Artisan No Knead Bread Recipe
I love how easy it is to bake artisan no knead bread right in my own kitchen. No need for fancy gadgets or any expert technique—just a handful of ingredients and some patience.
This bread recipe makes a golden, crusty loaf with a soft, airy middle, and you won’t have to knead a thing.
The first time I tried making no knead artisan bread, I honestly couldn’t believe how little effort it took. The dough just hangs out for hours, building flavor and texture while I do other things.
It’s one of those homemade bread recipes that feels kind of impressive, but it actually fits into a normal, busy day.
If you’ve ever wanted to try making no knead bread, I’ll walk you through every step, from mixing to baking. It’s wild how a few ingredients can turn into a bakery-style loaf that’s so good fresh from the oven.
Artisan No Knead Bread Recipe
When I make this bread, I use just a few ingredients and basic tools. It barely takes any hands-on time, but the result is a crisp crust with a soft, chewy center—honestly, it tastes like it came from a bakery.
Equipment
- Large mixing bowl – where the dough rises at room temp.
- Wooden spoon or spatula – for mixing, since we’re skipping the kneading.
- Plastic wrap or clean towel – to cover the bowl and keep the dough moist.
- Parchment paper – helps move the dough into the pot without a mess.
- Dutch oven with lid – creates steam for that perfect crust.
- Cooling rack – lets the loaf cool off evenly.
I keep a measuring cup and digital scale nearby for accuracy. A clean counter and a sprinkle of flour help when shaping the dough, too.
Ingredients
- 3 cups all-purpose flour or bread flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast or active dry yeast
- 1 ½ cups warm water (about 100°F / 38°C)
- 1 tablespoon olive oil (optional, for flavor or brushing)
- Optional: 1 teaspoon rosemary, thyme, or other herbs
I always use warm water to wake up the yeast and help the dough rise slowly. Bread flour gives the loaf more chew, while all-purpose flour makes it a bit softer.
If I want extra aroma, I’ll toss in a pinch of herbs, but not so much that it takes over the flavor.
Instructions
- Mix flour, salt, and yeast in a large bowl.
- Pour in warm water and stir until you get a shaggy dough.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
- When you see bubbles on top, turn the bread dough onto a floured counter.
- Gently shape it into a dough ball.
- Preheat your Dutch oven in the oven at 450°F (230°C) for about 30 minutes.
- Set the dough on parchment paper, then carefully lower it into the hot pot.
- Put the lid on and bake for 30 minutes, then take the lid off and bake another 10–15 minutes until it’s golden brown.
- Move the loaf to a cooling rack before you slice it.
I try not to mess with the dough too much, since that keeps the crumb light and airy. The long rest does all the heavy lifting for flavor.
Notes
Sometimes I add a drizzle of olive oil to the dough for a softer crust. Using instant yeast makes things quicker, since I don’t have to proof it.
If the dough feels too sticky, I just dust it with a little flour—no need for more water. For a rustic feel, I’ll mix half bread flour and half all-purpose flour.
This bread is best the day you bake it, but it’ll keep in a paper bag for a day or two. I like to reheat slices in the oven for a few minutes to bring back the crisp crust.
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or clean towel
- Parchment paper
- Dutch oven with lid
- Cooling rack
- Measuring cup or digital scale
Ingredients
- 3 cups flour all-purpose or bread flour
- 1.5 tsp salt
- 0.5 tsp instant yeast or active dry yeast
- 1.5 cups warm water about 100°F / 38°C
- 1 tbsp olive oil optional
- 1 tsp herbs rosemary or thyme, optional
Instructions
- Mix flour, salt, and yeast in a large bowl. Stir in warm water to form a shaggy dough.
- Cover and rest at room temperature for 12–18 hours until bubbly.
- Turn dough onto a floured surface and gently shape into a ball.
- Preheat a Dutch oven at 450°F (230°C) for 30 minutes. Place dough on parchment and lower into the hot pot.
- Bake covered 30 minutes, then uncovered 10–15 minutes until golden. Cool on a rack before slicing.
Notes
Nutrition
Tasting Notes
When I pull the loaf from the oven, the golden crust immediately grabs my attention. It looks crisp and a little blistered—honestly, that’s exactly how I want it.
The sound of the crackling crust as it cools always makes me smile. I can’t help but tap the bottom and hear that hollow thump, which tells me I nailed a good crusty bread.
The crust feels firm under my fingers, but it’s not so tough that slicing becomes a chore. Inside, I find the crumb is soft, airy, and just a bit chewy.
Those open holes? They show the dough rose beautifully, even though I didn’t knead it. The texture feels light, but it still manages to satisfy.
The flavor comes off mild, with a gentle tang from letting it ferment for so long. I pick up hints of toasted wheat and a little sweetness that balances out the salt.
When it’s still warm, butter melts straight into the crumb and leaves this smooth, rich taste. Each bite brings together that crisp crust and a soft, tender center.
Honestly, the contrast makes this bread perfect for dunking in soup, building sandwiches, or just eating by itself.
