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You are here: Home / baking / Anna’s Rustic No-Knead Artisan Bread

Anna’s Rustic No-Knead Artisan Bread

January 31, 2011 by Suzie the Foodie 45 Comments

Anna's No-Knead Artisan Bread
Get Recipe Here!

I am starting the week with my best foot forward. Thank goodness I made Anna’s Rustic No-Knead Artisan Bread last week or else I would have had a meltdown. I had so many things go wrong in the kitchen last week that it is nice that I have one success to share with you. Yes, I will also share my disasters with you but not today.

I want to start the week optimistically and how can you not be happy looking at this beautiful loaf of bread?! I will let you know that the day I made this was the day I also realized that my breadmaker might be dead. I could weep! But I am not going to, right? I am going to focus on the positive. Yeah, I am so good at that… <—–insert sarcastic tone. You can find Anna’s recipe here.

Anna's No-Knead Artisan Bread

I got out the hugest bowl in the world for making this bread. I do not like mess so in it I placed 3 cups flour, 1 1/2 tsp salt and 1/4 tsp yeast. I mixed it together with a wooden spoon.

Anna's No-Knead Artisan Bread

I poured in 1 1/2 cup water. Now Anna does not indicate what the temperature should be so I added lukewarm water, just to be safe. I mixed it together with my wooden spoon until it just came together. I did have to add a lot of extra water though, Nova Scotia is so bloody dry in the winter!

Anna's No-Knead Artisan Bread

The dough kind of came together so I stopped. No kneading, no work of any kind. I did move it to a smaller and cleaner bowl though and let it rise until the next day. Anna says it should have stringy texture and boy, did it ever! Make sure to cover with plastic wrap so it does not dry out.

Anna's No-Knead Artisan Bread

Look at that giant bubble at the back!!! So cool. Man, baking can be such fun.

Anna's No-Knead Artisan Bread

On a piece of floured parchment stretch the dough out until it is around 10″ x 10″. It will be sticky so flour your hands!

Anna's No-Knead Artisan Bread Anna's No-Knead Artisan Bread

Pull the corners together and flip over. From here I also used my hands to make it more round. Wrap the parchment around the dough and cover with a clean tea towel and let rise two more hours. Yes, this recipe does take some time!

This is where I got into some trouble. I did not realize it require a cast iron Dutch oven until I got to this point. Yes, I am terrible at reading ahead, I know. I put my Paula Deen Casserole Dish in my oven and turned the temperature up to 400F, not 500F. I am pretty sure this dish can not handle such a high temperature but knew it could handle 400F.

Anna's No-Knead Artisan Bread

When the oven was preheated I took the dish out of the oven, took off the lid and put the dough in folded sides up. Well that is what I was supposed to do but I can not tell if I did from this photo. I am pretty sure I did and then baked for 35 minutes (a little longer to make up for the lower temp). I removed the cover and baked at 350F for 15 more minutes.

Anna's No-Knead Artisan Bread

Get Recipe Here!

Seriously, what a thing of beauty! And I did not have to hurt my hands to make it, I just had to wait FOREVER! Was it worth it? Absolutely!

Anna's No-Knead Artisan Bread

This bread made amazing paninis like the chicken and Havarti photographed above and made some of the best toast I have ever had! The bread is filled with these bubbles and as a result reminded me of a crumpet when I had it for breakfast with my wild blueberry freezer jam.

I love it when a recipe is really worth either the time or the effort (or both). This loaf of bread really does look and taste like the kind you get at fancy bakeries. The crust has fabulous texture and the bread stunning flavour. I do not recommend it for garlic bread but for just about everything else, I bet it would be perfect. Anna, I give your recipe five out of five wooden spoons! 

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Filed Under: baking, bread Tagged With: baking, bread, no-knead, Suzie the Foodie

Comments

  1. Debra She Who Seeks says

    January 31, 2011 at 2:02 pm

    What a fabulous looking loaf of bread!

    Reply
  2. Helene says

    January 31, 2011 at 2:52 pm

    I love making bread. Yours turned out beautiful. Most be nice of a cold day.

    Reply
  3. Anna C says

    January 31, 2011 at 3:45 pm

    Susie, fantastic bread! I always love how you explain things so clearly. Once again,thanks a million for tagging my post. Just posted the focaccia version we talked about,and….. eureka! I managed to insert a link to your site. Will wonders ever cease? Maybe there is hope for this tech challenged person.LOL

    Reply
  4. Suzie Ridler says

    January 31, 2011 at 4:01 pm

    Thanks everyone! It is such a pretty bread, love it! Thanks Anna, I was hoping I shared how to make this bread clearly. You are very welcome and dang, that focaccia looks stunning! I added the link to my post. You can totally do it Anna, you are doing fantastic and maybe one day you will have your own FB group?! 😉 You can totally do this.

    Reply
  5. AvaDJ says

    January 31, 2011 at 7:50 pm

    Thanks Suzie and Anna for the inspiration and the fabulous tutorials on breadmaking. I was supposed to make it this weekend but ran out of time, will definitely make it soon though. Looks incredibly delicious.

    Since I don’t have a cast iron dutch oven either, I did a little research on this recipe and basically any covered vessel that can handle the heat is just fine. So Suzie, your PD casserole dish is a perfect choice. Apparently you can also use ceramic, pyrex, enamel etc…as long as it is oven safe for the high temperature.

    Reply
  6. Suzie Ridler says

    January 31, 2011 at 8:24 pm

    That’s OK Ava, hopefully you will find the time to make it soon. Oh good, glad I did it properly! 🙂 I wonder about old fashion cast iron that isn’t enamelled?

    Reply
  7. ~ Lyndsay The Kitchen Witch says

    February 1, 2011 at 3:37 am

    I am making this over the weekend – it looks absolutely amazing. Thank you so much for sharing this!

    Reply
  8. Magic of Spice says

    February 1, 2011 at 4:33 am

    Hello, I stopped by from Anna’s site…You have a great site here as well and this bread plus your tutorial are just fantastic 🙂

    Reply
    • Anonymous says

      March 20, 2022 at 9:29 pm

      What size dutch oven do you use? 4,5 or 6 quart?

      Reply
  9. Polly Motzko says

    February 1, 2011 at 7:11 am

    Hello there Anna,
    Polly Motzko here from Southern CA from Cooking UP A Storm All Over The World!

    I found you on Twitter as I am there under my nickname of “Polly Motzko”.

    I just created a segment called BREAD STARS on my site and would love you to check it out.
    I love your blog here and will tell my chef buddies and foodie friends about it too.

    I am on Facebook, under my full name:
    Paulette Le Pore Motzko
    As me to be your friend there. 🙂

    Happy Baking to ya!

    I would love to invite you to the all new Bread Stars:

    http://cookingupastorminca.ning.com/page/attention-all-the-bread-stars

    Reply
  10. Suzie Ridler says

    February 1, 2011 at 11:16 am

    Wow! So great to meet new people and to hear people will be trying this recipe out. Makes me happy. Polly, thanks for the invite, I sent out a friend request at FB and am honoured you would include me in your bread stars!

    Reply
  11. boobookitty says

    March 3, 2011 at 11:03 am

    When I first read about no-knead bread I was like, WOW! I want to try this! Then I realized that I don’t seem to have the right vessel for it to bake in. But, I really do want to try this some time soon! 😀

    Reply
  12. Suzie Ridler says

    March 3, 2011 at 11:44 am

    boobookitty, that happened to me too! I didn’t have a cast iron Dutch oven which is why I used my casserole dish. You just need to find a covered vessel and maybe not bake it as high. I lowered my oven and it still turned out great! I hope you figure out a way to make it happen.

    Reply
  13. boobookitty says

    March 8, 2011 at 5:38 am

    Interestingly enough, this article popped up on Dutch Ovens! I’m not sure just how big the Ikea one is, but at the price of ~$40 versus the arm-and-a-leg for a Le Creuset one, I think it’s almost worth trying it out! 🙂

    Reply
    • Graham says

      May 25, 2018 at 7:06 am

      Le Creuset is good but not THAT good for the price. Tried several cheaper alternatives from Own Brand kitchen shops, all good. May not be so good in 100 years time, but how long do you expect to live??!!

      Reply
      • Suzie the Foodie says

        May 25, 2018 at 5:22 pm

        I got a cast iron Dutch oven since this post from Kitchen Stuff Plus and it was under $100 with free shipping and is still going strong. As much as I would love Le Creuset, it’s just too much money and I heard they make them in China now so the quality may be just as good as the one I have.

        Reply
  14. boobookitty says

    March 8, 2011 at 11:04 am

    Oops! I forgot to include the link for the article I was referring to!
    http://marketplace.apartmenttherapy.com/features/dutch-ovens-high-and-low

    🙂

    Reply
  15. Suzie Ridler says

    March 8, 2011 at 1:24 pm

    boobookitty, that is a great article and I don’t think I will ever be able to afford to get one of those beautiful Le Creuset Dutch ovens which is why I got this casserole dish instead. But! You can not cook these cheaper dishes on the stovetop and then put them in the oven. They are oven-only which in the end is no big deal. I just cook on the stovetop in a stainless steel pot and then transfer it to a casserole dish. Works for me and is a fraction of the cost. Thanks for writing and sharing that article!

    Reply
  16. Jay says

    March 11, 2012 at 6:33 pm

    We use a enameled cast iron Dutch oven from Costco. It is just like the $230 le cruset but only $50 new.

    Reply
  17. Patsy says

    March 13, 2012 at 12:13 am

    I have been cooking since I was 11…that’s 58 years, but I have never made bread. It is something I want to do now, and have been looking for recipes. This looks like a good recipe to start with. I have just started following you blog. Patsy, in Texas

    Reply
  18. Suzie Ridler says

    March 14, 2012 at 11:14 am

    Wow Patsy, comments like your keep me blogging! I hope you have so much success with this recipe that you get hooked on bread making too. 🙂 Nice to meet you and let me know how it turns out!

    Reply
  19. Valerie says

    March 28, 2012 at 1:08 pm

    Just took my loaf out of the oven! Many thanks for sharing the recipe.

    Reply
  20. Suzie Ridler says

    March 28, 2012 at 4:03 pm

    Wonderful Valerie! So glad you made it and it’s my pleasure.

    Reply
  21. 'Le ricette dell'Amore Vero' di Claudia Annie says

    March 28, 2012 at 10:25 pm

    complimenti per il tuo bellissimo blog! da oggi ti seguirò 🙂 baci!

    Reply
  22. Suzie Ridler says

    March 29, 2012 at 10:22 am

    Vi ringrazio tanto! Sono felice di aiutarvi e vi ringrazio per il supporto!…

    I hope the translator worked! Thank you so much! 🙂

    Reply
  23. poppyleigh-designs.com says

    January 8, 2013 at 11:39 pm

    That is some gorgeous bread!!!

    Reply
  24. Anonymous says

    June 18, 2013 at 12:57 am

    Hi, would love to try making this bread, it looks amazing. What type of yeast, can I use instant or quick rise yeast?

    Reply
  25. Suzie Ridler says

    June 18, 2013 at 2:31 am

    Anonymous, I would not use instant rise, I would use a traditional regular yeast since it has to sit overnight. Good luck and yes, it is amazing!

    Reply
  26. Miranti Ayunita says

    July 4, 2013 at 9:24 am

    This comment has been removed by the author.

    Reply
  27. Miranti Ayunita says

    July 4, 2013 at 9:26 am

    is it Ok if I baked without using a pot?

    Reply
  28. Sue B says

    July 6, 2013 at 3:44 am

    No need to take the dough off the parchment paper…just lift it and drop into the dutch oven and then put the lid back on. Some parchment paper can hang out from beneath the lid. I did this after preheating the dutch oven to 500 degrees. The paper turns brown and crisp but doesn’t burn and doesn’t stick to the dough. The dough I make is sticky and hard to handle so this really helps.

    Reply
  29. Linda Crowder says

    July 6, 2013 at 12:02 pm

    I am very glad I came to your site as I didn’t have a dutch oven either. I also do not have such a casserole as you show. SO, I will use the crock liner from my Slow Cooker along with it’s lid. I believe that it can withstand the same heat recommendations that you gave for your casserole. With all the positive comments, I feel I will have success with this bread. I don’t ever make bread by hand anymore because I am spoiled to my bread machine, since it is only me now and that is usually just so simple! But, I believe for a treat, I will be making this bread often. Thanks! I enjoy your site very much.

    Reply
    • Suzie Ridler says

      October 20, 2013 at 11:45 am

      Linda, I have been meaning to try making bread in the slow cooker too! I am also totally spoiled because of my bread machine. Thank you! So glad you like the site. 🙂

      Reply
  30. Mel says

    October 19, 2013 at 7:51 pm

    I wonder if you could put this in the crock pot and let that cook it? No dutch oven required? I may have to try that.

    Reply
    • Suzie Ridler says

      October 20, 2013 at 11:46 am

      You can always try! The difference here is though that this is super fast and hot and intense baking whereas the slow cooker is the opposite. Whatever happens will be interesting, just not sure you will get the same results.

      Reply
  31. mindy says

    March 3, 2014 at 3:28 pm

    Do you need to grease your casserole dish at all?

    Reply
  32. mindy says

    March 3, 2014 at 3:29 pm

    Do you need to grease your casserole dish at all?

    Reply
  33. Suzie Ridler says

    March 4, 2014 at 6:35 pm

    No Mindy, I don’t think so. At least I don’t think I did!

    Reply
  34. Anonymous says

    January 21, 2015 at 8:47 pm

    Suzie, I have your bread in the oven right now. I added garlic and cheddar cheese to mine. Cooking in a square pyrex pot with a glass top. Used 450 as a temp to start, 30 min. then will turn down to 350 for the last …12-15, I’ll watch it through the window. Can’t wait to see what we get. Thanks!!

    Reply
  35. Anonymous says

    January 21, 2015 at 8:49 pm

    sorry, I couldn’t figure out how to add my name…Mike….from WI

    Reply
  36. Lynne says

    March 31, 2018 at 3:29 pm

    I would like to make this with garlic and cheese. Can you tell me how much of each I should use and when do I put it in place?

    Reply
    • Suzie the Foodie says

      April 4, 2018 at 11:02 am

      Lynne, if you are using garlic powder I wouldn’t go above 1 tsp, fresh garlic could probably get away with a couple of minced cloves. Cheese could impact the baking time so just use 1/2 a cup of shredded cheese the first time you make it. Enjoy and great foodie ideas BTW!

      Reply
  37. Linda says

    April 25, 2020 at 12:35 pm

    Ohhh it looks so good!!! How I wish I could make it gluten free and still look and taste as good as that! 🥺

    Reply
    • Suzie the Foodie says

      April 29, 2020 at 1:55 am

      Thank you Linda!!! Make sure to use oil and not butter if you try and I hope you can come up with a way to make it gluten-free!

      Reply
  38. Kat Chambers says

    January 13, 2023 at 7:05 pm

    I have been using this recipe for at least a year and decided to try the cold oven method and eureka it worked beautifully. I have a convection oven ( but it works in regular oven too) and this is what I do. I follow all the instructions up to the point where I would preheat the oven. Instead of preheating I place the bread on parchment cut to fit and drop it into the pot with lid on and place it in a COLD oven. Set the temperature to 450F….bake it for 35-40 minutes, remove the lid and bake an additional 10 minutes till the internal temperature of the bread reaches 200F.. Amazing bread every single time. Give it a try you won’t be disappointed.

    Reply

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