Description
This No Knead Italian Artisan Bread recipe is a simple, rewarding way to bake a crusty, flavorful loaf with minimal effort. Combining basic ingredients like all-purpose flour, yeast, honey, and salt, this technique requires no kneading, relying instead on a long rise to develop the dough’s texture and flavor. With easy steps and straightforward baking, it yields a beautifully golden-crusted bread perfect for sandwiches, dipping, or enjoying plain.
Ingredients
Scale
Main Ingredients
- 2 ¼ cups (9 oz) all-purpose flour, plus extra for topping
- ¾ cups (185 ml) lukewarm water (100-110°F)
- 1 ⅛ teaspoon (0.20 oz) instant dry yeast
- 1 teaspoon honey
- 1 teaspoon salt
Instructions
- Activate Yeast: Dissolve the instant dry yeast in ¼ cup of lukewarm water combined with 1 teaspoon of honey. Let it sit for 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Mix Dough: In a mixing bowl, add the all-purpose flour and the remaining water. Pour in the activated yeast mixture, then use a fork to quickly combine the ingredients.
- Add Salt and Adjust Dough: Stir in 1 teaspoon of salt. The dough should be soft, sticky, and not smooth. If it feels too dry, gradually add a little more lukewarm water to reach the correct consistency.
- First Rise: Sprinkle some flour over the dough, cover the bowl with a damp cloth or plastic wrap, and allow it to rise in a warm spot for 45 minutes to 1 hour 30 minutes until it nearly doubles in size. The rising time depends on the warmth of your kitchen.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the bread.
- Prepare Dough for Baking: Carefully transfer the risen dough onto a non-stick baking sheet lightly sprinkled with flour. Ensure the floured side is facing upwards to prevent sticking.
- Score the Bread: Using a very sharp knife, make shallow cuts on the surface of the dough. This step controls how the bread expands in the oven and gives it an artisan appearance.
- Bake Bread: Place the baking sheet in the preheated oven and bake for about 25 minutes. After this initial baking time, reduce the oven temperature to 325°F (160°C) and continue baking for an additional 10 to 15 minutes or until the loaf turns golden brown.
- Cool: Remove the bread from the oven and set it on a wire rack to cool for at least 15 minutes before slicing. Cooling helps to set the crumb and avoids a gummy interior.
Notes
- For best results, use a kitchen thermometer to ensure water is between 100-110°F when activating the yeast.
- If the dough is too dry or too wet, adjust the water quantity slightly to achieve a sticky but manageable consistency.
- Covering the dough while rising helps maintain humidity which is essential for proper fermentation and rise.
- Cooling on a wire rack prevents moisture buildup on the bottom and keeps the crust crisp.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 160
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
