Foolproof Artisan No Knead Bread (Printable)

Rustic, crusty loaf with chewy interior requiring no kneading and just 10 minutes hands-on time for professional results.

# What You'll 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 work surface

# How to Make It:

01 - In a large mixing bowl, whisk together the bread flour, salt, and instant yeast until thoroughly combined.
02 - Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The sticky consistency is expected for this recipe.
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 shows bubbles and dough has doubled in size.
04 - Lightly flour a work surface. Scrape the dough onto the surface and, with floured hands, gently shape into a round ball without pressing out air pockets.
05 - Place the dough seam side down on parchment paper dusted with flour or cornmeal. Cover with a towel and let rest for 30–60 minutes while preheating the oven.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Carefully remove the hot Dutch oven. Using the parchment paper as a sling, lift the dough and place it, parchment and all, into the pot. Cover immediately with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust structure.
09 - Remove the lid and continue baking for 12–15 minutes until the loaf develops a deep golden brown color and crispy crust.
10 - Transfer the bread to a wire rack and let cool completely before slicing to preserve texture and prevent moisture loss.

# Expert Suggestions:

01 -
  • You mix ingredients in five minutes and forget about it overnight
  • The crust and crumb rival bakery loaves without any special skills
02 -
  • The sticky dough is supposed to look messy and shaggy, do not keep adding flour
  • A properly preheated Dutch oven creates the steam that gives you that professional crust
03 -
  • Parchment paper makes transferring the dough safe and easy
  • The crackling sound while cooling means you nailed the crust

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