Description

This Best No Knead Artisan Bread recipe creates a crusty, flavorful loaf with minimal effort. Perfect for beginners and busy cooks, this bread requires no kneading and uses simple ingredients. Resting overnight develops a rich texture and tangy flavor, while baking in a hot Dutch oven ensures a golden, crisp crust that’s reminiscent of bakery-style bread.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast

Wet Ingredients

1 1/2 cups warm water (about 110°F)

For Baking

Extra flour or cornmeal (for dusting)

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Instructions

Mix Ingredients: In a large mixing bowl, whisk together the flour, salt, and yeast to evenly distribute the dry ingredients. Add the warm water and stir with a wooden spoon or spatula until a shaggy dough forms, ensuring all the flour is hydrated.
First Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12–18 hours. During this time, the dough will double in size and develop bubbles on the surface, indicating fermentation.
Preheat Oven and Shape Dough: When ready to bake, place a Dutch oven with its lid inside your oven and preheat to 450°F (232°C) for 30 minutes. Meanwhile, turn the dough out onto a well-floured surface. With floured hands, gently shape the dough into a round loaf, being careful not to deflate it. Let it rest uncovered while the oven heats.
Bake Covered: Carefully remove the hot Dutch oven from the oven, sprinkle the bottom with a little flour or cornmeal to prevent sticking, and transfer the dough into the pot. Cover with the lid and bake for 30 minutes to trap steam, which helps create a crisp crust.
Bake Uncovered: Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden brown, ensuring a crunchy exterior and fully cooked interior.
Cool: Use tongs or oven mitts to transfer the bread onto a wire rack and allow it to cool completely for at least 30 minutes before slicing. Cooling lets the crumb set and prevents a gummy texture.

Notes

This recipe works well with bread flour for a chewier texture and better gluten development.
For added flavor, mix in herbs, olives, or shredded cheese before the first rise.
If you don’t have a Dutch oven, bake the bread on a preheated pizza stone and place a metal pan filled with water in the oven to create steam.

Prep Time: 5 minutes (plus 12–18 hours resting time)
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice (1/8 loaf)
Calories: 160
Sugar: 0g
Sodium: 440mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg