No-Knead Overnight Artisan 3 Ingredient Bread
This simple 3 ingredient bread is great for beginners, since it doesn't require any kneading & it slowly rises in the fridge overnight. And we'll bake it in a Dutch oven to create soft, chewy bread with a crunchy artisan crust.
Equipment
Ingredients
- 4 cups bread flour
- 2¼ teaspoons active dry yeast (one packet)
- 1½ teaspoons salt
- 2 cups warm water (between 105°F and 110°F)
Instructions
Day One
- In a large mixing bowl, whisk the bread flour, active dry yeast, and salt.
- Add the warm water and mix with a large spoon (or your hands) until it forms a dense dough and there are no visible pockets of dry flour.
- Cover the mixing bowl with plastic wrap. Store in the fridge overnight for 12 hours (or up to 24 hours), until the dough has doubled in size and looks bubbly on top.
Day Two
- Remove the mixing bowl from the fridge & let it sit out at room temperature for about 30 minutes to warm up. On a lightly floured surface, shape the dough into a ball. Use your hands to gently push the top of the dough down the sides and underneath to create tension.
- Sprinkle a little bit of flour onto a large piece of parchment paper to prevent your loaf from sticking to the paper. Place the dough ball seam-side-down on the parchment paper. Cover the dough with a kitchen towel to proof (for at least 30 minutes) while your oven preheats.
- Place a Dutch oven in your oven, and preheat the oven to 450°F. Allow the oven to preheat for at least 30 minutes, to ensure your Dutch oven is hot.
- Carefully remove the hot Dutch oven from the oven. Score the top of the loaf by slicing two or three half-inch deep cuts into the top of the dough with a sharp knife.Pick up your dough by the corners of the parchment paper and carefully place it inside the hot Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 10 to 15 minutes, until the crust is golden and crispy.
- Carefully lift the bread out of the Dutch oven and allow it to cool on a wire cooling rack for at least 1 hour before slicing.
Notes
- Prevent Sticking & a Burnt Bottom: Be sure to bake your bread on parchment paper dusted with flour or cornmeal. Otherwise your bread can stick to the parchment paper as it bakes. And if you bake it directly on the Dutch oven's base, it could burn.
- Flavorings: If you want more texture & flavor, you can add dried herbs or small seeds (like hulled sunflower seeds or pumpkin seeds) with the dry ingredients before mixing the dough.
Nutrition
Serving: 1 sliceCalories: 152kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 292mgPotassium: 47mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.002mgCalcium: 7mgIron: 0.4mg
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