Here’s an easy no-knead artisan bread anyone can try and will enjoy.

Ingredients :

  • 3 cups lukewarm water (100°F or 38°C), plus more for the broiler tray
  •  1 tablespoon granulated yeast (active dry, instant, quick rise, or bread machine is fine)
  •  1 to 1 1/2 tablespoons kosher or other coarse salt, to taste
  •  6 1/2 cups unbleached all-purpose flour, measured by the scoop-and-sweep method
  •  Cornmeal, for dusting (optional)

DIRECTIONS

Make the dough

Use 3 cups of warm water just a little so that it feels just slightly warmer than body temperature.
In the large bowl of a standing mixer or a 6-quart container with a lid, mix the yeast, warm water, and salt.
Add the flour to the yeast mixture, use a wooden spoon or stand mixer to mix until the flour is completely incorporated and you have a blobby dough.

Don’t knead the dough! It’s not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. Make sure that there are no dry patches of flour.
Loosely cover the container and let the dough hang out at room temperature until it begins to rise and collapse or at least flatten a little on the top, about 2 hours. Set aside in the fridge.
You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it’s best to refrigerate the dough overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again—that’s normal. Whatever you do, do not punch down this dough. You’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves.

Shape the dough into a loaf

When you want to bake a loaf of artisan bread, dust a pizza peel or a baking sheet turned upside down, line it with parchment paper.
Grab a hunk of the dough and use a serrated knife or scissors to cut off about a 1-pound piece of dough. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn’t stick to your hands.
Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. Most of the dusting flour will fall off, and that’s okay, because as we just said, it’s not intended to be incorporated into the dough. The bottom of the ball of dough may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The rest of your round loaf should be smooth and cohesive, and the entire shaping process should take no more than 20 to 40 seconds—don’t work the dough any longer or your loaves may be dense.

Place the shaped ball of dough on the prepared pizza peel and let it rest for about 40 minutes. It doesn’t need to be covered. (You may not see much rise during this period, but don’t fret. It will rise much more during baking.)
Bake that gorgeous-looking loaf
Preheat the oven to 450°F (230°C) for at least 20 to 30 minutes.

Preheat a baking stone (or an upside-down cast-iron skillet) on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won’t interfere with the rising bread.
Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2-inch-deep cross or a couple gashes or a tic-tac-toe pattern in the top. There’s no need to dust the flour off the loaf.

Place the far edge of the peel or the upside-down baking sheet in the oven on the baking stone a few inches beyond where you want the bread to land. Give the peel or baking sheet a couple quick back-and-forth jiggles and then abruptly pull it out from under the loaf. The loaf should land on the baking stone with very little drama.
Quickly but carefully pour about 1 cup hot water into the broiler tray and immediately shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes, until the crust is richly browned and firm to the touch. Because the dough is so wet, there’s very little risk of it becoming dry despite how dark the crust may become.

Remove the bread from the oven and let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. (Crazily enough, a perfectly baked loaf will audibly crackle, or “sing,” when initially exposed to room temperature.) The crust may initially soften but will firm when cooled.