No-knead Artisan Bread

Hogazas de pan campesino sobre una tabla de madera.

5 from 14 votes

No-knead Artisan Bread

With just four simple ingredients, no special equipment required, and minimal hands-on effort, you'll be rewarded with a an artisan bread boasting incredible flavor, a crispy and chewy crust, and a delicious crumb.

Prep Time15

Cook Time30

Rising Time2 30

Total Time3 15

Course: Breads

Cuisine: Mediterranean, Venezuelan

Keyword: artisan bread recipe, crusty bread recipe, How to make artisan bread, how to make rustic bread

Servings: 1-pound loaves

Calories: 741kcal

Ingredients

3 cups lukewarm water
1 ½ tablespoons granulated yeast fast acting
1 ¼ tablespoons coarse sea salt
3 ½ cups bread flour
3 cups unbleached all-purpose flour
Cornmeal

Instructions

Add the water, yeast and salt to the bowl of a standing electric mixer.
Add both flours and mix with the dough mixing blade, until a wet loose dough in formed.
Put the dough in a bowl, big enough, so the dough can rise (it will almost triple in size.)
Cover it with plastic wrap, leaving a little hole so the dough can breath and the gases escape.
Let the dough rest for 2 hours at room temperature. This is what we call the first rise.
If you don’t plan to bake it, save it covered, not airtight, in the refrigerator. This dough will last up to two weeks.
For best results, preheat a pizza stone at 450F, for at least 30 minutes, in the middle rack of the oven,
In the mean time, line a baking sheet with a piece of parchment paper.
Sprinkle the parchment paper with cornmeal.
Sprinkle some flour in your hands to manipulate the sticky dough. Take some of the dough and shape your loaf. Place the loaves of bread in the baking sheet and let them rise for about 30 minutes.
Dust the top of the dough with flour and slash it with a sharp knife. The slashes can be parallel, cross or tic-tac toe pattern.
Carefully place the parchment paper with the loaf in the hot pizza stone.
Place a baking sheet in the lower rack of the oven. Carefully pour 1 cup of water in the baking sheet.
Bake for 25-30 minutes.
Take the loaves out of the oven and let them cool down on a wire rack.

Nutrition