Introduction

This No Knead Artisan Bread recipe is perfect for home bakers seeking a rustic, crusty loaf with minimal effort. With simple ingredients and a hands-off approach, you’ll enjoy fresh, homemade bread that rivals bakery quality.

No Knead Artisan Bread Recipe - Recipe Image

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

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.
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.
Step 3: Leave the dough in a warm, draft-free place for 2 to 3 hours until it doubles in size. It will have many small holes and be wobbly like jelly.
Step 4: About 30 minutes before baking, 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).
Step 5: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Scrape the dough out of the bowl onto the surface using the spatula. Sprinkle a large pinch of flour on top of the dough, then fold it over itself about 5 to 6 times. Shape it roughly into a round.
Step 6: Prepare a large piece of parchment paper, enough to transfer the dough into the pot. Place the paper next to the dough, then roll the dough onto the paper with the smooth side up. Move it to the center of the paper and reshape as needed, or gently shake the pan to distribute the dough evenly.
Step 7: Loosely cover the dough with plastic wrap and let it rest while the oven finishes preheating.
Step 8: Use oven mitts to carefully remove the hot Dutch oven from the oven. Holding the parchment paper from each end, lift the dough and transfer it into the pot.
Step 9: Cover the pot with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 12 to 15 minutes until the loaf is golden brown.
Step 10: Transfer the bread to a wire rack and allow it to cool for 10 minutes before slicing.

Tips & Variations

For extra flavor, add a tablespoon of herbs like rosemary or thyme to the dry ingredients.
Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
Try adding whole wheat flour for a nutty twist, substituting up to half of the bread flour.
If you don’t have a Dutch oven, use any heavy oven-safe pot with a tight-fitting lid.

Storage

Store the bread wrapped loosely in a paper bag or kitchen towel at room temperature for up to two days. For longer storage, slice and freeze the bread in an airtight container for up to three months. To reheat, toast slices 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

Do I really not need to knead the dough?

Yes, this recipe uses a wet dough and long fermentation time to develop gluten, eliminating the need for kneading. Folding the dough a few times before baking helps shape it and improve texture.

Can I use active dry yeast instead of instant yeast?

You can, but you’ll need to activate it first by dissolving it in warm water with a pinch of sugar and letting it sit for 5 to 10 minutes until foamy before adding it to the flour mixture.

No Knead Artisan Bread Recipe

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★★★★★

4.7 from 98 reviews

This No Knead Artisan Bread recipe delivers a crusty, golden-brown loaf with a soft, airy interior—all without any kneading. Perfect for beginners and bread lovers alike, this homemade artisan bread uses simple ingredients and requires minimal hands-on time, relying on a slow rise and baking in a Dutch oven to achieve that classic bakery-style crust and texture.

Author: Elias
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 2 hours 52 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: European

Ingredients

Scale

Dough 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

Combine Ingredients: In a large bowl, mix together the flour, sugar, yeast, and salt. Pour in the warm water and olive oil, stirring with a spatula or spoon until all ingredients are incorporated. The dough will be wet, sticky, and shaggy—this is perfect.
Cover and Proof: Lightly spray the dough surface with cooking oil spray. Cover the bowl tightly with plastic wrap and then place a dry tea towel over the top to keep warmth in. Let it rise in a warm, draft-free spot for 2 to 3 hours until doubled in size. You’ll notice lots of bubbles and a jelly-like wobbliness indicating fermentation.
Preheat Oven and Dutch Oven: Place a large 10-inch (26cm) Dutch oven or heavy-based pot with its lid inside your oven. Preheat the oven to 450°F (230°C) and allow the pot to heat for 30 minutes before baking.
Shape the Dough: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Using the spatula, scrape the dough from the bowl onto the work surface, sprinkle a generous pinch of flour over the dough, and fold it over itself about 5 to 6 times to form a rough round shape.
Transfer to Parchment Paper: Prepare a large piece of parchment paper big enough for the dough and place it next to the shaped dough. Gently roll or flip the dough onto the paper with the smooth side up. Center the dough on the paper and reshape or gently shake the paper to even out the dough.
Rest Before Baking: Loosely cover the dough with plastic wrap and let it rest while the oven finishes preheating and the Dutch oven heats up.
Bake with Lid On: Using oven mitts, carefully remove the hot Dutch oven from the oven. Using the edges of the parchment paper, lift and transfer the dough into the pot. Cover with the lid and bake for 30 minutes.
Bake Without Lid: Remove the lid and bake the bread for an additional 12 to 15 minutes to achieve a beautifully golden-brown and crisp crust.
Cool: Using oven mitts, carefully remove the bread from the Dutch oven by lifting the parchment paper and transfer the loaf to a wire rack. Let it cool for at least 10 minutes before slicing to finish the baking process and preserve crumb texture.

Notes

You can use either bread flour or all-purpose flour for this recipe; bread flour will give a slightly chewier texture.
Use warm water (about 100-110°F) to activate the yeast properly but not kill it.
The dough is quite sticky and wet; avoid adding extra flour during mixing to maintain a tender crumb.
The Dutch oven must be very hot before placing the dough inside to create steam, which contributes to a crusty exterior.
Allow the bread to cool sufficiently before slicing to prevent gummy texture inside.
Leftover bread keeps well stored in a paper bag at room temperature for up to 3 days or can be sliced and frozen.

Keywords: no knead bread, artisan bread, homemade bread, easy bread recipe, Dutch oven bread