No‑Knead Artisan Bread (Dump‑Mix, No‑Knead)

Ingredients

• 3 cups Bread flour (All‑purpose works but bread flour gives best rise)
• 1.5 cups Water (Room temperature (about 70°F / 21°C))
• 0.25 teaspoons Instant yeast (Very small amount; ensures long, slow rise)
• 2 teaspoons Salt (Fine sea salt preferred)

Instructions

1. Combine dry ingredients

   In the large mixing bowl, whisk together the bread flour, instant yeast, and salt until evenly distributed.

   Time: PT2M

2. Add water and stir

   Pour the room‑temperature water into the well and stir with a wooden spoon until a shaggy, sticky dough forms. No need to knead; just make sure there are no dry flour spots.

   Time: PT3M

3. First rise (bulk fermentation)

   Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (68‑72°F / 20‑22°C) for 12‑18 hours, preferably overnight. The dough will double in size and develop bubbles on the surface.

   Time: PT12H0M

   Temperature: 68-72°F

4. Pre‑heat oven and Dutch oven

   About 30 minutes before the end of the rise, place the Dutch oven with its lid inside the oven and pre‑heat to 450°F (232°C).

   Time: PT30M

   Temperature: 450°F

5. Shape and transfer dough

   Generously flour a work surface. Lightly flour your hands and gently turn the dough onto the surface; it will be very soft. With a bench scraper, fold the dough onto itself a few times to form a rough ball. Place the parchment paper on a piece of parchment or a silicone mat, then set the dough ball on it.

   Time: PT5M

6. Bake the loaf

   Carefully remove the hot Dutch oven from the oven (use oven mitts). Lift the parchment with the dough and place it inside the pot. Cover and bake for 30 minutes. After 30 minutes, remove the lid and bake an additional 10‑15 minutes, until the crust is deep golden‑brown and the loaf sounds hollow when tapped.

   Time: PT45M

   Temperature: 450°F

7. Cool

   Transfer the baked loaf to a cooling rack and let it rest for at least 30 minutes before slicing. This finishes the crumb set‑up.

   Time: PT30M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

22 g

Fat

0.5 g

Fiber

1 g