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Easy no knead bread Artisan Bread Recipe | Kitchen Cents
Rachel Koller

Crusty No-Knead Bread (Easy Artisan Bread)

4.50 from 2 votes
A simple no-knead bread with only 4 basic ingredients. This easy artisan bread recipe makes the most delicious, crusty golden-brown shell and soft interior.
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Prep Time 5 minutes
Cook Time 35 minutes
Rise Time 12 hours
Total Time 12 hours 40 minutes
Servings: 1 loaf

Ingredients
  

  • 3 cups bread flour or all-purpose flour
  • 2 tsp. salt
  • 1/2 tsp. dry active yeast about 1/5 of a packet of yeast
  • 1 1/2 cups warm water

Equipment

Method
 

  1. In a large bowl, mix all ingredients together until combine.
  2. Cover with plastic wrap and let sit in a warm place (at room temperature) for 12-24 hours until the dough is bubbly and has doubled (or a little over doubled in size).
  3. Place dutch oven (at least 6 quart size) into oven. Preheat oven to 450°F.
  4. While oven is preheating, pour dough out onto a well-floured surface. Fold sides into the center to form a ball. DO NOT KNEAD! Once the dough is in a ball, place on a sheet of parchment paper (this will help you lift the dough into the hot dutch oven.
  5. Carefully cut an "X" in the top of the dough. This will help vent steam and give you that nice artisan-style top.
  6. When oven is hot and ready, pull out hot dutch oven. Place parchment and dough inside then cover.
  7. Bake at 450°F for 20 minutes then remove lid and bake for an additional 10-15 minutes until bread is golden brown, crusty and internal temperature is around 200°F.
  8. When done, remove bread from dutch oven to cool.

Notes

  • Speed proofing method with oven: use your oven as a proofing box. Set oven to the lowest temperature it can go (usually around 170°F). Once it has preheated, turn the oven OFF. Set the bowl of dough that has been covered with either plastic wrap or a damp cloth in the warm oven. Let rise until 1x to 1.5x its size.
  • Speed proofing method with Instant Pot: see this post --> https://www.berlyskitchen.com/how-to-proof-dough-instant-pot/
  • If you don't have parchment paper, you can still make this recipe without it. This bread won't stick to the pan. The parchment is there as a convenience in lifting the dough and bread before and after baking.
  • If baking without a dutch oven, place a pan of water in the bottom of the oven and turn off any oven fans (if your oven has a fan). Bake on a cookie sheet, other pan or baking dish.

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