Do you want to make bread like the French without all the fuss? Welcome to the 5-Minute Artisan Bread Recipe with no kneading required.
This post is all about how to make No-Knead, 5-Minute Artisan Bread.
This recipe is so easy to make, especially for beginner bread makers. And if you’re already a connoisseur, you’ll find that this 5-Minute Artisan bread method is just as delicious as complicated techniques that require kneading.
A perfect slice of homemade artisan bread is crusty on the outside and soft and flavorful inside. Add a slather of butter on top, and it’s a win!
If you’re familiar with Jeff Hertzberg and Zoe Francois’s Artisan Bread In Five Minutes A Day, you already know it only requires four simple ingredients: flour, water, salt, and yeast. While this recipe is similar, one extra component is called for: honey.
Why honey? Honey adds moisture and flavor to the dough without compromising its crispy, delicious exterior. Because the honey sugars caramelize during baking, it also gives a golden color to the bread’s appearance.
With this recipe, it’s important to note that while making the bread dough only takes five minutes, it will be more than four hours before you can serve fresh bread because there are rising and baking times to consider.
5-Minute Artisan Bread (NO Kneading)
Just 4 Ingredients + Honey:
So what is the difference between regular bread and 5-minute artisan bread?
Before we dive into the ingredients, it’s crucial to explain why regular bread differs from this artisan bread recipe. Traditional bread is often kneaded and mass-produced, so there is little time for fermentation. This bread looks like regular sandwich bread because of its closed-cell structure.
Artisan bread is fermented, producing carbon dioxide and trapping tiny air pockets in the dough, which results in bread that has an open and airy look like the first picture shown in this article. Artisan bread rises from fermentation, while regular bread rises from kneading.
- Warm Water (3 cups, approximately 100 degrees F)
- Yeast (1 tablespoon)
- Salt (1 heaping tablespoon)
- Unbleached, All-Purpose Flour (6.5 cups) When measuring the flour, scoop the cup into the flour and then level it off, or use a scale. Consistency is key.
- Honey (1 tablespoon)
Equipment Needed For Five-Minute Artisan Bread:
- Large Container or Bowl – It’s worth purchasing this container because you can make the dough in it, and there’s plenty of room for the dough to expand during the fermentation process. You can also store the dough in this container for up to two weeks, and it comes with a lid.
- Spoon or Danish Dough Whisk – the dough whisk is helpful, but a stainless steel spoon or a wooden spoon will work too.
- Baking Sheet or Banneton Proofing Basket, aka brotform – Why is a proofing basket helpful? The basket allows the dough to hold its shape and rise up instead of spreading out.
- Dutch Oven, baking sheet, or baking stone. If you’re not using a dutch oven, you’ll also need a cast-iron skillet or a metal broiler tray to create steam.
- Sharp or Serrated knife – to make decorative slashes across the top of the bread.
- Scale – this is optional but best when measuring the flour. This 5-minute bread recipe is all about consistency.
What’s one of the BEST perks to making this easy, No-Knead Artisan Bread?
Because this recipe yields approximately four large loaves of bread, you don’t have to worry about baking all of the dough at once. You can pinch off a grapefruit-sized amount (about one pound) for one loaf and store the rest of the dough in the refrigerator for up to two weeks.
How To Make This 5-Minute Artisan Bread Recipe, Step-By-Step
Mix The Five-Minute Dough
Step 1: Add the yeast, salt, warm water (approximately 100 degrees F), and honey to a large container, and mix with a spoon.
Step 2: Next, measure the flour with a scale, or if you’re using a measuring cup, scoop the cup into the flour and then level it off. Add the flour to the large container all at once. Ensure the flour is thoroughly mixed and that there are no dry patches. If you see some dry patches of flour and it’s getting hard to stir, wet your hands generously and gently press the dough mixture together, but be sure not to knead it. You want the dough to be shapeless and wet.
Rise Time
Step 3: Set a timer for two hours and allow the dough to sit at room temperature in the container. Loosely cover the container. The dough will rise during this time in the container. Crucial tip: Never punch the dough down. Just let it be.
Step 4: After two hours, you could cut off a grapefruit-size piece of dough (about one pound) for baking but know the dough will be very sticky and hard to manage, so it’s best to put the container in the fridge for at least an hour before attempting this.
Place the lid loosely on the container. Leaving the cover cracked open for the first couple of days before sealing it is crucial so the gases from the yeast can escape. As mentioned earlier, you can store the dough in the fridge for up to two weeks, and it yields approximately four loaves. The dough will fall after being refrigerated, and this is normal.
Almost There!
Step 5: Line a baking sheet or surface with parchment paper, or if you’re using a banneton proofing basket, sprinkle it generously with flour and set aside. Next, lightly flour a work surface and cut off approximately one pound (aka the size of a grapefruit) of dough with a knife or kitchen scissors.
Step 6: The dough will still be a bit sticky, so add enough flour to your hands so it’s easy to handle. The goal is to surround the outside of the dough with flour so you can quickly shape it into a ball. Here’s a two-minute instructional video if you need help.
Hold the pound of dough in your hands or against the work surface and gently stretch it into a ball, tucking the dough in underneath itself while rotating it to form a round shape (this should take less than 30 seconds, according to Zoe Francois, aka the 5-minute bread expert). DO NOT work the flour into the dough, and BE CAREFUL not to work the dough too much.
Step 7: Place the ball-shaped dough on the parchment paper or floured proofing basket. The dough that rests on the basket will be the top of the loaf. Let the dough sit in peace (room temperature, uncovered) for 40 minutes.
Preheat the oven to 450 degrees F (for at least 25 minutes) with the dutch oven (pot and lid separate).
Crucial Tip: Know beforehand if you’re baking the bread in a dutch oven or on a baking sheet or stone. Why? While the oven is preheating to 450 degrees F, you’ll need to preheat the dutch oven (pot and lid separate), the baking sheet, or the baking stone. If you’re using a baking sheet or stone, you’ll also need to preheat a cast-iron pan or broiler tray on the rack below.
Why would I need to preheat a cast-iron pan or broiler tray? If you’re baking the bread on a baking sheet or stone, you’ll need to create steam. Once you’ve placed the bread loaf onto the baking sheet or stone, add a cup of water to the hot cast-iron pan or tray, and voila, you’ll have steam while the bread is baking. Dutch ovens create their own steam so this step is not necessary. Please DO NOT use a glass pan because it could shatter.
Step 8: After the dough has sat for 40 minutes, dust the top with flour and make 1/2-inch deep slits across the dough with a sharp or serrated knife. You can create one across or three. The design of the slits is entirely up to you! If your bread was in a basket, flip it onto parchment paper, dust it with flour, and make decorative cuts.
Wear oven mitts when transferring the dough to the hot surfaces in the oven. Also, use mitts to add water to a pan for steam.
Step 9: Transfer the dough ball by picking up the sides of the parchment paper. Open the oven, place the parchment paper and dough into the hot dutch oven and cover it with the lid or onto the hot baking sheet or stone. If using a sheet or stone, place one cup of water into the hot cast-iron pan or broiler tray set on the rack below so steam is created. If using a dutch oven, you can skip this step because the dutch oven creates its own steam.
Step 10: After 20 minutes, check the bread and remove the lid from the dutch oven if you used one. Continue to bake the bread for another 5 minutes. The crust should look golden brown and feel firm.
Step 11: It’s best to let the baked bread cool completely on a wire rack. However, I’ll admit I’ve cut into the bread after 20 minutes of cooling time, and it was perfectly delicious.
Other Types Of Artisan Breads:
Ciabatta
Focaccia
Sourdough Artisan Bread
Gluten-Free Artisan Bread
Easiest Yeast Bread Recipe – Follow this recipe.
Pizza Dough
Bread Rolls
Crusty Bread Recipe – Follow this recipe.
FAQs For 5-Minute Artisan Bread
What Is Different About 5-Minute Artisan Bread?
Artisan bread is known for its open and airy structures from the fermentation process. Mass-produced bread is kneaded with little time for fermentation, so it has closed structures like regular sandwich bread.
What Is The Secret To Making Good Artisan Breads?
Expert bread bakers believe the best room temperature for the dough to rise is between 70 to 75 degrees. Keep this in mind when you start to make 5-minute artisan bread.
What Qualifies As Artisan Bread?
Four simple ingredients with no extra additives are usually signs that the bread is an artisan. Flour, salt, water, and yeast are the signature components that generally make artisan bread. Honey is also an ingredient you’ll see in some recipes.
What Kind Of Flour Is Used In 5-Minute Artisan Bread?
All-purpose, unbleached flour is key to mastering this 5-minute artisan bread recipe.
What Is The Best Artisan Bread Recipe?
This one, duh. Once you add the honey, you’ll never want to go back to just four ingredients.
How Can I Follow This 5-Minute Artisan Bread Recipe With No Dutch Oven?
As mentioned in this 5-minute artisan bread recipe, you can use a baking sheet or baking stone instead of a dutch oven. Be sure to place a cast-iron skillet or metal broiler underneath the sheet or stone and add a cup of water for steam. If you need more details, follow the step-by-step recipe in this article.
What Is Rustic Artisan Italian Bread?
Ciabatta bread is an Italian bread that is crusty, rustic, and soft on the inside. This bread often includes olive oil in its ingredients and sometimes herbs.
Does Subway Serve Artisan Bread?
Yes, they do! While it’s softer and not as crusty as some artisan bread, it’s still delicious.
Is 5-Minute Artisan Bread Healthier Than Regular Bread?
While you would think artisan bread would be healthier because it doesn’t contain dough conditioners and mold inhibitors, a study in Israel showed that artisan bread wasn’t healthier than regular white bread.
What Is Artisanal Bread?
It’s another fancy name for artisan bread and means the same thing.
What Is The Difference Between Artisan Bread And Rustic Bread?
Rustic bread closely resembles artisan bread but usually has a thicker crust. It also tastes slightly like sourdough bread.
Is Artisan Bread The Same As White Bread?
No! Artisan bread has open and airy structures with a crusty outside. White bread is often kneaded and mass-produced, so the bread structures look small and closed.
Where Can I Watch The Zoe Bakes Bread Episode?
You can watch it here.
5-Minute Artisan Bread (NO Kneading)
Equipment
- 1 Large Container or Bowl -The link for the container is in the equipment section of the article.
- Measuring spoons and cups
- Spoon or Danish Dough Whisk
- Baking Sheet or Banneton Proofing Basket
- Parchment paper
- Dutch Oven, Baking Sheet, or Baking Stone -If using a baking sheet or stone you'll also need a cast-iron skillet or a metal broiler tray.
- Sharp or Serrated Bread Knife -This helps to create decorative cuts across the top of the bread.
- Cooling Rack
- Food Scale -This is optional, but best for measuring flour because of the consistency it gives.
Ingredients
Ingredients For 5-Minute Artisan Bread (NO Kneading)
- 3 cups Warm water, approximately 100 degrees F.
- 1 tbsp Yeast
- 1 tbsp Salt, make it a heaping tablespoon.
- 6.5 cups Unbleached, All-Purpose Flour When measuring the flour, scoop the cup into the flour and then level it off, or use a food scale.
- 1 tbsp Honey
Instructions
Step-By-Step Instructions For 5-Minute Artisan Bread (NO Kneading)
- Add the yeast, salt, warm water (approximately 100 degrees F), and honey to a large container, and mix with a spoon.
- Next, measure the flour with a scale, or if you’re using a measuring cup, scoop the cup into the flour and then level it off. Add the flour to the large container all at once. Ensure the flour is thoroughly mixed and that there are no dry patches. If you see some dry patches of flour and it’s getting hard to stir, wet your hands generously and gently press the dough mixture together, but be sure not to knead it. You want the dough to be shapeless and wet.
- Set a timer for two hours and allow the dough to sit at room temperature in the container. Loosely cover the container. The dough will rise during this time in the container. Crucial tip: Never punch the dough down. Just let it be.
- After two hours, you could cut off a grapefruit-size piece of dough (about one pound) for baking but know the dough will be very sticky and hard to manage, so it’s best to put the container in the fridge for at least an hour before attempting this.Place the lid loosely on the container. Leaving the cover cracked open for the first couple of days before sealing it is crucial so the gases from the yeast can escape. As mentioned earlier, you can store the dough in the fridge for up to two weeks, and it yields approximately four loaves. The dough will fall after being refrigerated, and this is normal.
- Line a baking sheet or surface with parchment paper, or if you’re using a banneton proofing basket, sprinkle it generously with flour and set aside. Next, lightly flour a work surface and cut off approximately one pound (aka the size of a grapefruit) of dough with a knife or kitchen scissors.
- The dough will still be a bit sticky, so add enough flour to your hands so it’s easy to handle. The goal is to surround the outside of the dough with flour so you can quickly shape it into a ball. Hold the pound of dough in your hands or against the work surface and gently stretch it into a ball, tucking the dough in underneath itself while rotating it to form a round shape (this should take less than 30 seconds). DO NOT work the flour into the dough, and BE CAREFUL not to work the dough too much.
- Place the ball-shaped dough on the parchment paper or floured proofing basket. The dough that rests on the basket will be the top of the loaf. Let the dough sit in peace (room temperature, uncovered) for 40 minutes.
- Preheat the oven to 450 degrees F (for at least 25 minutes) with the dutch oven (pot and lid separate). If you're not using a dutch oven, preheat the baking sheet or stone and a cast-iron pan or metal broiler tray.
- After the dough has sat for 40 minutes, dust the top with flour and make 1/2-inch deep slits across the dough with a sharp or serrated knife. You can create one across or three. The design of the slits is entirely up to you! If your bread was in a basket, flip it onto parchment paper, dust it with flour, and make decorative cuts.
- Transfer the dough ball by picking up the sides of the parchment paper. Open the oven, place the parchment paper and dough into the hot dutch oven and cover it with the lid or onto the hot baking sheet or stone. If using a sheet or stone, place one cup of water into the hot cast-iron pan or broiler tray set on the rack below. This will create steam. If using a dutch oven, you can skip this step because the dutch oven creates its own steam.
- After 20 minutes, check the bread and remove the lid from the dutch oven if you used one. Continue to bake the bread for another 5 minutes. The crust should look golden brown and feel firm.
- It’s best to let the baked bread cool completely on a wire rack. However, I’ll admit I’ve cut into the bread after 20 minutes of cooling time, and it was perfectly delicious.
Nutrition
Final Thoughts On 5-Minute Artisan Bread (No Kneading)
I hope you found this step-by-step, 5-minute artisan bread recipe simple to follow and understand! This recipe is easy and incredibly delicious whether you’re a beginner bread maker or an expert. Please share it with your friends and family on social media if you LOVE the recipe as much as I do.
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