No Knead Artisan Bread Recipe

Introduction

This No Knead Artisan Bread recipe is perfect for home bakers who want delicious, crusty bread without the hassle of kneading. With just a few simple ingredients and minimal effort, you can enjoy fresh, homemade bread that rivals your favorite bakery.

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

Instructions

1. Step 1: Combine flour, sugar, yeast, and salt in a large bowl. Add warm water and olive oil, mixing until all ingredients are incorporated. The dough will 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: Leave the dough in a warm, draft-free spot for 2-3 hours until it doubles in size. The dough will have many small bubbles and will be wobbly like jelly.
4. Step 4: Place a large (10-inch or 26cm) Dutch oven or heavy-based pot with its lid in the oven. Preheat the oven 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 out onto the surface using the spatula. Sprinkle a large pinch of flour on top of the dough and fold it over on itself about 5-6 times to form a rough round shape.
6. Step 6: Prepare a large piece of parchment paper, enough to transfer the dough. Place the paper next to the dough and roll the dough onto it, smooth side up. Move it to the center of the paper and reshape if needed; the dough will even out during baking.
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. Hold the parchment paper from both ends and transfer the dough into the pot.
9. Step 9: Cover the pot with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 12-15 minutes until the loaf is golden brown.
10. Step 10: Transfer the bread to a wire rack and let it cool for 10 minutes before slicing.

Tips & Variations

• For an extra crispy crust, you can add a few ice cubes to the oven floor when baking to create steam.
• Substitute half the bread flour with whole wheat flour for a nuttier flavor and more fiber.
• If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid, or cover your dough with a large oven-safe bowl during baking.
• Add herbs like rosemary or thyme into the dough for a fragrant twist.

Storage

Store the bread in a paper bag or wrapped loosely in a clean kitchen towel at room temperature for up to 2 days to maintain its crust. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or warm the whole loaf in a 350°F (175°C) oven for 10 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 it first by dissolving in warm water with a pinch of sugar and let it sit for 5-10 minutes until foaming before mixing with the other ingredients.

Why is the dough so sticky and wet?

The high hydration dough creates an open crumb and chewy texture. It’s normal for this no-knead bread to be sticky; avoid adding too much extra flour to keep it light and airy.

No Knead Artisan Bread Recipe

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★★★★★

4.5 from 87 reviews

This No Knead Artisan Bread recipe produces a crusty, golden-brown loaf with a chewy interior and open crumb using minimal effort. The dough requires no kneading, only simple mixing and a long rise, making it perfect for home bakers looking for an impressive bread with minimal hands-on time. Baking in a preheated Dutch oven creates a steamy environment mimicking professional bread ovens for a perfect crust.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 52 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Mix Ingredients: Combine flour, sugar, yeast, and salt in a large bowl. Add the warm water and olive oil, mixing until all ingredients are incorporated. The dough will be wet, sticky, and shaggy.
2. Initial Proof: Lightly spray the top of the dough with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the bowl. Leave in a warm, draft-free place for 2-3 hours until the dough doubles in size and develops many little bubbles.
3. Preheat Dutch Oven: Position a large (10-inch or 26cm) Dutch oven or heavy-based pot with its lid in the oven. Preheat the oven to 450°F (230°C) for at least 30 minutes before baking to ensure the pot is thoroughly heated.
4. Shape Dough: Lightly flour your work surface and a plastic spatula. Scrape the dough onto the surface using the spatula, sprinkle a large pinch of flour over the top, and fold the dough over itself about 5-6 times to form a rough round shape.
5. Prepare for Baking: Lay a large piece of parchment paper next to the dough, then roll the dough onto the paper with the smooth side facing up. Move it to the center of the paper and reshape if needed. Let the dough rest loosely covered with plastic wrap while the oven finishes preheating.
6. Transfer Dough to Dutch Oven: Use oven mitts to carefully remove the hot Dutch oven from the oven. Holding the parchment paper on both ends, transfer the dough into the pot.
7. Bake Covered: Cover the Dutch oven with its lid and bake for 30 minutes to trap steam, which helps develop the crust.
8. Bake Uncovered: Remove the lid and continue baking for an additional 12-15 minutes until the loaf achieves a beautiful golden brown crust.
9. Cool the Bread: Remove the loaf with the parchment paper and transfer it to a wire rack. Let it cool for 10 minutes before slicing to allow steam inside the loaf to redistribute and finish cooking.

Notes

• Use bread flour if possible for better gluten development and a chewier texture.
• The dough will be very sticky; avoid adding too much extra flour which can dry out the bread.
• Warm water should be about 100-110°F (38-43°C) to activate the yeast effectively without killing it.
• Ensure the Dutch oven is very hot before placing the dough inside to achieve a crispy crust.
• You can store leftovers in an airtight container for up to 2 days or freeze slices for longer storage.

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