I recently posted a blog about beginner sourdough bread. Sourdough is a wonderful way to have fresh crusty bread at home for just pennies a loaf. However, I know that many of you are not currently making sourdough. Well, you’re in luck! This is a yeast based recipe and it is extremely easy to make! You will end up with wonderful crusty bread that has great flavour.
The recipe does use a dutch oven to cook the bread. If you don’t have one, there are some substitution recommendations out there on the internet, but since I haven’t tried them, I won’t write about them here.
This recipe differs a bit from many recipes I’ve seen on the internet in that some beer and apple cider vinegar are added to the liquid, which gives the loaf a great flavour. While the title says no-knead, I do actually knead it about 10 times just to get the dough smooth before shaping the loaf. Normally I would use bread flour as it will deliver a slightly better texture, but all-purpose flour is fine too. The amount of liquid looks finicky, but you basically want 1 1/2 cups of water/beer mixture, with a 1/3 cup of it being comprised up beer.
I usually mix my dough up in the evening and bake the loaf the next day.
I haven’t actually baked this loaf recently, because I’ve been doing sourdough since the start of the pandemic, but before the lock down, I was baking this loaf once a week. There aren’t any pictures of the steps in this post, but to be honest, there are so few steps, you don’t really need pictures.
Easy No-Knead Crusty Artisan BreadThis bread requires just minutes of work but looks and tastes like it came from a bakery!
- In a 2-cup liquid measuring cup, add 1/3 cup beer, then add enough water to fill to 1-1/2 cups.
- Add yeast and whisk to mix. Let stand 5 minutes.
- Meanwhile, combine flour and salt in a large bowl.
- After yeast mixture has become foamy on top add vinegar.
- Pour liquid mixture over flour mixture and stir to form a shaggy ball.
- Cover and let stand at room temperature for 8-18 hours.
- Lay a 14-inch square of parchment paper inside a 10-inch skillet and dust generously with flour.
- Transfer dough to lightly floured counter and knead about 10 times to smooth dough.
- Form into a smooth ball by pulling the edges into the middle and pinching the seam closed.
- Put dough seam side down in the skillet and spray the surface of the dough with vegetable oil spray.
- Cover loosely with plastic and let rise at room temperature until doubled in size, about 2 hours.
- 1 hour before baking, adjust oven rack to lowest position. Place dutch oven with the lid on in the oven and heat the oven to 500 degrees. Both the oven and the dutch oven should be screaming hot when you put the bread in!
- Lightly flour the top of your dough and using a serrated knife, make a 6-inch long, 1/2 inch deep slash along the top of the dough.
- Carefully remove the pot from the oven and remove lid. Pick up loaf by lifting up the parchment overhang and lower it into the pot. Let any excess parchment paper hang over the edge.
- Cover the pot and place in the oven.
- Lower the temperature to 425F and bake, covered, for 30 minutes.
- Remove lid and bake until crust is golden brown and the internal temperature of the loaf is 207-210F, about 20-30 minutes more.
- Carefully remove the loaf from the pot and transfer to a wire rack to cool.
- Let cool at least 2 hours before cutting into it.