No-Knead Artisan Bread: The Magical Loaf That Bakes Itself (Almost)

🥖 Why This Bread Changed Everything

Back in 2006, New York Times food columnist Mark Bittman introduced America to a recipe by Jim Lahey of Sullivan Street Bakery: no-knead bread.

And suddenly, everyone was baking golden loaves in cast-iron pots.

Why? Because this method:

✅ Uses just 4 ingredients

✅ Requires zero kneading (yes, really)

✅ Builds incredible flavor through slow fermentation

✅ Creates a bakery-quality crust with a Dutch oven

✅ Is forgiving—even beginners succeed

The secret isn’t effort.

It’s patience.

Letting time do the work while gluten develops naturally.

The result? A rustic, chewy, deeply satisfying loaf that tastes like it took all day… because it kind of did.

🛒 What You’ll Need: Pantry Staples, Maximum Reward

Grab these simple ingredients—you probably already have them:

3 cups (360g) all-purpose or bread flour

1¼ tsp (5g) salt

¼ tsp (1g) active dry yeast (or instant yeast)

1½ cups (355ml) lukewarm water (not hot!)

That’s it.

No sugar. No oil. No milk.

Just pure, honest bread.

Optional upgrade:

 see continuation on next page