The easiest no knead artisan bread recipe that you’ll make over and over again!
Shop all the Essentials for this No Knead Artisan Bread Recipe:
This easy crusty no knead artisan bread recipe is SO good!!
When I bring it anywhere, everyone LOVES it and it honestly looks a lot more impressive than it actually is because it’s so incredibly easy to make. You will need a round dutch oven to cook this bread with. I have the Le Creuset dutch oven because it’s so pretty that I like it keep it out on stove and was given to me as a gift but it’s so expensive (it’s over $500!) so I also bought this dutch oven which is beautiful and about 1/6th of the price! It’s a lot cheaper and it works just as well.
Trust me, it’s worth it to buy a dutch oven just for this bread!! BUT you will also use it for soups and other great cooking as well.
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ingredients
- 4 cups all-purpose or bread flour, more for dusting
- 1/2 tsp instant or rapid rising yeast
- 2 tsp salt
- 2 cups water at 70 degrees
instructions
1.In a large bowl combine flour, yeast, and salt. Add 2 cups water, and stir until blended; dough will be SUPER sticky. Cover bowl with plastic wrap and let it rest at room temperate for at least 4 hours. You can let it sit overnight if you want! I often mix it the night before I want to bake it.
2. Dough is ready when its surface is dotted with bubbles. Tear off a piece of parchment paper and set it next to you. Lightly flour a work surface and place dough on it then sprinkle it with a little more flour. Using just enough flour to keep dough from sticking to work surface or to your fingers, fold it over on itself once or twice, then gently and quickly shape dough into a ball, seam-side down. Place dough back on parchment paper to transfer to dutch oven.
3. Heat oven to 450 degrees. Put a 5-to 7-quart dutch oven pot in the oven while it heats. When oven is heated, carefully remove pot from oven and take off the lid. Gently lift the dough with the parchment paper and set it all inside the pot. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack. It’s best to slice it when it has cooled down a bit so it doesn’t smush together!
Shop all the Essentials for this No Knead Bread Recipe:
Shop all the Essentials for this No Knead Bread Recipe:
Shop all the Essentials for this No Knead Bread Recipe:
This is a very simple recipe. I’ll try it out soon.
I hope you love it!
This was so easy and delicious!! Thank you.
I’m glad you liked it!! 🙂
So how long do you let it sit the first time? (Before folding it a few times and letting it rise for 2 hours.) and do you have a picture of what it should look like between those 2 steps? I would love to try making this but I’m totally new at it and getting nervous just thinking about it. 😬 haha
Hi friend! I let it sit for at LEAST 8 hours and up to 18. I don’t think that it needs to go much longer than 8 but it’s fine if you let it! 🙂 It will have little bubbles over the top of it. It’s SO easy that if you let it sit for at least 8 hours, you’ll be good! 🙂
Do you have to use a Dutch oven pot to make this bread? I don’t have one, but really want to make it💖
Yes, you have to use a dutch oven pot of some type! I’ve tried to use other pots and it didn’t work for me 🙁 I’m sorry!!
Can you freeze this bread? Is it as good?
That’s a great question! I haven’t tried to freeze it before! I normally freeze any bread, so I’m sure it would be fine 🙂
Hi, this looks amazing! What size is the Le Creuset dutch oven you use?
I use the 6 quart!
Thanks for this! So, it bakes along with the parchment paper, right? Can you substitute whole wheat bread flour for some of the all purpose?
Yes! It bakes with the parchment paper 🙂 I’ve never done whole wheat flour, but I would imagine it would work just fine! 🙂
When I let my bread rest while the oven is heating up, it spreads out so much. Is that normal?
It spreads out a little bit, just make sure you are letting it sit for at least 8 hours when you initially mix the dough 🙂 When you knead it, don’t knead it too much but shape it into a nice bread shape and let it sit for no more than 30 minutes. It is normal for the dough to spread out a little bit 🙂 Hope that helps!!
Is this 70 degrees Fahrenheit or Celsius for the water?
Fahrenheit 🙂
I bought the Dutch oven you recommended on Amazon and I’m making this recipe today (so excited) but I noticed that Amazon’s pot says it is safe to use in oven up to 400 degrees but your recipe says 450! Have you noticed any problems with your Dutch oven when you use it higher than 400 degrees? Seriously so pumped to make your bread!
I’ve never had a problem with using it at 450! 🙂
Hi, do you happen to have the photos Rachel posted on her IG stories from when she made this bread recently? When she made it it looked different, so I was just curious to see. Did she follow this recipe? Thank you.
…if you do have the photos would you mind emailing to me? Thanks!
I don’t have the photos!
Yes she followed the recipe! Sometimes it turns out differently depending on what flour you use and each person’s oven, etc! 🙂
You should consider changing the recipe to say the 8 hours if that’s what you recommend. I did the 4 and it came out underdone. Hoping a little more time in the oven does the trick!
I actually do it at 4 hours all of the time and it works well for me! Definitely add more time in the oven if it’s underdone. Wishing you the best!
Can’t wait to try! So per instructions, you’re only letting it rest (at least) four hours in the beginning and then from there it doesn’t rest anymore? You don’t have to let it rest more after shaping it and placing it on parchment paper?
That is correct! Typically what I will do is turn on my oven, then shape the dough into the loaf and let it sit on the parchment paper while the oven heats up, then put it in when it’s ready. Let me know if you have any other questions!