No Knead Artisan Bread--FAST Recipe





Introduction: No Knead Artisan Bread--FAST Recipe

This recipe is fantastic, super easy and cheap.  With only a few ingredients and a few minutes, you can have a wonderful bread dough that will keep (though it won't last) for 2 weeks in your fridge.  It makes about 2 small loaves of crusty, chewy, delicious bread.

This recipe is from "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" by Jeff Hertzberg, Zoe Francois.

Step 1: Step 1- the Recipe

3 cups of warm water, about 100 degrees

1 1/2 Tablespoons of active dry or instant yeast (I use instant)

1 1/2 Tablespoons of kosher salt

6 1/2 cups of unbleached, all purpose flour (I use King Arthur Flour, it makes nice dough)

--You can use bread flour if you like, but I find all purpose works well and is more practical as it has more applications than just bread.  

Step 2: Step 2-- Mix, Do Not Knead

--Start with a large bowl or a large plastic container with a lid (I use the latter as it makes for easy storage in the fridge).

--Add warm water, yeast and salt.  Mix well.

--Add flour, a couple of cups at a time and mix well with each addition.

--Cover container with plastic wrap or lid.  If you use a container with a lid, do not seal the lid, just allow it to rest on the top so that it allows some of the gases to escape, but still holds in the warmth and moisture.

--Leave in a warm spot for 2 hours, until dough doubles in bulk.

Step 3: Step 3--To Chill or Not to Chill, That Is the Question

Once the dough has risen, you can put it in the fridge for later use or you can bake.  It should be noted that this is a very WET dough, so it will be sticky and difficult to shape.  If you allow it to chill in the fridge for a couple of hours, it will be easier to handle.

Step 4: Step 4 - BAKE!

--Adjust your oven racks so that one is in the upper middle of the oven and the other is in the lower-middle.

--Place a metal pan capable of holding 2 cups of water on the lower shelf.

--Heat your oven to 450 degrees.

--Line a baking pan with parchment paper or sprinkle the bottom with cornmeal.  This will prevent your dough from sticking.

--Using about half of your dough, form a loose boule.  The dough can be really sticky, so it may be difficult to handle.  Not to worry!  Just grab some dough and plop it on the pan, it will still look yummy when its complete!

--Sprinkle the dough with about 1-2 teaspoons of flour and gently spread it around with your hand to create an even distribution.  

--Cut three slits in the top of the dough with a sharp knife.  This will give the dough room to expand during baking.

--Allow dough to rest for about 10 minutes, or until your oven has reached 450.

--Place dough in oven on top rack.

--Add 2 cups of warm water to broiler pan.  The steam created by doing this is what will give your dough that crispy crust.

--Bake for 25-30 minutes, or until dough has reached 195 degrees and has a dark golden brown crust.

--Allow dough to cool for at least 5 minutes for easier slicing.


Step 5: Step 5 - Don't Wash the Bucket!

If you love this recipe, like I do, you'll want to keep dough in your fridge pretty regularly.  And you may be tempted to wash your dough container once you've emptied it--don't.  

The reason is that mixing old dough into new dough will add flavor over time, like sourdough.  So, whatever is left, crust on the sides or gooey stuff at the bottom of your dough bucket, just mix it into your fresh dough.  This is good as long as you are using the bucket regularly.

*Note, if you've left your dough in the fridge too long--it will turn grey and be yucky.  At this point, wash your bucket and start over.  



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It may not have been mentioned in this Instuctable, but this dough makes fantastic pizza. Just stretch it out and add ingredients. The oven temp is the same, at 450. Water for steaming is not necessary.

I MADE IT!!! This was GREAT!!! I made 1 small loaf, and I'm making pizza tomorrow night! My boyfriend has eaten almost half the loaf since I pulled it out of the oven!!

I made 2 small changes - I added 1/4 cup blackberry honey and I substitute 1 1/2 cups whole wheat flour for the all purpose flour. The bread came out dense, but not too much, and delicious. Thank you for the recipe and instructions!!!

Thanks for the great recipe, I just made 4 loafs for Christmas Dinner and it was a hit. I did 2 regular and 2 with diced jalapeno and cheese mixed in. The Jalapeño and cheese were amazing...

I just made this recipe with 3 cups oat flour and 3.5 cups multipurpose flour. I added an extra tablespoon of yeast to compensate for the lack of gluten in the oats. Also, it needed another 5-10 minutes in the oven to crisp up. Came out great.

i have made three loafs and two variations of this bread in less than 24 hours and i have loaf waiting in the fridge. The first variation included using 5 cups bread flour and 1 cup whole wheat. everyone loved the bread. It wasn't as sticky as I thought it would have been based on the directions, and easily transferred the puffy dough to the oven. When I warmed up my oven, i left a cast iron pan in there. when it was time to put the loafs in, i tossed a little flour on the pan and put the dough on top. it cooked quickly, and the insides were moist all the way through. delish! Tonight, after letting it raise, I brushed on a little cinnamon sugar with melted butter onto the dough, folded it in half, and did it again, folded it, brushed more, and folded it, and brushed more. Then i shaped it quickly and sliced the three slices on top. It smells delicious and tastes even better! Oh yeah, I also used AP flour and whole wheat. Thanks for a great simple recipe thats easy to adapt!

I'm not an experienced baker and it would've been helpful to know just how liquid the "dough" was supposed to be. I wanted to just try the recipe so I halved the ings and wasn't expecting such a soup! >,< I added a bit more flour, thinking I'd messed up my math (I've had a migraine for most of this week & was hoping a bit of baking would relieve some of the pain). I then thought maybe the large amt of yeast may be for the purpose of making up for that .. am I right? My "soup" is rising as I write this and my timer is set for an hr from now just in case I've added too much flour (abt 1/2 c) and it rises too much (it's an 8c container as it's my son's house and he's not set up for baking ):) .. crossing my fingers n toes.

My mother was a baker; there would always be a cake, a pie, or a cobbler in the kitchen for us to enjoy. This recipe is the first one I have tried to make bread from scratch. I can say after several hours of waiting, it turned out not too bad. I did not have any corn meal, so I just coated by two pans with a bit of flower.
Both boules came out pretty much OK, the bottoms of both were soft, but cooked. It was a bit tough sawing through the top, but that is what I expected, and wanted, as I had been married before to an Eastern European woman, and we always bought our "old world bread" at a Russian bakery--I like the crust chewy and so this turned out great!
I think for the next two when I try again, I will use a bit of oil on the bottom? Perhaps that will cook it a bit better.

2 replies

Hi ChinaMike, Is this the same bread that you said was too salty or a different loaf? This comment sounds like you baked it again. If so, how much salt did you use? Thanks.

I'm not sure what oil would do for you, but please post your results :).

I have only used cornmeal and the results are that the bottom of the loaves are cooked evenly and the dough does not stick to the pan.

Did anyone else have an issue with this recipe being too salty? When I saw "1 1/2 TABLESPOONS" I though it was off, but I went ahead and did it, and sure enough, my two loaves were liked pickled herring, they were so salty. I think it is an uncorrected typo?

1 reply

It is not a typo. However, now that you've tried the recipe, you can adjust the amount of salt to your liking. Please post your results. :-)

I'm finding that even at 35-40 minutes I get a great brown crust but internally it's still doughy. Could I go lower heat for longer, try longer at 450? Great flavor though.

3 replies

Longer at 450. The crust can get very dark. You can also try dividing into two loaves--then the shorter cooking time will work.

If you have already been making two loaves, and they are not cooked, you might try an oven thermometer to see if you are getting an accurate temperature.

Thanks. I had a doughy first loaf so I took my 2nd loaf and did it for 45 minutes. The crust was soooooo good, and the inside wasn't raw, but still doughy. I think it is my oven. Thanks for the help!

I just made the whole-grain version of this recipe--got in the new book (by the same authors) "Healthy Bread in 5 Minutes a Day". And it's every bit as easy and delicious as the artisan bread. My hub and I don't eat white bread, so I was thrilled to find the new book, and bought it immediately. LOVE it!

You are right.. Sorry for the error...

Good on ya for doing the right thing.