Foolproof Artisan No Knead Bread (Printable version)
Rustic, crusty loaf with chewy interior. No kneading required—just mix, rest, and bake for perfect bakery-style bread.
# What You'll Need:
→ Dry Ingredients
01 - 3 1/4 cups bread flour (or all-purpose flour)
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast
→ Wet Ingredients
04 - 1 1/2 cups lukewarm water (about 100°F)
→ For Dusting
05 - Extra flour or cornmeal for dusting
# How to Prepare:
01 - In a large mixing bowl, whisk together the flour, salt, and yeast until thoroughly blended.
02 - Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The sticky consistency is normal and expected.
03 - Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let rest at room temperature (70–75°F) for 12–18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
04 - Lightly flour a work surface. Scrape the dough onto the surface and, with floured hands, gently shape it into a round ball.
05 - Place the dough seam side down on parchment paper dusted with flour or cornmeal. Cover with a towel and let rest for 30–60 minutes while preheating the oven.
06 - Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly heated.
07 - Carefully remove the hot Dutch oven. Using the parchment paper as a sling, lift the dough and place it—parchment and all—into the preheated pot. Cover with the lid.
08 - Bake with the lid on for 30 minutes to create steam and develop the crust structure.
09 - Remove the lid and continue baking for 12–15 minutes until the loaf is deep golden brown with a crisp, crackly crust.
10 - Transfer the bread to a wire rack and allow to cool completely before slicing to preserve the texture and prevent gumminess.
# Expert advice:
01 -
- You get bakery-quality crust and crumb with literally zero kneading required
- The extended fermentation develops deep, complex flavor that typically takes years of bread-baking experience to achieve
02 -
- The dough temperature affects timing significantly, warmer kitchens ferment faster than cooler ones
- A dark Dutch oven can cause the bottom to burn, so check your bread at the 25 minute mark and reduce heat if needed
03 -
- Add mix-ins like rosemary, garlic, or cheese during the initial mixing for flavored bread
- The surface should look dotted with bubbles and have increased in volume before baking