No-Knead Artisan Bread

No-Knead Artisan Bread

Course: Side Dish
Cuisine: French


  • 3 cups flour
  • 1 tsp active dry yeast
  • 2 tsp salt
  • 1.67 cups warm water 45 degrees C
  • 1 tsp fresh rosemary
  • 1 tsp fresh sage
  • 1 tsp fresh thyme


  • Combine the flour, yeast, salt, and herbs in a large bowl.
  • Add water until the dough is very sticky.
  • Cover the bowl and leave at room temperature for 18-24 hours.
  • Cover the counter with flour. Fold the dough in half, then form into a ball.
  • Put flour on a kitchen cloth. Put the dough on the cloth, then cover with another floured cloth. Leave for 2 hours.
  • Preheat the oven to 500 degrees F. Put a casserole dish with 2 cm of water on the bottom shelf.
  • Pull the dough out into a baguette and place on a baking tray.
  • Bake for 22 minutes, until the bread is golden brown.
  • Let cool for 5 minutes before slicing.