No-Knead Artisan Bread | With Pastry Chef John Sauchelli

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.

In a bowl, combine bread flour, sea salt, and instant yeast.

Add water to the dry ingredients and mix until a shaggy dough forms.

Transfer the dough to a freshly oiled bowl, toss to coat, and cover with plastic wrap.

Let the dough proof at room temperature for 12 to 14 hours overnight.

After proofing, remove the plastic wrap and transfer the dough to a floured surface.

Fold the dough a couple of times, shape it into a ball, and place it on a floured baking pan.

Cover the dough with plastic wrap and let it rest for 2 hours.

Preheat the oven to 500°F (260°C) with a Dutch oven inside for 20 minutes.

Carefully remove the hot Dutch oven from the oven, lower the temperature to 400°F (204°C), and add the dough to the pot.

Cover the Dutch oven with the lid and bake for 40 minutes.

After 40 minutes, remove the lid and bake for an additional 15 to 20 minutes until the crust is golden brown.

Remove the bread from the Dutch oven and let it cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens