Easiest ARTISAN Bread I’ve Ever Made! NO-KNEAD Liquid Dough/ Big-Airy Bread.

active dry yeast

🥗Healthier: instant yeast

💰Cheaper: baking powder

Instant yeast can simplify the process, while baking powder offers a quick alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often more affordable.

cornmeal

🥗Healthier: oat flour

💰Cheaper: semolina flour

Oat flour is gluten-free, and semolina can be more accessible.

Mix 480 g of bread flour with salt and set aside.

Prepare the yeast liquid by mixing 480 g of water at 40° C with 1.5 teaspoons of instant dry yeast and 2 tablespoons of extra virgin olive oil.

Mix the yeast liquid until the yeast is fully dissolved.

In a large mixing bowl, add the flour and pour in the yeast liquid.

Use a Danish dough whisk to mix until everything comes together, ensuring there are no dry patches.

Cover the bowl and let the dough rest for 1 hour.

After 1 hour, wet your hands and perform the first round of stretch and folds by stretching one side of the dough and folding it over, rotating the bowl after each fold, for about 2 minutes.

Cover the bowl again and let the dough rest for another 45 minutes.

Wet your hands again and perform the second round of stretch and folds, using the same gentle motion as before.

Cover the dough again and decide whether to continue with two more rounds of stretch and folds at room temperature or place it in the fridge overnight.

If refrigerated overnight, let the dough sit at room temperature until relaxed before transferring it onto a work surface.

Lightly dust the surface with flour and gently lift the dough into a baking tray, letting it rest for a short while.

Preheat the oven to 230° C.

For smaller breads, divide the dough into smaller pieces using a cutter and let them rest for 15 to 20 minutes.

Create steam in the oven before baking.

Bake the large loaf for 25 to 28 minutes and the smaller pieces for 15 to 18 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens