor. It tends to take on notes of sourdough in the second week.

Bread made from dough that’s been stored for just a day or two won’t taste the same as a loaf made from dough that’s been stored for twelve or thirteen days. Some folks have been known to have staggered batches hangin’ out in their fridge so that they are never baking with brand-new dough. Not a bad idea.

Let’s move on to baking day…

Grab that refrigerated container of prepared dough and sprinkle the surface of the dough with flour.
Pull up and cut off a piece of dough weighing at least 16-ounces or more.
I sometimes like to make my loaves of bread a bit larger using about 21-ounces or so of dough for each one.
One batch makes 4 loaves that start off with about 16-ounces of dough each.
If you prefer larger loaves, simply make the adjustment in the volume keeping in mind that the resting time and baking time will be slightly increased as a result.

Hold the dough in your hands, adding more flour as needed so that it doesn’t stick to your hands.
Gently stretch the surface of the dough around the bottom all the way around, rotating the dough as you go to form a ball.
By adding a generous amount of flour as you work, you are creating a “gluten cloak” on the surface of the wet dough so that it is easily shaped.
Work quickly so that the entire process takes just 20 to 30 seconds.
You don’t want to overwork the dough.
Place the shaped ball of dough on a pizza peel that’s been covered with a sheet of parchment paper.
Allow it to rest for about 40 minutes.

If you prefer your bread with a wonderful “custard crumb” interior (chewy & moist with air holes that have shiny walls), then cover the ball of dough with an overturned bowl. Allow it to rest for a full 90 minutes.

You most likely won’t notice much “rise” during this resting period but a considerable amount of rising will take place during the baking process. That is referred to as “oven spring.”

While your dough is resting, it’s time to make a decision on what method of baking you will be using to make your Quick & Easy No-Knead Artisan Bread. I will give you an example of my efforts using each of these methods.

Bake on a preheated baking (pizza) stone with a nearby metal tray holding water for steam OR
Bake in a parchment paper-lined preheated Dutch oven.

If using a baking stone…

Place it near the middle of the oven and place an empty metal broiler tray on any shelf that won’t interfere with rising bread.
Never use a glass dish …it can shatter when the water is added.
Preheat the oven to 450°F.
Give the stone at least 20 to 30 minutes to fully heat through.

Just before baking, dust the top of the loaf generously with flour – that will prevent the knife from sticking.
Slash a half-inch-deep cross, tic-tac-toe pattern or slightly curved stripes into the top.
You can use the tip of a serrated bread knife or a bread lame for slashing your markings.
Leave the excess flour in place for baking; it can be brushed off before serving if desired.
The loaf is then carefully placed, with the parchment paper, on the preheated stone.
Carefully pour about one cup of hot tap water into the broiler tray and very quickly close the oven door.
It is important to trap the steam within the oven.
Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch.
If you prefer a very crispy bottom crust, pull the parchment paper from under the bread after the first 20 minutes of baking.

Quick & Easy No-Knead Artisan Bread baked on a preheated baking stone with steam…

If using the method of baking in a preheated Dutch oven…

Preheat a lidded Dutch oven for 45 minutes at 450ºF.
Carefully remove the hot lid and place it on a rack nearby.
Please be careful – it is super hot!
Use the piece of parchment paper as handles and carefully lower the formed dough-topped parchment paper into the preheated pot.
Carefully grab that hot lid and cover the Dutch oven to trap the heat and steam within.
No need for a steam bath with this method.
Remove the lid after the first 20 to 25 minutes and continue to bake uncovered until the crust is richly browned.

Quick & Easy No-Knead Artisan Bread baked in a preheated Dutch oven…

Both of these methods produce a delicious loaf of crusty rustic bread with a moist chewy interior. It’s really a matter of personal preference.

I usually lean towards using the Dutch oven technique. I find that it is somewhat easier and the crust seems to have a bit more character.

There’s one more approach I’d like to share with you.

It’s a way of adding even more definition to the appearance of your already impressive homemade bread. During the resting period, place your formed dough ball in a “proofing basket.”

I use an 8 1/2” round Banneton brotform that is made from chemical-free natural cane. Coat the inside of the basket (filling all of the ridges) with a generous amount of flour before placing the dough directly into the form. Place a piece of plastic wrap over top to prevent the dough from drying out.

When ready to bake, remove the plastic wrap and replace it with a piece of parchment paper.

Place a small flat rack or pan over the paper and carefully invert the whole thing so that the dough ends up on the parchment paper with the lovely circular pattern exposed.

Add your markings and bake using your choice of methods. What I am demonstrating here is a slightly larger loaf that I baked using my Dutch oven. I started off with about 24 ounces of prepared dough, let it rest for 90 minutes, then baked it for a total of 45 minutes …30 minutes covered then 15 minutes uncovered. Perfection.

Larger Quick & Easy No-Knead Artisan Bread, rested in a brotform, baked in a preheated Dutch oven…

Regardless of the size of your loaf or the method of baking, allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing.

This may seem a bit lengthy but I wanted to be sure to share every single detail with you.

Hoping you stayed with me up to this point and now realize that you can do this!

As promised, a list of some useful gear that you may need…

You really can enjoy this homemade Quick & Easy No-Knead Artisan Bread in your own home.

5 from 1 vote

quick & easy no-knead artisan bread

Adapted from The New Artisan Bread in Five Minutes a Day

Servings 4 one-pound loaves

Author Rosemary Stelmach

Ingredients

3 cups lukewarm water (at 100°F / 38°C) or below (680 grams)
1 tablespoon granulated yeast (10 grams)
1 to 1 1/2 tablespoons kosher salt, to taste (17 to 25 grams)
6 1/2 cups all-purpose flour, using the scoop & sweep method (910 grams)

Instructions

Mixing & Storing the Dough

Warm the water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C) or slightly below.
In a very large bowl or a 6-quart container with a lid, mix the yeast & salt with the warm water. Don’t worry about getting the yeast to dissolve.
Add the flour to the water mixture all at once, then use a spoon or dough whisk to mix until the flour is completely incorporated and you have a lumpy dough. As you're mixing the dough, it may become too difficult to incorporate all the flour with the spoon. At that point, just use very wet hands to bring the mixture together. But do not knead the dough! It’s not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. And be certain that there are no dry patches of flour.
Loosely cover the container and let the dough hang out at room temperature until it begins to rise considerably. It will collapse or flatten a little on the top in about 2 hours.
At that point, stash the container of dough in the fridge with a loose cover. Don't seal it for the first few days. It is important to allow the gases to escape during that time. After a few days, you can tightly cover it.
You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it’s best to refrigerate the dough for at least 3 hours or overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again—that’s normal. Whatever you do, do not punch down this dough. You’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves. Mark your container with the date so that you're certain to use the dough at some point within 14 days.

Preparing the Dough on Baking Day

When you want to bake a fresh loaf of artisan bread, cover your pizza peel with a piece of parchment paper.
Grab that refrigerated container of prepared dough and sprinkle the surface of the dough with flour. Pull up and cut off a piece of dough weighing at about 16-ounces. Hold the dough in your hands, adding more flour as needed so that it doesn’t stick to your hands. Gently stretch the surface of the dough around the bottom all the way around, rotating the dough as you go to form a ball. By adding a generous amount of flour as you work, you are creating a “gluten cloak” on the surface of the wet dough so that it is easily shaped. Work quickly so that the entire process takes just 20 to 30 seconds. You don’t want to overwork the dough.
The bottom of the ball of dough may appear to be a collection of bunched ends. Gently pinch those ends together; they will flatten out and adhere during resting and baking. The rest of your round loaf should be smooth and cohesive.
Place the shaped ball of dough on a pizza peel that’s been covered with a sheet of parchment paper, seam side down with all the collected bunched ends on the peel. Let it rest for about 40 minutes. It doesn’t need to be covered. You most likely will not see much rise during this period; that's normal. It will rise much more during baking.
If you prefer your bread with a wonderful “custard crumb” interior (chewy & moist with air holes that have shiny walls), then cover the ball of dough with an overturned bowl. Allow it to rest for a full 90 minutes.
Choose which method you'll be using to bake your Artisan Bread.

Baking on a Preheated Stone with Steam

Preheat the oven to 450°F. Place your baking stone (or overturned metal tray) near the middle of the oven and place an empty metal broiler tray on any shelf that won’t interfere with rising bread. Never use a glass dish …it can shatter when the water is added. Give the stone at least 20 to 30 minutes to fully heat through.
Just before baking, dust the top of the loaf generously with flour. That will prevent the knife from sticking. Slash a half-inch-deep cross, tic-tac-toe pattern or slightly curved stripes into the top. You can use the tip of a serrated bread knife or a bread lame for slashing your markings. Leave the excess flour in place for baking; it can be brushed off before serving if desired.
The loaf is then carefully placed, with the parchment paper, on the preheated stone. Carefully pour about one cup of hot tap water into the broiler tray and very quickly close the oven door. It is important to trap the steam within the oven. Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch.
If you prefer a very crispy bottom crust, pull the parchment paper from under the bread after the first 20 minutes of baking.
Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing.

Baking in a Parchment Paper-Lined Preheated Dutch Oven.

Preheat a lidded Dutch oven for 45 minutes at 450ºF.
Just before baking, dust the top of the loaf generously with flour. That will prevent the knife from sticking. Slash a half-inch-deep cross, tic-tac-toe pattern or slightly curved stripes into the top. You can use the tip of a serrated bread knife or a bread lame for slashing your markings. Leave the excess flour in place for baking; it can be brushed off before serving if desired.
Carefully remove the hot lid and place it on a rack nearby. Please be careful – it is super hot! Use the piece of parchment paper as handles and carefully lower the formed dough-topped parchment paper into the preheated pot. Cautiously grab that hot lid and cover the Dutch oven to trap the heat and steam within. No need for a steam bath with this method.
Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch.
Remove the lid after the first 20 to 25 minutes and continue to bake uncovered until the crust is richly browned.
Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

bread

quick & easy no-knead artisan bread

Thanks to the genius of Dr. Jeff Hertzberg and Zoë François…