Foolproof No-Knead Artisan Bread

This is something that made me so excited and proud that I actually made it, I feel like I need to tell everyone about it. Like I can't believe it actually turned out and it was even more amazing that I envisioned.

I give you this Foolproof No-Knead Artisan Bread that is so simple, you won't believe how incredible the result is.

Granted this recipe does take a lot of TIME, you aren't involved much in the process. You mostly have to remember to throw the dough together the night before you want to make it and you're good to go. Plus it only requires FOUR ingredients. FOUR. Amazing.

The crust was perfectly crisp and the inside, oh man the inside, is fantastic. So soft, fluffy and airy. It's like you're basically eating a cloud. ;)

I'm pretty sure I'm never going to buy another loaf of artisan bread ever again because this one was so much better than any I've ever had. No lie.

And if I haven't convinced you enough already, you can get an enamel-coated dutch oven like the one I have for $40 or less here or here. It will change your life.

Foolproof No-Knead Artisan Bread

Slightly Adapted from Pinch of Yum

Dough Prep Time: 12 1/2 hours (overnight) Baking Time: 40 minutes

3 cups all purpose flour

1 1/2 tsp. salt

1/2 tsp. instant yeast

1 1/2 cups room temperature water

PREP

1. In a large mixing bowl, whisk the flour, salt and yeast until combined. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. (It won’t be a smooth dough.) Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.

BAKING

2. When you're ready to bake, preheat the oven to 450 degrees F. Stick a 6-quart enamel-coated cast iron dutch oven in the oven for about 30 minutes to heat. At this point, the dough should puffy and almost bubbly. Gently scrape the dough out onto a well-floured surface. Gently shape (not knead) it into a ball with flour on the outside. If needed, add flour until no longer sticky. Set on a piece of parchment paper and cover with plastic while your pan heats up.

3. Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it's very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy.