Foolproof Artisan No Knead Bread (Printable Version)

Rustic crusty loaf with chewy interior, requiring no kneading and minimal hands-on time.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ For Dusting

05 - Extra flour or cornmeal

# How To Make It:

01 - In a large mixing bowl, whisk together the bread flour, salt, and instant yeast until thoroughly combined.
02 - Pour the lukewarm water into the flour mixture and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The sticky consistency is normal.
03 - Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let rest at room temperature (70–75°F) for 12–18 hours until the surface is dotted with bubbles and the dough has doubled in size.
04 - Lightly flour a work surface. Scrape the dough onto it and, with floured hands, gently fold and shape it into a round ball.
05 - Place the dough seam side down on parchment paper dusted with flour or cornmeal. Cover with a towel and let rest for 30–60 minutes until slightly puffy.
06 - Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly heated.
07 - Carefully remove the hot Dutch oven. Using the parchment paper as a sling, lift the dough and place it (parchment and all) into the pot. Cover immediately with the lid.
08 - Bake covered for 30 minutes to create steam and develop the crust structure.
09 - Remove the lid and continue baking for 12–15 minutes until the loaf is deep golden brown with a crispy, crackled crust.
10 - Transfer the bread to a wire rack and let cool completely for at least 1 hour before slicing to prevent the crumb from becoming gummy.

# Expert Suggestions:

01 -
  • This is the bread that proves you can bake like a pro without ever touching your dough to knead it
  • The overnight wait feels like magic when you open that Dutch oven and reveal a crackling golden masterpiece
02 -
  • Sticky dough is not a mistake, it is exactly what gives you those beautiful air pockets inside
  • That bubbling surface after the overnight rest is your sign that fermentation worked perfectly
03 -
  • If your dough seems too wet after resting, sprinkle a little flour on top before shaping
  • The parchment paper transfer is the secret to not burning yourself on the hot Dutch oven

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