Experience the unparalleled joy of freshly baked bread right in your own kitchen! This incredibly simple no-knead Artisan Bread recipe allows you to create bakery-quality loaves with minimal effort. Imagine a crispy, golden crust and a soft, airy interior, all from a dough that takes just 5 minutes of hands-on time to prepare. Even better, you can store the dough in your refrigerator for up to two weeks, making it effortlessly convenient to enjoy warm, homemade bread whenever the craving strikes. Say goodbye to store-bought loaves and hello to the delightful aroma of artisan bread filling your home!
There’s an undeniable magic to fresh bread. Whether it’s the centerpiece of a comforting family meal, a delightful accompaniment to a hot bowl of hearty soup, or the perfect partner to a rich plate of pasta, homemade bread elevates any dining experience. This particular Artisan Bread recipe isn’t just easy; it’s a revelation. It empowers you to bring that professional bakery experience into your home with surprising simplicity, ensuring warm, fragrant bread graces your dinner table with remarkable ease.
For many, bread isn’t just food; it’s a love language. The intoxicating aroma wafting from a baking oven, the satisfying crunch of the crust, the tender chewiness of the crumb – these are simple pleasures that speak volumes. I confess, I am absolutely one of those people who can never pass up a bread basket. In fact, if there’s warm bread available, it often takes precedence over the main course!
And when it’s freshly baked, homemade bread? That’s an irresistible temptation. What if I told you that the secret to enjoying this daily luxury involves only about 5 minutes of active preparation time? It sounds too good to be true, but with this no-knead artisan bread recipe, it’s not just possible—it’s incredibly straightforward.
Unlock Your Inner Baker: The Easiest No-Knead Artisan Bread
For many aspiring home bakers, the thought of making bread can be daunting. Visions of deflated dough, dense loaves, or even burnt exteriors with raw interiors can deter even the most enthusiastic cooks. I completely understand these fears; I’ve had my share of less-than-perfect baking attempts, from bread that stubbornly refused to rise to dinner rolls resembling hockey pucks.
But this no-knead artisan bread recipe is different. It’s designed to turn anyone, regardless of their baking experience, into a confident and successful bread maker. Its simplicity is its greatest strength, ensuring that truly, anyone can achieve fantastic results.
There are several compelling reasons why this particular artisan bread stands out as an absolute favorite:
- **Unmatched Ease:** With only about 5 minutes of hands-on preparation time, this recipe fits seamlessly into even the busiest schedules. The magic happens primarily through a long, slow fermentation, not strenuous kneading.
- **Minimal Ingredients:** You’ll only need four basic ingredients, one of which is water! Chances are, you already have all the necessary components in your pantry right now, eliminating the need for special trips to the grocery store.
- **Incredible Versatility and Longevity:** A single batch of this dough yields enough for four smaller loaves or two larger ones. You can bake one loaf tonight, then refrigerate the remaining dough and enjoy fresh bread days or even weeks later. The dough can be stored for an impressive 14 days, and here’s the best part: its flavor actually improves and deepens with extended refrigeration, offering an even richer taste profile.
Essential Ingredients for Your No-Knead Masterpiece
Creating this delicious artisan bread requires just a handful of everyday ingredients. While simple, understanding the role of each component can help you achieve the best possible results:
- Water: The temperature of your water is crucial for the yeast’s activity. Aim for water that is just slightly warmer than room temperature – ideally around 100ºF (38ºC). While precision isn’t strictly necessary, avoid using water that is too hot, as it can kill the yeast, or too cold, which will significantly slow down the rising process. The goal is a slow, steady rise for optimal flavor development.
- Yeast: You have a couple of options here: rapid-rise yeast or active dry yeast. For this particular recipe, active dry yeast is generally recommended. If you opt for rapid-rise yeast, consider reducing the amount by about 25% to prevent the dough from rising too quickly, which can sometimes compromise flavor and texture. Active dry yeast allows for a more controlled, slower fermentation process that contributes to the artisan quality of the bread.
- Salt: Salt isn’t just for flavor; it also plays a vital role in controlling yeast activity and strengthening the gluten structure in the dough. For the best texture and taste, a coarse salt is ideal. Coarse kosher salt is a popular choice, but any coarse variety will work well. The larger crystals dissolve more slowly, allowing for even distribution and optimal interaction with the other ingredients.
- Flour: Standard all-purpose flour is perfectly suitable and yields excellent results for this recipe. However, if you’re looking for a chewier texture, bread flour is a fantastic alternative. Bread flour has a higher protein content, which develops stronger gluten, leading to a more robust and chewy crumb. Feel free to experiment to find your preferred texture, but rest assured, good old all-purpose flour will still deliver a truly delicious loaf.
Step-by-Step Guide: Crafting Your Own Artisan Bread
The beauty of this recipe lies in its simplicity. Follow these steps to create your perfect no-knead dough:
STEP 1: Combine Wet Ingredients and Yeast. Begin by pouring the lukewarm water into a large mixing bowl. Add the granulated yeast and coarse salt. Use a sturdy wooden spoon or spatula to stir these ingredients together gently until the yeast starts to dissolve and the salt is well distributed. This initial step wakes up the yeast and prepares it for fermentation.
STEP 2: Add Flour. Add all of the flour into the bowl at once. This method, while seemingly unconventional for traditional bread making, is key to the no-knead technique. Using your wooden spoon, stir everything together thoroughly.
STEP 3: Mix Until Hydrated, Then Rise. Continue to stir the mixture until there are absolutely no dry patches of flour remaining. The dough will be quite wet and sticky – this is exactly what you want, so resist the urge to add more flour! There’s no need for intense kneading; simply ensure all ingredients are well combined. Once mixed, cover the bowl with a kitchen towel or a loose-fitting plastic wrap. Place it in a warm spot in your kitchen to begin its first rise. This slow fermentation is where the deep, complex flavors of artisan bread truly develop.
STEP 4: Monitor the Rise. Allow the dough to rise until it noticeably expands and then begins to flatten slightly on top. This process typically takes about 2 hours, but the exact time can vary depending on your room temperature and water temperature. Once it reaches this stage, your dough is ready! You can either proceed directly to baking, or, for even better flavor and convenience, refrigerate the dough to use at a later time. Remember, the longer it chills, the more pronounced its delicious, tangy flavor becomes.
STEP 5: Prepare for Shaping. When you’re ready to bake, lightly sprinkle your countertop with flour. If you plan to bake only a portion of the dough, use your hands and a serrated knife to neatly cut off the desired amount. A full batch often yields two larger loaves (ideal for a Dutch oven) or four smaller, freeform loaves. Take your chosen portion of dough and gently fold it over itself a few times, rotating it as you fold. This action helps to develop some structure without kneading.
STEP 6: Shape Your Loaf. To create a smooth, round loaf, begin by gently pulling all the edges of the dough towards the bottom, effectively tucking them underneath to create a somewhat smooth top surface. Next, place both of your hands on the sides of the dough ball and gently drag it downwards along the counter. This creates tension on the top surface, helping to form a beautifully smooth, taut skin on your loaf. Continue this rotation and dragging until you have a perfectly rounded, firm ball. Place the shaped dough onto a piece of parchment paper and cover it loosely with a clean kitchen towel. Allow it to rest and rise for another 40 minutes (if using refrigerated dough, allow 60-90 minutes for it to come to temperature and rise).
STEP 7: Score the Dough. Once the shaped dough has completed its final rest and risen adequately, lightly dust the top surface with a touch of flour. Then, using a very sharp knife or a specialized bread lame, score the top of the bread. Scoring isn’t just for aesthetics; it helps control where the bread expands during baking, creating a beautiful ‘ear’ or pattern and ensuring an even rise.
STEP 8: Choose Your Baking Method. With your dough perfectly prepared and scored, you’re ready for the final, exciting stage: baking! Refer to the instructions below to select the baking method that best suits your equipment and preference.
Achieving the Perfect Crust: Your Baking Options
The final step in creating exquisite artisan bread is the bake itself. The key to a fantastic crust and tender crumb often lies in creating a steamy environment in the oven. Here are a few reliable methods:
Baking on a Pizza Stone: This method is excellent for achieving a crisp, rustic crust. Preheat your oven to 450ºF (232ºC) with the pizza stone inside for at least 30 minutes before you plan to bake. This ensures the stone is thoroughly hot and will provide an initial burst of heat to the dough, mimicking a professional brick oven. Place an empty, oven-safe dish or a broiler pan on the bottom rack of your oven. Carefully transfer the scored dough onto the preheated pizza stone using a pizza peel. Immediately and carefully pour about 1 cup of hot water into the hot broiler pan (this creates steam) and quickly shut the oven door to trap the steam. Bake until the bread is beautifully browned and cooked through, typically around 30-35 minutes.
Baking on a Baking Sheet: If you don’t have a pizza stone, a sturdy baking sheet can work wonderfully. The process is similar, but you don’t need to preheat the baking sheet itself. Simply preheat your oven to 450ºF (232ºC). Once the oven is hot, carefully place the dough (on parchment paper) onto the baking sheet and slide it into the oven. Just as with the pizza stone method, place a broiler pan with 1 cup of hot water on the bottom rack of the oven and close the door quickly to create the essential steamy environment. Bake for approximately 30-35 minutes until golden brown and firm to the touch.
Baking in a Dutch Oven: Many bakers swear by the Dutch oven method for consistent, high-quality results. This method is particularly effective at trapping steam, which produces an exceptionally crisp crust and a beautifully risen loaf. For this technique, you’ll typically make two larger loaves from one batch of dough instead of four smaller ones. Preheat your oven to 450ºF (232ºC) with your lidded Dutch oven inside for a full 30 minutes. Once preheated, carefully remove the very hot Dutch oven from the oven. Using the parchment paper as a sling, gently transfer the scored dough into the Dutch oven. Replace the lid securely and return it to the oven. Bake for 30 minutes with the lid on, allowing the steam to work its magic. Then, remove the lid and continue baking for another 10-12 minutes, or until the crust reaches a deep, golden-brown hue and sounds hollow when tapped. Ensure your Dutch oven’s knob or handle is oven-safe at this high temperature.
Watch and Learn: Artisan Bread Video Guide
For a visual demonstration of the entire process, including how to form both freeform loaves and bake using a Dutch oven, you can watch our comprehensive video tutorial:
Expert Tips for Artisan Bread Perfection
- Embrace Refrigeration: The dough truly benefits from a longer refrigeration period. While delicious when baked immediately, the flavor profile deepens and becomes more complex and tangy the longer it chills. Try to let it refrigerate for at least 3 hours, preferably overnight, for the best results.
- Patience is a Virtue (for Cooling): It’s incredibly tempting to slice into a warm loaf straight from the oven, but for the best texture and flavor, allow the bread to cool completely. Cooling allows the internal structure to set and the moisture to redistribute, preventing a gummy texture.
- Shaping Versatility: While round loaves are classic, feel free to experiment with other shapes. Longer, baguette-style loaves can also be created, offering a different aesthetic and serving option.
- Adjust Loaf Size: This recipe is flexible! If you prefer larger, more substantial loaves, simply divide the dough into three portions instead of four. Adjust baking times slightly if making larger loaves.
- Dutch Oven Safety Check: Before using your Dutch oven at high temperatures, always confirm that its knob or handle is oven-safe for temperatures up to 450ºF (232ºC). Some brands, like certain Le Creuset models, have knobs that are only safe up to 390ºF, which might require swapping out the knob or using a different Dutch oven.
- Altitude Adjustments: If you live at a high altitude, you may need to adjust the water or flour slightly. High altitude can cause dough to rise faster, so consider reducing the yeast amount by a quarter teaspoon or using slightly cooler water.
Delightful Ways to Enjoy Your Homemade Artisan Bread
The versatility of homemade artisan bread makes it a wonderful addition to almost any meal. Here are some ideas to inspire you:
- Classic Pairings: Serve warm slices with butter, olive oil, or your favorite flavored dips. It’s the perfect accompaniment to hearty stews, chili, or any pasta dish to soak up delicious sauces.
- Breakfast & Brunch: Toast thick slices and top with avocado, eggs, or homemade jam. It makes incredible French toast or even savory breakfast sandwiches.
- Lunchtime Hero: Elevate your sandwiches! Use fresh artisan bread for gourmet grilled cheese, deli meat sandwiches, or open-faced toasts with various toppings.
- Appetizers & Snacks: Slice thinly, toast lightly, and create elegant crostini with toppings like bruschetta, goat cheese and honey, or smoked salmon. It’s also fantastic for a simple bread and cheese board.
- Soup and Salad Sidekick: Rip off a crusty piece to scoop up every last drop of soup, or use it to complement a fresh green salad.
Storage Solutions for Freshness
Knowing how to properly store your dough and baked bread ensures you can enjoy its deliciousness for as long as possible:
Dough Storage: Once your no-knead dough is initially mixed, it can be kept in the refrigerator in a large bowl with a non-airtight lid (or plastic wrap poked with a few holes) for up to 14 days. The non-airtight cover allows some gases to escape, preventing the container from exploding. As mentioned, the flavor actually improves with longer refrigeration, becoming more complex and tangy over time.
Baked Bread Storage: Leftover baked bread is best stored at room temperature in a plastic bag or a paper bag for a couple of days. Avoid refrigerating baked bread, as it tends to dry out and become stale more quickly. If your bread starts to dry out after a couple of days, don’t discard it! It’s perfect for making homemade croutons, breadcrumbs, or delicious crostini. You can also quickly revive slightly stale bread by spritzing it with water and baking it in a hot oven for a few minutes.
Freezing Baked Bread: For longer storage, baked bread freezes beautifully. Ensure the loaf is completely cooled to room temperature, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn. Store in the freezer for up to 6 months. When ready to enjoy, thaw at room temperature, then refresh in a warm oven for 10-15 minutes to bring back that fresh-baked quality.
Explore More Homemade Bread Delights
If this artisan bread sparks your love for home baking, be sure to explore these other fantastic bread recipes:
- Classic White Bread Recipe
- Rustic Polenta Bread
- Simple Dinner Roll Recipe
- Wholesome Whole Wheat Rolls
- Effortless French Bread
- Hearty Potato Bread
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes delivered directly to your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Artisan Bread
Pin
Ingredients
- 3 cups lukewarm water, about 100ºF
- 1 1/2 tablespoons granulated yeast
- 1 1/2 tablespoons coarse salt
- 845 g all-purpose flour
Instructions
Make the dough:
- In a large bowl*, mix together the water, yeast and salt.3 cups lukewarm water, about 100ºF, 1 1/2 tablespoons granulated yeast, 1 1/2 tablespoons coarse salt
- Add the flour all at once. Stir with a wooden spoon until there are no dry patches and everything is uniform. There is no need to knead the dough.845 g all-purpose flour
- Cover the bowl with a non-airtight lid or with a kitchen towel. Allow the dough to rise until it flattens on top, about 2 hours. The time will be determined by the temperature of the water that you used and the temperature of the room.
- If making the bread right away, continue on to baking the bread. If not using right away, refrigerate, covered in the non-airtight container for up to 14 days.
Shaping the bread:
- If baking all of the bread, sprinkle the surface of a counter with flour. Dump the dough onto the counter. Cut the dough into portions. (I will do 2 loaves if I’m using a Dutch oven, but 4 smaller loaves if I am baking them freeform.)
- If you are only baking part of the bread and refrigerating the rest of the dough for later, sprinkle the surface of the dough with flour. Using your hands, pull up the dough and cut a portion of the dough with a serrated knife.
- Working with one portion of dough at a time, fold the bread over on itself a few times, rotating after every one or two folds.
- Stretch the dough around to the bottom of the ball, rotating so that the bottom looks like a bunch of ends and the top is smooth. Place the ball on the counter, with the smooth side up. Place both hands on the sides of the bread, and using light tension, drag the dough down, then rotate the loaf. Continue to do this until you have an even, round loaf.
- Place the dough on a piece of parchment paper or a cornmeal dusted pizza peel. (If you are baking in a Dutch oven, you will want to put the dough on parchment paper.) You can also just use a baking sheet. Cover the dough and let it rest for 40 minutes. (If the refrigerated dough is being used, let it rise for 60-90 minutes.)
Baking the bread:
- If baking freeform:
- While the dough is resting, preheat a pizza stone in the oven at 450ºF for 30 minutes. (If you are not using a pizza stone, you won’t need the oven to be preheated for as long, but you will want it up to temperature before the rising time is up.)
- After the dough has risen, lightly dust the top with flour. Use a sharp knife or a lame to score the top of the bread. You can do 2 or 3 parallel slashes, or an x, or get creative with your slashes.
- Place an empty broiling pan in the oven under the pizza stone.
- Slide the dough onto the pizza stone. Quickly pour about 1 cup of water into the broiling pan, and quickly shut the oven door to trap the steam.
- Bake for about 30 minutes, until the crust is browned.
- If using a Dutch oven:
- While the dough is resting, place a Dutch oven in the oven and preheat to 450ºF for 30 minutes. (You will want to make sure your dutch oven is oven proof up to this temperature. My Le Creuset has a lid that is only oven safe to 390ºF, so I use my oval dutch oven instead.)
- Dust the top of the loaf with flour, then use a sharp knife or lame to score the top of the bread.
- Remove the dutch oven from the oven, remove the lid, and lifting the bread by the parchment paper, transfer it to the dutch oven. Replace the lid, then transfer back to the oven.
- Bake the loaf for 30 minutes, then remove the lid and bake an additional 10-12 minutes, until the loaf is golden brown.
- Allow the bread to cool completely before cutting for the best flavor and texture.
Video
Recipe Notes:
*If you are planning on saving some or all of the dough for another day, it’s easiest to make the dough in the same bowl that you are going to refrigerate it. I use a large bowl that has a loose fitting lid.
The dough is less sticky when it’s cold, so refrigerating it for at least 3 hours (preferably overnight) is recommended.
Slightly adapted from: Artisan Bread in Five Minutes a Day
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is calculated with 24 slices of bread from the whole recipe.