This no knead artisan bread gives you a crackly crust and a soft, airy crumb with about 10 minutes of hands on work. You stir four ingredients together, let the dough rise on the counter, and bake it inside a preheated Dutch oven so it puffs up like a bakery loaf.
The long, slow rise does the work that kneading usually does, building flavor and structure while you go about your day. If you have ever been nervous about yeast, this is a gentle place to start, because the dough is forgiving and the method barely changes from loaf to loaf.
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Why This No Knead Artisan Bread Recipe Works
A very wet dough and a long rest let the gluten develop on its own. You skip the kneading, the mixer, and most of the cleanup, and still end up with an open, chewy crumb.
Baking inside a covered, preheated Dutch oven traps steam around the loaf. That steam keeps the crust soft long enough for the bread to rise fully, then the uncovered second half of the bake turns it deep golden and crisp.
The dough also keeps well. You can refrigerate it for up to 3 days, which means fresh bread on a weeknight with almost no work.
Ingredients for No Knead Artisan Bread
- 3 cups all purpose or bread flour
- 2 tsp instant or rapid rise yeast
- 1 1/2 tsp kosher salt
- 1 1/2 cups very warm tap water, up to 130 degrees F
- 1 1/2 tbsp all purpose flour, for dusting
Flour. Bread flour gives a slightly chewier crumb, while all purpose flour gives a softer one. Both work, so use what you have.
Yeast. Instant or rapid rise yeast mixes straight into the flour. If you only have active dry yeast, use the same amount and allow a little extra rising time.
Salt. Kosher salt seasons the loaf evenly. Fine table salt is much denser, so use the type listed.
Water. Use very warm tap water, up to 130 degrees F. Boiling or very hot water can kill the yeast.
How to Make No Knead Artisan Bread
1. Mix the dough. In a large bowl, stir the flour, yeast, and salt. Add the warm water and mix with a wooden spoon until no dry flour remains. The dough will look wet, shaggy, and a little messy, which is exactly right.
2. Let it rise. Cover the bowl with a plate or plastic wrap and leave it on the counter for 2 to 3 hours, until the dough has doubled and is dotted with bubbles. If it has barely moved after 1 hour, move it to a warmer spot.
3. Rest or chill. Bake right away, or refrigerate the covered dough for up to 3 days for deeper flavor. Cold dough needs 45 to 60 minutes at room temperature while the oven heats.
4. Heat the pot. Place a Dutch oven with its lid in the oven and heat it to 450 degrees F for 30 minutes.
5. Shape the loaf. Dust the counter with 1 tbsp flour, scrape out the dough, and sprinkle the top with the remaining 1/2 tbsp flour. Fold the edges toward the center about six times to make a rough round. Set a large sheet of parchment next to it and flip the dough onto the parchment seam side down.
6. Bake covered. Carefully remove the hot pot, use the parchment to lower the dough inside, cover with the lid, and bake for 30 minutes.
7. Bake uncovered. Remove the lid and bake for 12 more minutes, until the loaf is deep golden and crisp.
8. Cool. Lift the loaf out and cool it on a rack for 10 minutes before slicing.
How to Serve No Knead Artisan Bread
Serve thick slices warm with butter, or use them to scoop up gravy from Dutch oven pot roast and sauce from one pot jambalaya. A slice also makes a sturdy base for toast with a bowl of Italian house salad on the side, or you can turn leftovers into air fryer garlic bread slices.
How to Store and Reheat No Knead Artisan Bread
Store the cooled loaf cut side down on a board or in a paper bag at room temperature for up to 2 days. For longer storage, slice it, wrap it well, and freeze for up to 3 months. Toast slices straight from the freezer, or refresh a whole loaf in a hot oven at 350 degrees F for 10 minutes.
Tips and Variations for No Knead Artisan Bread
Use a heavy pot. A 5 to 6 quart Dutch oven with a tight lid gives the ideal rise and crust. Cast iron or enameled pots both work.
Mind the water. Water that is too hot can kill the yeast. It should feel hot to the touch but not scalding.
Check the rise. The dough is ready when it has doubled and the surface shows bubbles. A cool kitchen may need an extra hour.
Flour your hands. A lightly floured surface and floured fingers keep the sticky dough manageable without adding too much flour.
Use parchment. Parchment lets you lower the dough into the hot pot safely and keeps the bottom from sticking.
Add flavor. Fold in a handful of chopped olives, grated cheese, or fresh rosemary when you shape the loaf.
Slice after cooling. Cutting too early squashes the steamy crumb, so wait the full 10 minutes.
Handle spreads safely. Bread keeps well, but butter, cheese, and other spreads need the same care as other leftovers. For general guidance, see this extension guide to storing leftovers.
Frequently Asked Questions About No Knead Artisan Bread
How do I get a crisp crust on no knead artisan bread?
Preheat the Dutch oven for the full 30 minutes, bake covered for 30 minutes to trap steam, then uncover for the last 12 minutes so the crust browns and hardens.
Can I make no knead artisan bread ahead of time?
Yes. After the first rise, refrigerate the covered dough for up to 3 days, then let it sit at room temperature for 45 to 60 minutes while the oven heats.
Can I bake no knead artisan bread without a Dutch oven?
A heavy covered casserole dish works well. Without a lid, bake on a preheated tray with a pan of hot water on a lower rack for steam, though the crust will be a little less crisp.
Why is my dough so sticky?
The dough is meant to be wet. Use floured hands and a bench scraper rather than adding a lot of extra flour.
Can I use whole wheat flour?
Replace up to 1 cup of the white flour with whole wheat. The loaf will be a bit denser, and the dough may need 1 to 2 extra tablespoons of water.
No Knead Artisan Bread
Equipment
- Large mixing bowl
- Wooden spoon
- Dutch oven with lid (5 to 6 quart)
- Parchment paper
- Wire cooling rack
Ingredients
Main Ingredients
- 3 cup all purpose or bread flour
- 2 tsp instant yeast rapid rise, or active dry yeast with a little extra rising time
- 1 ½ tsp kosher salt
- 1 ½ cup very warm tap water up to 130 degrees F
- 1 ½ tbsp all purpose flour for dusting
Instructions
Cooking
- Combine. Stir the flour, yeast, and salt in a large bowl, add the warm water, and mix until a wet, shaggy dough forms. Proof. Cover and rest on the counter for 2 to 3 hours, until doubled and bubbly.
- Optional chill. Refrigerate the dough for up to 3 days, then let it warm up for 45 to 60 minutes before baking. Preheat. Heat the covered Dutch oven at 450 degrees F for 30 minutes.
- Fold. Turn the dough onto a floured counter, fold the edges in about six times, and flip it onto parchment seam side down.
- Bake with the lid. Lower the dough into the hot pot with the parchment, cover, and bake for 30 minutes.
- Bake without the lid. Uncover and bake for 12 minutes until deep golden brown.
- Cool. Cool on a wire rack for 10 minutes before slicing.
