I just baked what I swear is the best Round Crusty Bread you’ll see—blistered, airy, done in a few hours, so keep scrolling.

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I’m obsessed with this rustic artisan bread because it actually tastes like effort without the fuss. I love that the crust shatters when you slice into it, that warm steam and big irregular holes inside.

Round Crusty Bread that looks like you’ve been baking for years, but you haven’t. And the smell with a little all purpose flour dusting on your hands?

Dangerous. No Knead Artisan Bread Recipes usually promise ease, but this one delivers the crunchy crust and chewy crumb every single time.

Messy, loud, simple bread that makes regular store loaves feel sad. I want another slice now.

Ingredients

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Basically, all-purpose flour gives structure and that tender, homey crumb you want.
Plus, sea salt brings straightforward seasoning and makes the crust taste real.
Instant yeast: tiny bit, but it’s what puffs the loaf and adds airiness.
Water hydrates the dough, helps gluten form, and keeps the crumb moist.
Extra flour for dusting prevents sticking and makes handling messy dough easier.
Cornmeal or flour dusting gives a little texture and helps the loaf release.
Olive oil for greasing keeps the dough from clinging and adds a subtle richness.

Ingredient Quantities

3 cups all purpose flour (about 360 g) — you can use bread flour if you want a chewier crumb

1 1/4 teaspoons fine sea salt

1/4 teaspoon instant yeast (yes really, a tiny bit is all you need)

1 1/2 cups lukewarm water (about 350 ml)

extra flour for dusting (a couple tablespoons)

cornmeal or flour for dusting the baking surface, optional

olive oil for greasing the bowl or hands, optional

How to Make this

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1. In a large bowl whisk together 3 cups (about 360 g) all purpose flour, 1 1/4 teaspoons fine sea salt and 1/4 teaspoon instant yeast until evenly mixed.

2. Pour in 1 1/2 cups lukewarm water (about 350 ml) and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overwork it. It should be wet and rough feeling.

3. Sprinkle a couple tablespoons extra flour over the dough and scrape the sides so nothing clings too badly. You can oil the bowl or your hands lightly with olive oil if you prefer, but it is not necessary.

4. Cover the bowl loosely with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled and bubbly, about 2 to 3 hours depending on your kitchen.

5. After the first rise, dust your work surface with flour or cornmeal and turn the sticky dough out onto it. Fold the dough over itself a few times to shape it into a rough round; don’t worry about perfection, the goal is surface tension not a perfect shape.

6. Place the shaped dough seam side down on a piece of parchment dusted with flour or cornmeal, cover with a towel and let rest for 30 to 45 minutes while you preheat the oven to 450 F (230 C) with a heavy lidded pot, Dutch oven, or baking stone inside.

7. When the oven is hot and the dough has puffed, score the top lightly with a sharp knife or razor to help it expand. Use oven mitts to carefully transfer the parchment and dough into the preheated pot, or onto the stone. If using a Dutch oven place the lid on.

8. Bake covered for 25 to 30 minutes to trap steam, then remove the lid and bake another 10 to 15 minutes until the crust is deep golden brown and sounds hollow when tapped.

9. Remove the bread to a wire rack and let cool at least 30 minutes before slicing so the crumb sets. If you try to slice it right away it will be gummy.

10. Tips: use bread flour for a chewier crumb, a tiny bit of instant yeast is enough, keep the dough slightly sticky for an open crumb, and store leftover bread in a paper bag or wrapped in a towel to keep the crust crisp.

Equipment Needed

1. Large mixing bowl (for whisking flour, salt and yeast and first rise)
2. Whisk (to evenly mix dry ingredients)
3. Wooden spoon or rubber spatula (to stir the wet dough into a shaggy mass)
4. Measuring cups and spoons and kitchen scale (for accurate flour and water)
5. Plastic wrap or a clean kitchen towel (to cover the dough while it rises)
6. Parchment paper and a little extra flour or cornmeal (to dust under the dough)
7. Heavy lidded pot or Dutch oven, or a baking stone (for high heat baking)
8. Sharp knife or razor blade (to score the loaf before baking)
9. Oven mitts and a wire cooling rack (for safely handling the hot pot and cooling the bread)

FAQ

Q: How long does the dough need to rise?

Let it sit at room temp for 12 to 18 hours. You want lots of bubbles and the dough should be domed and jiggly, not totally flat. Shorter time = less flavor, longer time = more sourdough-like tang.

Q: Do I really not need to knead?

Nope, no kneading needed. The long rest lets gluten form by itself. Just mix until no dry flour remains and let time do the work. You can fold the dough once or twice during the first few hours if you want more structure.

Q: Can I use whole wheat or bread flour?

Yes. Bread flour gives a chewier crumb, whole wheat will make it denser and absorb more water so you might need to add a tablespoon or two more water. Mix and watch texture, not exact grams.

Q: What if my dough is too sticky to handle?

Dust your hands and work surface with a little flour or oil. Use a bench scraper or wet hands to shape it. Sticky is good, a little flour for handling is fine, try not to add too much or the loaf will be dry.

Q: Do I need a Dutch oven?

A lidded Dutch oven gives the best oven spring and crust, but you can bake on a heavy sheet with a metal bowl or use a roasting pan to trap steam for the first 15 minutes. Spray water or add ice cubes to create steam if you dont have a lid.

Q: How do I know when the bread is done?

It should be deep golden brown and sound hollow when you tap the bottom. Internal temp around 200 to 210°F (93 to 99°C) is ideal. If you're not sure, give it a few more minutes, crust will darken but not burn if you watch it.

RUSTIC ARTISAN BREAD: NO KNEAD AND SO EASY TO MAKE! Recipe Substitutions and Variations

Flour (3 cups all purpose): swap in 1 cup whole wheat plus 2 cups all purpose for nuttier flavor and more fiber. If you use all whole wheat, add 10 to 20% more water since it soaks up more. You can also use bread flour for a chewier crumb, same amount.
Fine sea salt (1 1/4 tsp): kosher salt works fine, use about 1 3/4 teaspoons because its flakes are bigger. If using table salt, stick to the 1 1/4 teaspoon measurement since it’s denser.
Instant yeast (1/4 tsp): replace with 1/2 teaspoon active dry yeast but dissolve it in the lukewarm water first and let it sit 5 to 10 minutes until foamy. Or for a naturally leavened loaf use about 100 grams active sourdough starter and skip the yeast, but expect longer rise times.
Water (1 1/2 cups lukewarm): you can use lukewarm milk for a richer, softer crumb; keep volume the same but maybe reduce slightly if batter feels too wet. Beer also works for flavor, same amount, just dont use something super cold.

Pro Tips

– Keep the dough sticky. Don’t fight it by adding too much flour while shaping; instead oil your hands or wet them slightly so the dough moves without sticking and you keep an open, airy crumb.

– Cold bulk fermentation option. After mixing, let it rise in the fridge overnight for 8 to 18 hours. You’ll get more flavor and a more complex crumb with almost no extra effort. Bring it back to room temp for 30 to 60 minutes before shaping.

– Preheat the pot or stone thoroughly. Give your Dutch oven or baking stone at least 45 minutes at 450 F so it’s screaming hot. That initial shock makes the loaf spring and gives a better crust.

– Use confident, shallow scores. Make quick, shallow slashes rather than slow deep ones. That controls where the loaf opens up and prevents random ruptures during the oven spring.

RUSTIC ARTISAN BREAD: NO KNEAD AND SO EASY TO MAKE! Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just baked what I swear is the best Round Crusty Bread you'll see—blistered, airy, done in a few hours, so keep scrolling.

Servings

servings

Calories

109

kcal

Equipment: 1. Large mixing bowl (for whisking flour, salt and yeast and first rise)
2. Whisk (to evenly mix dry ingredients)
3. Wooden spoon or rubber spatula (to stir the wet dough into a shaggy mass)
4. Measuring cups and spoons and kitchen scale (for accurate flour and water)
5. Plastic wrap or a clean kitchen towel (to cover the dough while it rises)
6. Parchment paper and a little extra flour or cornmeal (to dust under the dough)
7. Heavy lidded pot or Dutch oven, or a baking stone (for high heat baking)
8. Sharp knife or razor blade (to score the loaf before baking)
9. Oven mitts and a wire cooling rack (for safely handling the hot pot and cooling the bread)

Ingredients

3 cups all purpose flour (about 360 g) — you can use bread flour if you want a chewier crumb
1 1/4 teaspoons fine sea salt
1/4 teaspoon instant yeast (yes really, a tiny bit is all you need)
1 1/2 cups lukewarm water (about 350 ml)
extra flour for dusting (a couple tablespoons)
cornmeal or flour for dusting the baking surface, optional
olive oil for greasing the bowl or hands, optional

Directions

In a large bowl whisk together 3 cups (about 360 g) all purpose flour, 1 1/4 teaspoons fine sea salt and 1/4 teaspoon instant yeast until evenly mixed.
Pour in 1 1/2 cups lukewarm water (about 350 ml) and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overwork it. It should be wet and rough feeling.
Sprinkle a couple tablespoons extra flour over the dough and scrape the sides so nothing clings too badly. You can oil the bowl or your hands lightly with olive oil if you prefer, but it is not necessary.
Cover the bowl loosely with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled and bubbly, about 2 to 3 hours depending on your kitchen.
After the first rise, dust your work surface with flour or cornmeal and turn the sticky dough out onto it. Fold the dough over itself a few times to shape it into a rough round; don't worry about perfection, the goal is surface tension not a perfect shape.
Place the shaped dough seam side down on a piece of parchment dusted with flour or cornmeal, cover with a towel and let rest for 30 to 45 minutes while you preheat the oven to 450 F (230 C) with a heavy lidded pot, Dutch oven, or baking stone inside.
When the oven is hot and the dough has puffed, score the top lightly with a sharp knife or razor to help it expand. Use oven mitts to carefully transfer the parchment and dough into the preheated pot, or onto the stone. If using a Dutch oven place the lid on.
Bake covered for 25 to 30 minutes to trap steam, then remove the lid and bake another 10 to 15 minutes until the crust is deep golden brown and sounds hollow when tapped.
Remove the bread to a wire rack and let cool at least 30 minutes before slicing so the crumb sets. If you try to slice it right away it will be gummy.
Tips: use bread flour for a chewier crumb, a tiny bit of instant yeast is enough, keep the dough slightly sticky for an open crumb, and store leftover bread in a paper bag or wrapped in a towel to keep the crust crisp.

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.