Airy Artisan No Knead Bread Recipe
My favorite light and airy no knead bread recipe adapted from allrecipes. There is nothing like the smell and taste of fresh baked bread. If you like crisp artisan bread you will love this. It has a wonderful crunch on the outside with a light and chewy inside. The exterior crust is not very thick making it easier to chew. It’s flavorful enough to stand on it’s own with just butter. This no knead bread recipe makes an excellent bread for dipping in seasoned olive oil. The texture is more lofty than ciabatta but has the large air pockets of a ciabatta. It’s also a little more yeasty than ciabatta as well.
No Knead is a method of bread baking that uses a very long fermentation time instead of kneading to form the gluten strands that give the bread its texture. This method is known throughout Europe but most resources credit it to Italy.
To make this bread you will just need four simple ingredients. All-purpose flour, yeast, salt, and water. Mix those in a bowl and wait 24 hours. Your dough will look like this.Dust it well with flour and fold the dough over several times. It will be a little sticky still. Dust with flour again and shape it into a round loaf. Line your Dutch oven with parchment and flour. Turn it over from the bowl and allow it to drop into the Dutch oven. Wait another 2 hours and you are ready to bake. Make sure your bread is well coated in flour. Place the lid on the Dutch oven and place in the oven and bake for about 30 minutes. Take the lid off and bake an additional 13-20 minutes depending on how dark and crusty you like your bread. Turn the oven off and open the door a crack (you can stick a wooden cooking spoon inside the door to keep it open). Allow your bread to cool in the oven. This will insure your bread remains crusty. Do not place the lid back on until the bread is fully cooled.
Yes, that is a long time to wait but the flavor and texture are worth every second.