No Knead Artisan Bread Recipe

Introduction

Discover the joy of baking homemade bread with this simple No Knead Artisan Bread recipe. It requires minimal effort but delivers a crusty, golden loaf perfect for sandwiches or enjoying with butter. Ideal for beginners and seasoned bakers alike.

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: In a large bowl, combine the flour, sugar, yeast, and salt. Add the 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 dough surface with cooking oil spray. Cover the bowl with plastic wrap and then a dry tea towel.
3. Step 3: Let the dough rise in a warm, draft-free place for 2 to 3 hours, until doubled in size. It should have many small bubbles and feel wobbly like jelly.
4. Step 4: Place a large (10-inch or 26 cm) Dutch oven or heavy-based pot with a lid into the oven and preheat to 450°F (230°C) for at least 30 minutes before baking.
5. Step 5: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon flour. Use the spatula to scrape the dough onto the floured surface. Sprinkle the dough top with a pinch of flour, then fold it over on itself about 5 to 6 times. Shape it roughly into a round loaf.
6. Step 6: Cut a large piece of parchment paper to fit inside your pot. Place it next to the dough, then roll the dough onto the paper, smooth side up. Adjust the dough shape or gently shake the pan to evenly distribute the dough—it 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. Lift the dough by the edges of the parchment paper and transfer it into the pot.
9. Step 9: Cover 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 beautifully golden brown.
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 like rosemary or thyme to the dry ingredients.
• Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid works well too.
• Don’t skip preheating the pot; it creates the steam needed for a crispy crust.

Storage

Store the bread at room temperature in a paper bag or wrapped in a clean tea towel for up to 2 days to maintain crustiness. For longer storage, slice and freeze in an airtight bag for up to 3 months. To refresh, toast slices directly from frozen or warm the whole loaf in a moderate oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. If using active dry yeast, dissolve it in the warm water first and let it sit for 5-10 minutes until foamy before mixing with the other ingredients.

What if my dough doesn’t rise enough?

If the dough hasn’t doubled in size, it may be too cold or the yeast may be inactive. Try placing it in a warmer spot and allowing more time. Also, check that your yeast is fresh and active before starting.

No Knead Artisan Bread Recipe

Print Recipe

★★★★★

4.4 from 68 reviews

This No Knead Artisan Bread recipe delivers a beautifully golden, crusty loaf with minimal effort. Using a simple mixture of bread flour, yeast, sugar, salt, water, and olive oil, the dough requires no kneading and rests for a few hours before baking in a preheated Dutch oven. The result is a rustic, airy bread with a chewy crust that is perfect for sandwiches, toast, or as a side with soups and salads.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12 servings (1 large loaf) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Mix Ingredients: Combine the bread flour, sugar, dried yeast, and salt in a large bowl. Add the warm water and olive oil, mixing to incorporate all the ingredients together. The dough will be wet, sticky, and shaggy in texture.
2. Cover and Rest: Lightly spray the dough surface with cooking oil spray. Cover the bowl tightly with plastic wrap, then place a dry tea towel over the top to maintain warmth and moisture.
3. First Rise: Leave the dough in a warm, draft-free place for 2 to 3 hours until it doubles in size. You’ll notice many small bubbles or holes in the dough, and it will have a wobble like jelly, indicating good fermentation.
4. 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 let both the oven and pot heat up for 30 minutes before baking.
5. Shape the Dough: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Scrape the risen dough out of the bowl onto the floured surface. Sprinkle the dough’s top with a generous pinch of flour and fold it over itself about 5-6 times using the spatula to roughly form a round shape.
6. Prepare for Transfer: Cut a large piece of parchment paper, enough to transfer the dough into the Dutch oven. Place it next to the dough, then roll or transfer the dough onto the paper, smooth side facing up. Center the dough on the paper and reshape gently if needed. You can lightly shake the pan to help the dough even out.
7. Rest Dough While Oven Preheats: Loosely cover the dough on parchment paper with plastic wrap and let it rest while the oven and Dutch oven finish preheating.
8. Transfer Dough to Dutch Oven: Carefully remove the hot Dutch oven from the oven using oven mitts. Grab the parchment paper from both ends and lift the dough, transferring it into the preheated pot.
9. Bake with Lid On: Cover the pot with its lid and bake the bread for 30 minutes. This traps steam to create a crispy crust and helps the bread rise properly.
10. Finish Baking Uncovered: Remove the lid and bake for an additional 12 to 15 minutes until the loaf is a beautifully golden brown color.
11. Cool and Serve: Transfer the bread to a wire rack and let it cool for 10 minutes before slicing. This cooling step allows the crumb to set perfectly.

Notes

• Make sure your water is warm (about 100-110°F/37-43°C) to activate the yeast without killing it.
• Using a Dutch oven or heavy lidded pot preheated in the oven is key to achieving a crispy crust and open crumb.
• This recipe requires minimal hands-on time but some planning for the 2-3 hour rise and baking time.
• You can substitute bread flour with all-purpose flour, but bread flour will give a chewier texture.
• Store leftover bread wrapped at room temperature for up to 3 days or freeze for longer storage.

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