No Knead Artisan Bread | Small Batch

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.

Mix 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of rapid rise yeast in a bowl.

Add 1/2 cup of room temperature water to the dry ingredients and mix until incorporated, resulting in a shaggy dough.

Cover the bowl with Saran Wrap to create an airtight seal and let it sit at room temperature for 12 to 18 hours.

After the resting period, the dough should be bubbly and flattened.

Preheat the oven to 450°F and place a Dutch oven (with the lid on) inside to heat for 30 minutes.

Flour a countertop and your hands to prevent sticking, then transfer the sticky dough onto the floured surface.

Flatten the dough into a rectangle and fold each corner into the center, forming a ball.

Flip the dough over so the seam side is down and create tension by cupping your hands around it and dragging it towards you on the countertop.

Transfer the dough onto a piece of parchment paper and sprinkle with flour.

Score the top of the dough with a sharp knife about 1/4 inch deep to allow steam to escape during baking.

Cover the dough with a cotton kitchen towel and let it rest for 15 minutes.

Carefully remove the hot Dutch oven from the oven and lift the parchment paper with the dough into the pot, pushing the sides of the parchment away from the bread.

Cover the pot with the lid and bake for 20 minutes at 450°F without peeking.

After 20 minutes, remove the lid and bake for an additional 10 minutes or until the bread is golden brown.

Remove the bread using the parchment paper and let it cool on a cooling rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens