Foolproof Artisan No Knead Bread (Print)

Rustic crusty loaf with chewy interior, no kneading needed

# What You Need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour or all-purpose flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast

→ Wet Ingredients

04 - 1 1/2 cups lukewarm water (about 100°F)

→ For Dusting

05 - Extra flour or cornmeal for dusting

# How To Make It:

01 - In a large mixing bowl, whisk together the flour, salt, and yeast until thoroughly blended.
02 - Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will be very sticky—this is normal.
03 - Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let rest at room temperature (70–75°F) for 12–18 hours until the surface is dotted with bubbles and the dough has doubled in size.
04 - Lightly flour a work surface. Scrape the dough onto it and, with floured hands, gently shape it into a ball.
05 - Place the dough seam side down on a piece of parchment paper dusted with flour or cornmeal. Cover with a towel and let rest for 30–60 minutes.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
07 - Carefully remove the hot Dutch oven. Using the parchment paper, lift the dough and place it, with the paper, into the pot. Cover with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust.
09 - Remove the lid and bake for another 12–15 minutes until the loaf is deep golden brown and crusty.
10 - Transfer the bread to a wire rack and let cool completely before slicing to ensure proper texture.

# Expert Advice:

01 -
  • You get bakery style results with literally zero kneading and almost zero effort
  • The crispy crust and chewy interior will make you feel like a bread wizard
  • The long fermentation develops deep flavor without any special skills or equipment
02 -
  • The dough must look shaggy and sticky, not smooth, or you added too much flour
  • Removing the lid too early means you lose the steam power that creates that incredible crust
  • Cutting into warm bread ruins the texture, so exercise patience or you will regret it
03 -
  • Weigh your flour if possible because cup measurements can be wildly inconsistent
  • A 5 quart Dutch oven is perfect, but 4 quart works if you do not mind a taller loaf

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