Foolproof Artisan No Knead Bread (Printable)
Rustic crusty loaf with chewy interior, no kneading needed. Perfect for home bakers of all levels.
# 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
# How To Make:
01 - In a large mixing bowl, whisk together the flour, salt, and yeast until evenly combined.
02 - Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The sticky texture 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 it and, with floured hands, gently shape it into a round ball.
05 - Place the dough seam side down on a piece of parchment paper dusted with flour or cornmeal. Cover with a towel and let rest for 30–60 minutes.
06 - Place a Dutch oven with 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 pot. Cover immediately with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust.
09 - Remove the lid and continue baking for 12–15 minutes until the loaf is deep golden brown with a crispy crust.
10 - Transfer the bread to a wire rack and let cool completely before slicing to prevent the interior from becoming gummy.
# Expert Tips:
01 -
- Four ingredients you probably already have in your pantry right now
- The crusty exterior gives way to the most tender, open crumb that feels like bakery quality
- You mix it tonight and bake tomorrow morning—perfect for lazy weekend breakfasts
02 -
- The dough should look messy and sticky after mixing—this is not a mistake, it creates those beautiful air pockets
- Preheating the Dutch oven is nonnegotiable for proper oven spring and crust development
- Room temperature affects rising time—warm kitchens speed it up, cool spaces slow it down
03 -
- Weighing ingredients with a kitchen scale guarantees consistent results every time
- If the bottom burns, lower your oven rack or reduce heat by 15 degrees next batch