How do you make a loaf of No-Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don’t worry, it’s a simple process.
No-Knead Artisan Bread
When we were visiting San Francisco many, many years ago we took a walk down the boardwalk and the smell of fresh, hot bread was completely intoxicating. How can something as simple as bread be so wonderful? That beautiful, golden, crisp crust, the soft pillowy inside and the smell that makes you feel such peace no matter what.
You can’t deny it, fresh bread baking is one of the greatest smells of all time. And fresh cut grass. Oh, and the rain, I love the smell of the rain. Growing up in Washington state will do that to you.
We love to make homemade bread, and Cade’s dad happens to be a fantastic bread maker, but the truth is, sometimes you don’t just want a sandwich bread — no, you want artisan bread. But can you really do it from home? Here’s how to make artisan bread in 5 minutes.
What is Artisan Bread?
If you’ve never made artisan bread before, you may be wondering what makes it so special. In truth, there’s no single definition for “artisan bread.” To us, artisan bread is a type of bread that’s been made with real ingredients (i.e. no preservatives or flavorings) and left to ferment overnight to create a slighty nutty, easier-to-digest loaf.
No-Knead Artisan Bread Ingredients
To make this dutch oven no-knead bread, you only need flour, sugar, salt, yeast and water. That’s it. The sugar helps to activate or feed the yeast just a little, which I’ve noticed helps to yield and fluffier inside, but in a pinch you can skip it. Just mix together the dry ingredients, pour in the warm water and mix until the dough comes together.
How to Make Artisan Bread
Because this is a no-knead bread recipe, the dough must be left to rise overnight on your countertop. This takes more time than a traditional bread recipe, but it requires much less effort on your part. Here’s how we make no-knead artisan bread at home:
- Stir together the ingredients in a large bowl.
- Cover the bowl with plastic wrap and leave on your counter overnight.
- The next day, preheat the oven with the dutch oven inside (just the pot, not the lid). Let the pot heat for 30 minutes.
- Once preheated, place parchment paper into the bottom of the Dutch oven. Then place ball of dough inside.
- Bake the bread with the lid on, then remove the lid halfway through the bake time.
- Let the artisan bread cool before slicing it.
The Best Dutch Oven for Artisan Bread
I’m adding a little note in here because since posting this dutch oven no-knead bread recipe we’ve had a lot of emails about what dutch oven we prefer and what size of dutch oven to bake bread in.
We love our Cobalt Blue Le Creuset 5 1/2 Qt Dutch Oven. We use it for everything from our Perfect Pizza Sauce and Favorite Homemade Spaghetti Sauce to Cade’s Poblano Braised Beef Tacos.
If you’re not ready to bite the bullet on a Le Creuset, we also like the Lodge Enameled Cast Iron Dutch Oven. I kind of wish we had a smaller dutch oven as we aren’t a very big family but 5 1/2 is working well for us.
FAQs About Using Yeast
There are more questions about yeast than we could ever answer in this post, but in an effort to help you all feel successful and confident about how to use yeast we’ve broken it all down. I promise, yeast is not hard to work with, you just have to be willing to try it once or twice and then it will be as easy as can be.
What is Instant Yeast?
Instant Yeast is also known as Rapid Rise or Bread Machine Yeast. You can use instant yeast and active dry yeast pretty interchangeably. Instant yeast can be added straight to the flour without proofing first. Proofing yeast is when you add it to warm water to get fluffy before mixing it into the dough. Instant yeast also takes less time for the dough to rise, which is pretty darn handy. We still proof our instant yeast at least half of the time because it’s a sure way for me to make sure my yeast is still fresh and the bread will turn out.
What is Active Dry Yeast?
Active dry yeast is going to take a little longer to activate and get the dough rising. If you use this yeast instead of instant yeast, plan on up to an extra hour of rise time. Also, make sure you use warm water so there’s no risk of killing the yeast (another reason instant yeast is easier) and make sure it foams up before using it.
How to Store Yeast
Yeast is a living thing and definitely goes bad. We keep a bigger bag of yeast in the freezer and a glass jar of yeast in our fridge. The colder temperature will help extend its shelf life.
How to Store No-Knead Artisan Bread
Artisan breads are different than a soft, sandwich loaf or rolls. They like to breath, so storing your bread in a paper bag with a cloth around it is really your best bet for this dutch oven no-knead bread.
If you won’t be eating your bread for a day or two, store the bread in a plastic bag, but never refrigerate it. Once you’re ready to serve it, wrap it in a little foil and pop it in a 425 degree oven so it gets heated through again and the crust crisps back up.
If you wish to freeze your bread, which I do all the time, wrap it in plastic wrap and tinfoil and then place it in the freezer. If it will be in the freezer for longer than a week or two, use a plastic bag bag to stretch it out an additional week or two longer.
Tips for Making No-Knead Artisan Bread
One of the biggest things I’ve noticed with yeast breads is that the temperature of my house matters. If your yeast is good and the artisan bread isn’t rising like it normally does, there’s a chance your house is too cold.
Adding a little sugar to the yeast as it proofs in the water will give the yeast something to eat and you will get more action from it. We prefer to proof both active and instant yeast just to be sure it’s still fresh and hasn’t died.
Also note that salt can kill your yeast, so when adding it straight into the flour try to keep them apart until everything is evenly mixed together.
Lastly, cover the dough with plastic wrap while it’s rising in the bowl and not a towel. This will keep the dough from drying out on top.
If you’re looking for another delicious crusty bread, try this sourdough bread recipe! It’s super easy and fail-proof!
More BREAD SIDES You’ll Love:
- Homemade Naan
- Garlic Parmesan Focaccia
- French Bread
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- All our BREAD RECIPES here!
Easy No-Knead Artisan Bread
Description
Ingredients
- 3 cups All Purpose Flour
- 1 1/2 Teaspoons Salt
- 1 Teaspoon Instant Yeast
- 1/2 Teaspoon Sugar
- 1 1/2 cups Warm Water
Instructions
- In a large bowl, whisk together the flour, salt, sugar and yeast, then pour in the warm water.
- Stir with a wooden spoon until completely combined.
- This is a no knead recipe so the dough will not be smooth.
- Once combined, cover the bowl tightly with plastic wrap and let it sit on the counter overnight.
- When the dough is done rising, preheat the oven to 450 degrees with a dutch oven inside, without the lid.
- On a lightly floured surface, shape into a round ball.
- Allow the dough to rest while you preheat the oven and the pot. The pot needs to heat for 30 minutes.
- After the dutch oven has preheated, line the bottom with parchment paper and place ball of dough in the center of the dutch oven and cover with the lid.
- Bake at 450 degrees for 30 minutes.
- After 30 minutes, remove lid and bake for an additional 10-15 minutes until done.
- Bread will be golden in color.
- Remove from oven and allow to cool before slicing or tear the bread if you want to eat it hot.
Laurie
I just tried my third attempt at making this bread. I follow the directions to a T also have fresh yeast My dough never rises & it’s way to wet.
Sweet Basil
Hi Laurie! I’m not sure what is going on here. I’ve made this recipe dozens of times and haven’t ever had this problem. Are you using instant yeast? You can double the yeast if you want more rise and add more water if it seems too sticky. I’m so sorry for the frustration!
Teri
Can you double this recipe? My Dutch oven is larger. When I make it to these amounts the loaf comes out more like focaccia bread. Also would you need to adjust the baking time?
I love this bread…thank you so much for posting the recipe.
Sweet Basil
Hi Teri! I wouldn’t recommend it because I would be afraid the dough would touch the sides of the pan. We definitely wouldn’t want that. You could try adding another teaspoon of yeast if you want a little more rise on the bread.
MIHAELA Stir
The best bread ever!! Anyone should try it and see for themselves.
Thank you so much for taking the time to post this recipe.
God bless you and your family!!
Sweet Basil
Thank you so much for the support!
Jim
A tab to convert to weight would be helpful.
Sweet Basil
Hi Jim! We are in the process of adding that feature to all our recipe cards. I just added it to this one. Thank you!
Deborah Bradley
Hurray! I’m a bread maker! Only because this recipe is easy and foolproof. It’s also delicious. Made it last night to have with a beef brisket. Perfect duo. Thanks so much. Will be making this again.
Sweet Basil
Thank you so much Deborah! You are totally a bread maker! Thanks for taking time to leave us a comment!
Linda
Thanks for sharing! This has been my go-to bread recipe for a few years. Delicious! Great to give as a gift. I let mine rise on the parchment and just lower it (dough and parchment) into the hot Dutch oven. Then add lid. I often will divide the recipe into thirds and bake in 3 one-quart Lodge Dutch ovens/cast iron serving pots (Amazon) instead of my 3-qt. Dutch oven. I’ve never had a problem preheating the cast iron Lodge brand. Get creative! Add in herbs of choice and some grated cheese.
Sweet Basil
Fantastic! I love the additions!
Eliza
If the dough is very sticky and soft do I add some more flour. I cannot make it into a ball like you do most bread dough when you want to rest it.
Sweet Basil
It is a sticky dough when you leave it to rise.
Tammy
If using pizza stone -how does work for covering as referenced in the recipe with the Dutch oven?
Sweet Basil
Hi Tammy! You don’t need to worry about covering it.
Laura
I literally just made this. It’s cooling right now. I’m going to make butter I think. It calls for some homemade butter.
This is the second time I’ve ever baked bread. FIRST time baking an Artisan Loaf. It smells SO great. I’m so excited to eat it. I was surprised of the slight “sourdough” notes I was smelling without a sourdough starter! It probably has to do with the overnight proofing. I now see your Instagram handle. I’ll @ you.
Thank you for this recipe! I’ll be checking out more in the near future. I never knew baking bread could be so easy. I’ll definitely be baking bread more now.
Sweet Basil
Yay! I’m so glad it turned out well! You’ll have to let me know how it tastes! And thank you so much for the support!
Laura
It’s the best bread I’ve ever had!
Sweet Basil
Yay! Love to hear that!
marilyn york
This dough turns out really sticky. Is that how it is supposed to be? I had to add another 1/2 cup of flour and i could have added more.
Sweet Basil
Yes, it will be sticky.
MiKayla Khalil
Can this dough be made ahead of time and refrigerated? Or what would you suggest to have several batches of dough ready? I would like to make several for Christmas
Mihaela Stir
I am a bread lover and this is the best bread I can ever make. My mom and I have tried a lot of recipes before but not one of them is like this one that makes the bread sooo good! It is sooo easy and the bread is sooo delicious.
Thank you to my friend Gabriela that introduced me to this recipe and thank you to you, Carrian and Cade, for publicized it for us, bread lovers. Have a blessed day!
Sweet Basil
Yay!! This makes us so happy! So glad you love this recipe as much as we do!
MiKayla Khalil
Can this dough be made ahead of time? I would like to make multiple loafs for Christmas!
Sweet Basil
It can be made up to 18 hours ahead of of time, but anything more than that and it will rise too much. Enjoy! It will be perfect for Christmas!
Sue M
I am not a baker but this was so easy to do. Now I am hooked. Thank you for letting me experience baking bread and making it painless!!
Sweet Basil
This is the perfect recipe for people who don’t bake often..especially breads involving yeast! It’s fail proof! Thank you for the feedback!
Mellie
Hi there! Not sure if this has been asked before, but what is the conversion for dry active yeast? I get them in sachets of 7 g/0.25 oz. Would a full sachet be an equal exchange for the 1 tsp of instant yeast? Thanks! Looking to get back into bread baking and this looks like a great start.
Sweet Basil
Hey Mellie! Great question! 1 tsp of instant yeast = 1.25 tsp of active dry yeast
Susie
First let me say, your recipes and blog posts are my go to! LOVE!
Second, when I click on the link above for the dutch oven you use, it states that it’s oven safe up to 350 degrees, but you bake this bread at 450 degrees…? Thank you
Sweet Basil
Thank you Susie! Oops, I had linked to the wrong Le Creuset. The one we have is good for up to 500 degrees. I’m fixing the link now. Thank you for letting us know!
Ohilda cabrera
I am confused, you say we need to use a Dutch oven because it needs to be covered while baking, or use a pizza stone. How can it be covered using a pizza stone?
Sweet Basil
You don’t have to cover it if you use a pizza stone.
Terry
Can you use unbleached all purpose flour in this recipe?
Sweet Basil
Yep, that’s the flour you want to use!
Jenny
My Lodge instructions say “do not heat an empty Dutch oven.”. Don’t know if I dare disregard. Tried dough in cold Lodge in a cold oven that is then heated. Had good results.
Sweet Basil
That is a great tip, Jenny! Thank you for sharing! I’m always hesitant to not follow the instructions that come with my pots and pans. Those things cost good money!
Denise Z Pouza
Hello,
Can I use Gluten Free all purpose baking flour?
Sweet Basil
Yes, that should work just fine!
Katie
So if I don’t have a Dutch oven or a pizza stone, is this recipe possible? Could I just use a stock pot? #poorcollegestudent
Sweet Basil
A regular stock pot won’t work. It doesn’t conduct or trap the heat correctly to cook the bread. Dutch ovens and pizza stones get extremely hot which is needed to properly bake the loaf.
Patty P
Thank you for doing such a great job with this recipe. New to your site really and I LOVE to bake bread and I like to have the reason things are done explained. Never will have the money for chefs school so I count on you teachers out there. Keep up the great work and I’ll keep poking around here and try to retain some of what I read..
Sweet Basil
Thank you so much, Patty! That seriously means so much to us! We try hard to explain everything we can about each recipe. If you ever have any questions, please let us know!
Jerome
Hello,
With the wording, I’m not sure if I should add the cover in the oven with the bottom of the Dutch oven or leave it out until it’s time to bake it.
Thanks
Sweet Basil
Add it with the cover
Gayle
I don’t have a Dutch oven. What other pan could be used? Thank you!
Sweet Basil
A pizza stone would work
Amy
I am a newbie when it comes to making bread or anything with yeast. I have a hard time getting it to rise. I’m wondering when a recipe asks for warm water or milk, how warm does it have to be?
Sweet Basil
Hi Amy! Great question! The water or milk should be about 105-110 degrees Fahrenheit. If it’s lower, it may not fully activate and if it’s hotter, it might kill the yeast. We have a post all about yeast that you might find helpful: https://ohsweetbasil.com/instant-yeast-dry-active-yeast/
Amy
How do I keep the bread from sticking to the parchment paper? I made it once and out was delicious but could not get the paper to unstick.
Sweet Basil
Hi Amy, you can spray the parchment paper, but it shouldn’t stick at all. Was the dough too wet? Or did the paper get crinkled and stuck to the dough?
Julia
Does the 1/2 tsp. of sugar get mixed in with the rest of the ingredients? There’s no mention of the sugar in the instructions.
Sweet Basil
Yes, sorry about that, Julia! Fixed it and thank you!
Bethann
Just pulled this out of the oven to go with our Easter ham. It smells amazing! Thank you for sharing your recipe.
Sweet Basil
That’s wonderful! Hope you enjoyed all of it!
Jen
So, are you saying that if I have active yeast it can be used in a recipe that calls for fast rise? Per Murphy’s law, I only have the yeast that is not in the recipe 🙂 Looks amazing!
Sweet Basil
Absolutely! And yes, that always happens to me as well!
Wendy McMurray
Could you use a cast iron pan?
Sweet Basil
It needs to be a pot so you can cover it with a lid while baking.
Paula
With only a teaspoon and a half of salt, where does the incredibly high sodium content come from??
Sweet Basil
I just saw that as well. To be honest, I’m really not sure. I’m checking the nutrition plugin again.
Lisa Boban
So..A couple of things. This recipe is similar to Mark Bittmans recipe in the New York Times. He uses a dutch oven between 6 and 8 quarts. An 8 qt model will make a more shallow load, so watch the cooking time. Second, do NOT try and line the pan with parchment paper after pre-heating. It will be screaming hot! Instead, shape the loaf on the paper and use it to transfer the loaf into that pot. Much safer.
Sweet Basil
Oh, I don’t know Mark Bittman but I totally need to google that recipe now and try his version!
Kathy M
What size Dutch oven did you use?
Sweet Basil
We use a 5.5 qt. I’ll link to it. Thanks for the reminder!
Kathy M
Do you think this recipe could be halved and made in a 2.5 quart Dutch oven?
Sweet Basil
Hi Kathy,
Bread is tricky to half sometimes and as I haven’t done it I couldn’t say for certain, but if you try it we would just love to hear your results.
Michelle
I have made a bread similar to this dozens of times and use both a large dutch oven and a smaller /shallow braising pan without any issue.
Sweet Basil
Good to know!
Kayle (The Cooking Actress)
That is one GORGEOUUUUUS loaf of bread!!!!
Sweet Basil
Thank you!