Easy No Knead Artisan Bread

Ingredients

To make this No knead Artisan Bread, all you need are a few basic ingredients, listed below.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Luke warm water, the water should be warm, but not hot to the touch or it will kill the yeast. Around 110F (40C) is a good temperature. Just a little warmer than the body temperature. 
• Active dry yeast, make sure it is fresh (not expired) for the best result.
• Sugar, helps activate the yeast.
• Bread flour, use a good quality flour. Using bread flour will give a lighter and fluffier texture. But all-purpose flour also works. I prefer to weigh the flour when baking, that will give the most accurate amount and the best loaf of bread.
• Salt, bread needs salt to bring out the flavour, use kosher salt or regular table salt.

See recipe card for quantities.

Instructions

This rustic artisan bread is really easy to make, just stir the dough together and follow along with the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

Optional Step: Stretch & Fold (For Better Texture)

For a slightly more structured crumb and a taller loaf, you can add one quick stretch and fold during the first rise.

After stirring the dough together, let it rest for 15 minutes, wet your hands and gently lift one side of the dough, stretching it upward, then fold it over itself towards the center. Rotate the bowl and repeat this on all four sides (this takes less than a minute). Cover and continue the rise as instructed.

Why it helps:
This simple step strengthens the gluten just enough to improve the texture of the bread, without turning it into a full kneading process.

Why bake the bread in a Dutch oven?

Baking this white bread recipe in a Dutch oven is one of the easiest ways to achieve bakery-quality, artisan bread in your kitchen. The Dutch oven works because it will trap the steam inside the pot while the bread bakes. The steam helps the dough rise high and creates a crispy, golden crust while the interior stays soft and fluffy.

No Dutch oven?

You can still bake this bread! Take a look at other methods below:

• Baking sheet, place the bread on a baking sheet, or baking tray, lined with parchment paper. Place a small oven safe tray filled with a little water under the bread. Or throw in a small glass of water in the bottom of the oven (not on the bread) before closing the oven door. The steam will give the bread a crispier crust.
• Cast iron skillet, preheat the skillet and then place the bread on it. Cover the bread with an oven safe pyrex bowl, enamel, or ceramic bowl and bake as directed. 

Substitutions

• Flour – For the fluffiest bread with the best texture, I recommended using bread flour. I have also made this bread with all-purpose flour, if I was out of bread flour, and it works well. If using all-purpose flour, I recommend the optional stretch and fold step while the dough is rising, for a fluffier texture.
• Sweetener – This easy yeast bread recipe has just a little added caster sugar to help activate the yeast. The bread wont taste sweet, a small amount of sugar helps the rising process. If you like a sweeter bread, add more sugar or a little honey, to taste. Also check out this No knead oatmeal bread or this No knead cinnamon raisin bread for a sweeter style bread.

Variations to try

• Nuts – For a little crunch, add in some roughly chopped nuts like walnuts or pecans to the dough. Also see this Cranberry Walnut Bread loaded with walnuts.
• Seeds – Top the bread with some crunchy seeds like pumpkin or sunflower seeds like in this no knead Mulitseed Bread.
• Olives – Mix in olives of choice or try this No knead olive bread recipe.

Overnight Rise in the Fridge

If you have the time, an overnight rise will take your bread to the next level. This method develops a deeper flavor, improves the texture and makes the dough easier to handle, without any extra effort!

How to do it:

• Reduce the yeast to ½ teaspoon (about 1.5g)
• Stir together the dough
• Cover the bowl tightly and let it sit in room temperature for an hour (add the optional stretch and fold step)
• Place the dough in the fridge for 10–12 hours (or up to 24 hours)

The next day:

• Take the dough out of the fridge and let it sit on the counter for about 1 hour to come to room temperature. 
• Shape and continue with the second rise according to the recipe. It might need a little longer for the second rise, you want the dough fluffy and light.

How to store bread

This no knead artisan bread tastes best when eaten freshly baked, like all breads! For storing, place it in a bread box, airtight container or plastic bag. Store for up to 4 days. I like to slice any leftovers before storing and then pop them in the toaster and top with a little butter.

The bread also freezes well. Use a freezer friendly plastic bag and try to remove as much air as possible before sealing the bag well. Do this to avoid ice forming when frozen. Freeze the bread for up to 3 months. Let the bread defrost in room temperature before serving, or toast a slice directly from frozen to defrost.

Different types of yeast

Not all yeast are the same, and using the right yeast and the right method makes a big difference.

Active Dry Yeast (What this recipe uses) Needs to be dissolved in warm water first to activate the yeast and takes a bit longer to rise. Ideal temperature: 38–43°C (100–110°F)

Instant Yeast (Quick Rise / Bread Machine Yeast) Can be mixed directly into the flour (no activation needed) Works faster than active dry yeast. How to substitute: Use the same amount, but you can skip the “activate yeast” step and mix everything together at once.

Fresh Yeast: Comes in a block that is refrigerated, crumble into warm water to activate. This yeast is very active, but has a shorter shelf life the dry yeast. How to substitute: Use about 25g of fresh yeast instead of the dry yeast.

Common Yeast Mistakes to Avoid

• The water is too hot: The water needs to be lukewarm, around 110F (40C) is a good temperature. Hot water will kill the yeast (above ~50°C / 122°F)
• The water too cold: Slows down, or prevents, the activation of the yeast. 
• Too much yeast: Will result in an over-proofed bread that risks deflating. 
• Expired yeast: Always check freshness! The dough will not rise properly if using old yeast. Make sure it gets foamy when mixed with the water and sugar, if not, throw it out and use a new package of yeast.

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