Simple No
A minimal no-knead bread that produces a crusty, artisan-style loaf when baked in a Dutch oven, requiring only flour, water, yeast, and salt with no hands-on kneading.
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A minimal no-knead bread that produces a crusty, artisan-style loaf when baked in a Dutch oven, requiring only flour, water, yeast, and salt with no hands-on kneading.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the bread flour, yeast, and salt.
Pour in the warm water and mix with a wooden spoon until a shaggy dough forms and all ingredients are combined.
Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest in a warm place until it has doubled in size.
Once risen, uncover the dough and fold the edges into the center six times to develop structure.
Place the dough on a sheet of parchment paper, shape it into a round loaf, cover with plastic wrap, and let it rest for 10 minutes.
While the dough rests, preheat your oven to 450°F with a lidded Dutch oven inside for at least 30 minutes.
Unwrap the dough, sprinkle the top with a little flour, and score it with a sharp knife.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the pot.
Cover the Dutch oven and bake for 30 minutes.
After 30 minutes, remove the lid and continue to bake for another 15 minutes, or until the crust is deeply golden brown.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Store cooled bread in an airtight container or wrapped in cloth for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness.
Dutch oven · parchment paper
Correct. The dough rises passively over time, allowing gluten to develop naturally without kneading.
Yes. Mix the dough, cover it, and let it rise in the refrigerator for up to 24 hours before baking.
The sealed Dutch oven traps steam during the first part of baking, which creates the crispy crust characteristic of artisan bread.
A covered baking vessel or even a covered baking sheet will work, though the crust may be less crispy.
The loaf should be deep golden brown and sound hollow when tapped on the bottom.
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