• Jenny

Artisanal Bread

Updated: Nov 11, 2019

Impress yourself by making this delicious no-knead artisanal bread. It only takes a few minutes to prep, and storing the dough in the refrigerator makes it easy to handle.

My family calls this recipe “Tyler Bread” after my brother-in-law who introduced us to it. We were at our cabin in the Sierra Nevada mountains in California and Tyler effortlessly made this amazing bread. I thought he had superhuman powers. Then I made the bread myself and realized pretty much anyone can make it. Sometimes I miss a step or two but as long as I have the four ingredients in their proper proportions it always turns out well.

There are a few things I love about this recipe. 1) It tastes delicious and the finished loaf can be used in a number of ways. 2) There is no kneading! I repeat, no kneading! 3) You just mix up this dough then stick it in the refrigerator. You can bake a loaf that day or in a few days and the dough will keep up to a week so you can keep making fresh loaves of bread.

To mix things up, try these variations: sprinkle coarse salt over the loaf just before you put it in the oven. Mix in herbs such as rosemary, dried basil, thyme, or sage. Turn a loaf into a bread bowl for spinach dip or soup. Mix together one cup butter and two heads roasted garlic for a delicious garlic butter spread.

Cost - Benefit

Cost: 15 minutes hands-on time

Benefit: makes 3 round loaves


6 ½ cups (880 g) flour

1 ½ tablespoons (22 mL) instant yeast

1 tablespoon (15 mL) salt

3 cups (700 mL) water


Combine dry ingredients in large bowl and stir well. Add water and stir until flour is incorporated, though it will still be a shaggy mess. Cover bowl with a lid that is not airtight and place in the refrigerator for at least three hours so the dough can rise.

Once dough has risen, prepare a baking sheet by lining it with parchment paper and sprinkling maize porridge or corn meal evenly across the parchment paper. Remove the dough from refrigerator and sprinkle with flour. Push your hands into the dough to remove one-third of the dough per loaf. Return unused dough to refrigerator. Shape the ball of dough by pulling the dough across the top of the ball and tucking it under. Rotate a quarter turn, reshape, and tuck. Repeat a few times until the ball is smooth. Pulling the dough tight like this creates a “gluten cloak” without all the work of kneading.

Place the shaped ball of dough on the cookie sheet and let it rise, uncovered, for 20 minutes. Do not worry if your loaf does not rise during this time. After 20 minutes, turn your oven on to 450 degrees Fahrenheit so it can begin to preheat. After another 20 minutes (40 minutes total since you removed the dough from the refrigerator) sprinkle the shaped loaf with flour and cut an X across the top 1/2 -inch deep. This gives the loaf somewhere to go as it expands. Put the cookie sheet with the dough into the oven on the top rack, which should be placed as high as possible without being so high that the loaf will rise into the roof of the oven as it cooks. As you put the dough in the oven, dump 1-2 cups of room temperature water into your broiler pan and close the oven door. Try to do this as quickly as safely possible to limit the heat that escapes the oven. This creates steam to give the

If baking one loaf, bake for 30-40 minutes until the crust is golden brown. If you are baking two loaves on one baking sheet, it will take about 50-60 minutes to cook. You may want to rotate your loaf with 5-10 minutes left if your oven cooks unevenly. When you remove the loaf from the oven, it may sing. Allow to cool completely before slicing otherwise it will be a bit crumbly. The remaining dough can be stored in the refrigerator for up to a week.

This recipe is adapted from the basic recipe in the book The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking. #noknead #artisanalbread #homemade #fromscratch #Uganda #kampalakitchen