Description

This Easy No-Knead Artisan Bread recipe yields a crusty, flavorful loaf with minimal effort. Combining simple ingredients like flour, salt, yeast, and water, this bread requires no kneading and minimal hands-on time. The long rise followed by baking in a preheated Dutch oven creates an airy, golden crust, making it perfect for beginner bakers or anyone craving homemade artisan bread.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
2 teaspoons kosher salt
½ teaspoon instant yeast (or active dry yeast)

Wet Ingredients

1 ⅓ cups warm water (about 110°F)

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Instructions

Mix Ingredients: Whisk the flour, kosher salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until a sticky dough forms.
First Rise: Cover the bowl and let the dough rise at room temperature for 4 hours. Alternatively, refrigerate the dough for up to 14 hours, which develops more flavor.
Shape Dough: Turn the dough out onto a floured surface and gently shape it into a round ball. Lightly dust the top with flour, place it on a sheet of parchment paper, then cover loosely with a kitchen towel and let it rest for 30 minutes.
Preheat Oven and Dutch Oven: While the dough rests, place a Dutch oven or cast-iron pot with its lid inside your oven and preheat to 440°F to ensure the pot is extremely hot for baking.
Bake Covered: After the resting period, carefully remove the hot Dutch oven from the oven and transfer the parchment paper with the dough into the pot. Cover with the lid and bake for 30 minutes to create steam and a crisp crust.
Bake Uncovered: Remove the lid carefully (watch out for steam) and continue baking for an additional few minutes, until the bread is golden brown and has a nicely crisp crust.
Cool and Serve: Transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing. This helps the crumb set properly. Serve and enjoy your homemade artisan bread!

Notes

You can use either instant yeast or active dry yeast; if using active dry yeast, ensure the warm water is around 110°F for proper activation.
The long fermentation time enhances flavor and texture; refrigeration can slow this process but yields excellent results.
Be cautious when handling the hot Dutch oven; use oven mitts and transfer carefully.
For best crust, use a heavy-duty Dutch oven or cast-iron pot that retains heat well.
Allow bread to cool fully before slicing to maintain structure and prevent gumminess.