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Homemade No-Knead Artisan Bread photo

No-Knead Artisan Bread

This No-Knead Artisan Bread is a game-changer! Enjoy a crusty, golden loaf with minimal effort and simple ingredients.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour – The base of your bread, providing structure.
  • 1 1/2 teaspoons salt – Enhances flavor and controls yeast activity.
  • 1/2 teaspoon instant yeast – A small amount to allow slow fermentation.
  • 1 1/2 cups warm water – Hydrates the flour and activates the yeast.

Equipment

  • Large mixing bowl
  • Dutch oven or heavy lidded pot
  • Measuring cups and spoons
  • Kitchen towel or plastic wrap
  • Wooden spoon or spatula

Method
 

Make No-Knead Artisan Bread: A Simple Method
  1. In your large mixing bowl, combine 3 cups of all-purpose flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon instant yeast. Add 1 1/2 cups of warm water and stir with a wooden spoon until the mixture forms a sticky, shaggy dough. Don’t worry about kneading – this dough is meant to be wet and loose.
  2. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 12 to 18 hours. You’ll know it’s ready when the surface is dotted with bubbles and it has doubled in size.
  3. Lightly flour your work surface and turn out the dough. Using floured hands, fold it over a few times to shape it into a ball. Let it rest covered for about 30 minutes. This final rest helps the dough relax before baking.
  4. Place your Dutch oven or heavy pot with lid into the oven and preheat to 450°F (230°C). The pot needs to be hot before the dough goes in to create steam for that crisp crust.
  5. Carefully remove the hot pot from the oven. Place the dough ball into the pot (you can use parchment paper to help transfer it). Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 20 minutes until the bread is deeply golden and crusty.
  6. Transfer the bread to a wire rack and let it cool for at least an hour before slicing. This resting time allows the crumb to set and flavors to develop fully.

Notes

  • Let the dough ferment slowly for 12 to 18 hours for optimal flavor and texture.
  • Use a heavy lidded pot like a Dutch oven to create steam and a crispy crust.
  • Cool the bread completely before slicing to allow the crumb to set properly.
  • Try adding herbs, olives, or sun-dried tomatoes for flavor variations.
  • Store bread in a paper bag for up to two days or freeze sliced bread for longer storage.