5-Ingredient No-Knead Bread | Bake Crusty Artisan Loaf at Home

Whether you’re new to baking or looking for an easy (and impressive) side to serve with dinner, this homemade bread recipe is a must-try. It has just a few ingredients, minimal steps, and gives you a beautiful crust. And my favorite part: no kneading required 🙂

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I have explored and experimented with many recipes but this one is by far, the easiest and my favorite. You can get a beautiful golden loaf in less than 3 hours, which is a huge plus if have a busy lifestyle or are short on time!

Recipe Used: https://citrineliving.com/rustic-arti...

Rustic Artisan Bread (No-knead)
Ingredients:
3 cups bread flour (higher protein flour so we can get chewy bread, a good rise, and a crunchy crust)
1 tbsp sugar
2 tsp instant yeast
1.5 tsp salt
1 tbsp olive oil
1.5 warm water (warm to the touch, not too hot or it'll kill the yeast)

Optional: it's helpful to have a couple tools
Bench scraper to help shape dough
Score tool to score the bread before baking (but you can use a knife too!)

Instructions:
Mix all dry ingredients together in a mixing bowl
Warm the water (I like to microwave for ~30 seconds), it should be warm to the touch
Gradually add the warm water in increments, and mix with a soft silicone spatula.
Add the olive oil and mix into the dough. The dough should eventually look like a small ball as you combine and mix. It'll look rough, and not very smooth, but that's normal!
Cover with a plastic wrap and tea towel, and find a warm place for it to rise/proof. I place it next to my fridge.
After about 2 hours, it should double in size. For colder months, it may take around 3 hours, or you'll have to find a warmer spot.
Prepare a piece of parchment paper that will fit into your dutch oven
Place your dutch oven in the oven and preheat to 450 F.
Lightly flour your work area and scrape out the dough. Stretch and fold over each side of the dough. After 4 stretch and folds, it'll start to look like a more round ball.
You can also use a bench scraper to help lift and rotate the dough. This motion will help round the dough into a smoother shape. (The dough is very forgiving, so even if you don't get a perfectly round loaf, it'll still bake well)
Transfer the dough onto the parchment paper
When the oven reaches 450F, carefully remove the dutch oven and its lid. Carefully pick up your parchment paper and drop into the dutch oven
Cover with the lid and put into the oven for 30 minutes
Remove the lid and bake for another 6-8 minutes to allow the steam to escape to form a golden crust.
Remove the dutch oven and carefully lift the parchment paper onto a cooling rack.
Serve with butter, garlic, soup, anything your heart desires :)

Chapters
00:00 – Easy No-Knead Artisan Bread for Beginners
00:24 – Mixing Simple Dry Ingredients
02:27 – Adding Wet Ingredients & Forming Dough Ball
04:50 – Resting & Proofing
06:20 – Shaping the Dough with Stretches and Folds
07:30 – Baking the Loaf in a Dutch Oven

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