This No-Knead Artisan Bread recipe stands out for its simplicity and extraordinary results.
Using just four basic ingredients, it delivers a beautifully golden, crackly crust with a soft, fluffy interior—all without any kneading.
It’s an ideal choice for home bakers seeking artisan-quality bread without the fuss.
Easy No-Knead Artisan Bread
Equipment
- 1 Large Mixing Bowl
- 1 Dutch Oven (4-6 Quart) with Lid
- 1 Bench Scraper or Spatula
- Parchment Paper
- Kitchen Thermometer
Ingredients
- 3 cups plus 2 tablespoons about 390 grams all-purpose flour, plus extra for dusting
- 1½ teaspoons sea salt
- ½ teaspoon instant dry yeast quick-rise yeast can be used
- 1½ cups 354 ml warm water (around 120°F to 130°F)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and yeast until fully blended. This evenly distributes the yeast and seasoning throughout the flour.
- Add Warm Water and Form Dough: Pour the warm water into the dry mixture. Stir gently with a spatula until a sticky, rough dough forms. Avoid overmixing; the dough should look shaggy and somewhat loose.
- Initial Dough Rest: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a cozy, draft-free spot at room temperature. Let the dough rest undisturbed for about 3 hours. During this time, it will rise and develop bubbles on the surface.
- Shape the Dough: After the resting period, flour your work surface generously. Using a sturdy spatula or bench scraper, carefully transfer the sticky dough onto the floured surface. Lightly dust the top of the dough with flour. Gently fold the dough inward about 5 to 7 times, forming a rounded loaf shape. Be careful not to press too hard, preserving the airy texture.
- Second Proof: Lay a sheet of parchment paper inside a large bowl, then place the shaped dough seam-side down on top of it. Lift the edges of the parchment paper to cover the dough, then cover the bowl loosely with plastic wrap or a towel. Allow the dough to rest for another 30 minutes, during which it will puff slightly.
- Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C). Let the pot heat for the entire duration of the dough’s second rest.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place both into the pot. Trim any excess parchment paper if it extends too far to avoid burning. Cover with the lid and bake for 30 minutes.
- Finish Baking for Crust: After 30 minutes, remove the lid and continue baking the bread uncovered for an additional 8 to 12 minutes, until the crust deepens to a rich golden brown. Watch closely to prevent burning.
- Cool Completely Before Slicing: Take the bread out of the oven and transfer it to a wire rack. Allow it to cool fully for at least 45 minutes before cutting to ensure the crumb sets perfectly.
Notes
- Flour Measuring Tip: For best results, fluff your flour by stirring it lightly before measuring. Use a spoon to scoop it into your measuring cup and level off with a knife without packing it down. This prevents overly dense dough.
- Water Temperature: The water should feel warm to the touch but not hot enough to scald (between 120°F and 130°F). Water that’s too hot can kill the yeast and prevent proper rising.
- Dutch Oven Alternatives: If you don’t have a Dutch oven, any oven-safe pot or dish with a tight-fitting lid can work, as long as it can withstand 450°F. Just ensure it’s large enough to hold the dough.
- Using Active Dry Yeast: If substituting active dry yeast, increase the amount to ¾ teaspoon and dissolve it in ¼ cup warm water with a pinch of sugar. Let it sit until frothy (about 5-8 minutes) before adding to the rest of the water. Reduce the water amount in the recipe to 1¼ cups accordingly.
- Storage and Refreshing: Store the bread at room temperature in a bread box or paper bag for up to two days. To refresh the crust, lightly mist it with water and warm it on a preheated oven rack at 400°F for 5-10 minutes.
- Freezing Instructions: Wrap the bread tightly in plastic wrap and freeze for up to three months. For convenience, slice before freezing so you can thaw just what you need. Reheat slices in a 350°F oven for about 15 minutes.
Nutritionally, this bread offers a solid source of carbohydrates for energy, moderate protein content from the flour, and is low in fat and saturated fat, making it a wholesome everyday staple.
Its fiber content supports digestive health, especially when made with all-purpose or whole wheat flour.
The minimal ingredients and straightforward process make this recipe perfect for busy cooks and meal preppers, while the long resting time develops flavor and texture naturally.
Plus, the ability to freeze and refresh the bread means you can enjoy fresh artisan bread anytime.
Overall, it’s a satisfying, accessible bread that pairs well with a variety of meals or simply on its own.
Must-Have Tools for Perfect Results
Dutch Oven with Lid
Essential for creating the ideal steam environment that produces a crisp, golden crust and tender crumb. Beyond this recipe, it’s versatile for soups, stews, and braises, making it a cornerstone of any kitchen.
Large Mixing Bowl
Provides ample space for combining ingredients and letting the dough rise comfortably. A durable bowl is crucial for all baking and cooking tasks, from mixing batters to marinating.
Bench Scraper
Helps in gently folding and shaping the sticky dough without deflating it. Its multi-purpose design also makes it perfect for chopping herbs, scraping counters, and transferring chopped ingredients.
Parchment Paper
Prevents dough from sticking to surfaces and makes transferring bread effortless. It’s a convenient, disposable tool that also facilitates easy cleanup in baking and roasting.
Kitchen Thermometer
Ensures water temperature is just right to activate yeast without killing it, guaranteeing proper dough rise. An indispensable tool for precision cooking, from baking bread to roasting meats.
Chef’s Secrets for Perfect Crust
Achieving the perfect crust on this no-knead artisan bread hinges on a few key techniques.
First, the long resting time allows gluten to develop naturally without kneading, creating an airy, tender crumb inside.
Using a Dutch oven traps steam during the initial baking phase, which is essential for that crackly, golden exterior.
Don’t skip preheating the pot to ensure an instant burst of heat. When shaping the dough, handle it gently and fold just enough to hold its shape—too much handling can deflate the bubbles that give the bread its light texture.
Lastly, baking uncovered at the end crisps the crust beautifully, so keep an eye on your loaf to avoid burning.
Serving Suggestions to Elevate Flavor
This rustic artisan bread is incredibly versatile and pairs wonderfully with both savory and sweet accompaniments.
For a classic experience, serve it warm with high-quality butter or olive oil and a sprinkle of flaky sea salt.
It’s also an excellent base for hearty sandwiches, grilled cheese, or bruschetta topped with fresh tomatoes and basil.
To turn it into a meal, pair slices with a bowl of soup or stew, where the crusty exterior can soak up flavorful broths.
For breakfast, toast slices and add smashed avocado, a drizzle of lemon, and chili flakes for a simple yet satisfying start to the day.
Storage Tips for Freshness
Proper storage is key to maintaining your bread’s freshness and texture.
Keep the loaf at room temperature in a breathable container like a bread box or a paper bag—this helps preserve the crust’s crispness while preventing the bread from drying out too quickly.
Avoid plastic bags at room temperature as they trap moisture and soften the crust. If you don’t plan to eat the bread within two days, freezing is your best option.
Slice the loaf first, then wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
When ready to enjoy, thaw at room temperature and reheat briefly in the oven to refresh the crust.
Frequently Asked Questions About Bread
1. Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour, but keep in mind the bread may be denser and require a slightly longer resting time. Mixing whole wheat with all-purpose flour can create a lighter texture while adding fiber.
2. Why is the water temperature important?
Water that’s too hot can kill the yeast, while water that’s too cool won’t activate it properly. Aim for a warm temperature around 120°F to 130°F to ensure the yeast thrives and the dough rises well.
3. What if I don’t have a Dutch oven?
Any oven-safe pot or deep baking dish with a tight lid will work as a substitute. Just be sure it can handle high temperatures and holds enough dough. If you don’t have a lid, you can cover the dough with a large heatproof bowl during baking to trap steam.
4. How can I tell when the bread is fully baked?
Besides the deep golden crust, you can tap the bottom of the loaf once cooled—it should sound hollow. Using a kitchen thermometer, the internal temperature should reach about 200°F for perfectly baked bread.
5. Can I make this bread ahead of time?
Absolutely! The dough can be refrigerated overnight after the initial mix to develop flavor further. Just allow it to come back to room temperature before shaping and baking. This makes it great for meal prepping or weekend baking.
