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No-Knead Artisan Bread
No-Knead Artisan Bread

Before you jump to No-Knead Artisan Bread recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

Healthy eating promotes a feeling of health and wellbeing. Increasing our consumption of well balanced meals while lowering the intake of unhealthy kinds contributes to a more wholesome feeling. A salad tends to make us feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s difficult to find healthier foods for something to eat between meals. Shopping for snacks can be a difficult task because you have a great number of options. Here are a few healthy snacks that you can use when you need a fast pick me up.

Whole grain foods are an superb choice for a fast balanced snack. Starting your working day with a piece of whole grain toasted bread can give you that added boost you need to get going. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always much better than eating the refined grains we commonly find in our grocery stores.

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to no-knead artisan bread recipe. You can cook no-knead artisan bread using 4 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make No-Knead Artisan Bread:
  1. Take 400 g bread flour
  2. Take 1/4 tsp yeast
  3. Provide 3/4 tsp table salt
  4. Use 1 1/3 cups water
Steps to make No-Knead Artisan Bread:
  1. In a large mixing bowl, add yeast to flour and whisk until well combined.
  2. Add salt and water and gently mix until a rough ball of dough forms. Cover and let stand for 12–24 hours at room temperature.
  3. Preheat the oven as hot as it will go with a cast iron Dutch oven inside. Liberally dust work surface with flour, pull dough in from the edges towards the center until it becomes a small mound (no need to knead). Place on baking parchment. Cover with a kitchen towel and let sit for another hour or two.
  4. Trim parchment paper around the dough and score top with a knife. Drop the dough loaf into the Dutch oven, spray with water, cover, and let bake for 15 minutes.
  5. Remove the lid, spray with a bit more water, then bake uncovered for fifteen minutes more or until completely done.
  6. Let cool, slice, and serve.

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