Easy No Knead Artisan Bread is exactly what the name describes. It is easy, requires no kneading, and it makes a rustic artisan loaf of bread that looks and tastes just as good as anything you can get from a bakery.
This post was originally published on June 7, 2014 as the very first post on this blog. I have kept all of the original writing in this post but have updated the photos along with the recipe instructions and a few tips and tricks to reflect all the changes I have made over the years.
Recipe Tips and Tricks for Making Bread
- Always check that the active dry yeast is working properly before continuing with the recipe to ensure success. If the yeast mixture doesn’t puff up when bloom, it is best to redo this step until you get an activated yeast mixture. Otherwise, your dough will not rise.
- Rising time can vary, depending on the environment: temperature, humidity, barometric pressure. The dough will rise faster in warmer weather compared to colder weather, in higher altitude compared to lower altitude, etc. But it will rise, it will just take time and patience.
Growing up in Vietnam with my grandparents, I’ve always had the luxury of having freshly baked breads (baguettes to be more specific) every morning. The kind that is golden brown and crusty on the outside, that makes a symphony of crackles when you press into it, yet is tender and fluffy as cloud on the inside. I live in the suburb of L.A. now, and I have yet to find breads that bring back memories from my childhood.
Two summers ago, I visited my uncle in Vietnam. Of course we had bread for breakfast every morning, with sunny side up eggs, with Vietnamese ham, with butter and sugar, with condensed milk, with anything you can think of… Seriously, I can eat bread all day, every day, anytime of the day, like it’s my job! But now I’m back in L.A. again with a longing for another bite.
In the quest to find the perfect bread, I thought what’s better than a homemade loaf!?! Now, I am no artisan bread baker, and in no way have I made THE perfect bread. But I am pretty darn proud of my first loaf. I’ve always imagined bread baking as some sort of magic. But surprisingly, this recipe was extremely simple to make.
Easy No Knead Artisan Bread
- 2 cups + 2 tablespoons all-purpose flour (275 g)
- 1 cup of lukewarm water (100-110°F, 236 g or 236 ml)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- Extra flour for dusting
- Dissolve sugar in the lukewarm water and sprinkle yeast on top of the water sugar mixture. Allow the yeast to bloom for 10-15 minutes.
- In the meantime, mix the 2 cups and 2 tablespoons of flour and salt together in a mixing bowl. Pour the yeast mixture in the mixing bowl and mix until combined with a wooden spoon. The dough should be soft and sticky.
- Spray a large glass blow with oil and scrape the dough out onto a well-floured board. Oil your hand and shape the dough into a ball.
- Place the dough into the oil bowl, cover with plastic wrap and let rise for approximately 2 hours. It should double in size. At this point you can store the dough in the fridge to allow for some fermentation or prepare it for baking right away.
- When you’re ready to bake, allow the dough to come to room temperature if previously refrigerated.
- Dump the dough out onto a well-floured board and shape it into a ball. Place it on a big piece of parchment paper and allow it to rise a second time for about an hour.
- Preheat the oven and your bake ware to 450°F. I used a 5-quart ceramic baking casserole with lid.
- When the oven is ready, remove the casserole and open the lid very carefully. Transfer the dough with the parchment into the casserole, replace the lid and put it back into the oven.
- Bake for 25-30 minutes, remove the lid during the last 5-10 minutes to brown the crust.
- Remove casserole from the oven and allow to cool on a wire rack before removing the bread from the casserole.
Mmm yeah, I made a grilled cheese with my homemade artisan bread. 😉