Cooking Method: Baked
Yields:
1 Serving
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
42 Mins
Total Time:
47 Mins
Don’t let the title scare you, friends, this is going to be the easiest bread you’ll ever make. I promise. She’s got a thick crust, she’s chewy and delicious. She makes a great first impression and her presentation is phenomenal. This might just be the world’s best bread recipe.
Who knew you could make bakery-quality bread with almost no effort? I didn’t until I came across this gem on Pinterest from RecipeTin Eats. (With a few adjustments and a little nudge from my boyfriend, I turned this into my own fast-paced sourdough – you’ll find that recipe under Shortcut Sourdough!)
Now back to the star of the show! No kneed, time-saving Artisan bread.
Ingredients
Instructions
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Mix flour, yeast, and salt in a large bowl. Add water and mix until all the flour is incorporated. (I use a rubber spatula) The dough will be wet and un-kneedable but not runny. Cover with plastic wrap and keep in a warm-ish area for 2 hours.
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About 30 minutes before the end of your rise time, preheat the oven to 450°F with a dutch oven or roasting pan with a tight-fitting lid.
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After two hours, scrape the dough out onto the floured surface. Without kneading it )trying to touch it as little as possible) use a counter scraper or rubber spatula to fold it into a roundish shape. Don't worry about this step too much, the messier the more crispy edges you'll have!
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Transfer your loaf to a large piece of parchment paper and transfer it to your pre-heated dutch oven or roaster with a lid. Bake with the lid on, for 30 minutes. Then remove the lid and bake for an additional 12 minutes.
Notes
- Why no knead? That's what gives it all the glorious dimples and arisan-like holes throughout the bread! Contributing to the overall chewy texture
- Watch the last 12 minutes! You don't want to burn all your hard work and every oven is different
- Looking for a design? Use a clean razor blade to make notches, wheat, or flower imprints. Get creative!