Foolproof Artisan No Knead Bread (Printable)

Rustic crusty loaf with chewy interior, minimal effort required for professional 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 - In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly distributed.
02 - Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will be very sticky—this is the correct consistency.
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 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.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
07 - Carefully remove the hot Dutch oven. Using the parchment paper, lift the dough and place it with the paper into the pot. Cover with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust.
09 - Remove the lid and bake for another 12–15 minutes until the loaf is deep golden brown and has a crispy crust.
10 - Transfer the bread to a wire rack and let cool completely before slicing to ensure proper texture.

# Expert Suggestions:

01 -
  • It transforms three basic ingredients into something that looks like it came from a bakery
  • The overnight rise means you can literally start it the night before and forget about it
  • That crust creates the most satisfying sound when you slice into it
02 -
  • The dough is supposed to be sticky and messy so do not keep adding flour trying to make it smooth
  • That super hot Dutch oven is what creates the professional bakery style crust
  • Cooling completely before slicing is torture but cutting it too soon ruins the texture
03 -
  • Use a kitchen scale if you have one because flour measurements are notoriously inconsistent
  • If the bottom burns reduce the oven temperature by 25 degrees next time

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