This famous no-knead bread gives you a crackly crust, airy crumb, and deep bakery flavor — with almost no effort. Time does the work, and the Dutch oven creates steam for that perfect artisan finish.
Quick Description
A simple, hands-off artisan loaf made with just flour, water, yeast, and salt. No kneading, no mixer — just mix, rest, bake, and enjoy a golden, crunchy crust with a soft interior.
Servings & Timing
- Servings: 8 slices
- Prep Time: 5 minutes
- Rest Time: 12–18 hours
- Bake Time: 45 minutes
- Total Time: ~18 hours (mostly hands-off)
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups warm water (not hot)
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, whisk together flour, salt, and yeast.
Add warm water and stir with a spoon until a shaggy, sticky dough forms.
Do not knead.
2. First Rise (The Magic Step)
Cover the bowl with plastic wrap or a towel.
Let sit at room temperature for 12–18 hours.
The dough should double in size and look bubbly on top.
3. Shape the Dough
Lightly flour your hands and surface.
Gently scrape dough out and fold it over itself once or twice.
Shape into a rough ball — no perfection needed.
4. Second Rest
Place dough on parchment paper.
Cover loosely and rest 30–45 minutes.
5. Preheat the Dutch Oven
While dough rests, place your Dutch oven (with lid) in the oven.
Preheat oven to 450°F (230°C) for at least 30 minutes.
6. Bake
Carefully lift parchment with dough and place into hot Dutch oven.
Cover with lid and bake:
- 30 minutes covered
- 15 minutes uncovered (for deep golden crust)
7. Cool Before Slicing
Remove bread and cool on a rack at least 30 minutes before slicing.
Nutrition (Approx. per slice)
- Calories: ~150
- Carbs: ~30g
- Protein: ~5g
- Fat: ~0.5g
Why This Recipe Works
- Long fermentation = big flavor
- Steam from Dutch oven = crispy crust
- No kneading = foolproof
- Minimal ingredients, maximum payoff
Tips & Variations
- Add rosemary, garlic, or olives for flavor
- Swap ½ cup flour for whole wheat
- Dust with flour before baking for artisan look
- Use cornmeal under parchment for extra crunch
Storage
- Room Temp: 2 days (wrapped loosely)
- Freeze: Up to 2 months (slice first)
- Reheat: Oven at 350°F for 5–10 minutes
