No-Knead Artisan Bread
Bread · Gifts from the Kitchen · Hosting Menu · Vegan · Dairy-Free · Nut-Free · Egg-Free · Time: 3 hr 30 min · Servings: 12 · Difficulty: Easy
This simple no-knead bread has been a real lifesaver during pregnancy, especially on the days when I still want homemade bread but kneading sourdough just isn’t happening. Between slap and folds and stretch and folds, sourdough can feel like a full workout, and this recipe gives me a gentler, easier alternative without compromising on that fresh-baked comfort.
Although I’ll always have a soft spot for sourdough for its flavour and nutritional benefits, I can’t deny how often this no-knead artisan loaf has become a staple in our home. It’s quietly satisfied my husband’s constant cravings for toast and scarpetta more times than I can count, especially since we don’t usually buy bread from outside.
To get the best results, I always recommend using a good-quality bread flour. I use Bob’s Red Mill Bread Flour with 12 percent protein, which gives the loaf its structure and that beautiful chewy crumb.
There’s something deeply satisfying about baking your own bread and this recipe makes it completely effortless. With just a handful of pantry staples, you get a crusty, golden exterior and a soft, airy crumb, all without kneading or fuss.
Perfect for beginners, busy seasons, or slow weekends, this loaf delivers bakery-quality bread with minimal effort and maximum reward.
Why this Recipe works
This recipe works because it relies on time rather than effort. Instead of kneading to develop gluten, the dough is left to rest and ferment slowly, allowing the flour to naturally hydrate and build structure on its own.
The high hydration creates steam during baking, which helps form that signature crusty exterior while keeping the inside soft and airy. Meanwhile, the long resting time allows the yeast to gently develop flavour, giving you that bakery-style depth without any complicated technique.
It’s a simple method, but it follows the same principles as traditional artisan bread making—just made more accessible for everyday home baking.
Ingredients
- 490 g bread flour (or strong all purpose flour (12% protein))
- 2 tsp caster sugar
- 2 tsp salt
- 1 tsp active dry yeast
- 375 ml lukewarm water ((~100°F / 38°C))
Directions
- Mix the Dry Ingredients In a large bowl, whisk together the flour, yeast, salt, sugar until evenly combined.
- Add Water & Mix Pour in the lukewarm water and stir with a spoon until a rough, sticky dough forms. No kneading needed.
- First Rise (2 Hours) Cover the bowl with a towel or plastic wrap. Let the dough rise in a warm place for about 2 hours, or until doubled in size.
- Shape the Dough (3 Minutes) If using a banneton, lightly flour it ahead of time to prevent sticking. Lightly flour your work surface and gently transfer the dough. Fold the edges toward the center a few times, then shape it into a round ball. Tuck the bottom to create surface tension—this helps achieve that beautiful crust.
- Second Rise (30 Minutes) Transfer the shaped dough seam-side up into the prepared banneton. If you don’t have one, use a deep bowl lined with a kitchen towel and generously dusted with flour to prevent sticking. Cover and let it rest for another 30 minutes until slightly puffed.
- Preheat the Oven & Dutch Oven Place your Dutch oven (or oven-safe pot with lid) inside the oven and preheat to 230°C / 450°F.
- Bake the Bread Carefully place the dough into the hot Dutch oven. Add 3–4 ice cubes along the sides to create steam. Cover and bake for 30 minutes. Remove the lid, reduce the heat to 200°C / 400°F, and continue baking for another 12–15 minutes, or until the crust is a deep golden brown.
- Cool & Enjoy Allow the bread to cool completely before slicing. This ensures the crumb sets properly. Serve warm with butter, Homemade blackplum jam, or your favorite spread.