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Best Easy Crusty No-Knead Artisan Bread Recipe

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This no-knead artisan bread is incredibly easy to make with just four ingredients and delivers a bakery-quality loaf with a shatteringly crisp crust and soft, chewy interior. Perfect for any occasion, it’s a forgiving recipe that builds confidence in the kitchen.

Ingredients

Scale
  • 3 cups (375 grams) all-purpose flour
  • 1 ½ cups (355 ml) warm water (105-110°F)
  • 1 teaspoon (3 grams) active dry yeast
  • 1 ½ teaspoons (9 grams) fine sea salt or kosher salt
  • Extra flour for dusting (rice flour preferred)

Instructions

  1. Proof the yeast (if using active dry): In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
  2. Mix the dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture (or just the water if using instant yeast) and stir with a wooden spoon until a shaggy, sticky dough forms. Do not add more flour.
  3. First rise (bulk fermentation): Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature (70-75°F) for 12-18 hours until doubled in size and covered with bubbles.
  4. Shape the dough: Turn the dough out onto a heavily floured surface. Fold the edges toward the center to form a rough ball. Flip it seam-side down and gently shape into a round loaf by rotating it on the floured surface. Do not overwork.
  5. Second rise (proofing): Place the shaped dough seam-side down into a floured banneton or a bowl lined with a floured towel. Cover and let rise for 1-2 hours at room temperature until puffy and nearly doubled. Alternatively, refrigerate for up to 12 hours.
  6. Preheat the oven: About 30 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C).
  7. Transfer and score: Carefully remove the hot Dutch oven from the oven. Place a piece of parchment paper on top of the dough, then invert the banneton so the dough falls onto the parchment. Use a sharp knife or razor to score the top with a deep slash (about ½ inch deep).
  8. Bake covered: Lift the parchment with the dough and lower it into the hot Dutch oven. Put the lid on and bake for 30 minutes.
  9. Bake uncovered: Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 200-210°F. The bread should sound hollow when tapped on the bottom.
  10. Cool completely: Transfer the bread to a cooling rack and let it cool for at least 1 hour before slicing.

Notes

The dough should be very wet and sticky—resist adding more flour. The long rise is essential for flavor and structure. Preheat the Dutch oven for at least 30 minutes. Always use parchment paper to prevent sticking. Let the bread cool completely before slicing to avoid a gummy interior.

Nutrition

Keywords: no-knead bread, artisan bread, crusty bread, easy bread recipe, homemade bread, Dutch oven bread

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