A simple, crusty loaf you can make with only a bowl and a hot pot. It needs time, not effort.
introduction
This No Knead Artisan Bread uses very little hands-on time. The dough rests for many hours and then bakes in a hot Dutch oven for a crisp crust. If you want other easy recipes to try on a busy day, see Asian ground beef noodles for a quick meal idea.
why make this recipe
You get a bakery-style loaf with little work. You do not need to knead. The long rest time helps flavor and texture. It uses common pantry ingredients and one hot pot or Dutch oven.
how to make No Knead Artisan Bread
Ingredients :
3 cups all-purpose flour, 1/4 teaspoon instant yeast, 1 1/4 teaspoons salt, 1 1/2 cups warm water
Directions :
In a large bowl, mix the flour, yeast, and salt. Add the warm water and stir until a wet dough forms. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat. When the oven is ready, turn the dough out onto a floured surface and shape it into a ball. Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown. Let it cool before slicing.
Follow the directions as written. Work quickly when you shape the dough so it keeps its air. Use oven mitts when moving the hot Dutch oven.
how to serve No Knead Artisan Bread
Slice the bread when it is cool or slightly warm. Serve plain with butter, olive oil, or your favorite spread. It also goes well with soups and stews. For a party, serve with a spicy dip like the Bacon Jalapeno Cheese Ball to add a bold flavor.
how to store No Knead Artisan Bread
Let the loaf cool fully before storing. Keep at room temperature in a paper bag or wrapped in a clean kitchen towel for up to two days. For longer storage, slice and freeze in a sealed bag for up to three months. Toast slices from frozen or let them thaw at room temperature.
tips to make No Knead Artisan Bread
- Use a heavy Dutch oven with a lid for best crust.
- Measure flour by spooning it into the cup and leveling; do not pack.
- The dough is wet — do not add extra flour.
- Let the dough rest in a warm spot if your kitchen is cold.
- Heat the pot in the oven so the dough gets a quick steam and rise.
variation (if any)
- Add 1 tablespoon honey or sugar for a slightly sweeter crust.
- Mix in 1/2 cup seeds or nuts for texture.
- Replace 1 cup of flour with whole wheat for a heartier loaf.
- Add herbs like rosemary or thyme to the dough for extra flavor.
FAQs
Q: Do I need a Dutch oven?
A: A Dutch oven gives the best crust. You can use any heavy pot with a tight lid that is oven safe.
Q: Can I shorten the rest time?
A: You need the long rest for flavor and structure. Shortening it will give less flavor and a denser crumb.
Q: How do I know the bread is done?
A: The crust should be deep golden brown. The internal temperature should read about 200°F (93°C) if you use a thermometer.
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. Use the same amount but bloom it first in a little warm water with a pinch of sugar.
Q: Why is the dough so wet?
A: This high-hydration dough makes big holes and a chewy crumb. It looks sticky but bakes fine.
Conclusion
For another clear, tested no-knead bread guide and extra tips, see this helpful recipe: World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty loaf.
No Knead Artisan Bread
Ingredients
Method
- In a large bowl, mix the flour, yeast, and salt.
- Add the warm water and stir until a wet dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
- Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
- When the oven is ready, turn the dough out onto a floured surface and shape it into a ball.
- Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown.
- Let it cool before slicing.