No Knead Artisan Bread

5 from 1 vote

Straight from Gramma Mimi's kitchen, this no knead artisan bread is EASY! With its simplicity, anyone can make this beautifully crisp loaf.

Prep Time5

Cook Time45

Rise1 30

Total Time2 20

Course: Bread

Cuisine: American

Keyword: no knead artisan bread

Servings: servings

Calories: 194kcal

Author: Nikki Gladd

In a large mixing bowl, combine the water, salt, yeast and sugar. Mix in the flour with a wooden spoon. Cover the bowl and let rise for about 1 to 2 hours, or until the dough doubles in size.
Place a 5 to 6 quart Dutch oven with a lid into the oven. Set oven temperature to 400°F.
While the oven and the pot are preheating, transfer the dough to a well-floured surface. Using floured hands, stretch and fold the outer edges of the dough onto its center to gently form a ball. (This dough is wet and sticky, so you may need to wet your hands or use extra flour to do this.) Sprinkle the top with more flour and flip the dough ball over so the top is smooth.
Use oven mitts to carefully take the hot pot out of the oven, and remove the lid. Lightly spray the bottom of the pot with cooking spray. Gently transfer the dough ball to the Dutch oven. (Or, you can shape the dough on parchment paper and transfer directly to the pot.) Place the lid back on (don’t forget to use your oven mitts!) and then bake, covered, for 30 minutes. Remove the lid, increase oven temperature to 425°F, and bake for an additional 15 minutes until golden and crusty. (When you tap the loaf it should sound hollow.)
Let cool for at least 1 hour on a cooling rack before slicing.

Nutrition information is an estimate only, based on one loaf producing 8 slices.
Instead of spraying the pot, you can shape the dough on floured parchment and then transfer to the hot pot. Or, use a silicone dough sling.
Dough is done when it sounds hollow when tapped, or when internal temp reaches 205°F.