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Freshly baked no knead artisan bread resting on a cooling rack, with a deep golden crust, rustic cracks, and artisan round shape.

No Knead Artisan Bread

No Knead Artisan Bread
This no knead artisan bread bakes into a deeply golden loaf with a crisp, crackly crust and a chewy, airy center. It is a simple homemade bread designed for beginner and experienced bakers who want bakery-style results with minimal hands-on effort.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting/Cooling Time 2 hours
Total Time 3 hours
Servings: 10 Slices
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups bread flour
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups warm water
  • 1 tablespoon flour for dusting and shaping

Equipment

  • Large mixing bowl
  • Wooden spoon or sturdy spatula
  • Bench scraper or flexible dough scraper
  • Parchment paper
  • Dutch oven with lid
  • Cooling rack
  • Sharp bread knife or serrated knife
  • Measuring cups and measuring spoons

Method
 

  1. In a large mixing bowl, stir together the bread flour, instant yeast, and kosher salt.
  2. Pour in the warm water and mix with a wooden spoon or sturdy spatula until no dry flour remains and the dough is shaggy, wet, and sticky.
  3. Cover the bowl tightly and let the dough rise at room temperature until doubled and bubbly, about 2 to 3 hours.
  4. For deeper flavor, refrigerate the risen dough for at least 8 hours or up to 3 days, then let it sit out while the oven preheats.
  5. About 30 minutes before baking, place a Dutch oven with its lid in the oven and preheat to 450 degrees Fahrenheit.
  6. Scrape the dough onto a lightly floured surface and dust the top lightly with flour.
  7. Using a bench scraper or spatula, fold the edges inward several times to create a rough round shape.
  8. Turn the shaped dough seam-side down onto parchment paper and gently nudge it into a centered round.
  9. Carefully lift the dough by the parchment paper and lower it into the hot Dutch oven.
  10. Cover and bake for 30 minutes.
  11. Remove the lid and bake for another 10 to 15 minutes until the bread is deeply golden brown.
  12. Transfer the loaf to a cooling rack and let it cool for at least 10 minutes before slicing.

Notes

  • The dough should be wet and sticky, not firm like traditional kneaded bread dough.
  • Bread flour gives the loaf better chew and structure, but all-purpose flour can still work if needed.
  • Do not add too much extra flour during shaping or the loaf may turn dense instead of airy.
  • A long rest improves flavor, so refrigerating the dough overnight can produce a more developed taste.
  • Make sure the Dutch oven is fully preheated for strong oven spring and better crust formation.
  • If your kitchen is cool, the dough may need a little longer to double and become bubbly.
  • The loaf is done when the crust is deeply golden and the bottom sounds hollow when tapped.
  • For best texture, wait the full cooling time before slicing so the crumb can finish setting.
  • Store the bread at room temperature in a paper bag or loosely wrapped towel the first day for the best crust.
  • After the first day, keep leftovers in an airtight container or zip-top bag to prevent drying out.
  • Refresh day-old bread in a hot oven for a few minutes to bring back some crust and warmth.
  • Slice and freeze the bread for easier thawing and quick toasting later.
  • Avoid refrigerating the baked loaf because it can make bread stale faster.
  • If the dough seems dry during mixing, add a small splash of water to maintain the proper sticky consistency.
  • If the dough looks too loose like batter, add only a light dusting of flour until it becomes thick but still sticky.
Nutrition Information
  • Calories: 154
  • Carbohydrates: 31 grams
  • Protein: 5 grams
  • Fat: 0.6 grams
  • Saturated Fat: 0.1 grams
  • Sugar: 0.2 grams
  • Fiber: 1.2 grams
  • Sodium: 351 milligrams
  • Cholesterol: 0 milligrams