Instructables

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.
 
 
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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.
snailruby (author) 3 years ago
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.
ChinaMike8 months ago
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.
gkowski ChinaMike6 months ago
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.
snailruby (author)  ChinaMike8 months ago
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.
ChinaMike8 months ago
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?
snailruby (author)  ChinaMike8 months ago
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. :-)
The Oxcart9 months ago
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.
snailruby (author)  The Oxcart9 months ago
Longer at 450. The crust can get very dark. You can also try dividing into two loaves--then the shorter cooking time will work.
snailruby (author)  snailruby9 months ago
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!
suayres3 years ago
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!
aeray3 years ago
You should probably credit the the Artisan Bread in Five Minutes a Day authors, like I did in my Instructable using the same recipe (after getting their permission as well).
snailruby (author)  aeray3 years ago
You are right.. Sorry for the error...
aeray snailruby3 years ago
Good on ya for doing the right thing.
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