I can’t wait to share my Crusty Bread Recipe made with only four ingredients and no kneading, so you can achieve bakery-quality loaves in a Dutch oven or on a baking sheet.

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I never thought something so simple could taste so bakery good but this Best No Knead Artisan Bread really does. With just all purpose flour and water its wild how crunchy the outside and soft the inside gets.

I call it my Easy Homemade Bread No Knead trick, because even when I forget the time it still turns into a Crusty Bread Recipe loaf that people fight over. You can make it in a Dutch oven or on a baking sheet, and honestly sometimes the mistakes make it even better, like happy accidents I guess.

Ingredients

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Best No Knead Artisan Bread Recipe

All purpose flour gives carbs and some protein, builds structure and chewy crumb.
Flour also adds a little fibre depending on brand, not a whole lot though.
Active dry yeast ferments sugars, creates air pockets and gives mild tang and aroma.
Yeast does not add nutrition per slice, but it makes bread rise and taste alive.
Salt enhances flavor, controls yeast activity and slightly affects crust color and browning.
Salt itself adds sodium, so use sparingly if youre watching blood pressure.
Water hydrates flour, activates yeast and determines dough texture, wetter dough yields open crumb.

Ingredient Quantities

3 cups (360 g) all purpose flour

1/4 teaspoon active dry yeast (or instant yeast)

1 1/4 teaspoons salt

1 1/2 cups (360 ml) water

How to Make this

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1. In a large bowl stir 3 cups (360 g) flour, 1/4 tsp yeast and 1 1/4 tsp salt until evenly mixed; if you used active dry yeast dissolve it in the 1 1/2 cups (360 ml) water first and wait 5 to 10 minutes till it’s a bit bubbly, if using instant just add the water straightaway.

2. Pour the water into the flour mixture and mix with a spatula or wooden spoon until a shaggy, sticky dough forms, no kneading, just make sure no big dry pockets remain.

3. Cover the bowl with plastic wrap or a damp towel and let sit at room temp for 12 to 18 hours till the surface is dotted with bubbles and the dough has risen and looks airy.

4. Lightly flour your work surface and dump the dough out, sprinkle a bit of flour on top, fold the dough over itself a couple times to shape it roughly into a ball; dont overwork it, you just want some surface tension.

5. Place the dough seam side down on a piece of parchment, tuck the edges under to tighten the top, cover with a towel and let rest 30 to 60 minutes while you preheat your oven.

6. Preheat oven to 450°F (230°C). If using a Dutch oven put it (lid on) in the oven while it heats for at least 30 minutes, if baking on a sheet preheat the sheet or a baking stone and have a rimmed pan with hot water ready for steam.

7. When ready, score the top of the dough with a sharp knife or razor to help it expand. Carefully transfer the dough on the parchment into the hot Dutch oven or onto the preheated sheet, add steam if using a sheet by pouring hot water into the rimmed pan or spraying the oven once and quickly closing the door.

8. Bake covered (Dutch oven lid on) for 30 minutes; if baking on a sheet keep the oven steamy for the first 15 to 20 minutes. Then remove the lid or stop the steam and bake another 12 to 20 minutes until the crust is deep golden brown and sounds hollow when tapped.

9. Cool the loaf on a rack at least 1 hour before slicing, I know its hard but cooling finishes the crumb and keeps it from getting gummy; store at room temp in a paper bag for 2 days or slice and freeze for longer storage.

Equipment Needed

1. large mixing bowl
2. spatula or wooden spoon
3. measuring cups and spoons or kitchen scale
4. plastic wrap or clean damp towel
5. parchment paper
6. dutch oven with lid (or preheated baking sheet plus rimmed pan for steam)
7. sharp knife, razor blade, or lame for scoring
8. oven mitts or heatproof gloves
9. cooling rack

FAQ

3 cups (360 g) all purpose flour

1/4 teaspoon active dry yeast (or instant yeast)

1 1/4 teaspoons salt

1 1/2 cups (360 ml) water

Q: Can I use instant yeast instead of active dry yeast? A: Yes, instant yeast works fine. Use the same amount and you can mix it right into the dry ingredients, no proofing required.

Q: My dough didn’t rise much, what went wrong? A: Likely the yeast was old or the room was too cold. Check yeast freshness, use slightly warmer water next time, or give it more time to ferment.

Q: How do I know when the bread is done? A: It should be deep golden and sound hollow when tapped on the bottom. Internal temp is about 200 to 210 F if you want to use a thermometer.

Q: Can I add seeds, herbs or cheese? A: Yes, gently fold in add-ins when you first shape the dough. Don’t overwork it, or you’ll deflate all the bubbles.

Q: Can I make smaller rolls instead of one loaf? A: Sure, divide the dough into portions after the first rise, shape, proof shorter and bake on a sheet. Baking time will be shorter, usually 15 to 25 minutes depending on size.

Q: How long will this bread stay fresh? A: It’s best the first day. Keep at room temp wrapped in a cloth or paper bag for 2 days, or freeze slices for longer storage.

Best No Knead Artisan Bread Recipe Substitutions and Variations

Best No Knead Artisan Bread Recipe

3 cups (360 g) all purpose flour
1/4 teaspoon active dry yeast (or instant yeast)
1 1/4 teaspoons salt
1 1/2 cups (360 ml) water

Substitutions you can try

All purpose flour: swap with bread flour 1:1 for more chew and a taller loaf; or replace up to 25% with whole wheat (add a little extra water and give it a bit longer rise).
Active dry yeast: use instant yeast 1:1 (no proofing needed), or fresh yeast at about 3 times the weight of the dry yeast.
Salt: if using fine sea salt keep 1 1/4 tsp, but if you use flaky kosher salt increase to about 1 1/2 tsp by volume since it’s less dense.
Water: replace some or all with beer or sparkling mineral water for extra flavor and better crust, or use milk/buttermilk for a softer, richer crumb though the crust may brown less.

Pro Tips

1. Let it chill in the fridge for extra flavor if you can, even up to a couple days. The tiny bit of yeast in this dough lets slow fermentation do the work, and you get nuttier more complex taste, plus the dough is way easier to handle. Itll also be less sticky so folding is simpler.

2. Use a sheet of parchment as a sling to move the dough, and dust with rice flour not too much regular flour so it wont gum up. If the dough feels too loose for scoring, pop it in the fridge for 10 to 15 minutes to firm up first.

3. Score with a very sharp blade and try to cut at a shallow angle so the loaf blooms instead of tearing ugly. Dont overdo the cuts, one confident motion works better than lots of small pokes.

4. Cool fully before slicing, I know its tempting but slicing hot makes the crumb gummy. For storage slice and freeze in single portions, to revive a stale slice spritz with water and toast or warm in the oven for a few minutes.

Best No Knead Artisan Bread Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can't wait to share my Crusty Bread Recipe made with only four ingredients and no kneading, so you can achieve bakery-quality loaves in a Dutch oven or on a baking sheet.

Servings

servings

Calories

109

kcal

Equipment: 1. large mixing bowl
2. spatula or wooden spoon
3. measuring cups and spoons or kitchen scale
4. plastic wrap or clean damp towel
5. parchment paper
6. dutch oven with lid (or preheated baking sheet plus rimmed pan for steam)
7. sharp knife, razor blade, or lame for scoring
8. oven mitts or heatproof gloves
9. cooling rack

Ingredients

3 cups (360 g) all purpose flour
1/4 teaspoon active dry yeast (or instant yeast)
1 1/4 teaspoons salt
1 1/2 cups (360 ml) water

Directions

In a large bowl stir 3 cups (360 g) flour, 1/4 tsp yeast and 1 1/4 tsp salt until evenly mixed; if you used active dry yeast dissolve it in the 1 1/2 cups (360 ml) water first and wait 5 to 10 minutes till it's a bit bubbly, if using instant just add the water straightaway.
Pour the water into the flour mixture and mix with a spatula or wooden spoon until a shaggy, sticky dough forms, no kneading, just make sure no big dry pockets remain.
Cover the bowl with plastic wrap or a damp towel and let sit at room temp for 12 to 18 hours till the surface is dotted with bubbles and the dough has risen and looks airy.
Lightly flour your work surface and dump the dough out, sprinkle a bit of flour on top, fold the dough over itself a couple times to shape it roughly into a ball; dont overwork it, you just want some surface tension.
Place the dough seam side down on a piece of parchment, tuck the edges under to tighten the top, cover with a towel and let rest 30 to 60 minutes while you preheat your oven.
Preheat oven to 450°F (230°C). If using a Dutch oven put it (lid on) in the oven while it heats for at least 30 minutes, if baking on a sheet preheat the sheet or a baking stone and have a rimmed pan with hot water ready for steam.
When ready, score the top of the dough with a sharp knife or razor to help it expand. Carefully transfer the dough on the parchment into the hot Dutch oven or onto the preheated sheet, add steam if using a sheet by pouring hot water into the rimmed pan or spraying the oven once and quickly closing the door.
Bake covered (Dutch oven lid on) for 30 minutes; if baking on a sheet keep the oven steamy for the first 15 to 20 minutes. Then remove the lid or stop the steam and bake another 12 to 20 minutes until the crust is deep golden brown and sounds hollow when tapped.
Cool the loaf on a rack at least 1 hour before slicing, I know its hard but cooling finishes the crumb and keeps it from getting gummy; store at room temp in a paper bag for 2 days or slice and freeze for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.