No-Knead Artisan Style Bread

No-Knead Artisan Style Bread


  • 3 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons salt
  • 1 2/3 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon chopped fresh rosemary (optional)
  • 1 teaspoon chopped fresh thyme (optional)
  • 1 teaspoon chopped fresh sage (optional)


  • 1Combine the flour, yeast, and salt in a large bowl and mix to combine.
  • 2Add the water and herbs, if using, and mix well.
  • 3The dough will be very sticky and shaggy-looking.
  • 4Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
  • 5Generously flour a work surface.
  • 6The dough will have risen and will be covered in bubbles.
  • 7Transfer the dough to the work surface and dust it with flour.
  • 8Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
  • 9Liberally flour a kitchen towel (do not use terrycloth).
  • 10Place the dough ball on the floured towel.
  • 11Cover with another floured towel. Let the dough rise for about two hours
  • 12Preheat an oven to 450 degrees F (230 degrees C).
  • 13Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
  • 14Carefully remove the hot baking dish from the oven.
  • 15Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
  • 16Cover and bake for 30 minutes.
  • 17Remove the lid and bake until the crust is golden brown, 15 to 20 minutes.
  • 18Remove the loaf from the baking dish and let it cool on a rack before slicing.
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