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No Knead Artisan Bread Recipe

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★★★★★

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.

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. 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

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