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Baking bread at home is an age-old tradition that brings warmth, comfort, and satisfaction to many kitchens around the world. With our No-Knead Artisan Bread recipe, you can easily join this culinary journey. This innovative method allows you to create a crusty, bakery-style loaf with a chewy interior, all from the comfort of your own kitchen, and without the need for extensive kneading. Imagine serving fresh, aromatic bread that rivals your favorite bakery’s offering, all while investing minimal effort and time.

No-Knead Artisan Bread – Bakery Style at Home!

Discover the joy of baking with this easy No-Knead Artisan Bread recipe, perfect for home bakers of all levels. This method requires minimal effort and no kneading, allowing you to create a delicious, crusty loaf with a chewy interior. With just a few simple ingredients and a long fermentation process, you’ll unlock incredible flavors and textures. Enjoy fresh-baked bread for sandwiches, toasting, or simply spread with butter or jam. Join the baking adventure today!
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Ingredients
  

3 cups (375g) all-purpose flour

1 ½ teaspoons salt

½ teaspoon instant yeast

1 ½ cups (360ml) cool water (about 50°F or 10°C)

Cornmeal or additional flour for dusting

Optional: 1 tablespoon olive oil for a richer flavor

Instructions
 

Mixing the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Stir the dry ingredients together until evenly combined.

    Adding Water: Gradually pour in the cool water, and if desired, the olive oil. Using a wooden spoon or your hands, mix the dough until no dry flour remains and a shaggy dough forms. It should be sticky and wet.

      First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12 to 18 hours, ideally overnight. The dough is ready when its surface is dotted with bubbles and it has doubled in size.

        Shaping the Dough: After the first rise, turn the dough out onto a well-floured surface. Lightly flour the dough and fold it over on itself a few times to form a rough ball. Avoid overworking; the dough should remain somewhat sticky.

          Second Rise: Line a bowl or a proofing basket with a floured kitchen towel and place the dough seam-side down. Dust the top with flour and cover with a towel. Let it rise for another 1 to 2 hours, until puffy.

            Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a heavy oven-safe pot with a lid in the oven to heat up.

              Baking the Bread: Once preheated, carefully remove the pot from the oven (it will be extremely hot). Using the kitchen towel, gently flip the dough into the pot seam-side up. If desired, you can score the top of the loaf with a sharp knife for an artisanal look.

                Cover and Bake: Cover the pot with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15–20 minutes, or until the bread is golden brown and sounds hollow when tapped.

                  Cooling: Carefully remove the loaf from the pot and let it cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and enhances the flavor.

                    Serve: Enjoy your fresh, crusty artisan bread plain or with your favorite spreads, soups, or dips!

                      Prep Time, Total Time, Servings: 15 minutes | 13-19 hours (including resting) | 1 large loaf (about 12 slices)