No-Knead Artisan Buttermilk Bread (Easy... No Mixer... No Yeast Proofing)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being cost-effective.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is readily available and speeds up the process.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a natural sweetener that can be used in place of honey.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

Set up workspace with utensils and ingredients.

Measure 3 cups bread flour using a scoop and shake method.

Add 1 and 1/2 teaspoon salt (using a heaping teaspoon).

Add 1/4 teaspoon instant yeast (sometimes referred to as bread machine yeast).

Add 1 tbsp sugar.

Mix the dry ingredients to ensure even distribution of sugar, salt, and yeast.

Measure 1 tbsp canola oil, 6 oz cool tap water, and 8 oz cultured buttermilk (do not use 2%).

Combine wet and dry ingredients, scraping the sides of the bowl to incorporate all flour.

Cover the bowl with plastic wrap and leave it on the counter to proof overnight (8 to 24 hours).

After proofing overnight, check that the dough has more than doubled in size.

Set up workspace with dough, flour, and an 8-inch skillet.

Spray the skillet with no stick spray.

Lightly dust the workspace with flour and scrape the dough out of the bowl.

Pat the dough to flatten and fold it over onto itself to form a ball using a plastic bowl scraper.

Place the dough in the skillet and cover with a flour sack towel to proof for 1 to 2 hours.

Preheat the oven to 450°F, positioning the rack on the lower part of the oven and inserting the baking vessel.

Set the timer for 1 hour for the dough to proof and 30 minutes for the oven to preheat.

After 1 hour, check the dough and reset the timer for an additional 30 minutes.

After 1 and a half hours of proofing, transfer the dough to the Superstone baker without scoring it.

Set the timer for 30 minutes to bake the bread with the lid on the Superstone baker.

After 30 minutes, remove the lid and brown the bread for about 1 minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens