Artisan No-Knead Skillet Bread
This Artisan No-Knead Skillet Bread is incredibly easy to make and yields a crusty exterior with a chewy, open crumb. It requires minimal effort and provides a delicious, homemade bread experience without the need for kneading.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 12-18 hours
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
3 cups All-purpose flour
1 ½ cups Lukewarm water
½ teaspoon Active dry yeast
1 ¼ teaspoons Salt
1 tablespoon Olive oil
1-2 teaspoons Cornmeal/flour (optional)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, and salt
- Add Water & Mix: Pour the lukewarm water into the dry ingredients. Mix until a shaggy, sticky dough forms
- First Rise (Bulk Fermentation): Lightly grease the bowl, cover, and let the dough rise for 12-18 hours at room temperature
- Prepare for Second Rise: Lightly flour a clean work surface and scrape out the dough
- Shape the Loaf: Fold the edges of the dough towards the center and shape it into a round ball
- Second Rise (Proofing): Transfer the dough onto parchment paper, cover, and let it rest for 30-45 minutes
- Preheat Skillet & Oven: Preheat a cast iron skillet in a cold oven to 450°F (230°C)
- Bake: Place the dough in the hot skillet and score the top. Cover with the lid and bake for 30 minutes
- Second Bake (Uncovered): Remove the lid, reduce temperature to 425°F (220°C), and bake for an additional 15-20 minutes
- Cool: Remove the bread from the skillet and let it cool on a wire rack for at least 1-2 hours before slicing
Notes
Accurate water temperature is critical for yeast activation.
Do not overmix the dough.
Long fermentation improves flavor.
Handle the dough gently after the first rise.
Find it online: https://onthatplate.com/artisan-no-knead-skillet-bread/