Easy No-Knead Artisan Bread Recipe

Ingredients

• 3 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon instant dry yeast
• 1 3/4 cups warm water (105-120°F)

Instructions

1. In a large bowl, combine the flour, salt, and yeast. Whisk to combine.
2. Add the warm water to the dry ingredients and stir with a spatula until just combined. The dough will be shaggy and wet.
3. If the dough seems too dry, add a few splashes more water. If it's too wet, add a little more flour. The key is to achieve a sticky, but manageable dough.
4. Cover the bowl with plastic wrap and let it rise at room temperature for 5 to 8 hours, or until doubled in size.
5. Generously flour your work surface and your hands. Scrape the dough out of the bowl and onto the floured surface.
6. Fold the dough in on itself, bringing all four sides to the center to form a rough ball.
7. Invert the dough so the seams are on the bottom.
8. Preheat your oven to 425°F (220°C) with a 4- or 6-quart Dutch oven inside for at least 30 minutes.
9. Once the oven is preheated, carefully remove the hot Dutch oven from the oven.
10. Carefully place the dough into the hot Dutch oven.
11. Score the top of the dough with a sharp knife or razor.
12. Cover the Dutch oven with its lid and place it back into the hot oven.
13. Bake for 30 minutes.
14. Remove the lid from the Dutch oven and continue to bake for another 5-10 minutes, or until the crust is a deep golden brown.
15. Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.