How to Make Artisan Bread with Yeast | Easy No Knead Method

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

yeast

💰Cheaper: baking powder

Baking powder can be a cheaper leavening agent.

Mix all the ingredients together in a large mixing bowl until well combined and the flour is fully hydrated.

Cover the dough and leave it to rest for 1 hour.

Perform a set of stretch and folds by grabbing an outer portion of the dough, pulling it up, and folding it across the top, repeating this process around the edge of the dough.

Flip the bowl so that the dough lands on the table with the seam side down and round the dough into a tight ball.

Place it back into the bowl with the seam side down, cover, and leave the dough to proof overnight for 9 to 11 hours.

The next morning, the dough should have at least doubled in size. Wet hands to loosen it from the edges of the bowl and give it a gentle set of stretch and folds.

Flip it out onto the table with the seam side down and round it into a ball, then leave it to rest for 10 minutes.

Flour the top of the dough and flip it over so that the sticky side is up. Fold the top third of the dough over and gently press the seam down, then fold the two outer sides in so that the top two corners meet in the middle of the seam and roll the dough into a loaf.

Place the shaped loaf on a piece of parchment paper, cover it with a towel, and leave it to final proof for 2 hours or until it passes the poke test.

Preheat the oven to 450 degrees Fahrenheit with a cast iron skillet and a roasting pan inside.

Slide the dough onto a cutting board, score the dough by slashing the top with a sharp knife, and bake it for 15 minutes at 450 degrees Fahrenheit with steam and another 10 minutes at 410 degrees Fahrenheit without steam.

Create steam by pouring a cup of room temperature water into the roasting pan and quickly closing the door to trap the steam inside.

After 15 minutes, remove the roasting pan and lower the oven temperature, finishing baking until golden brown.

Cooking Techniques

Equipment Needed

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Dietary

Allergens