I’m excited to share this simple, no-knead artisan bread recipe that creates a crusty, golden loaf with a soft, airy inside. It’s incredibly easy to make, requires only four ingredients, and doesn’t need any fancy equipment. Perfect for beginners or anyone who wants fresh homemade bread with minimal effort.
Why I’ll Love This Recipe
I love how this recipe lets me make bakery-style bread with almost no hands-on time. The no-knead method means I just mix the dough and let it rest—no muscle work required. It’s forgiving, flavorful, and endlessly versatile. The crust is crisp, the inside is tender, and it always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour or bread flour ½ tablespoon kosher salt ¼ oz instant or active dry yeast (about 2 ¼ teaspoons) 1 ½ cups warm water (around 105°F)
Directions
In a large bowl, I mix the flour, salt, and yeast together.
I pour in the warm water and stir until the dough comes together—it’s sticky but manageable.
I cover the bowl with a lightly greased towel or plastic wrap and let it rise at room temperature for 2 to 10 hours (or overnight for deeper flavor).
Once risen, I use wet hands to gently shape the dough into a round loaf or divide it into two smaller loaves.
I place the dough on parchment paper, dust the top with flour, and score a few lines with a sharp knife. Then I let it rest for 20–30 minutes.
While it rests, I preheat the oven to 450°F with a baking stone, Dutch oven, or cast-iron skillet inside.
I transfer the dough (with parchment) onto the hot surface. To create steam for a crisp crust, I add hot water or a few ice cubes to the bottom of the oven and close the door quickly.
I bake for 25–30 minutes until the loaf is deep golden brown and sounds hollow when tapped.
I let the bread cool for at least 30 minutes before slicing so the inside sets properly.
Servings and timing
Servings: About 12 slices Prep time: 5 minutes Rise time: 2 to 10 hours (or overnight) Cook time: 25–30 minutes Total time: Approximately 3 hours (depending on rise time)
Variations
I sometimes swap in whole wheat flour for part of the white flour for a nuttier taste.
I love mixing in herbs like rosemary, thyme, or oregano for a fragrant twist.
Chopped olives, roasted garlic, or shredded cheese add extra flavor and texture.
I’ve even added sunflower or flax seeds for a hearty, wholesome loaf.
storage/reheating
I keep the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days to maintain its crisp crust.
For longer storage, I slice it and freeze the pieces in a sealed plastic bag.
To reheat, I toast slices or warm them in the oven at 350°F for 5–10 minutes to refresh the crust.
FAQs
How long should the dough rise?
I let the dough rise anywhere from 2 hours to overnight. A longer rise develops better flavor and a chewier texture.
Can I use active dry yeast instead of instant yeast?
Yes, I’ve used both successfully. Active dry yeast just needs a little more time to activate, but it works just as well in this recipe.
What if I don’t have a baking stone or Dutch oven?
I’ve baked this bread in a preheated cast-iron skillet or even directly on a baking sheet—it still comes out beautifully crusty.
Why is my dough so sticky?
This dough is meant to be wet and sticky. That high hydration helps give the bread its airy texture and crispy crust. I use floured or wet hands to handle it more easily.
How do I get a crustier loaf?
I add steam to the oven by tossing in ice cubes or a small pan of water when the bread goes in. This keeps the crust from hardening too soon and helps it develop that beautiful crunch.
Conclusion
This artisan bread recipe is a game-changer for me. It’s incredibly simple, yet the result is rich with flavor, texture, and that perfect homemade feel. Whether I’m serving it with dinner, making sandwiches, or just enjoying it with butter, it’s always a hit. I think once you try it, you’ll be hooked just like I am.
This no-knead artisan bread recipe yields a crusty, flavorful loaf with minimal effort. Perfect for beginners, it uses a slow-rise method to develop deep flavor and a tender crumb.
Ingredients
3 cups (395 g) all-purpose flour or bread flour
½ tablespoon kosher salt
¼ oz instant or active dry yeast (about 2 ¼ teaspoons)
1 ½ cups warm water (around 105°F)
Instructions
In a large bowl, mix the flour, salt, and yeast.
Pour in the warm water and stir until combined; the dough should be sticky but manageable.
Cover the bowl with a lightly greased towel or plastic wrap and let rise at room temperature for 2 to 10 hours, or overnight for best flavor.
Wet hands and turn the dough out onto a lightly floured surface. Gently fold the edges into the center to form a round loaf, or divide into two loaves.
Place dough on parchment paper, dust lightly with flour, and score 1 to 4 lines on top. Let rest for 20–30 minutes.
Preheat the oven to 450°F with a baking stone, Dutch oven, or iron skillet inside.
Slide the dough (on parchment) onto the hot surface. For extra crust, add hot water or ice cubes to the oven bottom to create steam, then close the door quickly.
Bake for 25–30 minutes until golden brown and crusty.
Cool on a rack for at least 30 minutes before slicing. Store in a paper bag to keep the crust crisp.
Notes
Substitute some or all flour with whole wheat for a heartier loaf.
Add dried herbs, seeds, or mix-ins like cheese or olives for variations.
Store bread in a paper bag or towel at room temperature for up to 2 days.
Freeze sliced bread in an airtight bag for longer storage.
Reheat slices in a toaster or 350°F oven for 5–10 minutes to revive crust.
