Easy Crusty No-Knead Artisan Bread, Updated
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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!
Recipe by Everyday Homemaking at https://everydayhomemaking.com/easy-crusty-no-knead-artisan-bread-updated/