No-Knead Artisan Bread (Dutch Oven Method)
Prep time: 5 minutes
Rest & rise: 12–18 hours
Bake time: 45 minutes
Yield: 1 round loaf
Ingredients
All-purpose flour: 3 cups (375 g)
Salt: 1½ tsp
Instant or active dry yeast: ¼ tsp
Warm water: 1½ cups (360 ml)
(warm to the touch, not hot)
Instructions
- Mix the dough
In a large bowl, whisk together flour, salt, and yeast.
Add warm water and stir with a spoon until combined.
Dough will be sticky and shaggy—that’s perfect.
Cover bowl with plastic wrap or a clean towel. - Long rise (no kneading!)
Let dough rise at room temperature 12–18 hours.
It’s ready when doubled in size with bubbles on the surface. - Shape the loaf
Lightly flour your work surface.
Turn dough out and gently fold edges inward (do not knead).
Shape into a rough ball.
Place on parchment paper, cover, and rest 30–45 minutes. - Preheat oven & pot
Place a Dutch oven with lid in the oven.
Preheat to 230°C / 450°F for 30 minutes. - Bake
Carefully transfer dough (with parchment) into hot Dutch oven.
Cover with lid and bake 30 minutes.
Remove lid and bake 12–15 minutes more until deep golden brown. - Cool
Remove bread and cool on a rack at least 30 minutes before slicing.
Tips for Success
The dough should be wet—don’t add extra flour
Longer rise = better flavor
Bread is done when it sounds hollow when tapped
Variations
Herb bread: Add 1 tbsp dried herbs
Garlic bread: Add 1 tsp garlic powder
Cheese bread: Fold in ¾ cup shredded cheese before shaping
Whole wheat: Replace 1 cup flour with whole wheat flour