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Easy Crusty No Knead Artisan Bread Recipe


  • 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


  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. The original recipe that I adapted this from said to let the dough rest at least 14 hours, and preferably about 18 or more, at warm room temperature, about 70 degrees. I, however, have found that it only needs a few hours to rise, so you can make it in the morning and then when the surface is dotted with bubbles which is about 8 hours (this is all in the next step), you can fold the dough a few times, and let it rest for 30 minutes before cooking (SEE NEXT STEP...the point is, it definitely does not take 14 hours, and I actually prefer it to sit a lot less than that because I like my bread a little more dense and thick).

  2. Dough is ready when its surface is dotted with bubbles. Tear off a piece of parchent 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 on parchment paper and let it rest for 30 minutes as oven heats up.

  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!