There is something truly magical about making bread that does not demand hours of kneading or complicated techniques, and that is exactly why I’m excited to share this No-Knead Artisan Bread Recipe with you. This recipe yields a crusty, golden loaf with a tender, airy crumb that tastes like it came from a cozy bakery down the street. Best of all? It requires just a handful of simple ingredients and a bit of patience, making it perfect for bakers of all skill levels eager to fill their kitchen with the irresistible aroma of freshly baked bread.
Ingredients You’ll Need
Every ingredient in this No-Knead Artisan Bread Recipe plays a vital role in creating the perfect loaf. From the flour that forms the base to the yeast that brings it all to life, each element is simple yet essential for delivering that wonderful texture and flavor.
- 3 cups (375g) all-purpose flour: Provides structure and the soft yet chewy crumb texture.
- 1 1/2 cups (355ml) warm water: Hydrates the flour and activates the yeast for a well-risen dough.
- 1 teaspoon (3g) active dry yeast or instant yeast: The magic ingredient that causes the dough to rise and develop flavor slowly.
- 1 teaspoon (5g) salt: Enhances flavor and helps control yeast activity for balanced fermentation.
How to Make No-Knead Artisan Bread Recipe
Step 1: Mix the Dough
Start by gathering your ingredients in a large bowl — flour, yeast, and salt first. Give them a good stir so everything is evenly distributed. Then pour in the warm water and mix with a spoon until you have a shaggy, sticky dough. The best part is, there’s absolutely no kneading needed, which means less mess and more time to relax while the bread does its work.
Step 2: Let the Dough Rise
Cover the bowl with plastic wrap or a clean towel and leave it at room temperature for about 12 to 18 hours. This long, slow rise is key for developing the loaf’s amazing flavor and beautiful bubbly texture. After the dough doubles in size and gets wonderfully puffy, it’s ready for the next step.
Step 3: Shape the Dough
Flour your hands and a clean surface lightly, then gently scrape the dough out of the bowl. Shape it into a nice round loaf, being careful not to press out all the air. Place your loaf on a piece of parchment paper and let it rest uncovered for 30 minutes to 1 hour. This resting period helps the dough relax and makes for a better crust.
Step 4: Preheat the Oven and Dutch Oven
Preheating is crucial in this recipe. Set your oven to 450°F (230°C) and place your Dutch oven inside to heat up for 30 minutes. This super hot environment will give the bread that perfectly crisp crust and lovely oven spring that make artisan bread so irresistible.
Step 5: Bake the Bread
Once preheated, carefully lift your dough with the parchment paper and place it inside the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and let it bake for another 10-15 minutes until the crust turns a deep golden brown. Your kitchen will start to smell absolutely amazing!
Step 6: Cool and Enjoy
After baking, gently transfer the loaf to a wire rack and let it cool completely before slicing. Patience here ensures the bread finishes setting up inside, giving you that perfect crumb structure when you cut into it. Then, the fun part — digging in!
How to Serve No-Knead Artisan Bread Recipe
Garnishes
This bread is delicious all on its own, but you can elevate it with simple garnishes such as a sprinkle of coarse sea salt, a drizzle of flavored olive oil, or a dusting of fresh herbs like rosemary right after baking. These little touches add both visual appeal and subtle flavor enhancements that make each bite more exciting.
Side Dishes
No-Knead Artisan Bread Recipe pairs wonderfully with a variety of sides. Think creamy tomato soup, a robust pesto pasta, or a vibrant salad packed with seasonal veggies. Its crusty exterior and tender inside are perfect for soaking up sauces or adding crunch to a soft cheese board.
Creative Ways to Present
Feeling fancy? Slice your artisan bread and toast the slices lightly, then top them with smashed avocado, a sprinkle of chili flakes, and a squeeze of fresh lemon. Or turn it into bruschetta with ripe tomatoes and fresh basil. You can also hollow out a loaf to use as a rustic bread bowl for hearty stews or dips — the opportunities to impress your guests are endless!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers — which is rare because this bread is so good — store them in a paper bag at room temperature for up to 2 days. The paper bag keeps the crust crisp while preventing the loaf from drying out too quickly.
Freezing
To enjoy your No-Knead Artisan Bread Recipe later, slice and freeze it in a sealed plastic bag. When you want some fresh bread, just toast the frozen slices or thaw them at room temperature. This method preserves flavor and texture without any hassle.
Reheating
To bring back that fresh-baked warmth and crustiness, wrap the loaf in foil and bake in a 350°F (175°C) oven for 10-15 minutes. Alternatively, pop slices into the toaster for a quick refresh that’s perfect for breakfast or snacks.
FAQs
Do I have to use a Dutch oven to bake this bread?
While a Dutch oven is ideal because it traps steam for a beautiful crust, you can bake the bread on a preheated baking stone or heavy baking sheet covered loosely with a large metal bowl to mimic the effect.
Can I substitute whole wheat flour in the recipe?
You can substitute up to half the all-purpose flour with whole wheat flour, but keep in mind this will make the bread denser and alter the flavor slightly. You might also need to adjust rising time.
How important is the long rising time?
The 12 to 18-hour rise at room temperature is critical for flavor development and crumb texture. It allows the yeast to ferment slowly, creating complex, nutty tastes without much effort on your part.
Why shouldn’t I skip the cooling step before slicing?
Allowing the bread to cool completely prevents it from becoming gummy inside. Cooling lets steam escape and the crumb set, which improves both texture and sliceability.
Can I make smaller loaves with this recipe?
Absolutely! Just divide the dough into smaller portions after the first rise and shape them individually. Baking times will be shorter, so keep an eye on that golden crust.
Final Thoughts
I hope you feel inspired to try this No-Knead Artisan Bread Recipe because it truly is one of those all-time favorite kitchen wins. The ease of preparation combined with the rewarding crusty, flavorful bread you’ll create is a joy to share with family and friends. Once you make this bread, you’ll wonder why you ever thought baking artisan bread was complicated—happy baking!
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No-Knead Artisan Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 60 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This No-Knead Artisan Bread recipe offers a simple, hands-off approach to baking bakery-quality bread at home. With minimal ingredients and no kneading required, the dough rises slowly to develop deep flavor and a perfect crust. Baked in a Dutch oven, the bread emerges golden and crusty with a tender, airy crumb—ideal for sandwiches, toast, or alongside soups and salads.
Ingredients
Ingredients
- 3 cups (375g) all-purpose flour
- 1 1/2 cups (355ml) warm water
- 1 teaspoon (3g) active dry yeast or instant yeast
- 1 teaspoon (5g) salt
Instructions
- Mix the Dough: In a large bowl, combine the flour, yeast, and salt, stirring to evenly distribute the ingredients. Add the warm water and mix until a shaggy dough forms. No kneading is necessary.
- Let the Dough Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 12 to 18 hours until it is bubbly and has doubled in size.
- Shape the Dough: When the dough has risen, flour your hands and work surface. Gently shape the dough into a round loaf. Place the shaped dough on a piece of parchment paper and let it rest for 30 minutes to 1 hour.
- Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C). Allow the Dutch oven to heat inside the oven for 30 minutes.
- Bake the Bread: Carefully transfer the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and continue baking for another 10 to 15 minutes until the crust is golden brown.
- Cool and Enjoy: Remove the bread from the Dutch oven and cool it on a wire rack before slicing to allow the crumb to set properly.
Notes
- Use warm water around 100°F (38°C) to activate the yeast properly.
- Do not skip the long rise; it develops flavor and texture.
- Ensure the Dutch oven is fully preheated to create steam for a crisp crust.
- Letting the bread cool completely before slicing prevents a gummy texture.
- You can experiment with whole wheat flour or add herbs for flavor variations.
