Print

No Knead Artisan Bread Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://tastygenius.com/no-knead-artisan-bread-recipe/