Description

This no-knead artisan bread recipe is an easy and foolproof method to bake a crusty, flavorful loaf with minimal effort. Using just flour, water, salt, and yeast, this recipe requires no kneading and relies on long fermentation for optimal texture and taste. The result is a rustic loaf with a crispy crust and soft crumb, perfect for sandwiches or serving alongside soups and salads.

Ingredients

Scale

Wet Ingredients

1 1/2 cups warm water (100˚F / 38˚C, not hot)

Dry Ingredients

3 1/4 cups all-purpose flour (or bread flour), plus extra for dusting
1/2 tablespoon sea salt
2 1/4 teaspoons active dry yeast (7 grams or 1 packet)
2 tablespoons cornmeal (or more flour for dusting)

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Instructions

Activate Yeast and Salt: In a large bowl, combine 1 1/2 cups warm water and 1/2 tablespoon of sea salt. Sprinkle the active dry yeast evenly over the water surface and let sit for 2 minutes to activate. Then stir gently to mix.
Mix Dough: Add exactly 3 1/4 cups of flour to the bowl. Using a spatula, stir until the dough comes together and is well blended into a somewhat sticky mass. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled or tripled in volume.
Prepare Surface and Transfer Dough: Line a cutting board with parchment paper and sprinkle it generously with flour. Scrape the risen dough out of the bowl onto the floured parchment-lined surface.
Shape Dough: With well-floured hands, fold the dough in half, then fold it in half again to form a rough ball. Dust the dough ball generously with flour. Sprinkle the parchment paper and surrounding area with cornmeal or additional flour, about 1 inch beyond the dough’s edges. Place the dough seam side down on the parchment paper and let it rise uncovered at room temperature for 40 minutes.
Preheat Oven and Prepare Baking Setup: Position two racks in your oven—one in the middle for the bread and one at the bottom for a water pan. Place a rimless cookie sheet (or an inverted rimmed cookie sheet or pizza stone) on the middle rack. Preheat the oven and cookie sheet to 450˚F (232˚C). Meanwhile, heat 1 cup of water until hot.
Score and Bake: Just before baking, use a sharp knife or razor blade to score the bread top three times. Place a metal or cast iron dish (never glass) on the bottom rack, and carefully pour the hot water into it to create steam. Slide the dough with the parchment paper onto the preheated cookie sheet. Bake for 25 to 28 minutes or until the crust is deep golden brown and crisp.
Cool Bread: Remove the loaf from the oven and transfer it to a wire rack. Allow the bread to cool completely at room temperature before slicing to ensure the crumb sets properly.

Notes

Use warm water (100˚F) to effectively activate the yeast without killing it.
Do not use glass baking dishes for the water pan as rapid temperature changes may cause it to shatter.
Long fermentation allows gluten development without kneading.
Dusting with cornmeal or flour prevents sticking during the final rise.
Steam created from the hot water in the oven helps develop a crispy crust.
Allowing the bread to cool fully before slicing ensures better texture and flavor.