No-Knead Artisan Bread

Ingredients

• 480 ml Water (room temperature)
• 8 g Instant Dry Yeast (no odor, 2.5 teaspoons)
• 650 g Bread Flour (12% protein, about 5½ cups)
• 8 g Salt (1½ teaspoons, fine sea or kosher salt)

Instructions

1. Dissolve Yeast

   Combine the water and instant dry yeast in the mixing bowl and stir until the yeast fully dissolves.

   Time: PT2M

2. Add Flour and Salt

   Add the bread flour and salt to the bowl and mix with a hand mixer or wooden spoon until no dry flour remains and the dough is soft, moist, and slightly sticky.

   Time: PT5M

3. First Rise

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1–1.5 hours, or until it has doubled in size.

   Time: PT1H30M

4. Prepare Dough for Baking

   Sprinkle a little flour on top of the risen dough, then gently scrape it with a spatula without pressing down. Lift the dough by holding the edges of the parchment paper.

   Time: PT5M

5. Second Proof

   Place the parchment‑wrapped dough onto your chosen baking dish, cover loosely, and let it rest for another 30 minutes.

   Time: PT30M

6. Bake with Steam

   Preheat the oven to 210°C (410°F). Place a small saucepan of boiling water on the bottom rack for steam, then bake the bread for about 30 minutes until the crust is golden and crisp.

   Time: PT30M

   Temperature: 210°C

7. Finish and Serve

   Remove the bread from the oven, spread butter on top while hot, and drizzle with honey if desired. Slice and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

6g

Carbohydrates

40g

Fat

1g

Fiber

2g