Name: No-Knead Artisan Bread
Prep time: 10 min
Cook time: 45 min
Total time: 13 h
Cuisine: American
Ingredients: 3 cups all-purpose flour (plus more for dusting); 1 1/2 teaspoons salt; 1/2 teaspoon active dry yeast; 1 1/2 cups warm water

Jump to Recipe·Print Recipe

Crusty on the outside, soft and airy on the inside—this No-Knead Artisan Bread bread is my go-to when I want a rustic, bakery-style loaf without the hassle. With just four ingredients and absolutely no kneading required, this recipe is ideal for anyone looking to bake delicious bread with minimal effort. I just mix, rest, and bake—and the results are always impressive.

No-Knead Artisan Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour (plus more for dusting)

1 ½ teaspoons salt

½ teaspoon active dry yeast

1 ½ cups warm water

Directions

I start by whisking together the flour, salt, and yeast in a large mixing bowl.

Then I pour in the warm water and stir until a sticky, shaggy dough forms—no kneading necessary.

I cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12–18 hours (usually overnight).

Once the dough is bubbly and rested, I turn it out onto a floured surface and gently shape it into a ball with floured hands. I never knead it—just a light touch is enough.

I place the dough on a sheet of parchment paper and let it rest for 30 minutes. During this time, I preheat my oven to 450°F (230°C) with my Dutch oven (with lid) inside.

After resting, I carefully remove the hot Dutch oven and lift the dough with the parchment paper, placing it directly into the pot.

I cover it with the lid and bake for 30 minutes.

Then I remove the lid and bake for another 10–15 minutes until the crust is golden brown and crisp.

I always transfer the loaf to a wire rack to cool completely before slicing—this helps set the crumb and avoids a gummy texture.

Servings and timing

Prep Time: 10 minutes

Resting Time: 12–18 hours

Cook Time: 45 minutes

Total Time: Approximately 13 hours

Servings: Makes about 10 slices

Calories per slice: 155 kcal

Variations

I like to switch things up depending on my mood. Sometimes I add fresh herbs like rosemary or thyme for a savory twist. For a nuttier flavor, I replace a cup of the all-purpose flour with whole wheat flour. I’ve also folded in shredded cheese, chopped olives, or dried cranberries and nuts for a flavored loaf. The base recipe is super flexible—perfect for experimenting.

Storage/Reheating

Once cooled, I store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days. For longer storage, I wrap it in foil and keep it in the freezer for up to 3 months. To reheat, I place it in a 350°F (175°C) oven for 10–15 minutes to revive the crust. I avoid microwaving—it softens the crust too much for my liking.

FAQs

How do I know if the dough has fermented enough?

I look for a bubbly surface and a dough that jiggles slightly when I shake the bowl. It should have nearly doubled in size and smell slightly yeasty.

Can I use instant yeast instead of active dry yeast?

Yes, I’ve used instant yeast with the same results. I use the same quantity and add it directly to the flour—no need to dissolve first.

What if I don’t have a Dutch oven?

I’ve used a heavy oven-safe pot with a lid as a substitute, and it works fine. The key is trapping the steam to develop that crusty exterior.

Can I speed up the resting time?

While I can shorten the rise slightly by using a warmer spot (like an oven with the light on), I’ve found the full 12–18 hour rest really gives the best flavor and texture.

Why is my crust too hard?

If the crust turns out tougher than I like, I reduce the uncovered baking time slightly or let the bread cool in the oven with the door slightly ajar to soften the crust gradually.

Conclusion

This No-Knead Artisan Bread has completely changed the way I bake at home. It’s low-effort, high-reward, and makes me feel like a pro baker without breaking a sweat. Whether I’m serving it with soups, dipping it in olive oil, or just enjoying a warm slice with butter, this bread always hits the spot.

📖 Recipe:

No-Knead Artisan Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 13 hours
Yield: 1 loaf (about 10 slices)
Diet: Vegetarian

Print Recipe

Description

This no-knead artisan bread is crusty on the outside, soft and airy on the inside, and incredibly simple to make. With just four ingredients and no kneading required, it's perfect for beginner and seasoned bakers alike.

Ingredients

3 cups all-purpose flour (plus more for dusting)

1 ½ teaspoons salt

½ teaspoon active dry yeast

1 ½ cups warm water

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, whisk together the flour, salt, and yeast.
Pour in the warm water and stir until a sticky, shaggy dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12–18 hours.
Once the dough is bubbly and rested, turn it out onto a floured surface and gently shape it into a ball using floured hands.
Place the dough on a sheet of parchment paper and let it rest for 30 minutes.
Preheat the oven to 450°F (230°C) with a Dutch oven (with lid) inside.
Carefully remove the hot Dutch oven and transfer the dough with the parchment paper into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10–15 minutes until the crust is golden brown and crisp.
Transfer the loaf to a wire rack and let it cool completely before slicing.