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

I first developed this recipe after my very first trip to Amsterdam back in 2013, when I travelled there for our company's year end management meeting and Christmas party. While most of my colleagues were making the most of Amsterdam's famous nightlife, I had a very different itinerary in mind.

One of my favourite things to do, then and still now, is wake up before sunrise and wander through a new city while it is still quiet. I love discovering tiny neighbourhood bakeries, breathing in the smell of freshly baked bread, and watching a city slowly come to life before everyone else wakes up.

I will admit, though, that walking around Amsterdam at 6:30 in the morning during winter was quite an interesting experience. It did not take long to realise that while I was setting out for the day, many of the late night partygoers were only just heading home, including several of my colleagues, who were returning to the hotel after a full night of celebrating. Meanwhile, I was happily carrying a warm loaf of bread and a cup of coffee. What can I say? I have always been an old lady at heart, even when I was only 25.

Those peaceful mornings and the beautiful artisan loaves I discovered in Amsterdam stayed with me long after I returned home. They inspired me to create a bread recipe that captures that same rustic bakery feel but is simple enough for anyone to make.

This no knead artisan bread has become even more meaningful during my pregnancy. On the days when I crave fresh homemade bread but do not have the energy for sourdough, this recipe has been an absolute lifesaver. Between feeding a starter, performing stretch and folds, and waiting through long fermentation times, sourdough can sometimes feel like a workout. This loaf gives me the same comforting experience with only a fraction of the effort.

It has also become especially helpful because my husband is such a bread lover. We never buy bread from the supermarket, so having an easy homemade loaf that I can prepare with minimal effort means there is almost always fresh bread in the house for his morning toast, sandwiches, or a little scarpetta with dinner.

Whenever I bake a loaf, I let it cool completely before slicing and freezing it. It has become one of my favourite kitchen shortcuts. When we are ready to enjoy it, whether it is avocado and eggs on toast for breakfast, a simple panino for my husband's dinner, or just a slice with butter and jam, we simply pop it straight into the toaster or our panini maker. It comes out tasting almost as if it were freshly baked, with a beautifully crisp crust and a soft, fluffy crumb.

I will always have a soft spot for sourdough because of its wonderful flavour and nutritional benefits, but I cannot deny how often this loaf has become a staple in our home. It delivers a crusty golden exterior, a soft and airy crumb, and all the comfort of homemade bread without the extra work.

For the best results, I recommend using a good quality bread flour with around 12% protein. It gives the loaf excellent structure, a beautifully chewy crumb, and that rustic bakery style crust.

With just a handful of pantry staples, you can create a bakery quality artisan loaf that is perfect for beginners, busy weekdays, or slow weekends at home. It is one of those recipes that proves great bread does not have to be complicated.

If you enjoy easy no-knead breads, you might also love my Overnight No-Knead Focaccia recipe. It develops rich flavour with an overnight rise and bakes up with a crisp golden crust and a beautifully light, airy interior. Whether you're building a cheeseboard, serving it alongside dinner, or filling it with your favourite sandwich ingredients, it's an incredibly versatile bread.

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

Directions

  1. Mix the Dry Ingredients In a large bowl, whisk together the flour, yeast, salt, sugar until evenly combined.
  2. Add Water & Mix Pour in the lukewarm water and stir with a spoon until a rough, sticky dough forms. No kneading needed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the Bread Carefully place the dough into the hot Dutch oven. Add 4-6 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 15 minutes, or until the crust is a deep golden brown.
  8. 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.

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