Here’s a super simple and incredibly rewarding recipe for No-Knead Bread — crusty on the outside, soft and airy on the inside, and made with just 4 ingredients. No kneading, no mixer — just time, heat, and patience.
🍞🔥 No-Knead Artisan Bread (Dutch Oven Method)
🧾 Ingredients:
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3 cups (375 g) all-purpose or bread flour
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1 ½ tsp salt
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1/2 tsp instant yeast (or active dry yeast)
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1 ½ cups (360 ml) warm water (about 100–110°F / 38–43°C)
⏱️ Time:
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Prep: 5 minutes
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Rest/Rise: 12–18 hours (overnight)
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Bake: 45 minutes
🔪 Instructions:
1. Mix the dough (night before):
In a large bowl, stir together:
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Flour, salt, and yeast.
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Add warm water and stir until a sticky, shaggy dough forms (it will be very wet — that’s perfect).
Cover with plastic wrap or a clean towel and let rest at room temperature for 12 to 18 hours. The dough will rise and be bubbly.
2. Shape the dough:
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Lightly flour a surface and your hands.
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Turn the dough out and gently fold it over on itself a few times to form a rough ball.
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Place on parchment paper. Cover with a towel and let rest for 30–60 minutes while the oven preheats.
3. Preheat the oven:
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Place a Dutch oven (with lid) in the oven and preheat to 450°F (232°C) for 30 minutes.
4. Bake:
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Carefully remove the hot Dutch oven.
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Place the dough (on the parchment) into the pot.
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Cover and bake for 30 minutes.
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Remove the lid and bake for 10–15 more minutes until deep golden brown and crusty.
5. Cool:
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Let cool on a rack for at least 30 minutes before slicing (if you can wait!).
🍽️ Tips & Variations:
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Add herbs, garlic, cheese, or olives to the dough before the first rise.
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Use whole wheat flour for 1/3 of the flour for a nuttier taste.
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No Dutch oven? Use a heavy covered pot or bake on a baking stone with a tray of water for steam.
Would you like a quick same-day version, a whole wheat or sourdough variation, or a no-pot needed method?
