My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Super Easy, No Knead Artisan Bread – Honest! No Mixer Required!

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This week, one of my readers asked me if I had any easy, no-knead Artisan bread recipes.  I’d been sitting on a couple, but I had not made any of them yet.  With her encouragement, I decided to jump right into the world of artisan bread making and go for it.

The recipe I selected is found here.  I adapted it just a little, so please visit Making Things Is Awesome‘s website to see the original recipe.  One thing I love about this dough is the tiny amount of yeast used in the recipe.  Because the dough is allowed to rise for such a long time (12-18 hours), you only need 1/2 teaspoon of yeast.  Yeast can be a bit pricy (depending on where you buy it), so being able to use less saves me money!  Saving Money + Less Work = SCORE!

Super Easy, No Knead Artisan Bread

1 1/2 cups all-purpose flour

1 1/2 cups bread flour

1 3/4 teaspoon salt (reduce to 1 teaspoon if you’re going to add salty ingredients like cheese, garlic salt, etc.)

1/2 teaspoon active dry yeast

1 1/2 cups warm water

Basically, you stick everything in a bowl, mix it, let it sit for 12-18 hours, shape it into a loaf, and cook it (450 degree oven for 45 minutes).  That’s it!

You probably want a little more direction than that, huh?  Here are step-by-step illustrated instructions, just for you!

I started with four simple ingredients:  Flour, Salt, Yeast, and Water.

I started with four simple ingredients: Flour, Salt, Yeast, and Water.  Actually, there are five ingredients, because the flour is a half and half mixture of bread and all-purpose flour.  If you don’t have both kinds of flour, just use one kind (either all-purpose or bread flour).

I put the dry ingredients in a bowl.

I put the dry ingredients in a bowl.

And I mixed them together.

And I mixed them together.

Next, I added the water and began to stir it into the dry ingredients.

Next, I added the water and began to stir it into the dry ingredients.

It started to come together, but it needed a tad bit more water (just a tablespoon or two).

It started to come together, but it needed a tad bit more water (just a tablespoon or two).

And here it is.  It looks like a sticky mess, but it's actually perfect!

And here it is. It looks like a sticky mess, but it’s actually perfect!

I covered the bowl with plastic wrap, then I set it on my kitchen counter, and I went to bed.

I covered the bowl with plastic wrap, then I set it on my kitchen counter, and I went to bed.

About 12 hours later, it looked like this.

About 12 hours later, it looked like this, so I started preheating the oven (to 450 degrees).

I pulled out my Pampered Chef Heritage Baker (which I found on Craig's list for next to nothing!), and popped it in the oven while it was preheating.

I pulled out my Pampered Chef Heritage Baker (which I found on Craig’s list for next to nothing!), and popped it in the oven while it was preheating.

I removed the plastic wrap.

Meanwhile, I removed the plastic wrap…

I dumped the dough out onto the counter.

Dumped the dough out onto the counter…

I formed it into a loaf.  This is a very wet dough, so I formed it in a very similar manner to when I make white bread.  You can see that here.

And formed it into a loaf. This is a very wet dough, so I formed it in a very similar manner as when I make white bread. You can see pictures of me forming a wet bread dough into a loaf here.

Next, I covered the bread with the plastic wrap from the bowl and let it rest for 30 minutes while the oven preheated.  It doesn't actually take my oven 30 minutes to preheat, but for this recipe, you need the pan very hot when you put the dough into it.  It gives the dough a nice crisp crust.

Next, I covered the bread dough with the plastic wrap from the bowl, and let it rest for 30 minutes while the oven preheated. It doesn’t actually take my oven 30 minutes to preheat, but, for this recipe, you need the pan very hot when you put the dough into it. It gives the dough a nice crisp crust.

It's ready, and see?  It's grown just a bit in those 30 minutes.  Now, I just need to move it to the pan.

It’s ready, and see? It’s grown just a bit in those 30 minutes. Now, I just need to move it to the pan.

It didn't make it to the pan as a beautiful, round loaf, but it is a nice long oval.

It didn’t make it to the pan as a beautiful, round loaf, but it is a nice long oval.  I put the lid on the pan and cooked it for 30 minutes.

After 30 minutes, I removed the lid and let the bread cook for an additional 15 minutes.

After 30 minutes, I removed the lid and let the bread cook for an additional 15 minutes.

And it's done!

And it’s done!

Isn't it beautiful?

Isn’t it beautiful?

Look at the lovely texture inside!

Look at the lovely texture inside!

And here is the finished product.  It turned out really well, if I do say so myself!  The texture of the bread was just wonderful with a lovely crust on the exterior and all tender bread inside.  YUM!

And here is the finished product. It turned out really well, if I do say so myself! The texture of the bread was just wonderful with a lovely crust on the exterior with tender, delicious bread inside. YUM!

Do you think you can do this?  You can!  You cannot mess this up if you follow these simple instructions.  Don’t have a stoneware covered pan?  Use cast iron.  Don’t have a covered pan?  Use a cookie sheet, just make sure to put down some cornmeal first, so your bread doesn’t stick to the pan.

So, are you game?  Are you going to make this delightful bread?

Do you have a super easy, go-to recipe you use?  Please share it with me!

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

75 thoughts on “Super Easy, No Knead Artisan Bread – Honest! No Mixer Required!

  1. Looks good! It looks like a Ciabatta. I also like using less yeast and take time to prove it. I never seen stone bake ware you used here, very interesting!

    Liked by 1 person

  2. I like this recipe. Thanks for sharing

    Like

  3. I love the part about letting it sit 12-18 hours. Sounds perfect to make the day before and then fresh bread the next morning! It looks like it would be a great bread for french toast too 🙂

    Liked by 2 people

  4. I love bread, that seems really good!!!

    Like

  5. This looks super delicious Laurie! And what’s great is it’s no-knead- that’s brilliant and definitely more appealing! 🙂

    Like

  6. Oooh, so interesting! I like the idea of no mixer, no knead. Do I need to use a pan loaf thingy? I don’t have a lot of utensils… I only have a round cake tin though, can I use that? Thanks~

    Like

  7. Thanks for posting this up! I’m definitely up for making this and it looks yummo!! Ta!:P

    Like

  8. Yeast can be pricey if you buy it in individual packets. Its much cheaper to purchase in jars. Or if you make a lot of bread, in bulk packages that you can freeze.

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    • Personally, I buy mine in bulk, in vacuum packed bags. I store them in my freezer until I need to use them, at which time I store some of it in a Mason jar in the fridge with the rest stored in the freezer.

      Like

  9. Believe it or not, I love kneading bread. But the no knead breads are nice when you have to hurry!

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  10. looks delish—I make my own bread but haven’t done the no-knead method yet…will try, thanks!

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  11. I love these no knead bread recipes that you bake in a crock. They taste so good.

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  12. Can’t wait to try this! I am having trouble making a decent loaf of bread here in Scotland- maybe the flour is a bit different, and definitely the cool damp weather makes it difficult to get a good rise.

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  13. Hi Laurie– I’ve made a bread like this and it was the best– thick crunchy crust, tender inside. great recipe! Thanks for reminding me. Enjoying your blog…

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  14. Brava!
    I always wondered how to get a crisp crust on bread. I will definitely have to try this recipe. ty

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    • I have also baked bread on a cookie sheet and sprayed it with water. That helped make a crisp crust. Sometimes I pour a 1/2 cup of water onto the bottom of my oven to create steam, which works too.

      Like

  15. Thank you. Thank you, Laurel. Might not get to this till May but I can’t wait to make this. How easy is this? 🙂 🙂 🙂

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  16. Wow! This looks so easy even *my* hands might be able to do this! I am going to give it a try! Thank you for posting this! I am also going to re-blog!

    Like

  17. Reblogged this on Kentucky Mountain Girl News and commented:
    KMGN: This looks, and sounds so easy I am going to give it a try and thought I would share it with you all.

    Like

  18. Beautiful loaf, I can’t believe the results from such a simple recipe. Beautifully done.

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  19. I have used this recipe too and love it. So simple and tasty. You can use a Dutch oven with lid if you have a cast iron one. If you have a crockpot where the liner comes out that works too, just cover with foil for the first part since the crockpot lid,is probably not oven safe.

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  20. Reblogged this on Pippakin Around the World and commented:
    Good to know.

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  21. Very cool! I’m definitely going to try this!

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  22. Looks drool-tastically delicious! 🙂

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  23. I made some of this No Knead Bread and although I did knead it about 30 turns I wasn’t impressed with the texture of the bread. I used a loaf pan for mine, and let me say I prefer bread with sugar and vegetable oil added. Instead I use my traditional bread recipe using Unbleached All Purpose Flour, because it’s lower in gluten it needs less kneading, and let the dough rise overnight in the fridge, which adds to the slow fermentation process and improved flavor of the bread. I do knead my bread at least 100 turns. I used to do this on the Formica countertenor but switched to the table top because it’s lower and easier to knead bread on. The next morning I weigh my dough into 24 OZ loaves and knead each loaf well and squeeze out the bubbles before the second rising t takes longer for the dough to rise, probably 2-3 hours, but this also improves the breads flavor since I use Instant Yeast.

    Like

  24. Oh yes, I forgot to add. Grandma taught me to poke the raw bread loaves with a fork (3 rows about 1″ apart pokes,) as soon as I place them in the greased loaf pans to help them rise evenly.

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  25. I like making my own bread. The only problem is that I eat way too much of it! I’ve toyed with making a recipe like this. Thank you for the pictures. I think I may try this recipe soon. Thank you for following my blog.

    Like

  26. Alton Brown had a show years ago. He recommended that you don’t spend money on expensive stoneware, but instead suggested that you go to a garden store and buy a flower pot and base to use as a baker in your oven.

    Like

  27. wow that looks really good! I’ll have to try making this!! I LOVE bread, any kind of bread!

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  28. The end result looks simply delicious! What an exciting recipe 🙂

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  29. I’ve been sitting on a very similar recipe, Laurie! This whole work thing keeps cutting into my baking/cooking/blogging time! 😉

    Like

  30. Be still, my quivering pancreas! That crust looks to die for- I may reblog this. My friend also gets killer crusts when baking bread using a steam oven- I wonder if you could add a dish of water to increase the humidity?

    Like

  31. Oh yes, my prayers have been answered! Bread I don’t have to knead? Awesome! I’m trying it.
    P.S. May I please share this on my blog?

    Like

  32. This bread looks absolutely amazing, I think I will make it this weekend. Thanks for the recipe!

    Like

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  34. I did it!! I made my own crusty and warm and fluffy bread! I mixed it yesterday about 3 pm and let it sit until I got up and in the kitchen at 8 am. I was worried because I forgot to beat the dough, but I did get it down and mushed it with my fingers a lot and flipped it some and then did a modification of your “how to fold white bread” tutorial, which I’ll admit, had me worried – but I dropped it in my enameled cast iron round pot and put the lid on and set the timer. I took the lid off at the 30 min mark and 15 min later I cut off the heel and had a piece! It was so awesome!
    Thank you for the encouragement you provided yesterday – I cook a lot, but don’t make much… but I think I’ll be buying yeast and more flour today!

    Like

  35. Am I daft? What is the difference between flour and bread flour? I don’t live in a place that differentiates with the label.

    Like

  36. This looks delicious! The only drawback I can see is having to wait so long to eat it! – Fawn

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  37. Just baked this bread. Superb, and so easy. I make quite a lot of bread but I have never come across one (other than soda bread) that you don’t have to knead. Mixed it about 4pm yesterday, which took all of a few minutes. (It took me longer to convert your American cups and temps into English equivalents 🙂 ). Left it overnight and popped it into the oven this morning! It has got a really chewy, sourdough like texture without the faff. I don’t have a ceramic lidded baker, so I used my pizza stone which worked well. I put a roasting tray of water in the bottom of the oven, which, I think, helps to give a good rise. It was a little misshapen as transferring it to the hot stone wasn’t that easy (its a very wet dough) and it lost its shape and I couldn’t reshape (too hot) – so will have a think about that. But love it. Going to try it half and half with spelt and bread flour next!

    Like

    • Yeah! I’m so glad it turned out for you. It was a bit difficult to reshape the loaf for me, too. If I had more use for it, I’d buy a pizza peel to transfer loaves. But then there’s the problem with storage and the question of how much I’d actually use it. 🙂

      Like

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  41. Reblogged this on My Foray Into Food Storage and commented:

    I can’t think of anything better to serve with my hot, yummy New England Clam Chowder. Can you?

    Like

  42. Umm….yum!!! Carb freak here! I am def going to try this! Thanks!!

    Like

  43. Oh, this looks wonderful and so easy! And your pics are making me drool – hahaha! I will HAVE to try making some – thanks!

    Like

  44. Looks great! I think I will need to try this one out 🙂

    Like

  45. this looks fairly simple, thanks. I’m going to give it a go…

    Like

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