Introduction

This No Knead Artisan Bread is a simple yet impressive homemade loaf with a crisp crust and soft, airy crumb. With minimal effort and everyday ingredients, you can enjoy fresh, bakery-quality bread at home.

A round loaf of bread with a single thick, golden-brown crust covered in light cracks and a dusting of white flour is sitting in a white pot lined with crinkled white parchment paper. The loaf’s rough surface has a natural, rustic texture with darker brown spots where it is baked more, and softer golden parts showing its airy softness inside. The pot handles are visible, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups bread flour (or plain/all purpose)
1 tablespoon white granulated sugar
2 teaspoons dried yeast (instant or rapid rise)
1 1/2 teaspoons salt
1 1/2 cups warm water
1 tablespoon olive oil

Instructions

Step 1: In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm water and olive oil, stirring until all ingredients are incorporated. The dough will be wet, sticky, and shaggy.
Step 2: Lightly spray the top of the dough with cooking oil spray. Cover the bowl with plastic wrap, then place a dry tea towel over it.
Step 3: Leave the dough in a warm, draft-free place for 2 to 3 hours, or until it has doubled in size. The dough should look bubbly and wobble like jelly when moved.
Step 4: Place a large (10-inch or 26cm) Dutch oven or heavy-based pot with its lid in the oven and preheat to 450°F (230°C) for 30 minutes before baking.
Step 5: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Scrape the dough onto the surface using the spatula. Sprinkle the top of the dough with a generous pinch of flour and fold it over itself 5 to 6 times using the spatula to form a rough round shape.
Step 6: Cut a large piece of parchment paper to transfer the dough. Place the paper next to the dough and roll the dough onto it, keeping the smooth side up. Center the dough on the paper and reshape if needed.
Step 7: Loosely cover the dough with plastic wrap and let it rest while the oven finishes preheating.
Step 8: Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the parchment paper by each end to place the dough into the pot.
Step 9: Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 12 to 15 minutes, until the loaf is golden brown and crusty.
Step 10: Transfer the bread to a wire rack and let it cool for 10 minutes before slicing.

Tips & Variations

For a richer flavor, substitute half the water with warm milk.
Add herbs like rosemary or thyme to the dough for an herbed twist.
Make sure the water is warm, not hot, to activate the yeast without killing it.
Use a cast iron Dutch oven for best heat retention and crust formation.

Storage

Store the bread at room temperature in a paper bag or loosely wrapped in a clean kitchen towel to maintain the crust. It’s best eaten within 2 days. To refresh the crust, warm slices in a toaster or oven before serving.

How to Serve

A round loaf of bread with a rough, golden-brown crust rests inside a white pot lined with light beige parchment paper. The bread’s surface shows cracks and a dusting of white flour, revealing a crunchy, textured crust with some darker toasted spots. The pot’s handles are visible on the smooth white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well if you don’t have bread flour. The texture may be slightly less chewy but the bread will still turn out delicious.

Do I need a Dutch oven to bake this bread?

A Dutch oven helps create steam and retain heat for a crispy crust, but you can use any heavy, oven-safe pot with a lid if you don’t have one.