No-Knead Artisan Bread
This easy no-knead artisan bread has a crisp, golden crust and a soft, airy interior. The dough requires no kneading—the long resting time develops the flavor and texture for you.
Ingredients
- 3 cups (390 g) all-purpose or bread flour
- 1½ cups (360 ml) warm water
- 1½ tsp salt
- ½ tsp instant yeast
- 1 tsp honey or sugar — optional
- 1 tbsp olive oil — optional
Instructions
1. Mix the Dough
In a large bowl, combine the flour, yeast, and salt.
Add the warm water and honey or sugar if using.
Using a wooden spoon or spatula, mix until a sticky, shaggy dough forms. Don’t knead it.
The dough should look rough and sticky rather than smooth.
2. Let It Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Leave it at room temperature for 12–18 hours.
The dough should become noticeably larger, bubbly, and slightly jiggly.
Tip: A longer fermentation gives the bread a deeper, more developed flavor.
3. Shape the Dough
Lightly flour your work surface.
Scrape the dough onto the surface using a spatula.
Sprinkle a little flour over the dough and gently fold the edges toward the center several times.
Shape it into a rough ball.
Don’t knead or press out the air.
Cover loosely and let it rest for 30–45 minutes.
4. Preheat the Dutch Oven
About 30 minutes before baking, place a 4–6 quart Dutch oven with its lid inside the oven.
Preheat to:
450°F (230°C)
Allow the Dutch oven to become very hot.
⚠️ Use oven mitts—the pot and lid will be extremely hot.
5. Transfer the Dough
Carefully remove the hot Dutch oven.
Place a sheet of parchment paper under the dough and lower the dough into the pot.
You can lightly dust the top with flour.
Using a sharp knife or bread lame, make a shallow cross or slash across the top. This allows the bread to expand properly.
6. Bake
Cover with the hot lid and bake for:
30 minutes at 450°F (230°C).
Remove the lid and continue baking for another:
10–15 minutes
until the crust is deep golden brown and crisp.
For an extra-crusty loaf, bake a few minutes longer.
7. Cool Completely
Remove the bread from the Dutch oven and place it on a wire rack.
Allow it to cool for at least 1 hour before slicing.
This is important because the inside continues setting as it cools.
☁️ For a More Open, Airy Crumb
- Use bread flour instead of all-purpose flour.
- Don’t add too much flour when shaping.
- Give the dough the full 12–18 hours fermentation.
- Handle the dough gently so you don’t destroy the bubbles.
- Make sure your yeast is fresh.
- Keep the Dutch oven covered during the first part of baking so steam can develop the crust.
🧄 Optional Variations
Garlic & Herb: Add 1 tsp garlic powder and 1–2 tbsp dried Italian herbs.
Cheesy: Add ¾ cup shredded cheddar, mozzarella, or Parmesan.
Rosemary: Add 1 tbsp fresh chopped rosemary and a little extra olive oil.
Jalapeño Cheddar: Add ½ cup shredded cheddar and 1–2 chopped jalapeños.
⏱️ Timing
Mixing: 5–10 minutes
First rise: 12–18 hours
Shaping/resting: 30–45 minutes
Baking: 40–45 minutes
Cooling: 1 hour
Yield: 1 large artisan loaf
Best result: Slice it once completely cool and serve with butter, olive oil, soup, eggs, or your favorite sandwich fillings.