This easy and delicious no-knead artisan bread is made without a Dutch oven. It’s perfect if you’d like to try baking homemade bread without the kneading, messy countertops, or expensive equipment. A luxuriously slow 18-hour rise gives this bread its perfectly chewy texture and irresistible artisan-style flavor (and also makes it easier for many people to digest). I love it with a sprinkle of rosemary, sea salt, and a drizzle of olive oil. Or try spreading a couple of cloves of this roasted garlic confit on the bread.
Ingredients and Substitutions
I like to use all purpose flour when making this bread (organic if possible). I haven’t tried any substitutions yet, so I recommend sticking with all purpose flour. If anyone tries any substitutions, let us know how it turned out in the comments.
A small amount of active dry yeast gets the rise going on this bread, but since this recipe calls for a long 18-hour rise (give or take a couple of hours), the natural yeast in the air also contributes to the rise over time.
I tend to make this bread in the evening and notice that it doesn’t rise that much in the first couple of hours, but by the next morning I’m always pleasantly surprised by how much it’s risen with just half a teaspoon of yeast. The reason I only use half a teaspoon of yeast is that I really don’t like the flavor of too much active dry yeast in bread. I think it’s so much more delicious when you use less yeast with a really long rise time instead.
I like to use a tablespoon of maple syrup to feed the yeast when making this bread recipe. You can substitute regular white sugar if you prefer.
How to Make No-Knead Artisan Bread Without a Dutch Oven
Start by adding the flour, active dry yeast, and salt to a large mixing bowl, then mix well. Next you’ll add the warm water and maple syrup, then use a spoon to mix until the flour is fully incorporated.
Cover the bowl with plastic wrap or a large plate, then leave it at room temperature to rise for 18 hours. When the dough is done rising, preheat the oven to 400 degrees Fahrenheit.
Transfer the dough to a 9”x13” baking dish lined with parchment paper.
Bake for 50 minutes, then let the bread cool for at least 1 hour before serving.
No-Knead Artisan Bread (Without a Dutch Oven) Recipe
Equipment
- 9"x13" baking pan
- Parchment paper
Ingredients
- 2 1/2 cups scooped and leveled all purpose flour (organic if possible)
- 1/2 teaspoon active dry yeast
- 1 teaspoon salt
- 1 3/4 cups warm water (between 110 and 115 degrees Fahrenheit. Or simply test it on your wrist to make sure it feels warm but not hot.)
- 1 tablespoon maple syrup (or substitute granulated sugar)
Instructions
- Add 2 1/2 cups scooped and leveled all purpose flour , 1/2 teaspoon active dry yeast, and 1 teaspoon salt to a large mixing bowl, then mix well.
- Add 1 3/4 cups warm water and 1 tablespoon maple syrup, then use a spoon to mix until the flour is fully incorporated.
- Cover the bowl with plastic wrap or a large plate, then leave it at room temperature to rise for 18 hours (give or take a couple of hours works too).
- Preheat the oven to 400 degrees Fahrenheit.
- Transfer the dough to a 9×13 inch baking dish lined with parchment paper.
- Bake for 50 minutes.
- Let cool for at least 1 hour before serving.
Notes
- Store in a bread box, bag, or wrapped in a kitchen towel for 2-3 days, or freeze it in a freezer bag for up to 3 months.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
