easy crusty no-knead artisan bread | www.everydayhomemaking.com

Easy Crusty No-Knead Artisan Bread, Updated

No-Knead Crusty Artisan Bread -- Everyday Homemaking

My husband said this was the closest thing to “real” Italian bread that we have had since we lived in Italy! So delicious!” – Julie G, recipient of new-mama meal after birth of seventh precious baby

I always get raves over my no-knead, crusty artisan-style bread, and it’s super easy. But it does require that I start it the night before. Now I can use the same recipe but double it, then refrigerate for up to a week — so I can pull out about a pound of dough at a time to make a loaf on a little over an hour’s notice.

Similar to the basic recipe, but doubled.

Here are the new amounts to use, per King Arthur :

3 cups warm water,

6 1/2 to 7 1/2 cups flour (32 oz, to be precise — if you can weigh your flour)

1 Tbsp salt, and

1.5 Tbsp instant yeast

Mix to make a shaggy dough (lesser amount of flour if you tend to scoop flour and thus pack; more flour if you tend to sprinkle or lightly spoon your flour into your cup). See basic recipe for specifics. I used whey from my yogurt making for one third of my liquid.

Keep the dough in a large bowl or container with loose cover; it will rise at least double–close to triple, so use a big container! I used a Tupperware 2-gallon canister; because it’s clear, I could see the rise (and I marked the dough line with a dry-erase marker when I first put the dough in, so I could track the rise).

At this point, I left my dough on the counter overnight, then refrigerated two hours…. but you can simply leave it out to rise about two hours and then refrigerate 2 hours to a week. The longer it refrigerates, the more of a sourdough-type tang it will have. [If you aren’t saving dough, but are just baking it all after making, you can just leave the dough out overnight and bake it in the morning.]

No-Knead Crusty Artisan Bread -- Everyday Homemaking

When ready to bake, use floured hands to pull off about 16 oz of dough (easier if you sprinkle the whole dough top with a bit of flour). Shape as desired on parchment and loosely cover to let it rise to double, about an hour. Meanwhile, preheat oven/baking stone to 450 F.   Slash tops of loaves as shown to allow for rise, then transfer loaves to baking stone (I use a flat-edged cookie sheet as a bread/pizza peel for the transfer).

Put a pan with at least a cup of water into the oven — on a lower or bottom rack; spritz loaves with water if desired. Then close oven quickly to create steam.  The steam is what gives you the chewy, European-style crust — crackly and crisp on the outside, softer inside.

Bake at 450 for 25-35 minutes. Cool on rack.(I lower my temp to 435 because my oven runs way hot.)

For rolls: Pull off smaller dough amounts; shape and rise as directed. Bake 20-25 min.

No-Knead Crusty Artisan Bread -- Everyday Homemaking

 

Easy Crusty No-Knead Artisan Bread, Updated
Author: 
Recipe type: Bread
Cuisine: From Everyday Cooking / Vicki Bentley
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Make a crusty, no-knead, sourdough-artisan-style bread with very little hands-on time! Dough can be stored in the refrigerator up to a week for fresh bread with little prep.
Ingredients
  • 3 cups warm water
  • 6½ to 7½ cups flour (32 oz, to be precise — if you can weigh your flour)
  • 1 Tbsp salt
  • 1½ Tbsp instant yeast
Instructions
  1. Mix to make a shaggy dough. The dough will be slightly sticky and loose.
  2. Keep the dough in a large bowl or container with loose cover; it will rise at least double–close to triple, so use a sufficiently large container.
  3. Leave the dough out at room temperature for 8-10 hours (or overnight), then refrigerate at least two hours if using immediately afterward, or up to a week to keep dough on hand.
  4. When ready to bake, use floured hands to pull off about 16 oz of dough (easier if you sprinkle the whole dough top with a bit of flour). Shape as desired on parchment and loosely cover to let it rise to double, about an hour. Meanwhile, preheat oven with baking stone or Dutch oven to 450 F.
  5. Slash tops of loaves as shown to allow for rise, then transfer loaves to baking stone, cookie sheet, or Dutch oven.
  6. Put a pan with at least a cup of water into the oven — on a lower or bottom rack; spritz loaves with water if desired. Then close oven quickly to create steam. The steam is what gives you the chewy, European-style crust — crackly and crisp on the outside, softer inside. (If using a Dutch oven, you can skip this step, as the lid facilitates and captures the steam.)
  7. Bake at 450 for 25-35 minutes (Dutch oven: Lid on 20 min, lid off 15-20 min). Remove loaves from oven and cool on rack.
Notes
NOTE: The longer it refrigerates, the more of a sourdough-type tang it will have. If you aren’t saving dough, but are just baking it all after making, you can just leave the dough out overnight and bake it in the morning. With no refrigeration and a prompt baking, the bread will have a milder flavor. In a pinch, I've mixed the dough, let it sit out for 2 hours, then shaped and baked!

For rolls: Pull off smaller dough amounts; shape and rise as directed. Bake 20-25 min.

Can also be used for pizza dough. See other blog post!

 

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