Crusty No-Knead Artisan Bread | How to make no-knead bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor and probiotics.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar fat profile.

butter

🥗Healthier: margarine

💰Cheaper: coconut oil

Margarine can reduce saturated fat.

Add warm water to a bowl and whisk in granulated garlic.

In a separate bowl, add 3 cups of all-purpose flour, instant yeast, salt, and fresh chopped rosemary and thyme. Whisk to combine.

Pour the warm water into the dry ingredients and mix with hands until all flour is absorbed and a sticky dough forms.

Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.

After resting, flour a surface and scrape the dough out carefully to avoid disturbing bubbles.

Shape the dough by folding it over into thirds and then in half to form a ball.

Place cornmeal on parchment paper and set the dough ball on top, then cover with a floured kitchen towel and let it rest for 2 hours.

Preheat the Dutch oven to 450°F for the last 30 minutes of the 2-hour rise.

Make two shallow cuts on the top of the dough with a serrated knife.

Transfer the dough into the hot Dutch oven and cover with the lid.

Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 5 to 15 minutes until the internal temperature reaches 200°F.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens