High Altitude No-Knead Artisan Bread – Light and Fluffy

4 simple ingredients that produce the perfect chewy crust with a light-as-air interior. This is the easiest artisan bread recipe you will ever make since there is no kneading involved and it only takes 1.5 hours to enjoy hot out of the oven bread.

Homemade bread has become a novelty in the past 5 to 10 years. Baking a homemade loaf of bread sounds so delicious but also scary and daunting. You make homemade bread at high altitude? Yes, you totally can do it! This is the easiest bread recipe you will ever try. Follow along as I take all the guesswork out of baking bread at high altitude. I will help you every step of the way with pictures and all the details you need.

What is no-knead bread?

Just as the name suggests, no-knead bread is bread dough that does not require kneading. No-knead bread dough is very loose and sticky from a higher water content. The increased water content in this high altitude no-knead artisan recipe helps prevent the bread from being dry after its baked since the moisture in the air is much less than at lower elevation.

Why you will love this recipe:

• It only take 1.5 hours
• There is no kneading
• Light, fluffy inside with a chewy crust
• You never have to touch the sticky dough with your hands
• There is no need for a bread maker or stand mixer.

Check out these other awesome bread recipes

• High Altitude Moist Sour Cream Banana Bread Recipe
• Chocolate Chip Pumpkin Muffins – Fluffy & Moist, Oil Free
• Moist Cornbread Recipe – perfect for high altitude
• Soft & Fluffy High Altitude Dinner Rolls

Tools I recommend:

• Large mixing bowl
• Measuring cup and spoon
• Wooden spoon
• Spatula – optional if you don’t want to touch the dough at all
• Baking sheet or Dutch oven – if you use a baking sheet then another oven safe dish will be needed
• Parchment paper or silicone baking mat
• Plastic wrap or large plastic bag

High Altitude Bread Recipe Ingredients:

• All-purpose flour – All-purpose flour does not absorb water as well as bread flour which helps the no-knead dough stay loose and sticky. The extra moisture will also help create steam when the bread is in the oven which creates the crusty, crunchy crust.
• Water – Use lukewarm to warm water. Never use hot water when working with yeast. Hot water will kill the yeast and the dough won’t rise at all. Cold water will slow the yeast activation and rise of the dough.
• Kosher salt – Kosher salt has a slightly milder and more pure taste compared to table salt.
• Yeast – Use instant or active dry yeast.

I read that getting light, fluffy bread at high altitude is impossible without kneading. Well I am here to prove that wrong!

How to make High Altitude No-Knead Artisan Bread dough:

Activate the yeast

The first step in making bread is activating the yeast. When warm water (100 to 110 degrees F) touches the yeast granules, it activates or “wakes up” the yeast. The yeast absorbs the water and starts to multiply which creates a foam. As the yeast multiply and feed on the simple sugars in flour they release gases which creates the rise in bread dough and the light texture of bread.

1. Get warm water that is 100 degrees F. A little less or more is ok but don’t go over 110 degrees F. If this is your first time, use an instant read thermometer to make sure the temperature is just right. Once you make this recipe a few times you will be able to check the temp simply by touch.
2. Pour the water into the mixing bowl and add the yeast. Let the yeast and water sit for 3 to 4 minutes to allow the yeast to activate. When the yeast has absorbed enough water to activate you will no longer see granules of yeast in the water.

When baking with yeast at higher altitudes the amount of yeast has to be adjusted. Lower atmospheric or air pressure allows bread dough to rise faster. Because of this, decreasing the yeast helps the dough to not rise too fast and then collapse.

Add the dry ingredients

1. Add the flour and salt to the yeast mixture.
2. Use a wood spoon to mix all of the ingredients together. This will create a sticky dough.
3. Use a spatula or your clean finger to scrape any dough left on the spoon back into the bowl.

The amount of water needed can actually depend on the humidity in your house. If the dough is too dry and not sticky then add water 1 tablespoon at a time until the dough is sticky and conforms to the bowl. If the dough is too wet and shiny then add flour 1 tablespoon at a time until the dough is sticky but not wet.

Initial Rise…oh wait, the only rise needed for this bread

Did you know that the initial rise is also called the bulk fermentation time? This is one of the most important steps of making yeast bread. As soon as you are done mixing your bread dough the yeast starts getting to work by creating gases that create the beautiful bubbles in the dough. Just wait until you see the amazing holes in the bread dough.

1. Well done! It took 2 minutes to combine the ingredients and now you are done.
2. Cover the mixing bowl with plastic wrap or a large plastic bag.
3. Set your mixing bowl off to the side for an hour. Do not let the dough rise for more than 90 minutes, this could result in the dough collapsing during the bake and create a dense texture.
4. The bread dough should double in size.

If you ever watched your mom or grandma make homemade bread I bet you saw them cover their bread dough with a tea towel. Because the air is much drier at higher elevations please use plastic wrap. Plastic wrap will prevent the top of the dough from drying out and creating a skin. My favorite way to let my bread dough rise is by placing it on the kitchen counter by my electric tea kettle. As the tea kettle heats up it creates a moist and warm place for my bread dough.

Forming the loaf

Are you wondering how this big puffy bowl of sticky dough is going to transform into a beautiful loaf of bread? Don’t worry it’s actually quite easy. The most important thing to remember is: the more you work with the dough, the more gasses escape which can result in denser bread.

1. Place a large piece of parchment paper or a silicone baking mat (only if you are using a baking sheet) on your clean work surface.
2. Sprinkle some flour on the bottom portion of the parchment paper (closest to you).
3. Gently dump the dough out of the bowl onto the flour. Use a spatula to scrape the dough stuck to the bowl.
4. As careful as you can, use the spatula to form a loaf or circle shape. Do this by gently sliding the spatula under the edge of the dumped out dough and lift or fold the dough on to the top. Repeat this only as many times as it takes to create smooth edges.
5. Gently grab the edge of the parchment paper closest to you and slowly flip the dough onto the center of the parchment paper. This makes the uneven or seam side down creating a smoother finish on top.
6. Use a sharp knife, razor, or even kitchen scissors to make several cuts along the top approximately 1/2 inch deep. This will direct where you want the bread to expand while it is baking.

Baking the bread

There are 2 options for baking this bread: a smaller Dutch oven or a baking sheet.

Dutch oven:

1. Half way through the bread rising, place the Dutch oven (with the lid) in the oven and preheat the oven to 450 degrees F. You want the Dutch oven to be heated to 450 degrees before you place the bread in it.
2. After you have shaped your loaf of bread, open the oven door and take the lid off the Dutch oven. PLEASE remember to use an oven mitt or hot pad.
3. Grab the corners of the parchment paper then place the parchment paper and bread dough into the Dutch oven. Place the lid back on and close the oven door.
4. Bake for 30 minutes with the lid on – this will help trap the moisture in the bread.
5. Then take the lid off (again use an oven mitt!) and bake for another 5 to 10 minutes. This will allow the crust to crisp up so you get a nice chewy crust.
6. Take the bread out of the oven when the crust is getting crisp and golden brown. Also, there should be a hollow sound when you tap it with your knuckle.
7. Place the bread on a cutting board or wire rack to cool. Allow the bread to cool for 10 minutes before slicing then ENJOY!

Baking sheet:

1. While the bread is rising, preheat the oven to 450 degrees F. Place the baking sheet in the oven for several minutes to heat it up. Also place a small oven safe pan on the bottom shelf of the oven.
2. Grab the corners of the parchment paper or silicone baking mat with the bread dough and place it on the baking sheet.
3. Pour 1 to 2 cups of cold water into the pan on the bottom shelf and close the door as fast as you can to trap the steam in the oven. CAUTION: pouring cold water into a hot pan will create steam immediately, keep your face and any other body parts away to prevent getting burnt.
4. Bake for 30 minutes.
5. Take the bread out of the oven when the crust is getting crisp and golden brown. Also, there should be a hollow sound when you tap it with your knuckle.
6. Place the bread on a cutting board or wire rack to cool. Allow the bread to cool for 10 minutes before slicing then ENJOY!

CONGRATS!! You just made bread at high altitude!

FAQs:

Why do you need steam when baking bread?

Steam keeps the surface of your bread dough soft, which allows the bread to rise before the crust hardens. The steam also helps to create the crisp, chewy crust with a beautiful golden brown color.

How to reheat the bread?

Wrap the slices of bread in foil, place in the oven at 350 degrees for about 10 minutes.

What is the best way to store homemade bread?

Allow the bread to cool completely. Place the bread in an airtight container or Ziplock bag and store at room temperature for 2 days. After that the bread will start to become stale. Freezing the bread is a great option for leftover bread.

How long does homemade bread last in the freezer?

Homemade bread will last 2 to 3 months in the freezer if it is stored properly in an airtight container.

How do you thaw frozen homemade bread?

Allow the loaf of bread to thaw at room temperature for 12 hours before slicing it.

Why is my bread dough not rising?

5 reasons why your bread dough isn’t rising:

• The yeast was dead before starting – yeast used after is expiration date will not be as effective
• The yeast was too cold – if the water or environment was too cold, then yeast may have multiplied too slow or not at all
• The water temp was too hot – hot water will kill yeast
• Too long of rise time – at high altitude too long of rise time can cause the dough to collapse
• Insufficient rise time – the dough needs at least an hour to rise

High Altitude No-Knead Bread Recipe is the perfect side for Grilled Chicken Alfredo

Or try these other delicious dinners:

Spicy Chinese Chicken 3 Ingredient Chili Garlic Sauce

Easy Cast Iron Pork Chops – Gluten and Dairy Free

Easy Leftover Pork Chop Recipe Dairy Free with Rice

Sweet and Sour Meatballs

5-Ingredient Chicken Casserole

Homemade Sloppy Joes

Easy Chicken Pot Pie Recipe

Dairy-Free Chicken Noodle Soup

Make this delicious bread at sea level with 2 minor adjustments:

Because the air pressure is greater at lower elevation more yeast and a second rise (proofing) is needed to allow the dough to rise.

• Use 2.5 teaspoons of yeast
• After the initial rise and forming the loaf of bread allow the bread to rise for another 40 minutes.

Bake according to the high altitude baking directions.

If you make this delicious High Altitude Artisan Bread leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.