No Knead Italian Artisan Bread

This No Knead Italian Artisan Bread features a rustic charm and comforting aroma, perfect for any meal. With simple ingredients and an easy hands-off approach, even novice bakers can create a delightful loaf.

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Prep Time 50

Cook Time 30

Total Time 1 20

Servings: 8 slices

Course: Bread, Side

Cuisine: Italian

Calories: 100

Ingredients Method Notes

Ingredients

Main Ingredients

2 ¼ cups all-purpose flour Provides structure to the bread.
¾ cups lukewarm water About 185 ml at 100-110°F, hydrates the yeast.
1 ⅛ teaspoons instant dry yeast Introduces airy bubbles.
1 teaspoon honey Adds subtle sweetness.
1 teaspoon salt Highlights the bread's natural flavors.

Method

Preparation

Dissolve the yeast in ¼ cup of lukewarm water along with the 1 teaspoon of honey. Allow it to rise for about 5 minutes until bubbly and frothy.
In a mixing bowl, combine the flour with the remaining lukewarm water. Pour in the dissolved yeast mixture and mix quickly with a fork.
Gently sprinkle in the salt and stir until fully incorporated. If too dry, add additional lukewarm water by 1 tablespoon at a time.
Lightly dust the top of the dough with flour, cover the bowl with a damp cloth, and let it rise in a warm place for approximately 45 minutes to 1 hour and 30 minutes.

Baking

Preheat your oven to 425° F (220° C) while the dough rises.
Once risen, transfer the dough onto a non-stick baking sheet floured side up.
Score the top of the loaf with a shallow cut using a sharp knife.
Bake in the preheated oven for about 25 minutes, then lower the temperature to 325° F (160° C) and bake for another 10-15 minutes or until golden brown.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing.

Notes

For an extra crispy crust, place a baking stone in the oven while preheating. Spritz the oven with water during baking for steam, enhancing crustiness. Experiment with herbs, garlic, or seeds for added flavor.