No Knead Artisan Bread Recipe

Introduction

This no-knead artisan bread is a simple and rewarding recipe perfect for home bakers looking to enjoy a crusty, flavorful loaf without the hassle of kneading. With just a few basic ingredients and some patience, you’ll have fresh homemade bread that rivals your favorite bakery.

Ingredients

• 3 cups bread flour (or plain/all-purpose flour)
• 1 tablespoon white granulated sugar
• 2 teaspoons dried yeast (instant or rapid rise)
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water
• 1 tablespoon olive oil

Instructions

1. Step 1: In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm water and olive oil, then mix until all ingredients are combined. The dough should be wet, sticky, and shaggy.
2. Step 2: Lightly spray the top of the dough with cooking oil spray. Cover the bowl with plastic wrap and place a dry tea towel over it.
3. Step 3: Let the dough rise in a warm, draft-free place for 2 to 3 hours, or until it doubles in size. The dough will have bubbles and wobble like jelly.
4. Step 4: Place a large 10-inch (26 cm) Dutch oven or heavy-based pot with a lid into the oven and preheat to 450°F (230°C) for 30 minutes before baking.
5. Step 5: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Scrape the dough from the bowl onto the surface using the spatula. Sprinkle the top of the dough with a pinch of flour, then fold it over on itself 5-6 times to form a rough round shape.
6. Step 6: Cut a large piece of parchment paper big enough to transfer the dough into the pot. Place the paper next to the dough and roll the dough onto it, smooth side up. Center the dough on the paper and reshape or gently shake the pan to even out the dough.
7. Step 7: Loosely cover the dough with plastic wrap and let it rest while the oven finishes preheating.
8. Step 8: Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper from each end and place it into the pot.
9. Step 9: Cover the pot with the lid and bake for 30 minutes. Remove the lid and bake for an additional 12 to 15 minutes, or until the loaf is golden brown and crusty.
10. Step 10: Transfer the bread to a wire rack and let it cool for 10 minutes before slicing.

Tips & Variations

• For extra flavor, add 1 teaspoon of dried herbs or minced garlic to the dry ingredients before mixing.
• If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid that can withstand high heat.
• Allow the dough to rise longer for an even lighter texture.
• Try substituting half the flour with whole wheat for a nuttier taste.

Storage

Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days to maintain the crust’s crispness. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. To reheat, toast slices directly from the freezer or warm the whole loaf in a 350°F (175°C) oven for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before mixing with the dry ingredients to ensure it’s alive.

Do I need a Dutch oven to make this bread?

A Dutch oven is ideal because it traps steam, creating a crispy crust. However, any heavy oven-safe pot with a lid or a cast-iron skillet covered tightly with foil can work as a substitute.

No Knead Artisan Bread Recipe

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★★★★★

4.4 from 50 reviews

This No Knead Artisan Bread recipe delivers a simple yet satisfying homemade bread with a crisp crust and tender, airy crumb. With minimal effort and no kneading required, the dough is prepared in one bowl, left to rise, then baked in a preheated Dutch oven to achieve an authentic bakery-style loaf. Perfect for both beginner and experienced bakers looking for delicious artisan bread at home.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups bread flour (or plain/all purpose)
• 1 tablespoon white granulated sugar
• 2 teaspoons dried yeast (instant or rapid rise)
• 1 1/2 teaspoons salt

Wet Ingredients

• 1 1/2 cups warm water
• 1 tablespoon olive oil

Other

• Cooking oil spray (for lightly spraying dough)
• Light flour (for dusting work surface and spatula)
• Large piece of parchment paper (for transferring dough)

Instructions

1. Mix ingredients: In a large bowl, combine the bread flour, sugar, dried yeast, and salt. Add warm water and olive oil, mixing together until fully incorporated. The dough will be wet, sticky, and shaggy in texture.
2. First rise: Lightly spray the top of the dough with cooking oil spray. Cover tightly with plastic wrap and place a dry tea towel over the bowl. Leave it in a warm, draft-free place for 2-3 hours, or until the dough doubles in size and is full of bubbles, feeling wobbly like jelly.
3. Preheat oven and pot: About 30 minutes before baking, place a large (10-inch or 26 cm) Dutch oven or heavy-based pot with a lid in the oven. Preheat the oven to 450°F (230°C) so both the oven and pot are thoroughly heated.
4. Shape the dough: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Carefully scrape the dough out of the bowl onto the surface using the spatula. Sprinkle the top of the dough with a generous pinch of flour and fold it over itself using the spatula about 5-6 times to form a rough round shape.
5. Transfer to parchment paper: Place a large piece of parchment paper next to the shaped dough. Roll the dough onto the paper with the smooth side facing up. Move the dough to the center of the paper and reshape slightly or gently shake the pan to distribute the dough evenly.
6. Rest while preheating: Loosely cover the dough on the parchment paper with plastic wrap and let it rest while the oven continues to preheat.
7. Bake the bread: Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the parchment paper from each end and transfer the dough, still on the parchment, into the hot pot. Cover with the lid and bake for 30 minutes.
8. Finish baking uncovered: After 30 minutes, remove the lid and bake the bread for an additional 12-15 minutes until the loaf is deeply golden brown and has a crisp crust.
9. Cool and serve: Remove the bread from the pot using the parchment paper and transfer it to a wire rack. Allow it to cool for about 10 minutes before slicing and serving.

Notes

• Using a preheated Dutch oven creates steam that helps develop the artisan bread’s crust.
• Be sure to use warm water to activate the yeast without killing it.
• The dough is very wet and sticky; don’t add extra flour during mixing, just handle carefully when shaping.
• Resting the dough on parchment paper makes transferring it to the hot pot easier and safer.
• Let the bread cool slightly before slicing to maintain the crumb structure.

Keywords: No Knead Bread, Artisan Bread, Homemade Bread, Dutch Oven Bread, Easy Bread Recipe