No-Knead Artisan Bread

This easy no-knead artisan bread is made with just four pantry staples and bakes into a golden, crusty loaf with a soft, airy interior.

⏱ Time: 14–20 hours (includes rising time)

🍽 Servings: 1 loaf (about 10 slices)

⭐ Difficulty: Easy

Ingredients

• 3 cups all-purpose flour
• 1½ teaspoons salt
• ½ teaspoon active dry yeast
• 1½ cups warm water

Instructions

1. In a large mixing bowl, whisk together the flour, salt, and yeast.
2. Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
3. Cover the bowl and let the dough rest at room temperature for 12–18 hours, or until doubled in size and bubbly.
4. Turn the dough onto a lightly floured surface and gently shape it into a round loaf without kneading.
5. Place the dough on a sheet of parchment paper, cover loosely, and let it rise for 1–2 hours.
6. About 30 minutes before baking, place a Dutch oven with its lid into the oven and preheat to 450°F (230°C).
7. Carefully transfer the dough, along with the parchment paper, into the hot Dutch oven.
8. Cover and bake for 30 minutes.
9. Remove the lid and continue baking for 15–20 minutes, until the loaf is deep golden brown and crusty.
10. Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing.

Quick Notes

• The dough should be sticky—avoid adding extra flour, as a wetter dough creates a lighter loaf.
• A longer first rise develops deeper flavor and a more open crumb.
• If you don't have a Dutch oven, bake the loaf on a parchment-lined baking sheet and place an oven-safe pan of hot water on the lower rack to create steam.
• Store the bread cut-side down at room temperature for up to 3 days.
• Slice and freeze for up to 3 months. Toast slices directly from frozen.