No-Knead Artisan Bread

This recipe can be found on our bags of Artisan Bread Flour.

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Votes: 97
Rating: 3.22
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Servings 16servings
Prep Time 10minutes
Cook Time 30minutes
Passive Time 10.5hours
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 97
Rating: 3.22
You:
Rate this recipe!
Servings 16servings
Prep Time 10minutes
Cook Time 30minutes
Passive Time 10.5hours
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.
  2. Preheat oven to 450ºF. Place a 4 qt. Dutch oven into the preheated oven, without lid, for 30 minutes.
  3. While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.
  4. Cover Dutch oven with its lid and bake for 30 minutes. Remove cover and bake for 12 minutes more.
  5. Remove loaf from Dutch oven and cool completely before slicing.
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Recipe Comments

8 thoughts on “No-Knead Artisan Bread

  1. Mary

    This recipe is fine with a few alterations . 2 teaspoons of salt is too much – 1 and a half works just fine. I also add a teaspoon of malted barley flour if I am not using artisan flour.
    Lastly I slash the dough on top with a sharp knife or a razor blade to allow it to rise further during the baking process. The addition of chopped olives and/or dried rosemary with a sprinkle of sea salt on top makes this loaf of bread special.

    Reply
  2. David Antonacci

    Fantastic result every time. Delicious bread that everyone loved. Beautiful body, texture and the bite was awesome. A real throw-back to bread from when I was a kid.

    Reply
    1. recipe specialist

      Hi Rachel,
      You should be able to double this recipe for two loaves, though you may have to adjust the water a bit if needed.

      Reply
  3. Kaz

    Love BRM Artisan flour and used the exact recipe, but when it came to the bake I used my pizza stone on the center rack with a cast iron frying pan on the bottom at 450 degree with a 40 minute warm up while the dough was resting. Then I slide my boule onto the pizza stone on parchment. Set over all time for 35 minutes and at 20 minutes I removed the parchment and continued for the last 15 minutes. The result(205 internal temp) was perfect crust and soft chewy inside with a taste that all who tried it loved.. Regards

    Reply

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