This No-Knead Artisan Bread is the perfect example of how a handful of simple ingredients can yield an impressive, bakery-quality loaf right in your home kitchen. With a crispy golden crust and a light, porous interior, this bread is ideal for everything from sandwiches and soups to brunch boards and gourmet spreads. You don’t need a mixer, kneading skills, or fancy techniques—just a bowl, your hands, and a bit of patience. This recipe relies on a high-hydration dough and a slow fermentation to develop flavor and structure without extensive kneading.

The method mimics the traditional European style of baking, where long fermentation enhances the dough’s complexity and digestibility. With only four core ingredients—flour, water, yeast, and salt—you’ll make a rustic, airy loaf that’s better than anything store-bought. Whether you’re new to bread making or a seasoned baker, this method guarantees delicious results every single time.

Preparation Time: 10 minutes
Resting Time: 2–3 hours (or overnight)
Cook Time: 45 minutes
Total Time: 3 hours 55 minutes
Yield: 1 large round loaf (serves 8)
Cuisine: Traditional European-style artisan bread

A full list of ingredients

• • 370 ml (12.5 oz / 1.5 cups) warm water (around 38°C / 100°F)

• • 10 g (1 tablespoon) active dry yeast

  • 500 g (17.6 oz / 4 cups) bread flour

  • 8 g (1 teaspoon) salt

Step-by-step cooking directions

1. 1. Activate the yeast

      • • In a large mixing bowl, pour in the warm water.

        • Add the dry yeast and whisk lightly until dissolved. Let sit for 5–10 minutes until foamy, indicating the yeast is active.

   2. Mix the dough

      • • Add the bread flour and salt to the yeast mixture.

        • Stir with a wooden spoon, spatula, or your hands until a shaggy dough forms.

      • Scrape the sides of the bowl to gather the dough into a rough ball. It will be sticky and slightly wet—that’s perfect.

1. 1. Let the dough rise (bulk fermentation)

      • • Cover the bowl with plastic wrap or a damp towel.

      • Let it rest at room temperature (20–25°C or 68–77°F) for 2–3 hours, or until doubled in size and bubbly.

      • For more flavor, you can ferment it in the refrigerator overnight and bake it the next day.

   2. • • Generously flour a clean surface and your hands.

        • Transfer the dough from the bowl to the floured surface using a spatula.

        • Gently fold the dough over itself a few times to form a loose ball. Avoid over-handling it.

        • Shape the dough

      • Shape it into a round loaf using your hands, tucking the sides underneath to create surface tension.

1. 1. Rest the dough before baking

      • • Cover the shaped dough with a clean kitchen towel and let it rest for 15–30 minutes while you preheat your oven.

   2. Preheat the oven and baking vessel

      • • Place a cast iron Dutch oven (or an enamel, ceramic, or Pyrex pot with a lid) into your oven.

        • Preheat the oven to 220°C (428°F) with the pot inside for at least 30 minutes. This ensures a super hot surface for your bread to rise instantly when baked.

   3. Transfer the dough to the pot

      • • Carefully remove the hot pot from the oven using oven mitts.

        • Dust the bottom lightly with flour or place parchment paper inside.

      • Transfer the dough ball into the pot (don’t worry if it looks imperfect).

      • Score the top with a sharp knife or razor to help it expand in the oven.

   4. Bake

      • • Spray or sprinkle a little water on the dough for a crispier crust.

        • Cover with the lid and bake for 30 minutes.

        • Remove the lid and continue baking for 15–20 minutes until golden brown and crusty.

   5. Cool and serve

      • • Remove the bread and transfer it to a wire rack.

        • Let it cool completely before slicing to avoid a gummy interior.

      • Enjoy fresh, toasted, or however you love your bread!

Nutritional information (per slice, assuming 8 slices)
Calories: 180
Carbohydrates: 35 g
Protein: 6 g
Fat: 0.5 g
Fiber: 2 g
Sodium: 250 mg

The origins and popularity of the recipe
Artisan-style, no-knead bread became a culinary phenomenon thanks to Jim Lahey’s influential method popularized in The New York Times in the early 2000s. But this style of breadmaking dates back centuries in Europe, where natural fermentation and high-hydration doughs were the standard before industrial techniques simplified bread into something bland and uniform.

Today, artisan bread has seen a massive revival as home bakers look for better texture, flavor, and control over their ingredients. The no-knead method fits perfectly into modern lifestyles, requiring little hands-on time while delivering maximum results. Whether rustic boules in France or Italian pane casereccio, this humble method echoes global baking traditions.

Reasons why you’ll love the recipe

• • No special equipment needed

• • No kneading—just mix and rest

  • Crispy artisan-style crust with soft, airy crumb

  • Simple pantry ingredients

• • Impresses guests without fuss

  • Customizable with add-ins like olives, herbs, garlic, or cheese

  • Naturally vega

Health benefits

• • Slow fermentation enhances digestibility

• • Lower gluten formation may ease digestion for some

  • Rich in complex carbohydrates for steady energy

  • Sodium is easily adjustable

• Can be enriched with whole grains or seeds for fiber and minerals

Serving suggestions

• • Serve warm with butter, olive oil, or herbed cream cheese

  • Use as the base for avocado toast or breakfast sandwiches

  • Slice thick for dipping into soups and stews

• • Make next-level grilled cheese or crostini

  • Toast and top with smoked salmon, ricotta, or hummus

  • Cube and roast for croutons in salads

Cooking tips

• • Use a scale for accuracy if possible—especially with flour

• • Always let your bread cool before slicing to avoid a dense interior

  • Flour your hands and surface generously to prevent sticking

  • Experiment with overnight proofing in the fridge for more depth of flavor

• If you don’t have a Dutch oven, use a heavy baking tray with an inverted bowl or tented foil

Variations to try

• • Herbed bread: Add 1 tablespoon of dried herbs like rosemary or thyme to the dough

  • Cheddar jalapeño loaf: Mix in 1 cup shredded cheddar and 1 chopped jalapeño

  • Garlic parmesan: Add roasted garlic cloves and a dusting of parmesan before baking

• • Whole wheat version: Swap 100–150g of bread flour for whole wheat

  • Seed crusted bread: Roll the shaped dough in sesame, poppy, or flax seeds before baking

  • Olive and sun-dried tomato: Stir in chopped kalamata olives and sun-dried tomatoe

Conclusion
No-Knead Artisan Bread is the definition of “easy does it.” With minimal ingredients, simple steps, and zero kneading, this recipe opens the door for anyone—no matter their baking level—to enjoy homemade, crusty, bakery-style bread. It’s a low-effort, high-reward method that gives you delicious results every single time. Whether you’re eating it plain or building gourmet sandwiches, this bread elevates your meal and your confidence in the kitchen.

It’s also a great introduction to baking for kids and families, offering a tangible, tasty way to bond over food. You don’t need experience, expensive ingredients, or fancy tools. Just a bowl, a spoon, and your oven. Try it once, and you’ll never go back to store-bought again.