No-Knead Artisan Bread (Dutch Oven Method)
This is a classic no-knead artisan bread popularized by Jim Lahey of Sullivan Street Bakery. The long fermentation does the work that kneading usually would, producing a light interior crumb and a crisp, crackling crust using nothing more than time, steam, and cast iron.
Ingredients
- 3 cups all-purpose flour or bread flour
- 1½ tsp salt
- ¼ tsp active dry or instant yeast
- 1½ cups cold water
Instructions
- Combine flour, salt, and yeast in a large bowl. Add the cold water and mix until a shaggy, sticky dough forms. Do not knead.
- Lightly flour the surface of the dough, cover the bowl with plastic wrap, and let rest at room temperature for 8–18 hours, until doubled in size and bubbly.
- Remove plastic wrap and lightly flour a work surface. Gently pour the dough onto the surface.
- Using the half-pull fold method, fold the dough over itself 3–4 times only. Do not knead — this preserves air and keeps the crumb light.
- Tuck the edges underneath to form a loose ball. Place seam-side down on a sheet of parchment paper.
- Set the parchment and dough into a bowl or proofing container. Cover loosely with plastic wrap and let rise for 1 hour.
- 20 minutes into the second rise, place a 4–6 quart cast iron pan or Dutch oven (with lid) into the oven and preheat to 450°F (232°C).
- When the hour is up, carefully remove the hot pan from the oven. Using the parchment paper only, lower the dough into the pan. Do not touch the dough.
- Cover with the lid or invert the matching cast iron pan on top. Return to oven and bake for 30 minutes.
- Remove the lid and continue baking 10–15 minutes, until the crust reaches your desired deep golden color.
- Remove bread from the pan and cool completely on a wire rack before slicing.
Notes
This bread improves with age for the first 24 hours and develops a more pronounced flavor if fermented closer to 18 hours. Resist the urge to knead — time and steam are doing the work for you.