Artisan No-Knead Bread

Crusty Dutch-oven loaf with a soft, airy crumb—no kneading required, just a slow room-temp rise for amazing flavor.

Amanda

Prep Time 10

Cook Time 45

Rise Time 12

Total Time 12 55

Serving Size People

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

Instant yeast skips proofing. If dough is sticky, dust lightly with flour. Best eaten the day it’s baked; store in a paper bag up to 2 days. Reheat slices to revive crust.

Nutrition