🍞 No-Knead Artisan Bread Recipe (Loaf Pan Style)
📝 Ingredients (Makes 2 Loaves):
-
3 cups (360g) all-purpose or bread flour
-
1 ½ tsp salt
-
½ tsp instant yeast
-
1 ½ cups (360ml) warm water (around 100–110°F or 38–43°C)
👩🍳 Instructions:
1. Mix the Dough (Night Before Baking):
-
In a large bowl, combine flour, salt, and instant yeast.
-
Add warm water and stir until a sticky dough forms.
-
Cover bowl with plastic wrap or a towel.
-
Let sit at room temperature for 12–18 hours (overnight rise).
2. Prepare for Baking:
-
Dough will be bubbly and very sticky.
-
Preheat oven to 450°F (230°C).
-
Line loaf pans with parchment paper.
-
Flour your hands and gently shape the dough into 2 equal loaf shapes. Place each into a pan.
3. Rest:
-
Let dough rest in the pans for 30–60 minutes (it may rise a bit more).
4. Bake:
-
Place pans in the preheated oven.
-
Bake for 30–35 minutes, or until the tops are golden and crusty.
-
(Optional: For an even crustier result, place a shallow pan of water on the bottom rack to create steam.)
5. Cool:
-
Let loaves cool in the pans for 10 minutes, then transfer to a wire rack.
🔁 Tips:
-
You can mix in herbs, cheese, or garlic for variation.
-
Store cooled loaves in a bread bag or paper bag for best texture.
-
To re-crisp the crust later, warm slices in the oven or toaster.