No Knead Artisan Bread

A Foolproof Recipe for Beginners & Pros
Introduction
Bread baking has been a cherished tradition for centuries, from ancient Egyptian flatbreads to today’s artisan sourdough. But let’s face it—baking bread can be intimidating. If you’ve struggled with dense loaves, overworked dough, or yeast disasters, don’t worry! This No-Knead Artisan Bread is foolproof, requires minimal effort, and gives you that bakery-style crust and fluffy interior. Whether you’re a beginner or an experienced baker, this recipe is for you!

History of No-Knead Bread
No-knead bread became widely known in 2006 when Jim Lahey, a baker from New York, introduced his revolutionary recipe in The New York Times. However, the concept dates back centuries—many traditional breads worldwide rely on long fermentation rather than kneading. This technique allows the yeast to develop deep, complex flavors over time.

Ingredients
3 ½ cups (450g) all-purpose or bread flour
2 teaspoons salt
½ teaspoon instant yeast
1 ½ cups (350ml) warm water
Optional Add-ins: