No-knead artisan bread is a game-changer for anyone who loves fresh, homemade bread but doesn’t want to deal with the fuss of kneading. With a golden, crackly crust and a soft, airy interior, this bread looks and tastes like it came straight from a bakery. The best part? It requires just a few simple ingredients and minimal effort. This foolproof recipe is perfect for beginners and seasoned bakers alike, bringing the joy of fresh bread to your table with ease.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups warm water (about 110°F/45°C)
Instructions
- Mix the dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky—this is normal.
- Let it rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12-18 hours. The dough should double in size and have a bubbly surface.
- Prepare for baking: Once the dough has risen, lightly flour a clean surface and your hands. Turn the dough out onto the surface and shape it into a ball. Place the dough on a piece of parchment paper and let it rest for 30 minutes while you preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid) inside the oven to heat.
- Bake the bread: Carefully remove the hot Dutch oven from the oven. Use the parchment paper to transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
- Cool and serve: Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This helps the crust set and prevents the interior from becoming gummy.
Instructions
- Mix the dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky—this is normal.
- Let it rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12-18 hours. The dough should double in size and have a bubbly surface.
- Prepare for baking: Once the dough has risen, lightly flour a clean surface and your hands. Turn the dough out onto the surface and shape it into a ball. Place the dough on a piece of parchment paper and let it rest for 30 minutes while you preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid) inside the oven to heat.
- Bake the bread: Carefully remove the hot Dutch oven from the oven. Use the parchment paper to transfer the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
- Cool and serve: Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This helps the crust set and prevents the interior from becoming gummy.
