Foolproof Artisan No Knead Bread (Print version)

Rustic crusty loaf with chewy interior, requiring minimal hands-on time and no kneading for perfect bakery-style results.

# What you'll need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour or all-purpose flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast

→ Wet Ingredients

04 - 1 1/2 cups lukewarm water (about 100°F)

→ For Dusting

05 - Extra flour or cornmeal for dusting

# How to make it:

01 - Whisk together bread flour, salt, and instant yeast in a large mixing bowl until thoroughly combined.
02 - Pour lukewarm water into the flour mixture. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overmix—stickiness is expected.
03 - Cover bowl tightly with plastic wrap or clean kitchen towel. Let rest at room temperature for 12–18 hours until surface is dotted with bubbles and dough has doubled in size.
04 - Lightly flour work surface. Scrape dough onto surface and, with floured hands, gently shape into a round ball without degassing too much.
05 - Place dough seam side down on parchment paper dusted with flour or cornmeal. Cover with towel and rest for 30–60 minutes until slightly puffed.
06 - Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Carefully remove preheated Dutch oven. Lift dough using parchment paper and place entire assembly into the hot pot. Cover immediately with lid.
08 - Bake covered for 30 minutes to create steam and develop oven spring.
09 - Remove lid and continue baking for 12–15 minutes until loaf is deep golden brown with a crackly crust. Internal temperature should reach 200–205°F.
10 - Transfer bread to wire rack and cool for at least 1 hour before slicing to allow crumb structure to set properly.

# Expert suggestions:

01 -
  • The dough practically makes itself while you sleep
  • You get bakery style crust without any kneading or special skills
02 -
  • The dough should be very sticky, resist adding more flour or you will lose the characteristic crumb
  • A preheated Dutch oven is nonnegotiable for that professional crackling crust
03 -
  • Use a kitchen scale for consistent results, flour measured by volume varies wildly
  • If you do not have a Dutch oven, a heavy oven safe pot with a tight lid works just as well

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