No-Knead Artisan Bread

No-Knead Artisan Bread

Introduction

There’s something truly magical about pulling a golden, crusty loaf of bread from your own oven. The aroma fills your kitchen, the crust crackles as it cools, and every bite offers that perfect combination of crisp exterior and tender, airy interior. This No-Knead Artisan Bread recipe is a dream come true for home bakers — simple, foolproof, and absolutely delicious. You don’t need any special skills or equipment, just time, patience, and a Dutch oven to create bakery-quality bread right at home.

Ingredients

• 3 cups all-purpose flour (360 g)

• 1½ teaspoons salt

• ½ teaspoon instant yeast (or active dry yeast)

• 1½ cups warm water (about 110°F / 43°C)

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Optional:

• A dusting of cornmeal or extra flour for shaping

• Olive oil or butter for brushing (optional, for a softer crust)

Directions

1. Mix the Dough
   In a large bowl, combine the flour, salt, and yeast. Stir in the warm water until a sticky dough forms. It will look rough and shaggy — that’s exactly what you want. Do not knead. Just mix with a spoon or spatula until no dry flour remains.

2. First Rise (Long Fermentation)
   Cover the bowl tightly with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12 to 18 hours. The long fermentation process allows the yeast to develop flavor and the gluten to form naturally. By the end of this time, the dough should be bubbly, doubled in size, and full of tiny air pockets.

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3. Shape the Dough
   Lightly flour a clean surface and your hands. Turn the dough out onto the surface and gently fold it over itself a few times to form a round shape. Be gentle to avoid deflating it too much. Place the dough on a piece of parchment paper and let it rest, covered loosely, for about 30–45 minutes while the oven preheats.

4. Preheat the Oven and Dutch Oven
   Place your Dutch oven (with lid) inside the oven and preheat to 450°F (230°C) for at least 30 minutes. A hot Dutch oven creates steam, which gives the bread its signature crusty exterior.

5. Bake the Bread
   Once the oven and pot are hot, carefully lift the dough (with the parchment paper) and place it into the pot. Cover with the lid and bake for 30 minutes. Then remove the lid and bake uncovered for another 10–15 minutes until the crust is deep golden brown.

6. Cool Before Slicing
   Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing. This step is important — the interior continues to set as it cools, giving you that perfect open crumb.

Conclusion

This No-Knead Artisan Bread proves that you don’t need complicated techniques or fancy machines to make truly exceptional bread. The long fermentation builds incredible flavor, while the Dutch oven creates that irresistible crispy crust. Serve it warm with butter, soup, or olive oil and herbs — or simply enjoy it on its own. Once you’ve baked this loaf, you’ll never look at store-bought bread the same way again. Simple, rustic, and utterly satisfying — it’s homemade comfort at its finest.