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No-Knead Artisan Bread
No-Knead Artisan Bread

Before you jump to No-Knead Artisan Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is now a lot more popular than in the past and rightfully so. There are a number of health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. A lot of people typically assume that healthy diets demand much work and will significantly change the way they live and eat. In reality, though, merely making some minor changes can positively affect day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most probably choose lots of items out of habit. For instance, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

As you can see, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to no-knead artisan bread recipe. You can cook no-knead artisan bread using 4 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make No-Knead Artisan Bread:
  1. Use 400 g bread flour
  2. Take 1/4 tsp yeast
  3. Take 3/4 tsp table salt
  4. Use 1 1/3 cups water
Instructions to make No-Knead Artisan Bread:
  1. In a large mixing bowl, add yeast to flour and whisk until well combined.
  2. Add salt and water and gently mix until a rough ball of dough forms. Cover and let stand for 12–24 hours at room temperature.
  3. Preheat the oven as hot as it will go with a cast iron Dutch oven inside. Liberally dust work surface with flour, pull dough in from the edges towards the center until it becomes a small mound (no need to knead). Place on baking parchment. Cover with a kitchen towel and let sit for another hour or two.
  4. Trim parchment paper around the dough and score top with a knife. Drop the dough loaf into the Dutch oven, spray with water, cover, and let bake for 15 minutes.
  5. Remove the lid, spray with a bit more water, then bake uncovered for fifteen minutes more or until completely done.
  6. Let cool, slice, and serve.

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