Artisan No-Knead Bread is a rustic, crusty loaf with a chewy interior that I can make with almost no effort. All it takes is a bowl, four basic ingredients, and a bit of time. It’s the kind of bread that makes my kitchen smell like a bakery, and it’s so good, I never miss store-bought loaves.

Artisan No-Knead Bread

Why I Love This Recipe

I love this recipe because it’s almost effortless. There’s no kneading, no complicated steps—just mix, rest, and bake. The long rise gives the bread incredible flavor and texture, with a crispy golden crust and a soft, airy crumb. It’s perfect for toast, sandwiches, soups, or just tearing off a piece and dipping it in olive oil.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
1½ teaspoons salt
½ teaspoon instant yeast
1½ cups warm water (around 110°F)

Directions

In a large bowl, I mix the flour, salt, and yeast. I pour in the warm water and stir until a shaggy dough forms.
I cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 8 to 18 hours, until the dough is puffed up and bubbly.
I turn the dough out onto a lightly floured surface, shape it gently into a ball, and place it on a piece of parchment paper. I let it rise for 30 minutes while the oven preheats.
I preheat the oven to 450°F with a Dutch oven inside. Once hot, I carefully lift the parchment with the dough and place it into the Dutch oven.
I cover and bake for 30 minutes, then remove the lid and bake for another 10–15 minutes until golden brown.
I transfer the bread to a wire rack and let it cool before slicing.

Servings and Timing

Servings: 1 loaf (about 12 slices)
Prep Time: 5 minutes
Rise Time: 8 to 18 hours
Bake Time: 40–45 minutes
Total Time: 9 to 19 hours

Variations

I replace 1 cup of the flour with whole wheat for a nuttier flavor.
I add chopped herbs like rosemary or thyme for a fragrant loaf.
For a savory twist, I mix in shredded cheese or chopped olives.
I sprinkle the top with sesame or poppy seeds before baking for extra texture.

Storage/Reheating

I store the cooled bread at room temperature in a paper bag or loosely wrapped in a clean kitchen towel for up to 3 days. If I want to keep it longer, I freeze it—wrapped tightly in plastic, then foil. To reheat, I pop it in a 350°F oven for 10–15 minutes.

FAQs

Can I use active dry yeast instead of instant?

Yes. I dissolve it in the warm water and let it sit for about 10 minutes before mixing with the dry ingredients.

Do I need a Dutch oven?

No, but it helps create that crisp crust. If I don’t have one, I use any heavy oven-safe pot with a lid or even a baking dish covered with foil.

Can I make this with bread flour?

Absolutely. Bread flour gives a chewier texture and a slightly more structured loaf.

How do I know when the bread is done?

The crust should be golden brown, and the loaf should sound hollow when I tap the bottom. I can also check the internal temp—200°F means it’s ready.

Can I add flavors like garlic or cheese?

Yes, I mix in minced garlic, shredded cheese, or even dried fruit and nuts before the first rise for extra flavor.

Conclusion

This Artisan No-Knead Bread is one of my favorite things to bake. It’s simple, satisfying, and incredibly rewarding. I love how just four ingredients and a little patience turn into something so crusty, golden, and delicious every single time.