No-Knead Artisan Bread

A round loaf of artisan bread on a piece of parchment paper.

5 from 3 votes

This No-Knead Artisan Bread has a soft, chewy interior and crisp, golden crust, making it just as beautiful as it is delicious. With minimal ingredients and no special skills required, it’s an effortless recipe that even beginners can master!

Prep Time15

Cook Time40

Rest Time8 30

Total Time9 25

Course: bread, Side Dish

Cuisine: American

Keyword: yeast bread

Servings:

Calories: 118kcal

Author: Kelsey Byrnes

Equipment

1 Dutch Oven*

Ingredients

3 cups + 2 tablespoons bread flour* (425 grams) plus extra for dusting the work surface
1 1/2 teaspoons course salt*
1/2 teaspoon yeast Active Dry or Rapid-Rise
1 1/2 cups warm water (350 mL)

Instructions

In a large bowl, combine the flour, salt and yeast.
3 cups + 2 tablespoons bread flour* (425 grams), 1 1/2 teaspoons course salt*, 1/2 teaspoon yeast
Add the warm water and stir until well-combined.
1 1/2 cups warm water (350 mL)
Use a rubber spatula to scrape the sides of the bowl.
Cover tightly with a piece of cling wrap and let rest on the counter for 8-12 hours.*
Sprinkle flour on a clean work surface then use a rubber spatula to help remove the dough from the bowl. The dough will be very soft and wet at this point.
Use a rubber spatula or a bench scraper to fold the dough onto itself 4 times (once on each of the four sides of the ball of dough) to help shape it into a round ball.
Using both hands, scoop the ball of dough carefully onto a large sheet of parchment paper. Place the parchment paper and dough in a bowl similar in size to the baking dish/Dutch oven you'll be using. Let it rest for 30+ minutes.
Place an empty Dutch oven with a lid* into the oven. Preheat the oven to 425℉, letting the Dutch oven get piping hot.
Use a very sharp knife or a pair of kitchen shears to cut an "X" into the top of the ball of dough.
Remove the hot Dutch oven from the oven, carefully remove the lid and transfer the parchment paper with the dough into the Dutch oven. You can trim the excess parchment paper if desired.
Use an oven mitt to place the lid back on the dutch oven and then place into the preheated oven.
Bake for 25 minutes with the lid on.
Carefully remove the lid and let it bake an additional 10-15 minutes or until golden brown.
Let the loaf cool for at least an hour before slicing.
Enjoy!

Notes

No Dutch Oven? If you don't have a Dutch oven, you can opt to use a casserole dish with a lid, an oven-safe pot or an oven-safe glass bowl (safe to 425F+). Preheat the bowl like you would the Dutch oven in the instructions above. Instead of using a lid, carefully cover the top with a couple layers of aluminum foil (or one layer of heavy duty foil), pinching the edges so it creates a nice seal. Bake covered for the first 25 minutes then remove the foil and continue baking.

No Bread Flour? Use all-purpose flour. I've tested using AP flour many times and it works great!

NOTE: I don't recommend using table salt in this recipe. You can use Kosher salt, sea salt or pink Himalayan salt.

I recommend letting the dough rest for at least 4 hours. If you can't wait the full 8, the bread won't have as much flavor, but it'll still be great!

If you aren't ready to bake the bread until 24+ hours later, simply cover and refrigerate instead of leaving it on the counter.

Nutrition