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Crispy No-Knead Artisan Bread

crispy no-knead artisan bread - featured image

A simple and easy no-knead artisan bread recipe that yields a crispy crust and soft, airy crumb with minimal effort and fuss.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons fine sea salt
  • 1 1/2 cups (360 ml) warm water (about 100°F / 38°C)

Instructions

  1. In a large mixing bowl, combine 3 cups (360 g) all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt. Stir until evenly mixed.
  2. Pour in 1 1/2 cups (360 ml) warm water at about 100°F (38°C). Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading needed.
  3. Cover the bowl tightly with plastic wrap or a clean towel and let it ferment at room temperature (around 70°F / 21°C) for 12 to 18 hours until doubled in size and bubbly.
  4. About 45 minutes before baking, place an empty Dutch oven with its lid inside your oven and preheat to 450°F (230°C).
  5. Turn the dough out onto a well-floured surface. Wet your hands slightly and gently fold the dough over itself a couple of times to shape into a round loaf.
  6. Place the shaped dough onto a square of parchment paper.
  7. Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and lower it into the pot. Cover with the lid and bake for 30 minutes.
  8. Remove the lid and bake uncovered for another 15 minutes until the crust is deep golden brown and crisp.
  9. Transfer the bread to a wire rack and let cool completely for at least 1 hour before slicing.

Notes

Use a hot Dutch oven to trap steam for a crispy crust. Do not rush the long fermentation for best flavor and texture. Cool bread completely before slicing to avoid gummy crumb. Wet or flour hands to handle sticky dough. Optional: add herbs or seeds for variation.

Nutrition

Keywords: no-knead bread, artisan bread, homemade bread, crispy crust, soft crumb, easy bread recipe, Dutch oven bread