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Bake a perfect loaf of crusty, artisan-style bread with this incredibly simple recipe. It requires just four basic ingredients and minimal effort for a beautiful, bakery-quality result featuring a chewy, open crumb and a deeply golden, crackly crust. The magic lies in a long, slow fermentation, not in kneading.
For 8 servings
Mix the Dough (5 minutes)
First Rise (12-18 hours)
Shape and Second Rise (30-60 minutes)
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Bake a perfect loaf of crusty, artisan-style bread with this incredibly simple recipe. It requires just four basic ingredients and minimal effort for a beautiful, bakery-quality result featuring a chewy, open crumb and a deeply golden, crackly crust. The magic lies in a long, slow fermentation, not in kneading.
This american recipe takes 60 minutes to prepare and yields 8 servings. At 180.91 calories per serving with 6.7g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or side.
Preheat Oven and Dutch Oven (30 minutes)
Bake the Bread (45-50 minutes)
Cool Completely (1-2 hours)
Replace up to half of the bread flour with whole wheat flour for a nuttier flavor and denser crumb. You may need to add an extra tablespoon or two of water.
During the initial mixing (Step 1), fold in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh rosemary or thyme.
Mix in 1/4 cup of seeds like sunflower, pumpkin, or flax seeds with the dry ingredients. You can also brush the top with water and sprinkle with seeds before baking.
Made from flour, this bread is a great source of complex carbohydrates, providing sustained energy to fuel your body and brain without added sugars or fats.
By baking your own bread, you control the ingredients. This loaf is free from the preservatives, dough conditioners, and emulsifiers often found in store-bought bread.
The long, slow fermentation process can help break down some of the complex carbohydrates and proteins in the flour, potentially making the bread easier to digest and the nutrients more bioavailable.
A single slice of this no-knead bread, based on an 8-slice loaf, contains approximately 182 calories. This is primarily from the carbohydrates in the flour.
This bread can be part of a healthy diet. It's made with simple, wholesome ingredients (flour, water, salt, yeast) and contains no added sugars, fats, or preservatives found in many commercial breads. The long fermentation process may also make it easier to digest for some people.
Yes, you can. Use the same amount, but it's best to activate it first. Dissolve the 1/4 tsp of active dry yeast in the lukewarm water for 5-10 minutes until it becomes foamy, then proceed with the recipe.
Yes, a very wet and sticky dough is the hallmark of this recipe. It's what creates the characteristic open, airy, and chewy crumb. Use a dough scraper and floured hands to manage it during shaping.
Absolutely. All-purpose flour works very well. Bread flour has a higher protein content, which results in a slightly chewier crumb, but the difference is subtle. Use the same weight (400g).
Store the bread at room temperature, cut-side down on a cutting board, for up to 2 days. For longer storage, slice it and freeze it in a zip-top bag. Avoid storing it in the refrigerator, as that can make it go stale faster.