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

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour
• Instead of Instant yeast: Active dry yeast (use 0.5 tsp)
• Instead of Salt: Kosher salt (use 2.5 tsp)

Equipment Needed

• Large mixing bowl (at least 4‑quart)
• Wooden spoon or spatula
• Parchment paper
• Dutch oven (cast iron) with lid
• Oven mitts
• Cooling rack (optional)
• Kitchen scale (optional) (optional)

Critical Steps — Do Not Skip

• Mixing dry ingredients thoroughly
• Ensuring the dough is fully hydrated (no dry spots)
• Long, undisturbed bulk fermentation (12‑18 h)
• Pre‑heating the Dutch oven until scorching hot
• Baking with lid on first 30 min to trap steam

Chef Tips from the Video

• For extra flavor, add 1 tbsp olive oil or herbs to the dough before mixing.
• Dust the top of the loaf with a little flour before baking for a rustic look.
• If you don’t have a Dutch oven, place a heavy baking sheet on the oven rack and a shallow pan of boiling water on the floor for steam.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in a bread box for up to 3 days.

Freezer: Slice, wrap each piece in foil, then place in a freezer bag; keep for up to 2 months.

Room temperature: Best eaten the day of baking; can stay fresh for 1‑2 days in a paper bag.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 h; bring to room temperature before baking.
• Freeze the shaped dough on parchment; bake directly from freezer, adding 5‑10 min to bake time.