Here’s a tried-and-true no-knead bread recipe:
🍞 No-Knead Artisan Bread (Dutch Oven Method)
Ingredients:
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3 cups (375g) all-purpose or bread flour
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1¼ tsp salt
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¼ tsp instant yeast
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1½ cups (360ml) warm water (~100°F / 38°C)
Instructions:
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Mix the dough (takes 5 minutes)
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In a large bowl, whisk together flour, salt, and yeast.
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Add warm water and stir with a spoon or spatula until you have a sticky, shaggy dough.
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Cover with plastic wrap or a clean towel.
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Let rest at room temperature (no kneading!) for 12–18 hours (overnight is best).
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Shape the dough
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After rising, the dough should be bubbly and doubled in size.
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Flour a clean surface and your hands.
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Gently turn the dough out and shape it into a ball (don’t deflate it too much).
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Let it rest on a floured surface for about 30–60 minutes, covered loosely.
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Preheat the oven
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Place a Dutch oven (with lid) inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
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Bake
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Carefully remove the hot Dutch oven.
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Place your dough on a piece of parchment paper and gently drop it into the pot.
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Cover with the lid and bake for 30 minutes.
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Remove the lid and bake for another 10–15 minutes until golden brown and crusty.
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Cool
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Let the bread cool on a wire rack for at least 30 minutes before slicing (hard, but worth it!).
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📝 Tips:
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Use bread flour for chewier texture, but all-purpose works well.
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For a crusty crust, don’t skip the Dutch oven — it traps steam and gives that perfect bakery-style result.
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Want to add flavor? Mix in chopped olives, herbs, cheese, or roasted garlic after the initial mix.
Would you like a no-knead milk bread version (softer, sweeter) or a whole wheat adaptation?
