No Knead Artisan Bread

2 hrs 30 min + 42–45 min bakingMakes one 12-slice loaf

A rustic, high-hydration artisan loaf with an open crumb and crispy crust, made with minimal kneading and long fermentation.

prepPlace a large (10-inch / 26 cm) Dutch oven or heavy-based pot with lid in oven.
prepPreheat oven to 450°F / 230°C, 30 minutes before baking.
360 g bread flour (or plain/all-purpose)	Mix flour, sugar, yeast & salt; add water & oil	Spray with oil, cover & rest 2–3 hrs until doubled	Fold dough 5–6 times, form rough round	Roll onto parchment, reshape & rest while oven preheats	Transfer dough on parchment into hot pot	Bake covered 30 min, then uncovered 12–15 min until golden	Cool on wire rack 10 min before slicing
12 g white granulated sugar
7 g dried yeast (instant or rapid rise)
9 g salt
360 ml warm water
15 ml olive oil

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