No-Knead Artisan Bread is the kind of baking magic you crave when you want homemade bread but zero patience for endless recipes asking you to knead and fuss with dough for hours.
Ever tried to replicate that crunchy, golden bread from your favorite bakery and basically gave up after dough stuck to your hands for eternity? Been there. I started making this version a few years ago and honestly, it tasted so fantastic, I had to share it with friends.
If you want the full step-by-step (plus troubleshooting, because bread can be persnickety), I like the guide on this artisan bread recipe which saved me more than once!
No-Knead Artisan Bread
What you need to make this homemade bread recipe
You don’t need fancy gadgets. Seriously. This is, like, grandma level simple.
- 3 cups all-purpose flour (bread flour works too, but all-purpose is just fine)
- 1/2 teaspoon instant yeast (not the old-school kind you gotta dissolve forever)
- 1 1/2 teaspoons salt
- 1 1/2 cups lukewarm water (think warm bath, not lava hot or icy cold)
That’s honestly it. You could add herbs, a handful of cheese, maybe some chopped olives if you’re feeling wild. But that’s extra, not necessary for the base loaf.
No-Knead Artisan Bread
How to make no knead dough
Here’s where the magic happens. Sounds too easy, but trust me—wild things happen with patience and a bowl.
Dump the flour, yeast and salt into a big bowl. Give it a quick stir. Then pour in the lukewarm water and mix it with a sturdy spoon. The dough gets shaggy, kinda sticky, and looks a bit like it wants to be left alone. And that’s basically what you do—cover that bowl with plastic wrap (or a shower cap if you’re me and forget the wrap) and leave it out on the counter overnight.
Let the simple things happen. After, like, 12-18 hours, it’ll be a puffy, weirdly jiggly blob with little bubbles. Plop the dough on a floured surface. Shape it just a bit (flour your hands or it gets clingy), roll it into a ball-ish shape, and toss it in a piece of parchment.
Let it rest again while you heat up your oven (with a heavy covered pot—Dutch oven style—in it). When the pot’s ripping hot, drop the dough (with parchment) inside. Bake it first with the lid on, then take it off so it gets that crispy “artisan” look. It cracks and sighs and, oh wow, will your kitchen smell amazing.
“I was nervous about making bread, but this was so easy and came out with the kind of golden crust you can hear crackle! My family thought I’d bought it from a fancy bakery.”
No-Knead Artisan Bread
Tips and Tricks
Okay, here’s where I sprinkle a little wisdom—these are the “please learn from my oops moments” bits.
The water really matters. Too hot and you’ll murder the yeast, too cold and nothing happens. If your dough seems super sticky, dust your hands with flour (don’t drown it). Let it rest as long as you can—but I once baked it after 10 hours and nobody noticed the difference, honest.
If you want a bolder flavor, toss in a pinch of sugar or let it sit the max time. Also, a Dutch oven or a heavy enameled pot (with a lid) is key to that crispy “artisan” crust. If yours is old and battered, just use extra parchment so it won’t stick or burn.
Once you nail this, you’ll look at those expensive bakery loaves and just laugh. Seriously, it’s kind of addictive, playing around trying a new herb or adding in a swirl of cheddar.
No-Knead Artisan Bread
Ways to enjoy it
Possibly the absolute best bit—no-knead artisan bread kinda makes everything better. Here’s some on-the-fly mood boosters:
- Slather with cold salted butter—simple and unbeatable.
- Dunk into a hot bowl of soup (tomato, minestrone, clam chowder, you name it).
- Use thick slices for grilled cheese.
- Toast it next morning for breakfast, maybe with honey or jam if you’re sweet-toothed.
By the way, if you’re all about trying new breads, check out this bread baking guide. It’s full of ideas for every craving.
No-Knead Artisan Bread
Can I freeze it?
Okay, this part I had to learn the hard way (croutons for a week, oops). Yes, you can freeze it and it’s honestly a lifesaver for last-minute guests or midnight snacking.
Wait until your bread is totally cool—like, not even warm at all. I usually slice it, wrap those slices tightly in foil or pop into a freezer bag. Each time you want some, pull out a hunk and blast it in the toaster or oven for a few minutes. Tastes just as good (maybe better, since you didn’t have to spend two days prepping).
No-Knead Artisan Bread
I’ve kept a loaf in the freezer almost a month and it was still top notch. You could also freeze the dough after the first rise, though honestly, baking and freezing is my lazy favorite.
Alright, if you’re now officially on the no-knead artisan bread train (watch out, it’s habit-forming!), you might wanna deep-dive into other recipes too. For anyone who loves bomb-proof, foolproof bread, don’t miss the World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty … where you’ll pick up all sorts of tips and tricks to master every loaf.
Bored of basic? Why not try something sweet and homey like an amish apple fritter bread or even get adventurous with banana walnut soda bread date butter when you want to spice up your bread game a notch? Trust me, there’s a whole carb universe to explore and you barely need an apron for it!
No-Knead Artisan Bread
Print
No-Knead Artisan Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple no-knead artisan bread recipe that requires minimal effort and delivers a crunchy, golden crust.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups lukewarm water
Instructions
- In a big bowl, combine the flour, yeast, and salt, stirring briefly.
- Pour in the lukewarm water and mix with a sturdy spoon until the dough becomes shaggy and sticky.
- Cover the bowl with plastic wrap or a shower cap and let it rest on the counter overnight for 12-18 hours.
- After resting, plop the dough onto a floured surface and shape it lightly into a ball.
- Transfer the dough onto a piece of parchment paper and let it rest while preheating the oven.
- Place a heavy covered pot (Dutch oven) in the oven to preheat.
- Once hot, drop the dough (with parchment) into the pot, cover it with the lid, and bake.
- Remove the lid halfway through baking to achieve a crispy crust.
Notes
Ensure the water temperature is lukewarm. Dust your hands with flour if the dough is too sticky. You may freeze the bread once cool.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
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