Easy Crispy No-Knead Artisan Bread
A simple, no-knead artisan bread recipe that delivers a perfect crispy crust and soft, airy crumb with minimal hands-on time. Ideal for weekend breakfasts, family gatherings, or gifting.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 13 to 18 hours 50 minutes
- Yield: 12 servings (1/12 of loaf per serving) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups (350ml) lukewarm water (around 75°F / 24°C)
- Optional: up to 1 cup (120g) whole wheat flour to substitute for all-purpose flour
- Optional: gluten-free flour blend (1:1 substitute) for gluten-free option
- Optional: 1-2 teaspoons herbs or garlic powder
- Optional: 1/2 cup (50g) shredded sharp cheddar and 1 teaspoon garlic powder for cheesy garlic variation
Instructions
- Mix the dry ingredients: In a large bowl, stir together 3 cups all-purpose flour, 1/4 teaspoon active dry yeast, and 1 1/2 teaspoons salt until evenly combined (about 2 minutes).
- Add water and stir: Pour in 1 1/2 cups lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms (2-3 minutes).
- First rise: Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
- Shape the dough: Dust a clean surface with flour. Gently scrape the dough onto it and fold over itself a few times to form a round ball (about 5 minutes). Cover with a towel and let rest for 30 to 45 minutes.
- Bake the bread: Preheat oven to 450°F (230°C) with a Dutch oven inside about 30 minutes before baking. Transfer dough into the hot pot using parchment paper, score the top, cover and bake for 30 minutes. Remove lid and bake for another 15 to 20 minutes until crust is deep golden and crispy.
- Cool: Remove bread and let cool completely on a wire rack before slicing.
Notes
Use warm water around 75°F (24°C) to activate yeast gently. Do not skip preheating the Dutch oven to trap steam for a crispy crust. Let bread cool completely before slicing to avoid gummy crumb. For gluten-free option, use a gluten-free flour blend with xanthan gum. Dough can be refrigerated after first rise for up to 2 days before shaping and baking.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 150
- Fat: 1
- Carbohydrates: 31
- Protein: 5
Keywords: no-knead bread, artisan bread, easy bread recipe, crispy crust bread, homemade bread, no-knead artisan bread, slow rise bread