Here’s the classic “Artisan Bread” recipe that became famous around 2009 — the No-Knead Artisan Bread popularized by Jim Lahey / NYT. Crunchy crust, airy crumb, bakery-style loaf with almost no effort 🍞✨
🍞 Classic No-Knead Artisan Bread (2009 Style)
Prep Time: 5 minutes
Rest/Ferment: 12–18 hours
Bake Time: 45 minutes
Servings: 1 round loaf
🧾 Ingredients
- 3 cups all-purpose flour
- 1¼ tsp salt
- ¼ tsp instant or active dry yeast
- 1½ cups warm water
(That’s it — no sugar, no oil.)
👩🍳 Instructions
1️⃣ Mix (no kneading!)
- In a bowl, mix flour, salt, and yeast.
- Add warm water and stir until a shaggy, sticky dough forms.
- Cover with plastic wrap or a towel.
2️⃣ Long fermentation
- Let dough rest at room temperature 12–18 hours.
- Dough will double and be bubbly on the surface.
3️⃣ Shape
- Turn dough onto a floured surface.
- Fold it over itself once or twice.
- Shape gently into a ball (don’t knead).
- Let rest 30–45 minutes, covered.
4️⃣ Bake in a hot pot
- Preheat oven to 450°F (230°C).
- Place a Dutch oven (with lid) inside to heat for 30 minutes.
- Carefully drop dough into hot pot.
- Cover and bake 30 minutes.
- Remove lid and bake 15 minutes more until deep golden.
5️⃣ Cool
- Remove and cool at least 30 minutes before slicing.
🥗 Nutrition Facts (Per Slice – Approx., 10 slices)
- Calories: 150 kcal
- Carbs: 30 g
- Protein: 5 g
- Fat: 0.5 g
- Fiber: 1 g
✨ Why This Bread Is Legendary
- No kneading
- Long fermentation = better flavor & texture
- Steam trapped in pot = crispy artisan crust
- Minimal yeast, maximum rise
💡 Variations
- Whole wheat: replace 1 cup flour with whole wheat
- Herb bread: add rosemary or thyme
- Garlic bread: add roasted garlic
- Seeded crust: roll dough in sesame or flax
