This rustic Artisan No Knead Bread brings the artisanal bakery experience straight to your kitchen – with just 5 minutes of hands-on prep. The magic happens as time does the work, developing complex flavors and a perfectly crusty exterior during the 12-hour rest.
At just 115 calories per serving, this foolproof recipe creates a professional-quality loaf with a tender, airy crumb that rivals any bakery version. Whether you’re a novice baker or simply love homemade bread, this minimal-effort method delivers exceptional results every time.
Ingredients for Artisan No-Knead Bread
- All-purpose flour (3 cups): Regular flour works perfectly, ensure it’s leveled when measuring
- Coarse sea salt (2 tsp): Adds wonderful flavor and helps control fermentation
- Active dry yeast (½ tsp): Make sure it’s fresh for best results
- Warm water (1½ cups): Temperature should be around 110°F for optimal yeast activation
Step-by-Step Instructions
- Mix the basics: Combine flour, salt, and yeast in a large bowl, then stir in warm water until well blended. Embrace the sticky texture!
- First rise: Cover your bowl and let the dough work its magic for 3-4 hours at room temperature, or up to 15 hours in the refrigerator for enhanced flavor
- Shape the dough: On a floured surface, gently form into a ball. Place on parchment paper and dust lightly with flour
- Second rise: Cover with plastic wrap and let rest for 30 minutes while your oven preheats
- Preheat ritual: Place covered dutch oven in the oven and heat to 450°F
- The bake: Transfer dough with parchment paper into the hot dutch oven. Cover and bake for 30 minutes
- Golden finish: Remove lid and bake 12-15 minutes more until beautifully golden brown
- Cool down: Let your masterpiece cool on a wire rack before slicing
Cooking Techniques
This bread uses a wonderfully simple “no-knead” method that creates amazing results! The long rise time does all the work for you, developing gluten and flavor while you sleep or go about your day.
The hot dutch oven acts like a mini bread oven, creating steam that helps form that gorgeous crispy crust. If you’re new to bread baking, this method is perfect – it’s practically foolproof!
Variations
You can make this bread your own! Try adding:
- Rosemary and garlic for a savory twist
- Dried cranberries and walnuts for a rustic treat
- Shredded cheese and cracked black pepper
- Seeds like sunflower or pumpkin for extra crunch
Just mix your add-ins when combining the flour, salt, and yeast.
Serving Suggestions
This bread shines with its crispy crust and soft interior! Serve it warm with salted butter, or try:
- Dipped in olive oil and balsamic vinegar
- Alongside your favorite soup or stew
- Toasted for breakfast with jam
- As the base for amazing sandwiches
Storage Tips
Your homemade bread will stay fresh for about a week in a paper bag on the counter. The crust might soften after the first day – that’s totally normal! To refresh it, pop it in a 350°F oven for 5-10 minutes. You can also slice and freeze this bread for up to 3 months. Just wrap it well and toast slices straight from frozen.
Artisan No Knead Bread
Equipment
- Dutch oven/cast iron pot
- Large mixing bowl
- Wooden spoon
- Parchment paper
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
- 1 1/2 cups warm water about 110 degrees F
Instructions
- In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky.
- Cover the bowl and allow it to rise at room temperature for 3-4 hours, or in the refrigerator for up to 15 hours.
- Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.
- Allow to rise for 30 minutes.
- Meanwhile, place an empty dutch oven/cast iron pot*, with the lid on, into the oven and preheat oven to 450 degrees F.
- Remove covering from dough ball. Lift the parchment paper and dough ball up, and place inside cast iron pot that’s been preheating in the oven. Cover with lid and return to oven to bake for 30 minutes.
- After 30 minutes, remove lid and bake, uncovered for 12-15 more minutes, until golden on top.
- Remove from oven and allow bread to cool on a wire cooling rack.
- Store bread in an open paper bag on the counter for up to 1 week.
