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Artisan No-Knead Bread

A simple, rustic, and crispy artisan bread that requires no kneading—just mix, rest, and bake for a perfect homemade loaf.

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Artisan No-Knead Bread - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Artisan No-Knead Bread - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For a lighter texture, use bread flour instead of all-purpose flour.
A longer fermentation time (up to 24 hours) enhances flavor and texture.
Adding olive oil results in a softer crumb.
For a more rustic crust, spritz the dough with water before baking.
Experiment with mix-ins like rosemary, garlic, or seeds for extra flavor.
Artisan No-Knead Bread - tertiary view

Artisan No-Knead Bread

A simple, rustic, and crispy artisan bread that requires no kneading—just mix, rest, and bake for a perfect homemade loaf.

Italian Cream Stuffed Cannoncini
Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
12H55 Minutes
Chef
JUE
Category
Bread
Difficulty
Easy
Cuisine
European
Yield
1 loaf (about 8 slices)
Dietary
Vegan
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
3 1/2 cups (440g) all-purpose or bread flour
02
1 1/2 teaspoons salt
03
1/2 teaspoon active dry yeast or instant yeast
04
1 1/2 cups (360ml) warm water
05
1 tablespoon olive oil (optional, for extra flavor and softness)
06
1 teaspoon honey or sugar (optional, helps fermentation)
07
1/2 teaspoon apple cider vinegar (optional, enhances texture)
08
1 tablespoon cornmeal or flour (for dusting the baking surface)
09
1/4 teaspoon sea salt flakes (for topping, optional)

Instructions

01
In a large mixing bowl, whisk together the flour, salt, and yeast.
02
Slowly add the warm water and stir until a shaggy dough forms. If using, mix in honey and apple cider vinegar.
03
Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12-18 hours, until bubbly and doubled in size.
04
Preheat the oven to 450°F (230°C). Place a Dutch oven or cast-iron pot inside to heat up for 30 minutes.
05
Lightly flour a surface, turn out the dough, and shape it into a round loaf. Cover and let rest for 30 minutes.
06
Carefully place the dough into the hot Dutch oven, sprinkle with cornmeal and sea salt flakes if desired, and cover with the lid.
07
Bake for 30 minutes covered, then remove the lid and bake for another 15-20 minutes until golden brown and crispy.
08
Let cool on a wire rack before slicing. Enjoy!