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An easy, no-knead artisan yeast bread with a crunchy crust, chewy interior, and large holes similar to sourdough. Requires minimal hands-on time and can be refrigerated to enhance flavor.

  • Total Time: 2 hours 45 minutes (including 2 hours rise time)
  • Yield: 10 servings (10-12 slices) 1x

Ingredients

Scale
  • 3 cups (450g) flour, bread or plain/all purpose (bread flour recommended)
  • 2 tsp instant or rapid rise yeast (if using active dry yeast, dissolve in water first)
  • 2 tsp cooking/kosher salt, NOT table salt
  • 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F, not boiling)
  • 1 1/2 tbsp flour, for dusting

Instructions

  1. Mix Dough: In a large bowl, stir together flour, yeast, and salt. Add warm water and mix with a wooden spoon until all flour is moistened; dough will be wet and shaggy.
  2. Rise: Cover bowl with cling wrap or plate; let dough rise at room temperature (25-30°C/77-86°F) for 2-3 hours until doubled in size with bubbles and jiggles like jelly.
  3. Optional Refrigeration: For better flavor, refrigerate dough up to 3 days after first rise. Let come to room temperature (45-60 minutes) before baking.
  4. Preheat Oven: Place Dutch oven or heavy cast iron pot (26 cm/10″ or larger) with lid in oven and preheat to 230°C/450°F about 30 minutes before baking.
  5. Shape Dough: Lightly dust work surface with 1 tbsp flour. Scrape dough onto surface, sprinkle 0.5 tbsp flour on top. Fold edges inward about six times forming a loose round shape; don’t overwork.
  6. Transfer to Parchment: Place large piece of parchment paper next to dough, flip dough onto paper seam side down, smooth side up. Push dough lightly to center and reshape round or oval.
  7. Bake Dough in Pot: Carefully remove preheated pot from oven, using parchment paper lift dough into pot. Cover with lid immediately.
  8. Bake Covered for 30 minutes to trap steam, then uncover and bake for additional 12 minutes until crust is deep golden and crispy.
  9. Cool: Remove bread from oven and cool on rack for 10 minutes before slicing and serving.

Notes

Dough consistency may vary; add water if too dry, flour if too wet., If dough doesn’t rise well, try warmer spot or elevate bowl in warm water bath; avoid direct sunlight., For wholemeal flour, reduce flour by 30g (1/4 cup) and adjust liquid as it absorbs more., If using table salt, reduce to 1 1/4 tsp due to higher saltiness than kosher salt., If no Dutch oven, use a baking tray and create steam by placing a pan of boiling water in oven below bread during baking., Dough can be refrigerated up to 3 days after first rise, enhancing flavor; dough may deflate but is normal., Bread best fresh for 2 days; store airtight, freeze up to 3 months., Using bread flour results in chewier texture and longer freshness; all-purpose flour results in smaller holes and different texture.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Cuisine: Artisan

Nutrition

  • Serving Size: 1 slice
  • Calories: 155 cal
  • Fat: 1 g
  • Carbohydrates: 32 g
  • Protein: 5 g