Golden Crust No-Knead Artisan Bread
Ingredients
3 cups all-purpose flour
1½ teaspoons salt
1½ teaspoons instant yeast
1½ cups warm water (not hot — about 110°F or 43°C)
Directions
In a large bowl, whisk together the flour, salt, and yeast. Gradually pour in the warm water, stirring with a wooden spoon until a shaggy dough forms. The dough will look messy and sticky—don’t worry, that’s exactly what we want.
Cover the bowl tightly with plastic wrap or a lid. Let it rest at room temperature for 12 to 18 hours.
Place a Dutch oven (or heavy oven-safe pot) with its lid inside your oven. Preheat to 450°F (232°C) for at least 30 minutes. This step ensures the pot is piping hot, creating that iconic crispy crust.
Dust your counter generously with flour. Gently scrape the dough from the bowl—it will be soft and sticky. Shape it roughly into a ball by folding the edges underneath. Let it rest while the oven finishes preheating.
Carefully remove the hot Dutch oven. Sprinkle the bottom lightly with flour or parchment paper.
Place your dough inside, cover with the lid, and bake for 30 minutes.
Remove the lid and bake uncovered for another 15–20 minutes, until the loaf is deep golden brown with a beautiful blistered crust.
Let your bread cool on a wire rack for at least 30 minutes before slicing—this helps the interior set perfectly. Then, slice, slather with butter, or dip in olive oil and herbs!
